Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria

The increased popularity of vegetarianism, lactose intolerance, and the high cholesterol content of dairy products are all factors that have recently increased the demand for non-dairy probiotic foods. This study aimed to evaluate the effect of probiotic supplementation of fresh-cut apple coated with alginate-prebiotic on its nutritional, safety, and sensory characteristics. Also, probiotic viability during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated. A new non-dairy probiotic food was developed by adding prebiotics (oligofructose and inulin) and probiotic cultures (Lactobacillus rhamnosus and Bifidobacterium animalis subsp. lactis) to fresh-cut apple. Both probiotics successfully remained above 9.0 log CFU/g in the product after 8 days of storage. Also, high viability retention was achieved after GID with 7.8 and 8.0 log for L. rhamnosus and B. lactis, respectively, without significant effect of prebiotic addition. Microbiological and nutritional quality were maintained, however only those samples with prebiotics and B. lactis remained sensorially acceptable after 8 d. Furthermore, both probiotics exerted bactericidal effect against L. innocua inoculated on apple cubes with reductions higher than 1.8 log meanwhile, the effect on E. coli O157:H7 was less pronounced. Thereby, apple pieces coated with prebiotic-alginate solution constitute a promising alternative to design new carriers for probiotic bacteria.

Automated summary

A new non-dairy probiotic food was developed by adding prebiotics and probiotic cultures to fresh-cut apple, with high viability retention of probiotics after storage and GID. The apple coated with prebiotic-alginate solution showed promise as a carrier for probiotic bacteria, maintaining microbiological, nutritional, and sensory quality.