Resumen de Changes in antioxidant and probiotic properties of a freeze-driedapple snack during storage
C. Burca, L. Seguí, N. Betoret, C. Barrera
This research developed an apple snack with potential probiotic effect (> 10 7 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 phenolsand total antioxidants.
