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Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration

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Abstract

The aim of this study was to use the process of osmotic dehydration to enrich banana slices with Lactobacillus rhamnosus encapsulated in a double emulsion. The effect of a pulsed vacuum and the concentration of the osmotic solution on the impregnation of the microorganism and on mass transfer during osmotic dehydration of the fruit were assessed. The kinetics of the water loss (WL), solid gain (SG) and water activity (aw) were obtained using an aqueous solution with 40, 50 and 60% sucrose with emulsion and a vacuum pulse of 50 mbar for 10 and 20 min at the beginning of the osmotic process. The high concentrations of sucrose in the osmotic solution, combined with the application of a pulsed vacuum, produced an increase in the rates of WL and SG of the osmodehydrated banana, as well as a reduction of its aw. L. rhamnosus survived at levels above 107 CFU/g in the hypertonic solution and in the osmodehydrated bananas. Scanning electron microscopy (SEM) showed that the encapsulated probiotic adheres to the banana’s surface, which demonstrates that double emulsions can be used to impregnate probiotics in vegetal tissues.

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Acknowledgements

The authors are grateful to the National Council of Science and Technology (CONACYT), the Institutional Trust (FIDEICOMISO Num. 167304), Research Subdirectorate of Campus Córdoba, the Institutional added-value research project (LPI-12) of the Colegio de Postgraduados and the Chemical Science Faculty of the Universidad Veracruzana for the facilities and funding support provided in this study.

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Authors and Affiliations

  1. Colegio de Postgraduados Campus Córdoba, Carretera Federal Córdoba-Veracruz km 348, Congregación Manuel León, Amatlán de los Reyes, CP. 94946, Veracruz, Mexico

    Karina Huerta-Vera, Juan Antonio Pérez-Sato, Victorino Morales-Ramos & Adriana Contreras-Oliva

  2. Facultad de Ciencias Químicas, Universidad Veracruzana, Prolongación Oriente 6 No.1009, Col. Rafael Alvarado, Orizaba, C.P. 94340, Veracruz, Mexico

    Enrique Flores-Andrade

  3. Unidad de Servicios de Apoyo de Resolución Analítica (SARA), Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n, Col. Industrial-Animas, Apdo. Postal 575, Xalapa, C.P. 91000, Veracruz, Mexico

    Luz Alicia Pascual-Pineda

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  1. Karina Huerta-Vera
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  2. Enrique Flores-Andrade
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  3. Juan Antonio Pérez-Sato
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Correspondence to Adriana Contreras-Oliva.

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Huerta-Vera, K., Flores-Andrade, E., Pérez-Sato, J.A. et al. Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration. Food Bioprocess Technol 10, 1053–1062 (2017). https://doi.org/10.1007/s11947-017-1879-2

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