Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study.

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-09-01 Epub Date: 2024-05-27 DOI:10.1007/s11130-024-01196-5
Marcin Kruk, Piotr Lalowski, Monika Hoffmann, Monika Trząskowska, Danuta Jaworska
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Abstract

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.

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高纤维植物零食中益生菌的存活率和保质期 - 模型研究
该研究旨在开发高纤维、含益生菌且便于长期储存的植物性模型零食。研究重点是选择合适的益生菌形式(活性生物质、微胶囊、冻干)、接种方法(接种在基质中或接种在点心馅料中)和适当的储存条件(4°C 或 20°C)。对潜在的益生特性进行了评估。微胶囊细菌在 4 °C 下的存活率最高,而冻干细菌在 20 °C 下的存活率更高。将益生菌包裹在低水活性(aw = 0.27)花生酱馅料的零食中,比包裹在无馅料(aw = 0.53)零食中的益生菌存活率更高。将益生菌包裹在低水活度馅料中可确保其在环境温度下存活 5 个月,存活率高于 6 log CFU/g。小吃具有较高的抗氧化能力(平均 300 毫克抗坏血酸当量/100 克)、多酚含量(平均 357 毫克没食子酸当量/100 克)和高纤维含量(平均 10.2 克/100 克)。感官分析表明,小吃的整体质量较高(平均为常规单位的 7.1/10)。此外,经过 6 个月的储存,零食的抗氧化特性、多酚含量和口感发生了显著变化,而感官质量保持不变。此外,还观察到了潜在的合生素效应。用于评估细菌生长的方法表明,与对照样本相比,模型零食中的细菌生长值明显较高。因此,这项研究有效地填补了有关益生菌在这类零食中存活的知识空白。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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