Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers |
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| Authors: | Karla Bigetti Guergoletto Marciane Magnani Juca San Martin Celia Guadalupe Tardeli de Jesus Andrade Sandra Garcia |
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| Affiliation: | 1. Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Paraná, Brazil;2. Laboratório de Microscopia Eletrônica e Microanálises, Universidade Estadual de Londrina, Londrina, Paraná, Brazil;1. Institute of Brain and Behavioral Sciences, College of Life Sciences, Shaanxi Normal University, Xi’an 710062, Shaanxi, China;2. College of Biology Sciences and Engineering, Beifang University of Nationalities, Yinchuan 750021, Ningxia, China;1. Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, RJ, Brazil;2. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021, Rio de Janeiro, RJ, Brazil;3. Universidade Federal de Alfenas (UNIFAL), Faculdade de Nutrição, 37130-000, Alfenas, MG, Brazil;4. Universidade Federal de Alfenas (UNIFAL), Departamento de Física, 37133-840, Alfenas, MG, Brazil;5. Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020, Rio de Janeiro, Brazil;6. Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900, Ponta Grossa, Brazil;7. University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia;8. Istituto di Scienze dell''Alimentazione, CNR-ISA, Via Roma, 64, 83100 Avellino, Italy |
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| Abstract: | This study evaluated the survival of Lactobacillus casei (LC-1) when adhered to four different dehydrated prebiotic fibers. After vacuum drying in oat bran with 9% β-glucan and green banana flour, LC-1 viability was 79% and 76%, respectively. Scanning electron microscopy images revealed no morphological changes in the cells adhered to these fibers, and the addition of trehalose as a cell protectant had a positive and significant effect on the survival of LC-1. At different storage temperatures, oat bran had the highest stability as well as in simulated gastrointestinal conditions, where LC-1 that adhered to the oat bran had greater viability (7.1 log CFU g? 1) than in the free form (2.4 log CFU g? 1). In the sensory evaluation, the probiotic oat bran added to a dairy fruit beverage was well accepted by consumers.Industrial relevanceThe diversification of food products and the growing interest in health life requires from food industry innovations and new products for this. Probiotic cultures into non-dairy products is still an innovation and a challenge to the functional food segment. The development of an oat bran with LC-1 adhered is important for the functional food industries because the probiotic can be viable during dehydration and storage at room temperature. In addition the LC-1 is protected under simulated gastrointestinal conditions without compromising sensory acceptability. |
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