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Updated: Jun 22, 2026
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Freeze-Dried Banana Slices Carrying Probiotic Bacteria
Carolina M Niro1, Giovana M N Mendonça2, Lucca R Paulino3
1Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil.
Foods (Basel, Switzerland)
|June 28, 2023
Summary
Producing probiotic freeze-dried banana slices using starch coating or impregnation both yielded high viable probiotic bacteria counts. Starch coating enhanced bacterial survival during freeze-drying and improved sensory acceptance.
Area of Science:
- Food Science
- Microbiology
- Nutrition
Background:
- Growing consumer interest in healthier diets and functional foods.
- Probiotic microorganisms offer health benefits and are incorporated into novel food products.
- Freeze-drying is a common preservation method for fruits, but can impact microbial viability.
Purpose of the Study:
- To compare two methods for producing probiotic freeze-dried banana slices using *Bacillus coagulans*.
- To evaluate the impact of impregnation versus starch coating on bacterial viability and texture.
- To assess the sensory acceptability of probiotic-enriched banana slices.
Main Methods:
- Banana slices were impregnated with *Bacillus coagulans* suspension or coated with a starch dispersion containing the bacteria.
- Freeze-drying was employed to preserve the probiotic-enriched banana slices.
- Shear force testing and sensory panel evaluation (over 100 panelists) were conducted.
Main Results:
- Both methods achieved viable cell counts exceeding 7 log CFU/g.
- Starch coating significantly improved probiotic viability during freeze-drying compared to impregnation.
- While shear force indicated lower crispness for coated slices, sensory evaluation found no significant texture differences.
- Coated slices showed significantly higher sensory acceptance than non-probiotic controls.
Conclusions:
- Starch coating is an effective method for producing probiotic freeze-dried banana slices with enhanced bacterial survival.
- Both methods result in acceptable sensory profiles, with starch coating offering superior probiotic stability and acceptance.
- Probiotic-enriched banana slices represent a promising functional food product.
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