Enrichment of sliced apple fruit with Bacillus coagulans

The effect of addition of the probiotic agent Bacillus coagulans to apples by applying a vacuum impregnation process was studied. Apple slices were impregnated with a sucrose isotonic solution (IS) of 14°Bx containing 1010 CFU g-1 of B. coagulans. The effect of vacuum (22, 29, 36 and 43 cm Hg for 5...

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Bibliographic Details
Published inEmirates journal of food and agriculture Vol. 33; no. 1; pp. 12 - 19
Main Authors Caballero, Mayra Cristina Soto, Muñiz, Carlos Horacio Acosta, Leal, Viridiana Chávez, Aguilar, Gustavo González, Hernández, Cintya Geovanna Soria, Quezada, Graciela Dolores Avila
Format Journal Article
LanguageEnglish
Published Sofia Pensoft Publishers 01.01.2021
Subjects
Apples
Bacillus coagulans
Bacteria
Food contamination & poisoning
Food matrix
Fruits
Impregnation
Low vacuum
Mercury
Microorganisms
Morphology
Probiotics
Reagents
Relaxation time
Scanning electron microscopy
Software
Statistical analysis
Sucrose
Trucking industry
Vacuum
United States > US
Mexico
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Summary:The effect of addition of the probiotic agent Bacillus coagulans to apples by applying a vacuum impregnation process was studied. Apple slices were impregnated with a sucrose isotonic solution (IS) of 14°Bx containing 1010 CFU g-1 of B. coagulans. The effect of vacuum (22, 29, 36 and 43 cm Hg for 5 min.) and relaxation time (35, 60, 120, 180 and 204 min.) was studied. The highest impregnation of IS (up to 17%) in apple slices was obtained in long relaxation times (120, 180 and 204 min.) and low vacuum pressures (22 cm Hg). The highest vacuum pressure (43 cm Hg) at any relaxation time yielded high concentration of impregnated B. coagulans cells (4 x 107 UFC g-1) into apple slices. The results confirm that B. coagulans at this concentration is satisfactory and similar to that concentration levels of probiotics contained in products existing in the market. Therefore, this article proposes the application of probiotic microorganisms in apple, being this fruit a suitable food matrix for probiotic bacteria.
ISSN:2079-052X
2079-0538
DOI:10.9755/ejfa.2021.v33.i1.2353