No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
2012
Betoret, E. | Betoret, N. | Arilla, A. | Bennár, M. | Barrera, C. | Codoñer, P. | Fito, P.
A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp. salivarius, by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144±0.012gwâââáµ£·gââââââ ⁻¹) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486±0.013)×10â·CFUgdáµ£y ââââââ ⁻¹) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture content. Additionally, a preliminary in vivo test with five dyspeptic children was undertaken that suggested the possible effect of this new product on H. pylori as measured by a standard infection indicator.
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