Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum

Autores
Tavera Quiroz, María José; Romano, Nelson Gastón; Mobili, Pablo; Pinotti, Adriana Noemí; Gómez-Zavaglia, Andrea; Bértola, Nora Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present work was to develop a healthy snack as a vehicle of probiotic bacteria. Apple snacks were coated with methylcellulose films containing fructooligosaccharides and Lactobacillus plantarum CIDCA 83114. Dehydration of the snacks at 60 °C for 50 min allowed obtaining a product with water content, crispness and visual aspect similar to those before applying the film-forming solution, without major detrimental effects for microorganisms. Sensory attributes of coated snacks were evaluated by an experienced sensory panel, receiving good scores in taste (6.5 ± 0.6), color (7.7 ± 0.4), texture (7.2 ± 0.4) and overall acceptability (7.2 ± 0.3). Storage of the snacks at 20 °C and 60% RH caused only a mild decrease in the bacterial cultivability after 90 days (1.4 log CFU/g), and a significant number of bacteria were still alive after the simulated gastric (5.5 × 106 ± 0.7 × 106 CFU/g) and intestinal (1.0 × 106 ± 0.4 × 106 CFU/g) digestions of the stored samples. The force–deformation curves showed a typical pattern of brittle materials up to 90 days of storage.The Tg followed a similar trend, in accordance with the constant moisture content. An organoleptically attractive food product was obtained which after 90 days of storage presented a high load of cultivable lactobacilli (2.0 × 108 ± 0.7 × 108 CFU/g). This concentration is well above the minimum considered necessary (106–107 CFU/g) to obtain the benefits of probiotic consumption.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Materia
Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/127638
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/127638
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarumTavera Quiroz, María JoséRomano, Nelson GastónMobili, PabloPinotti, Adriana NoemíGómez-Zavaglia, AndreaBértola, Nora CristinaQuímicaLactobacillus plantarumProbioticsApple snacksMethylcelluloseIsomaltFructooligosaccharidesThe aim of the present work was to develop a healthy snack as a vehicle of probiotic bacteria. Apple snacks were coated with methylcellulose films containing fructooligosaccharides and Lactobacillus plantarum CIDCA 83114. Dehydration of the snacks at 60 °C for 50 min allowed obtaining a product with water content, crispness and visual aspect similar to those before applying the film-forming solution, without major detrimental effects for microorganisms. Sensory attributes of coated snacks were evaluated by an experienced sensory panel, receiving good scores in taste (6.5 ± 0.6), color (7.7 ± 0.4), texture (7.2 ± 0.4) and overall acceptability (7.2 ± 0.3). Storage of the snacks at 20 °C and 60% RH caused only a mild decrease in the bacterial cultivability after 90 days (1.4 log CFU/g), and a significant number of bacteria were still alive after the simulated gastric (5.5 × 106 ± 0.7 × 106 CFU/g) and intestinal (1.0 × 106 ± 0.4 × 106 CFU/g) digestions of the stored samples. The force–deformation curves showed a typical pattern of brittle materials up to 90 days of storage.The Tg followed a similar trend, in accordance with the constant moisture content. An organoleptically attractive food product was obtained which after 90 days of storage presented a high load of cultivable lactobacilli (2.0 × 108 ± 0.7 × 108 CFU/g). This concentration is well above the minimum considered necessary (106–107 CFU/g) to obtain the benefits of probiotic consumption.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingeniería2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf164-173http://sedici.unlp.edu.ar/handle/10915/127638enginfo:eu-repo/semantics/altIdentifier/issn/1756-464info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.04.024info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:30:52Zoai:sedici.unlp.edu.ar:10915/127638Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:30:53.076SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
spellingShingle Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
Tavera Quiroz, María José
Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
title_short Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_full Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_fullStr Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_full_unstemmed Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
title_sort Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
dc.creator.none.fl_str_mv Tavera Quiroz, María José
Romano, Nelson Gastón
Mobili, Pablo
Pinotti, Adriana Noemí
Gómez-Zavaglia, Andrea
Bértola, Nora Cristina
author Tavera Quiroz, María José
author_facet Tavera Quiroz, María José
Romano, Nelson Gastón
Mobili, Pablo
Pinotti, Adriana Noemí
Gómez-Zavaglia, Andrea
Bértola, Nora Cristina
author_role author
author2 Romano, Nelson Gastón
Mobili, Pablo
Pinotti, Adriana Noemí
Gómez-Zavaglia, Andrea
Bértola, Nora Cristina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
topic Química
Lactobacillus plantarum
Probiotics
Apple snacks
Methylcellulose
Isomalt
Fructooligosaccharides
dc.description.none.fl_txt_mv The aim of the present work was to develop a healthy snack as a vehicle of probiotic bacteria. Apple snacks were coated with methylcellulose films containing fructooligosaccharides and Lactobacillus plantarum CIDCA 83114. Dehydration of the snacks at 60 °C for 50 min allowed obtaining a product with water content, crispness and visual aspect similar to those before applying the film-forming solution, without major detrimental effects for microorganisms. Sensory attributes of coated snacks were evaluated by an experienced sensory panel, receiving good scores in taste (6.5 ± 0.6), color (7.7 ± 0.4), texture (7.2 ± 0.4) and overall acceptability (7.2 ± 0.3). Storage of the snacks at 20 °C and 60% RH caused only a mild decrease in the bacterial cultivability after 90 days (1.4 log CFU/g), and a significant number of bacteria were still alive after the simulated gastric (5.5 × 106 ± 0.7 × 106 CFU/g) and intestinal (1.0 × 106 ± 0.4 × 106 CFU/g) digestions of the stored samples. The force–deformation curves showed a typical pattern of brittle materials up to 90 days of storage.The Tg followed a similar trend, in accordance with the constant moisture content. An organoleptically attractive food product was obtained which after 90 days of storage presented a high load of cultivable lactobacilli (2.0 × 108 ± 0.7 × 108 CFU/g). This concentration is well above the minimum considered necessary (106–107 CFU/g) to obtain the benefits of probiotic consumption.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
description The aim of the present work was to develop a healthy snack as a vehicle of probiotic bacteria. Apple snacks were coated with methylcellulose films containing fructooligosaccharides and Lactobacillus plantarum CIDCA 83114. Dehydration of the snacks at 60 °C for 50 min allowed obtaining a product with water content, crispness and visual aspect similar to those before applying the film-forming solution, without major detrimental effects for microorganisms. Sensory attributes of coated snacks were evaluated by an experienced sensory panel, receiving good scores in taste (6.5 ± 0.6), color (7.7 ± 0.4), texture (7.2 ± 0.4) and overall acceptability (7.2 ± 0.3). Storage of the snacks at 20 °C and 60% RH caused only a mild decrease in the bacterial cultivability after 90 days (1.4 log CFU/g), and a significant number of bacteria were still alive after the simulated gastric (5.5 × 106 ± 0.7 × 106 CFU/g) and intestinal (1.0 × 106 ± 0.4 × 106 CFU/g) digestions of the stored samples. The force–deformation curves showed a typical pattern of brittle materials up to 90 days of storage.The Tg followed a similar trend, in accordance with the constant moisture content. An organoleptically attractive food product was obtained which after 90 days of storage presented a high load of cultivable lactobacilli (2.0 × 108 ± 0.7 × 108 CFU/g). This concentration is well above the minimum considered necessary (106–107 CFU/g) to obtain the benefits of probiotic consumption.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/127638
url http://sedici.unlp.edu.ar/handle/10915/127638
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1756-464
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.04.024
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
164-173
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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