Get access

Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse

Authors

  • A. Romano,

    1. Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Naples, Italy
    Search for more papers by this author
  • G. Blaiotta,

    1. Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, Naples, Italy
    Search for more papers by this author
  • A. Di Cerbo,

    1. Dipartimento di Chirurgia Generale e Specialità Chirurgiche, Università degli Studi di Modena e Reggio Emilia, Modena, Italy
    Search for more papers by this author
  • R. Coppola,

    1. Istituto di Scienze dell'Alimentazione, ISA-CNR, Avellino, Italy
    Search for more papers by this author
  • P. Masi,

    1. Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Portici, Naples, Italy
    2. Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, Naples, Italy
    Search for more papers by this author
  • M. Aponte

    Corresponding author
    1. Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, Naples, Italy
    2. Istituto di Scienze dell'Alimentazione, ISA-CNR, Avellino, Italy
    • Correspondence

      Maria Aponte, Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, Naples, Italy.

      E-mail: aponte@unina.it

    Search for more papers by this author

Abstract

Aims

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.

Conclusions

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.

Get access to the full text of this article

Ancillary