Please wait a minute...
Journal of Integrative Agriculture  2018, Vol. 17 Issue (01): 247-255    DOI: 10.1016/S2095-3119(17)61742-8
Food Science Advanced Online Publication | Current Issue | Archive | Adv Search |
Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks
CUI Li1, NIU Li-ying1, LI Da-jing1, LIU Chun-quan1, LIU Ying-ping2, LIU Chun-ju1, SONG Jiang-feng1
1 Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P.R.China
2 College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, P.R.China
Download:  PDF in ScienceDirect  
Export:  BibTeX | EndNote (RIS)      
Abstract  Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed.  The drying methods were air drying (AD), freeze drying (FD), freeze drying followed by microwave vacuum drying (FD+MVD) and air drying followed by explosion puffing drying (AD+EPD).  Overall, FD+MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability.  Probiotic bacteria in FD+MVD-dried samples remained above 1×106 CFU g–1 for 120 days at 25°C.  Interestingly, bacterial viability in FD+MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.  
Keywords:  drying        apple snacks        probiotic viability        microwave vacuum  
Received: 18 January 2017   Accepted:
Fund: 

This research was financially supported by the Key Projects in the Jiangsu Province Key Research & Development Program, China (BE 2016363).

Corresponding Authors:  Correspondence LI Da-jing, Tel/Fax: +86-25-84391255, E-mail: lidajing@163.com    
About author:  CUI Li, E-mail: clisu1@163.com

Cite this article: 

CUI Li, NIU Li-ying, LI Da-jing, LIU Chun-quan, LIU Ying-ping, LIU Chun-ju, SONG Jiang-feng. 2018. Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks. Journal of Integrative Agriculture, 17(01): 247-255.

Anekella K, Orsat V. 2013. Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT-Food Science and Technology, 50, 17–24.

Barbosa J, Borges S, Teixeira P. 2015. Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice. Food Microbiology, 52, 77–83.

Betoret N, Puente L, Díaz M J, Pagán M J, García M J, Gras M L, Martínez-Monzó J, Fito P. 2003. Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56, 273–277.

Boylston T D, Vinderola C G, Ghoddusi H B, Reinheimer J A. 2004. Incorporation of bifidobacteria into cheeses: Challenges and rewards. International Dairy Journal, 14, 375–387.

Clary C D, Meijia-meza E, Wang S, Petrucci V E. 2007. Improving grape quality using microwave vacuum drying associated with temperature control. Journal of Food Science, 72, E23–E28.

Cui L, Niu L Y, Li D J, Liu C Q. 2017. Optimization of probiotics enrichment process in carrot pieces. Food Sciences, [2017-4-28]. http://kns.cnki.net/kcms/detail/11.2206.TS.20170428.1243.030.html (in Chinese)

Cui Z W, Li C Y, Song C F, Song Y. 2008. Combined microwave-vacuum and freeze drying of carrot and apple chips. Drying Technology, 26, 1517–1523.

FAO, WHO. 2006. Health and Nutritional Properties of Probiotics in Food Including Powder Milk With Live Lactic Acid Bacteria. Report of A Joint FAO/WHO Expert Consultation on Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation. pp. 1–33.

Hanson L P. 1976. General dehydration processes. In: Commercial Processing of Fruits. Noyes Data Corporation. Park Ridge, New Jersey. pp. 266–332.

Huang L L, Zhang M, Wang L P, Mujumdar A S, Sun D F. 2012. Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. LWT-Food Science and Technology, 47, 183–188.

Huang L L, Zhang M, Yan W Q, Mujumdar A S, Sun D F. 2009. Effect of coating on post-drying of freeze-dried strawberry pieces. Journal of Food Engineering, 92, 107–111.

Jiang N, Liu C, Li D, Zhou Y. 2015. Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slices. Innovative Food Science & Emerging Technologies, 30, 89–97.

Krasaekoopt W, Suthanwong B. 2008. Vacuum impregnation of probiotics in fruit pieces and their survival during refrigerated storage. Kasetsart Journal, 42, 723–731.

Latorre M E, de Escalada Pla M F, Rojas A M, Gerschenson L N. 2013. Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics. LWT-Food Science and Technology, 50, 193–203.

