Rossle, Christian,Brunton, Nigel,Gormley, Ronan T.,Ross, Paul R.,Butler, Francis

2010

October

Journal Of Functional Foodsjournal Of Functional Foods

Development of potentially synbiotic fresh-cut apple slices

Validated

()

2

44

245

254

The aim of this study was to develop potentially synbiotic fresh cut apple wedges by applying probiotic bacteria (Lactobacillus rhamnosus GG) and prebiotics in the form of oligofructose and inulin An assessment of the quality sensory, polyphenol and volatile attributes of synbiotic and probiotic samples was also undertaken Fructan analysis showed that all prebiotics remained stable over the 14 days storage period and an intake of 100 g of apple supplies 2-3 g of prebiotics All samples sets contained ca 10(8) cfu/g over the test period which is sufficient for a probiotic effect and is comparable to counts of probiotic bacteria in commercially available dairy products Browning index firmness acidity and dry matter remained stable throughout the 14 days compared to the control while applying prebiotic coatings resulted in an increase in soluble solids Sensory assessment indicated acceptable quality of probiotic and synbiotic apple wedges HPLC analysis showed levels of decrease in poly phenolic compounds No difference was found between O(2) and CO(2) headspace concentration and volatile production of synbiotic samples and samples only treated with probiotics (C) 2010 Elsevier Ltd All rights reservedThe aim of this study was to develop potentially synbiotic fresh cut apple wedges by applying probiotic bacteria (Lactobacillus rhamnosus GG) and prebiotics in the form of oligofructose and inulin An assessment of the quality sensory, polyphenol and volatile attributes of synbiotic and probiotic samples was also undertaken Fructan analysis showed that all prebiotics remained stable over the 14 days storage period and an intake of 100 g of apple supplies 2-3 g of prebiotics All samples sets contained ca 10(8) cfu/g over the test period which is sufficient for a probiotic effect and is comparable to counts of probiotic bacteria in commercially available dairy products Browning index firmness acidity and dry matter remained stable throughout the 14 days compared to the control while applying prebiotic coatings resulted in an increase in soluble solids Sensory assessment indicated acceptable quality of probiotic and synbiotic apple wedges HPLC analysis showed levels of decrease in poly phenolic compounds No difference was found between O(2) and CO(2) headspace concentration and volatile production of synbiotic samples and samples only treated with probiotics (C) 2010 Elsevier Ltd All rights reserved

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