Grupo de Investigación en Ingeniería en Alimentos. Instituto de Ciencia y Tecnología de Alimentos y Ambiente (INCITAA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina.
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
J Sci Food Agric. 2025 Jan 15;105(1):74-83. doi: 10.1002/jsfa.13805. Epub 2024 Aug 13.
Worldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy-based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate-based edible coatings enriched with inulin and oligofructose and applied to fresh-cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated.
After 8 days of storage, 9.52-9.64 log colony-forming units (CFU) g of L. casei were detected in apple samples. The functional apple cubes retained 8.31-8.43 log CFU g of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days.
This study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant-based functional foods. © 2024 Society of Chemical Industry.
在全球范围内，素食和纯素食生活方式，以及食物过敏和不耐受（例如乳糖不耐受和牛奶蛋白过敏），都需要开发替代乳制品的益生菌食品。在本研究中，将益生菌 Lactobacillus casei CECT 9104 添加到富含菊糖和低聚果糖的藻酸盐可食用涂层中，并应用于鲜切苹果。在冷藏储存的 8 天内监测了苹果块的微生物学、物理化学和感官质量参数。测试了 Lactobacillus casei 对接种的 Listeria innocua 和 Escherichia coli O157:H7 的拮抗作用。评估了益生菌菌株在冷藏储存和模拟胃肠道消化（GID）后的活力。
在储存 8 天后，苹果样品中检测到 9.52-9.64 log 菌落形成单位（CFU）g 的 L. casei。经过 GID 后，功能性苹果块保留了 8.31-8.43 log CFU g 的益生菌，而添加益生元没有显著影响。活性涂层维持了微生物质量和营养特性，而感官质量在储存 8 天后下降。包埋在涂层中的益生菌菌株对人工接种在苹果块上的 L. innocua 发挥了杀菌作用。大肠杆菌 O157:H7 的数量在 8 天后减少了 2.5 log。
本研究表明，苹果块适合作为牛奶的替代基质来携带益生菌 Lactobacillus casei CECT 9104 和益生元，为开发植物性功能性食品提供了有前途的选择。© 2024 化学工业协会。
