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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2020

Contributo in rivista

Tipo: Articolo in rivista

Titolo: The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion

Anno di pubblicazione: 2020

Formato: Elettronico

Autori: Francesca Valerio (a), Maria Grazia Volpe (b), Gabriella Santagata (c), Floriana Boscaino (b), Costantina Barbarisi (b), Mariaelena Di Biase (a), Anna Rita Bavaro (a), Stella Lisa Lonigro (a), Paola Lavermicocca (a)*

Affiliazioni autori: a Institute of Sciences of Food Production, National Council of Research of Italy, 70126 Bari, Italy b Institute of Food Science, National Council of Research of Italy, 83100 Avellino, Italy c Institute for Polymers, Composites and Biomaterials, National Council of Research of Italy, 80078 Pozzuoli, Naples, Italy

Autori CNR:

  • COSTANTINA BARBARISI
  • ANNA RITA BAVARO
  • FLORIANA BOSCAINO
  • MARIAELENA DI BIASE
  • PAOLA LAVERMICOCCA
  • STELLA LISA LONIGRO
  • GABRIELLA SANTAGATA
  • FRANCESCA VALERIO
  • MARIA GRAZIA VOLPE

Lingua: inglese

Abstract: A pectin coated dehydrated apple snack containing >=9 log colony forming unit/20 g portion of the probiotic Lactobacillus paracasei IMPC2.1, was developed. The strain was incorporated into the apple slices using vacuum impregnation (IP1) or soaking/stirring (IP2); apple slices where then coated with citrus pectin and dehydrated at 4oC for 14 days. Microbial application led to colonization of the apple surface, as seen by scanning electron microscope images, and all probiotic products showed comparable radical scavenging activity and total phenol content. IP2 led to better bacterial survival during 30 days storage at 4oC and color parameters comparable to the fresh apple. The simulated gastro-intestinal (GI) digestion confirmed the ability of the strain to survive the digestive process. This inclusion/coating/dehydration process led to a probiotic snack, which could successfully deliver bacterial cells in viable form to the GI tract.

Lingua abstract: inglese

Rivista:

Food bioscience Elsevier
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 2212-4292

DOI: 10.1016/j.fbio.2020.100533

Referee: Ś: Internazionale

Stato della pubblicazione: Published version

Parole chiave:

  • Lactobacillus paracasei; probiotic survival; citrus pectin; edible coating; gastro-intestinal digestion.

Strutture CNR:

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