Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage release_flyno5yq3bgntmz67sgdtmid5e

by Cristina Barrera, Cristina Burca, Lucía Seguí, Noelia Betoret

Released as a paper-conference by Universitat Politècnica València.

2018  

Abstract

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 increase in the amount of phenols and total antioxidants. Keywords: L. salivarius spp. salivarius; homogenization; trehalose; freeze-drying; antioxidants.
In application/xml+jats format

Archived Files and Locations

application/pdf  1.0 MB
file_uzkj237egfdhrjhgsta5kon26e
ocs.editorial.upv.es (publisher)
web.archive.org (webarchive)
Read Archived PDF
Preserved and Accessible
Type  paper-conference
Stage   unknown
Date   2018-09-11
Work Entity
access all versions, variants, and formats of this works (eg, pre-prints)
Catalog Record
Revision: 97dd76d3-be41-4864-97b1-d05c29399825
API URL: JSON