Speranza Barbara, Campaniello Daniela, Bevilacqua Antonio, Altieri Clelia, Sinigaglia Milena, Corbo Maria Rosaria
Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy.
Front Microbiol. 2018 Oct 23;9:2538. doi: 10.3389/fmicb.2018.02538. eCollection 2018.
There is an increasing trend toward foods with probiotics; the awareness of healthy diet and wellbeing is the leading cause of this increase. As a result, food producers and stakeholders require new probiotic products. The increased incidence of lactose intolerance and the new lifestyles (vegan and vegetarian styles) have led to a renewed interest in non-dairy probiotic carriers. The use of biopolymeric matrices to develop active food packaging carrying probiotics has been studied and proposed as an alternative method to design new solutions. The main topic of this paper was the design of fresh-cut fruits (apples and melons) as carriers for a promising ; fruit pieces were coated with either alginate or chitosan. Apple (Granny Smith) and melon pieces (, var. ) were preliminary treated with an anti-browning solution (citric and ascorbic acids). Then, fruit pieces were dipped in a solution containing c19 (9 log cfu/ml) and coated with alginate or chitosan. Samples without probiotic and/or coatings were used as controls. All samples were stored at 4°C for 14 days under air or modified atmosphere (65% N, 30% CO, and 5% O); the following analyses were done: pH, color, O and CO in the head space, microbiology (mesophilic bacteria, lactic acid bacteria, yeasts, and molds). The most important results can be summarized as follows: (a) Alginate coating showed better performances than chitosan-coating, as it did not affect the viability of . (b) The inoculation of probiotics in the controls negatively affected the color, but the coating was able to counteract this effect. This paper supports the combination of edible coatings and probiotic as a promising way to design new fruit-based functional foods; further investigations are required to study the effect of this combination on the sensory scores.
食用含有益生菌食品的趋势日益增长；对健康饮食和健康的认知是这一增长的主要原因。因此，食品生产商和利益相关者需要新的益生菌产品。乳糖不耐受发病率的上升以及新的生活方式（纯素和素食方式）导致人们对非乳制品益生菌载体重新产生兴趣。利用生物聚合物基质开发携带益生菌的活性食品包装已被研究并作为设计新解决方案的替代方法提出。本文的主要主题是将鲜切水果（苹果和甜瓜）设计为一种有前景的载体；水果片用藻酸盐或壳聚糖进行包衣。苹果（澳洲青苹）和甜瓜片（，品种）先用抗褐变溶液（柠檬酸和抗坏血酸）进行预处理。然后，将水果片浸入含有c19（9 log cfu/ml）的溶液中，并用藻酸盐或壳聚糖进行包衣。不含有益生菌和/或包衣的样品用作对照。所有样品在4°C下于空气或改良气氛（65% N、30% CO和5% O）中储存14天；进行了以下分析：pH值、颜色、顶空的O和CO、微生物学（嗜温细菌、乳酸菌、酵母和霉菌）。最重要的结果可总结如下：（a）藻酸盐包衣表现出比壳聚糖包衣更好的性能，因为它不影响的活力。（b）在对照中接种益生菌对颜色有负面影响，但包衣能够抵消这种影响。本文支持将可食用包衣和益生菌结合作为设计新型水果基功能性食品的一种有前景的方法；需要进一步研究这种组合对感官评分的影响。
