用益生菌丰富的果零食的开发:对折射窗干燥过程对细胞活性的评估
Helena Nuñez1,2, Aldonza Jaques1, Karyn Belmonte1
1Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile.
Foods (Basel, Switzerland)
|June 19, 2024
概括
折射窗 (RWTM) 干燥有效地保持了干果零食中的益生菌活力,提供与冷干燥相匹配的质量,具有更好的纹理和更高的多烯保持率. 这种方法提高了干果的质量和保质期.
科学领域:
- 食品科学与技术 食品科学与技术
- 干燥技术 干燥技术
- 益生菌的应用 益生菌的应用
背景情况:
- 由于微生物对加工条件的敏感性,开发稳定的益生菌丰富的食品具有挑战性.
- 传统的干燥方法可能会影响益生菌活力,多醇含量和水果零食的质地.
- 屈光窗 (RWTM) 干燥是热敏食品加工的新兴技术.
研究的目的:
- 使用RWTM干燥开发一种益生菌丰富的干果零食.
- 在RWTM干燥过程中评估*Lacticaseibacillus rhamnosus*的生存能力.
- 在质量属性和益生菌保留方面,将RWTM干燥与传统热空气干燥 (CD) 和冷干燥 (FD) 进行比较.
主要方法:
- 通过真空浸,切片果被注射了 *Lacticaseibacillus rhamnosus*.
- 使用RWTM (45°C),CD (45°C) 和FD进行了干燥.
- 评估的参数包括总多含量 (TPC),颜色 (∆E*),纹理和可活益生菌细胞计数 (CFU/gdb日志) 在干燥后和在4°C储存28天后.
- 还评估了微结构分析和湿度扩散.
主要成果:
- 真空浸实现了高的初始益生菌负载 (8.53日志CFU/gdb).
- 干燥后的益生菌保留率为6.30 (CD),6.67 (RWTM) 和7.20 (FD) 记录CFU/gdb;CD和RWTM在储存期间保持了种群数量,而FD则减少了一个日志顺序.
- 与FD和CD相比,RWTM干燥导致TPC保留率更高 (41.3%),颜色保留率 (∆E*) 与FD相比相当.
- 经RWTM干燥的果表现出理想的纹理 (硬度较低,脆度较高) 和微观结构特性,促进水分扩散.
结论:
- RWTM干燥是一种可行的技术,用于生产富含益生菌的果零食,具有出色的益生菌活力和保留能力.
- RWTM干燥提供了与冷干燥相比的质量属性 (颜色,TPC),同时在质地和加工效率方面提供了潜在的优势.
- 这项研究证明了RWTM干燥的潜力,可以创造创新,高质量的功能性食品.
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