Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
Food Res Int. 2019 Aug;122:653-660. doi: 10.1016/j.foodres.2019.01.040. Epub 2019 Jan 17.
Minimally processed fruits are an alternative to dairy products to deliver probiotics. Bio-protection against several factors that affect their viability has been proposed in the food industry. In this study, probiotic Lactobacillus rhamnosus CECT 8361 was added to alginate-based coatings enriched with inulin and oligofructose and applied on fresh-blueberries. Probiotic viability, microbiological, physicochemical and sensory quality parameters of blueberries were monitored during 21 days of refrigerated storage. Also, L. rhamnosus CECT 8361 was tested for its antagonistic effect against inoculated Listeria innocua and E. coli O157:H7. Advantageously, prebiotic compounds allowed improving probiotic viability with counts above 6.2 log CFU/g for the entire period. Native microbiota counts remained under safe levels. Overall visual quality, odor and flavor were acceptable up to day 14 of storage. Regarding antimicrobial activity, L. rhamnosus CECT 8361 was able to reduce L. innocua counts by 1.7 log in inoculated blueberries. These results encourage further implementation of new fruit-based foods with multifunctional properties.
轻度加工水果是替代乳制品来提供益生菌的一种选择。食品工业已经提出了针对影响其存活率的多种因素的生物保护措施。在这项研究中，益生菌鼠李糖乳杆菌 CECT8361 被添加到富含菊糖和低聚果糖的海藻酸盐涂层中，并应用于新鲜蓝莓上。在冷藏储存的 21 天内，监测了蓝莓的益生菌存活率、微生物学、物理化学和感官质量参数。此外，还测试了鼠李糖乳杆菌 CECT8361 对接种的无害李斯特菌和大肠杆菌 O157:H7 的拮抗作用。有利的是，益生元化合物使益生菌的存活率提高，整个期间的计数超过 6.2logCFU/g。天然微生物群的数量仍保持在安全水平以下。在储存的第 14 天之前，整体外观质量、气味和味道都可以接受。关于抗菌活性，鼠李糖乳杆菌 CECT8361 能够使接种的蓝莓中无害李斯特菌的数量减少 1.7log。这些结果鼓励进一步实施具有多功能特性的新型水果食品。
