Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse
Article first published online: 6 MAR 2014
© 2014 The Society for Applied Microbiology
Journal of Applied Microbiology
Volume 116, Issue 6, pages 1632–1641, June 2014
How to Cite
Romano, A., Blaiotta, G., Di Cerbo, A., Coppola, R., Masi, P. and Aponte, M. (2014), Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse. Journal of Applied Microbiology, 116: 1632–1641. doi: 10.1111/jam.12470
- Issue published online: 19 MAY 2014
- Article first published online: 6 MAR 2014
- Accepted manuscript online: 12 FEB 2014 05:43AM EST
- Manuscript Accepted: 3 FEB 2014
- Manuscript Revised: 14 JAN 2014
- Manuscript Received: 14 NOV 2013
- Regione Campania within the Program
- chestnut extract;
- chestnut mousse;
- Lactobacillus rhamnosus ;
- spray drying
Consumers' demand for innovative probiotic products has recently increased. In previous studies, chestnuts were evaluated as substrate for the growth of lactobacilli and chestnut extract was found to enhance acid tolerance of probiotic strains. The main objectives of this study were to evaluate the suitability of chestnut extract as carrier for spray drying of two probiotic Lactobacillus rhamnosus strains and to develop a probiotic food chestnut based.
Methods and Results
The optimal settings for the spray-drying processes were defined and the loads of undamaged cells in the dried powders were quantified. Spray-dried cultures were incorporated into an anhydrous basis for chestnut mousse developed ad hoc. In this form, viable cells remained stable over 108 CFU g−1 during a 3 months long storage at 15°C. Sensorial analysis did not highlighted significant differences (P < 0·05) in preference between probiotic-supplemented and control mousses.
Results suggest that chestnut mousse, a food product naturally rich in antioxidant compounds, may represent an excellent carrier for probiotics delivering.
Significance and Impact of the Study
To authors' knowledge, this is the first information on the survival of lactobacilli in an anhydrous basis for dessert.