[EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediatea(w)food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization onLactobacillussalivariusCECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to aa(w)of 0.25 and air-drying at 40 degrees C to aa(w)of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 degrees C to aa(w)of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones. Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; Betoret, E.; Barrera Puigdollers, C. (2020). Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms. 8(8):1-15. https://doi.org/10.3390/microorganisms8081095 Day, L., Seymour, R. B., Pitts, K. F., Konczak, I., & Lundin, L. (2009). Incorporation of functional ingredients into foods. 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This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled "Mejora de la calidad functional de un snack con efecto probiotico y antioxidante mediante la incorporacion de trehalosa y la aplicacion de altas presiones de homogeneizacion".

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Abstract