Application of lactobacillus casei and lactobacillus plantarum to develop dried functional apple and banana

IF 2 3区工程技术 Q2 ANATOMY & MORPHOLOGY

Microscopy Research and Technique Pub Date : 2024-06-24 DOI:10.1002/jemt.24639

Sahar Sabahi, Seyyed Mohammad Ali Noori, Alireza Ekrami, Seyed Ahmad Hosseini, Maryam Seyedtabib, Sousan Akrami

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引用次数: 0

Abstract

The goal of this research was to create dried fruits loaded with probiotic microorganisms (Lactobacillus casei and Lactobacillus plantarum). In separate bottles for each probiotic microbe, apple and banana pieces have been submerged into the impermeability solution with gentle shaking. The vacuum pressure was applied. By the conclusion of the incubation time, L. casei and L. plantarum colonies were enumerated (CFU/g). The scanning electron microscope method was applied to confirm the penetration of impregnation solutions into the intercellular spaces of fruit tissue. On day 28, the population of L. plantarum was 5 log CFU/g for apples and 5.5 log CFU/g for bananas. After storage, the number of L. casei in apples was 5 log CFU/g and 5.5 log CFU/g, respectively. L. casei was found on the surface of apple and banana tissue. After one-week, whole phenolic content of probiotic-enriched bananas and apples augmented. After storage, the antioxidant activity of all samples decreased greatly. The sensory qualities of the samples were excellent throughout storage in terms of color, quality, scent, sensitivity, chewiness, and general adequacy. As a result, dried apples and bananas infused with L. plantarum and L. casei might be a novel probiotic meal.

Research Highlights

Dried apples and bananas infused with L. plantarum and L. casei are novel probiotic meal.
After one-week, whole phenolic content of probiotic-enriched bananas and apples augmented.
The sensory qualities of the samples were excellent throughout storage in terms of color, quality, scent, sensitivity, chewiness, and general adequacy.

Abstract Image

查看原文本刊更多论文

应用干酪乳杆菌和植物乳杆菌开发功能性苹果和香蕉干。

这项研究的目的是制作含有益生微生物（干酪乳杆菌和植物乳杆菌）的干果。每种益生微生物都装在不同的瓶子里，苹果和香蕉碎片被浸没在防渗溶液中，并轻轻摇晃。采用真空压力。培养时间结束后，对 L. casei 和 L. plantarum 菌落进行计数（CFU/g）。采用扫描电子显微镜法确认浸渍溶液是否渗透到水果组织的细胞间隙中。第 28 天，苹果中植物酵母菌的数量为 5 log CFU/g，香蕉为 5.5 log CFU/g。贮藏后，苹果和香蕉中的 L. casei 数量分别为 5 log CFU/g 和 5.5 log CFU/g。苹果和香蕉组织表面都发现了干酪乳杆菌。一周后，富含益生菌的香蕉和苹果的全酚含量增加。贮藏后，所有样品的抗氧化活性都大大降低。在整个贮藏过程中，样品在色泽、质量、气味、敏感度、咀嚼感和总体适口性方面的感官质量都非常好。因此，添加了植物乳杆菌和干酪乳杆菌的苹果干和香蕉干可能是一种新型益生菌食品。研究亮点浸泡了植物乳杆菌和干酪乳杆菌的苹果干和香蕉干是一种新型益生菌餐。一周后，富含益生菌的香蕉和苹果的全酚类物质含量增加。在整个储存过程中，样品在色泽、质量、香味、敏感度、咀嚼感和总体适口性方面的感官质量都非常好。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Microscopy Research and Technique 医学-解剖学与形态学

CiteScore

5.30

自引率

20.00%

发文量

233

审稿时长

4.7 months

期刊介绍： Microscopy Research and Technique (MRT) publishes articles on all aspects of advanced microscopy original architecture and methodologies with applications in the biological, clinical, chemical, and materials sciences. Original basic and applied research as well as technical papers dealing with the various subsets of microscopy are encouraged. MRT is the right form for those developing new microscopy methods or using the microscope to answer key questions in basic and applied research.