Baked mango slices coated with Lactiplantibacillus plantarum immobilized in pectic extracts

Abstract

The incorporation of probiotic bacteria into plant-based products for the development of functional foods is a challenge because microorganisms must overcome adverse conditions throughout processing, storage and digestive conditions. In this work, baked mango (Mangifera indica L) snacks coated with Lactiplantibacillus plantarum CIDCA 83114 were prepared by immobilizing microorganisms into protective matrices composed of pectins and calcium.To achieve this goal, mango slices were firstly cooked at 90 °C for 60 min. Then, they were coated with suspensions containing pectins extracted from mango peels, microorganisms and calcium and submitted to a moderate time/temperature treatment (50 °C/30 min). The final product, containing 9.38±0.51 log CFU/g snack, was stored at 25 °C for up to 45 days at different relative humidities (RH) (22, 33, 44, 85%) and exposed to simulated digestive conditions. During in vitro digestion assays, probiotic counts were > 7 log CFU/g snack in saliva, gastric, and intestinal stages. Bacterial counts along storage were >6 log CFU/g snack in all the conditions assayed and snacks retained their crispness at RH lower than 33%. The addition of probiotics, pectins and calcium did not cause noticeable changes of color, and snacks were sensorily accepted by consumers. These results support the incorporation of L. plantarum CIDCA 83114 in the formulation of snacks submitted to thermal treatments, retaining an overall acceptability in terms of crispness, and sensory attributes.

Keywords

• Lactobacilli
• Functional foods
• Agro-waste
• Protective compound
• Dietary fiber