Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33

Marta Alves, Cátia M. Peres, Adrian Hernandez-Mendonza, M. Rosário Bronze, Cidália Peres, F. Xavier Malcata

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Use of probiotic bacteria and consumes in large - in novel foods to provide beneficial health effects has attracted an increasing interest by the food industry and fermented olives are an excellent example of a new generation of those foods from plant origin so as to assure maximum viability by the time of ingestion during processing and storage of food products, as well as during transit through the gastrointestinal tract.Our study focused on production, characterization and assessment of efficacy of microencapsulation upon survival of probiotic strains and sensory properties of the final olive paste throughout refrigerated storage. Microencapsulation appears to be an effective technique for strain survival, depending on the operating temperature and experimental results on tolerance to gastrointestinal-like conditions, and ability to adhere to intestinal epithelium is thereby presented and discussed. The sensory panel rated all experienced matrices as good, including overall acceptance without significant preference between them. However, the success of microencapsulation was more limited when incorporated into olive paste. Free cells of Lactobacillus plantarum 33 proved able to survive in olive paste during storage at refrigerated temperatures.

Original languageEnglish
Pages (from-to)61-70
Number of pages10
JournalFood Research International
Volume75
DOIs
Publication statusPublished - 1 Sep 2015

Fingerprint

Lactobacillus plantarum
Probiotics
Olea
Ointments
microencapsulation
Drug Compounding
probiotics
Food Storage
Edible Plants
novel foods
Food Handling
Temperature
food storage
Food Industry
Intestinal Mucosa
intestinal mucosa
gastrointestinal system
food industry
Gastrointestinal Tract
sensory properties

Keywords

  • Cell survival
  • Lactobacillus plantarum 33
  • Microencapsulation
  • Probiotic
  • Probiotic olive paste

Cite this

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abstract = "Use of probiotic bacteria and consumes in large - in novel foods to provide beneficial health effects has attracted an increasing interest by the food industry and fermented olives are an excellent example of a new generation of those foods from plant origin so as to assure maximum viability by the time of ingestion during processing and storage of food products, as well as during transit through the gastrointestinal tract.Our study focused on production, characterization and assessment of efficacy of microencapsulation upon survival of probiotic strains and sensory properties of the final olive paste throughout refrigerated storage. Microencapsulation appears to be an effective technique for strain survival, depending on the operating temperature and experimental results on tolerance to gastrointestinal-like conditions, and ability to adhere to intestinal epithelium is thereby presented and discussed. The sensory panel rated all experienced matrices as good, including overall acceptance without significant preference between them. However, the success of microencapsulation was more limited when incorporated into olive paste. Free cells of Lactobacillus plantarum 33 proved able to survive in olive paste during storage at refrigerated temperatures.",
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Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33. / Alves, Marta; Peres, Cátia M.; Hernandez-Mendonza, Adrian; Bronze, M. Rosário; Peres, Cidália; Malcata, F. Xavier.

In: Food Research International, Vol. 75, 01.09.2015, p. 61-70.

Research output: Contribution to journalArticle

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