Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Snack Manufacturing Process and Storage
2.3. Analytical Determinations
2.3.1. Moisture Content and Water Activity
2.3.2. Antioxidant Properties
2.3.3. Color Measurements
2.3.4. Mechanical Properties
2.3.5. Microbial Counts
2.3.6. Statistical Analysis
3. Results and Discussion
3.1. Survival of Lactobacillus salivarius spp. Salivarius during the Snack Manufacturing Process
3.2. Antioxidant Properties Affected by the Snack Manufacturing Process
3.3. Color Properties as Affected by the Snack Manufacturing Process
3.4. Mechanical Properties as Affected by the Snack Manufacturing Process
3.5. Survival of Lactobacillus salivarius spp. Salivarius during Snack Storage
3.6. Antioxidant Properties Change during Snack Storage
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sample | TRE%_HPH | Log CFU/g | |
---|---|---|---|
Experimental | Log Reduction | ||
VI LIQ | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 8.52 ± 0.02fgh 9.1 ± 0.2i 8.94 ± 0.12hi 8.48 ± 0.07fg | - |
VI APP xw = 85.3 ± 1.2 g w/100 g | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 7.839 ± 0.009de 8.20 ± 0.11ef 8.1 ± 0.2ef 7.7 ± 0.5cd | 0.10 ± 0.02j −0.09 ± 0.04i −0.08 ± 0.04i −0.05 ± 0.02i |
FD xw = 5.0 ± 1.0 g w/100 g | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 8.12 ± 0.10ef 8.74 ± 0.06ghi 8.39 ± 0.04fg 7.68 ± 0.08cd | −0.53 ± 0.02g −0.22 ± 0.04h −0.64 ± 0.08g −0.9 ± 0.3f |
AD_0.45 xw = 11.4 ± 1.5 g w/100 g | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 7.46 ± 0.05c 8.26 ± 0.03ef 8.217 ± 0.004ef 7.80 ± 0.04cde | −1.167 ± 0.009e −1.46 ± 0.03cd −1.60 ± 0.07c −1.25 ± 0.02de |
AD_0.35 xw = 9.2 ± 0.8 g w/100 g | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 7.5 ± 0.3cd 6.25 ± 0.08a 7.02 ± 0.03b 6.10 ± 0.02a | −1.337 ± 0.009de −2.68 ± 0.03a −2.10 ± 0.07b −2.63 ± 0.02a |
Sample | TRE%_HPH | Total Phenols (mg GAE/g dw) | Total Flavonoids (mg QE/g dw) | Antioxidant Activity (mg TE/g dw) |
---|---|---|---|---|
VI APP aw = 0.983 ± 0.002 | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 5.4 ± 0.7a 5.7 ± 1.2abc 5.7 ± 0.5ab 5.3 ± 1.5a | 1.24 ± 0.15abc 1.07 ± 0.06a 1.3 ± 0.3abc 1.2 ± 0.4ab | 7.0 ± 0.9bcdef 7 ± 3bcde 6.0 ± 0.9bc 6.4 ± 1.8bcd |
FD aw = 0.25 ± 0.02 | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 5.4 ± 0.3ab 8.39 ± 0.03f 6.3 ± 0.3abcd 6.6 ± 0.5abcde | 1.584 ± 0.013cd 1.187 ± 0.013abc 1.76 ± 0.12de 1.74 ± 0.03de | 8.64 ± 0.07efghi 10.3 ± 0.4i 4.9 ± 0.3ab 3.6 ± 0.5a |
AD_0.45 aw = 0.42 ± 0.02 | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 10.6 ± 0.3g 6.7 ± 0.2bcde 7.6 ± 0.2def 7.1 ± 0.5cdef | 2.47 ± 0.09g 1.51 ± 0.06bcd 2.13 ± 0.09efg 1.53 ± 0.02cd | 10.2 ± 0.4i 9 ± 2ghi 6.9 ± 0.2bcdefg 8.5 ± 0.4defghi |
AD_0.35 aw = 0.36 ± 0.03 | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 8.1 ± 0. 2ef 6.6 ± 0.5abcde 7.8 ± 0.4def 5.867 ± 0.014abc | 1.990 ± 0.006ef 1.876 ± 0.012de 2.36 ± 0.07fg 1.044 ± 0.005a | 9.2 ± 0.3fghi 7.68 ± 0.15cdefgh 6.20 ± 0.07bcde 9.5 ± 0.3hi |
Sample | TRE%_HPH | Storage Time | Log Reduction | ||
---|---|---|---|---|---|
7 Days | 15 Days | 30 Days | |||
FD aw = 0.25 ± 0.02 | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 7.80 ± 0.05c 8.23 ± 0.06d 7.75 ± 0.04c 7.84 ± 0.02c | 7.66 ± 0.11fg 7.84 ± 0.04g 7.46 ± 0.12f 7.76 ± 0.06g | 7.35 ± 0.06h 7.10 ± 0.10gh 6.73 ± 0.02fg 6.71 ± 0.11g | −0.76 ± 0.06g −1.61 ± 0.10de −1.66 ± 0.02d −0.65 ± 0.11gh |
AD_0.45 aw = 0.42 ± 0.02 | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 5.24 ± 0.09a 6.05 ± 0.04b 6.11 ± 0.02b 5.2 ± 0.4a | 5.1 ± 0.7b 5.7 ± 0.2d 5.4 ± 0.4cd 4.2 ± 0.4a | 4.1 ± 0.4bc 4.1 ± 0.4c 3.27 ± 0.13a 3.46 ± 0.09ab | −3.6 ± 0.2c −4.2 ± 0.4b −4.95 ± 0.13a −4.34 ± 0.09b |
AD_0.35 aw = 0.36 ± 0.03 | 0%_0MPa 10%_0MPa 0%_100MPa 10%_100MPa | 6.32 ± 0.07b 5.72 ± 0.02a 6.00 ± 0.08a 5.83 ± 0.05b | 6.261 ± 0.012e 5.64 ± 0.10d 5.889 ± 0.012e 5.58 ± 0.05c | 6.09 ± 0.14ef 5.24 ± 0.05d 5.22 ± 0.07de 5.18 ± 0.10d | −1.21 ± 0.07f −0.53 ± 0.02gh −1.4 ± 0.4ef −0.52 ± 0.05h |
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Burca-Busaga, C.G.; Betoret, N.; Seguí, L.; Betoret, E.; Barrera, C. Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms 2020, 8, 1095. https://doi.org/10.3390/microorganisms8081095
Burca-Busaga CG, Betoret N, Seguí L, Betoret E, Barrera C. Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms. 2020; 8(8):1095. https://doi.org/10.3390/microorganisms8081095
Chicago/Turabian StyleBurca-Busaga, Cristina Gabriela, Noelia Betoret, Lucía Seguí, Ester Betoret, and Cristina Barrera. 2020. "Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization" Microorganisms 8, no. 8: 1095. https://doi.org/10.3390/microorganisms8081095