Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorOliveira, Aline Soares [UNESP]-
Autor(es): dc.creatorNiro, Carolina Madazio-
Autor(es): dc.creatorBresolin, Joana Dias-
Autor(es): dc.creatorSoares, Viviane Faria-
Autor(es): dc.creatorFerreira, Marcos David-
Autor(es): dc.creatorSivieri, Katia [UNESP]-
Autor(es): dc.creatorAzeredo, Henriette M.C.-
Data de aceite: dc.date.accessioned2022-02-22T00:50:38Z-
Data de disponibilização: dc.date.available2022-02-22T00:50:38Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2021.111105-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207573-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207573-
Descrição: dc.descriptionIn this study, dehydrated strawberries have been proposed as probiotic carriers. Strawberries were cut into halves, incorporated with probiotic Bacillus coagulans BC4 by two alternative methods (impregnation and alginate coating) and submitted to two alternative drying methods (freeze drying - FD - and oven drying - OD). Six treatments were carried out, namely: FD and OD (no probiotic), I-FD, I-OD, C-FD, and C-OD (I- and C- meaning impregnation and coating respectively). While the probiotic incorporation method affected a few properties of the resulting products (mainly the probiotic viability on processing), the drying methods resulted in remarkable differences. The freeze-dried strawberry halves presented higher retention of chemical (ascorbic acid and anthocyanin contents) and physical properties (shape, color, and firmness) as well as a better acceptance and higher probiotic viability, resulting in higher probiotic release into the small intestine. The I-FD treatment resulted in the highest probiotic viability after processing and through a 6-month storage (near 8 log cfu.g−1).-
Descrição: dc.descriptionEmpresa Brasileira de Pesquisa Agropecuária-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionPostgraduate Program in Food and Nutrition School of Pharmaceutical Sciences São Paulo State University (Unesp), Rodovia Araraquara-Jaú, Km 01, Campus Ville-
Descrição: dc.descriptionPostgraduate Program in Biotechnology Federal University of São Carlos (UFSCar), Rod. Washington Luis, Km 235-
Descrição: dc.descriptionEmbrapa Instrumentação, R. 15 de Novembro, 1452, Caixa Postal 741-
Descrição: dc.descriptionEmbrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270-
Descrição: dc.descriptionPostgraduate Program in Food and Nutrition School of Pharmaceutical Sciences São Paulo State University (Unesp), Rodovia Araraquara-Jaú, Km 01, Campus Ville-
Descrição: dc.descriptionFAPESP: 2018/12733–6-
Descrição: dc.descriptionEmpresa Brasileira de Pesquisa Agropecuária: 23.14.04.007.00.00-
Idioma: dc.languageen-
Relação: dc.relationLWT-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectEdible coatings-
Palavras-chave: dc.subjectFood dehydration-
Palavras-chave: dc.subjectFragaria × ananassa-
Palavras-chave: dc.subjectNon-dairy probiotic foods-
Título: dc.titleDehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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