No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori.

Autores UPV
Año
Revista JOURNAL OF FOOD ENGINEERING

Abstract

A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp. salivarius, by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012 gwater · g -1 sample) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) ¿ 107 CFU g -1 dry sample) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture content. Additionally, a preliminary in vivo test with five dyspeptic children was undertaken that suggested the possible effect of this new product on H. pylori as measured by a standard infection indicator. © 2011 Elsevier Ltd. All rights reserved.