Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies.

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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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	functional food, osmotic infusion, probiotic bacteria, pineapple matrix, probiotic carrier, osmotic dehydration
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 09 Food Microbiology
Divisions:	Fruit and Vegetable Technology Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2021 04:27
Last Modified:	09 Mar 2021 04:27
URI:	http://ir.cftri.res.in/id/eprint/14803

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