Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Changes in antioxidant and probiotic properties of a freeze-dried apple snack during storage
Cristina Burca, Lucía Seguí, Noelia Betoret, Cristina Barrera

Last modified: 03-01-2019


This research developed an apple snack with potential probiotic effect (> 107 CFU/g) by combining vacuum impregnation with Lactobacillus salivarius spp. salivarius (CECT 4063) and freeze-drying. Throughout storage (30 days), both the lactobacillus viability and the total flavonoids content decreased. Trehalose adition (10% by weight) to the impregnation liquid and/or its homogenization at 100 MPa accelerated the loss of cell viability but delayed flavonoids degradation and promoted an increase in the amount of phenols and total antioxidants.

Keywords: L. salivarius spp. salivarius; homogenization; trehalose; freeze-drying; antioxidants.

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