EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA

An important issue related with functional foods development is the stability of physiologically active compounds. For example vitamins, minerals, probiotic bacteria are very sensitive to the technological processes involved in their obtention. The objective of this paper is to evaluate the viabili...

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Autores principales:	Luis PUENTE D., Noelia BETORET V., Misael CORTÉS R.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	functional foods probiotics Lactobacillus apple. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/719d3a4380494fd1ad83e75e13e6a1fd
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spelling	oai:doaj.org-article:719d3a4380494fd1ad83e75e13e6a1fd2021-11-19T04:14:57ZEVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA0121-40042145-2660https://doaj.org/article/719d3a4380494fd1ad83e75e13e6a1fd2009-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/2799https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 An important issue related with functional foods development is the stability of physiologically active compounds. For example vitamins, minerals, probiotic bacteria are very sensitive to the technological processes involved in their obtention. The objective of this paper is to evaluate the viability of a probiotic strain (Lactobacillus rhamnosus) inside a food matrix (Granny smith apple) and physical parameters such as color (L* a* b*) of vacuum impregnated apple cylinders during a refrigerated and frozen storage. The results show that the viable probiotic bacteria inside food matrix maintain the minimal value to be considered as probiotic functional food (106 CFU/g), and the color parameters which are critical in refrigerated samples during their storage. Luis PUENTE D.Noelia BETORET V.Misael CORTÉS R.Universidad de Antioquiaarticlefunctional foodsprobioticsLactobacillusapple.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 3 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional foods probiotics Lactobacillus apple. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	functional foods probiotics Lactobacillus apple. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Luis PUENTE D. Noelia BETORET V. Misael CORTÉS R. EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA
description	An important issue related with functional foods development is the stability of physiologically active compounds. For example vitamins, minerals, probiotic bacteria are very sensitive to the technological processes involved in their obtention. The objective of this paper is to evaluate the viability of a probiotic strain (Lactobacillus rhamnosus) inside a food matrix (Granny smith apple) and physical parameters such as color (L* a* b*) of vacuum impregnated apple cylinders during a refrigerated and frozen storage. The results show that the viable probiotic bacteria inside food matrix maintain the minimal value to be considered as probiotic functional food (106 CFU/g), and the color parameters which are critical in refrigerated samples during their storage.
format	article
author	Luis PUENTE D. Noelia BETORET V. Misael CORTÉS R.
author_facet	Luis PUENTE D. Noelia BETORET V. Misael CORTÉS R.
author_sort	Luis PUENTE D.
title	EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA
title_short	EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA
title_full	EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA
title_fullStr	EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA
title_full_unstemmed	EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA
title_sort	evolution of probiotic content and color of apples impregnated with lactic acid bacteria
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/719d3a4380494fd1ad83e75e13e6a1fd
work_keys_str_mv	AT luispuented evolutionofprobioticcontentandcolorofapplesimpregnatedwithlacticacidbacteria AT noeliabetoretv evolutionofprobioticcontentandcolorofapplesimpregnatedwithlacticacidbacteria AT misaelcortesr evolutionofprobioticcontentandcolorofapplesimpregnatedwithlacticacidbacteria
_version_	1718420460042977280

EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA

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