Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage

Cristina Barrera, Cristina Burca, Lucía Seguí, Noelia Betoret
2018 Proceedings of 21th International Drying Symposium   unpublished
This research developed an apple snack with potential probiotic effect (> 107 CFU/g) by combining vacuum impregnation with Lactobacillus salivarius spp. salivarius (CECT 4063) and freeze-drying. Throughout storage (30 days), both the lactobacillus viability and the total flavonoids content decreased. Trehalose adition (10% by weight) to the impregnation liquid and/or its homogenization at 100 MPa accelerated the loss of cell viability but delayed flavonoids degradation and promoted an
more » ... promoted an increase in the amount of phenols and total antioxidants. Keywords: L. salivarius spp. salivarius; homogenization; trehalose; freeze-drying; antioxidants.
doi:10.4995/ids2018.2018.7880 fatcat:flyno5yq3bgntmz67sgdtmid5e