Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14803/
https://doi.org/10.1111/jfpp.15132 |
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| Title |
Osmotic infusion of Lactiplantibacillus plantarum and
Lacticaseibacillus casei in cut pineapple matrix: Optimization,
survival under gastrointestinal stress, and storage stability
studies.
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| Creator |
Silpa, Vijay
Sruthi, Vikraman Priyanka Rose, Mary Chauhan, A. S. Mukesh, Kapoor |
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| Subject |
04 Functional foods
24 Fruits 09 Food Microbiology |
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| Description |
The study aimed at developing a functional food by osmotic infusion of probiotic
bacteria in pineapple matrix. Significant (p* < .05) incorporation of Lactiplantibacillus
plantarum (L. plantarum) (8.54 ± 0.04 log CFU/g) and Lacticaseibacillus casei (L. casei)
(8.55 ± 0.05 log CFU/g) in probiotic infused cut pineapple piece was observed after
4 hr of dehydration in sucrose-based (50 °Brix) osmotic solution. SEM results corrob�orated successful infusion of probiotic cells at both surface and sub-surface levels.
Osmotically dehydrated pineapple pieces showed a marginal decrease in brightness,
yellowness, increased firmness, and insignificant changes in pH and aw. Under simu�lated gastric stress, infused L. plantarum and L. casei exhibited good survival of up to
8.7 ± 0.04 log CFU/g. Under simulated intestinal stress, both L. plantarum and L. casei
recorded reduction of approximately 1 log CFU/g (7.8 ± 0.07 log CFU/g). The Infused
L. plantarum and L. casei showed viability >6 log CFU/g till 10 days at −20°C.
Practical applications
Increased awareness among consumers toward the intricate relationship between
diet and disease has rekindled interest in functional foods containing probiotics, es�pecially the non-dairy segment. The sale of functional food snacks is projected to
reach $8.5 billion by 2020. India is among the largest producers of pineapple, which
occupies an important niche in the cut fruit market. Development of cut pineapple as
a probiotic carrier using energy saving procedure like osmotic dehydration will help
expand its reach in the functional food market. The growth and survival of probiotic
bacteria in functional food products under gastro-intestinal stress conditions is the
key to deliver the desired health benefits. Our results indicate not only efficient os�motic infusion of L. plantarum and L. casei in the cut pineapple matrix but also good
survival under simulated gastrointestinal stress and storage conditions. Our studies
showed cut pineapple infused with probiotics by osmotic dehydration can be a suit�able non-dairy probiotic food.
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14803/1/jfpp.15132.pdf
Silpa, Vijay and Sruthi, Vikraman and Priyanka Rose, Mary and Chauhan, A. S. and Mukesh, Kapoor (2021) Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies. Journal of Food Processing and Preservation. |
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