Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple

The feasibility to incorporate Lactobacillus plantarum in apple cubes during the osmotic dehydration (OD) was investigated. The effects of 40 and 60 degrees Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum during the OD at 37 degrees C and 1013 or 150 mbar was evaluated. The storage at 4 inverted perpendicular C and a quick simulation (2 h) of the digestion of probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic evaluated. Lactobacillus plantarum got incorporated in the osmotically apple cubes (10(7)-10(8) cfu/g) with preference for 40 degrees Brix solutions and it maintained the viability of 10(7) cfu/g during a 6 day-storage at 4 degrees C. L plantarum also survived (10(7) cfu/g) during the simulation of the digestion. Colour changes of the probiotic apple cubes occurred after OD and storage. Therefore, osmotically dehydrated apple cubes incorporated with L plantarum could be a new probiotic food. (C) 2017 Elsevier Ltd. All rights reserved.