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Influence of temperature and solute concentration during osmotic dehydration of apple (Malus domestica) cubes on the stability of probiotics
Influencia de la temperatura y concentración de solutos durante la deshidratación osmótica de cubos de manzana (Malus domestica) sobre la estabilidad de probióticos
DOI:
https://doi.org/10.15446/agron.colomb.v41n2.108868Keywords:
Saccharomyces boulardii, heat treatment, dehydrated fruit, cell viability (en)Saccharomyces boulardii, tratamiento térmico, fruta deshidratada, viabilidad celular (es)
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Currently, there is an upsurge in preference for the consumption of probiotic-rich foods. Besides their nutritive function, these compounds have demonstrated, in some instances, medicinal properties. The purpose of this study was to evaluate how temperature and sucrose concentration influenced the stability of probiotics (specifically Saccharomyces boulardii) during the osmotic dehydration of Granny Smith apple (Malus domestica) cubes. We prepared osmotic solutions with different sucrose concentrations (40, 50, and 60°Brix). We inoculated S. boulardii (250 mg each) into these solutions, followed by immersion of 1 cm-cubed apple cubes. We exposed these cubes to varying temperatures (37°C, 42°C, and 47°C) for a duration of 80 min. Various parameters were calculated, including the percentage of weight loss, percentage of solid gain, number of generations, and the doubling time. Results indicated that the apple cubes with more extreme dehydration were those treated at 50°Brix and 47°C exhibiting a weight loss of 40%. The treatment at 60°Brix and 42°C stood out, showing an increase of 350% of solid gain compared to other groups. Additionally, the highest number of generations of the strain occurred in the group treated at 50°Brix and 37°C, with a value of 9.32 ± 0.11 CFU/g and a doubling time of 7.50 ± 0.09 min. In conclusion, we deduced that under conditions of elevated temperatures and high solute concentrations, the S. boulardii strain might undergo inhibition and fail to develop adequately in the apple cubes subjected to osmotic dehydration.
En la actualidad, hay un aumento en la preferencia por el consumo de alimentos ricos en probióticos. Estos compuestos, más allá de su función nutritiva, han demostrado en algunos casos poseer propiedades medicinales. En este sentido, el propósito de este estudio consistió en evaluar cómo la temperatura y la concentración de sacarosa influyen en la estabilidad de los probióticos (específicamente Saccharomyces boulardii) durante el proceso de deshidratación osmótica de cubos de manzana (Malus domestica) de la variedad Granny Smith . Para esto, se prepararon soluciones osmóticas con distintas concentraciones de sacarosa (40, 50 y 60°Brix). En estas soluciones se inoculó S. boulardii (250 mg cada una), seguido de la inmersión de cubos de manzana de 1 cm de lado. Estos cubos fueron expuestos a diferentes temperaturas (37, 42 y 47°C) durante un período de 80 min. Se procedió a calcular diversos parámetros, como el porcentaje de pérdida de peso, el porcentaje de ganancia de sólidos, el número de generaciones y el tiempo de duplicación. Los resultados indicaron que los cubos de manzana que experimentaron una mayor deshidratación correspondieron a los tratados a 50°Brix y 47°C, registrando una pérdida de peso del 40%. En cuanto al porcentaje de ganancia de sólidos, se destacó el tratamiento a 60°Brix y 42°C, alcanzando un aumento del 350% en comparación con los demás grupos. Además, el mayor número de generaciones de la cepa ocurrió en el grupo tratado a 50°Brix y 37°C, con un valor de 9.32 ± 0.11 UFC/g y un tiempo de duplicación de 7.50 ± 0.09 min. Se concluyó que en condiciones de temperaturas elevadas y altas concentraciones de soluto, la cepa de S. boulardii podría sufrir inhibición y no desarrollarse adecuadamente en los cubos de manzana sometidos al proceso de deshidratación osmótica.
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