Probiotic coating applied to papaya slices for high quality snack production by convective drying
2022
Monteiro, Shênia Santos | Silva, Wilton Pereira da | Monteiro, Shirley Santos | Gomes, Josivanda Palmeira | Pereira, Emmanuel Moreira | Ferreira, João Paulo de Lima
Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on papaya slices before drying operation at temperatures of 50, 60, and 70°C. The Page model showed the best fit for all kinetics (R² > 0.9988). The use of filmogenic solution to incorporate the probiotic in papaya slices showed satisfactory results, with a reduction of 1.30 LogCFU g⁻¹ at the end of drying at 70°C, reduced shrinkage, resulting in greater conservation of their structure and compounds phenolics. The thermodynamic properties indicate that the coated papaya slices need more energy to start the diffusion process and have a darker color and firmer texture profile. NOVELTY IMPACT STATEMENT: The difference of this study is the evaluation of the potential use of a filmogenic solution based on gelatin and inulin in the incorporation of probiotic in dried fruit. In addition, the use of edible coating as a pretreatment for drying fruits gives interesting technological characteristics to the dried product, increasing its nutritional value.
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