Litvin S, Mannheim C H, Miltz J. 1998. Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying. Journal of Food Engineering, 36, 103–111.

De Moreno de LeBlanc A, Chaves S, Carmuega E, Weill R, Antóine J, Perdigón G. 2008. Effect of long-term continuous consumption of fermented milk containing probiotic bacteria on mucosal immunity and the activity of peritoneal macrophages. Immunobiology, 213, 97–108.

Mortazavian A M, Khosrokhvar R, Rastegar H, Mortazaei G R. 2010. Effects of dry matter standardization order on biochemical and microbiological characteristics of freshly made probiotic doogh (Iranian fermented milk drink). Italian Journal of Food Science, 22, 98–102.

Mujumdar A S. 2004. Guide to Industrial Drying. Colour Publications, Mumbai, India. pp. 28–46.

Nguyen T D T, Kang J H, Lee M S. 2007. Characterization of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects. International Journal of Food Microbiology, 113, 358–361.

Noorbakhsh R, Yaghmaee P, Durance T. 2013. Radiant energy under vacuum (REV) technology: A novel approach for producing probiotic enriched apple snacks. Journal of Functional Foods, 5, 1049–1056.

Pei F, Yang W J, Shi Y, Sun Y, Mariga A M, Zhao L Y, Fang Y, Ma N, An X X, Hu Q H. 2014. Comparison of freeze-drying with three different combinations of drying methods and their influence on colour, texture, microstructure and nutrient retention of button mushroom (Agaricus bisporus) slices. Food and Bioprocess Technology, 7, 702–710.

Puente D L, Betoret V N, Cortés R M. 2009. Evolution of probiotic content and color of apples impregnated with lactic acid bacteria. Vitae, 16, 297–303.

Ratti C. 2001. Hot air and freeze-drying of high-value foods: A review. Journal of Food Engineering, 49, 311–319.

Rößle C, Auty M A, Brunton N, Gormley R T, Butler F. 2010. Evaluation of fresh-cut apple slices enriched with probiotic bacteria. Innovative Food Science & Emerging Technologies, 11, 203–209.

Shah N P. 2007. Functional cultures and health benefits. International Dairy Journal, 17, 1262–1277.

Shah N P, Ali J F, Ravula R R. 2000. Populations of Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei in commercial fermented milk products. Bioscience and Microflora, 19, 35–39.

Sham P W Y, Scaman C H, Durance T D. 2001. Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety. Journal of Food Science, 66, 1341–1347.

Tripathi M K, Giri S K. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225–241.

Wang D, Li D J, Jiang N, Zhang Z Y, Niu L Y, Cui L, Song J F, Liu C J, Liu C Q. 2017. Effect of drying methods on quality and energy consumption of okra crisp bar. Science and Technology of Food Industry, 38, 101–105. (in Chinese)

Wang J, Wang J S, Yu Y. 2007. Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science and Technology, 42, 148–156.

Wang J, Xi Y S, Yu Y. 2004. Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. European Food Research and Technology, 219, 500–506.

Yadav H, Jain S, Sinha P R. 2007. Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats. Nutrition, 23, 62–68.

Zhang M, Tang J, Mujumdar A S, Wang S. 2006. Trends in microwave related drying of fruits and vegetables. Trends in Food Science & Technology, 17, 524–534.
[1] WU Ya-wei, ZHAO Bo, LI Xiao-long, LIU Qin-lin, FENG Dong-ju, LAN Tian-qiong, KONG Fan-lei, LI Qiang, YUAN Ji-chao. Nitrogen application affects maize grain filling by regulating grain water relations[J]. >Journal of Integrative Agriculture, 2022, 21(4): 977-994.
[2] CHU Zhen-dong, MING Bo LI Lu-lu, XUE Jun, ZHANG Wan-xu, HOU Liang-yu, XIE Rui-zhi, HOU Peng, WANG Ke-ru, LI Shao-kun . Dynamics of maize grain drying in the high latitude region of Northeast China[J]. >Journal of Integrative Agriculture, 2022, 21(2): 365-374.
[3] Muhammad ISHFAQ, Nadeem AKBAR, shakeel Ahmed ANJUM, Muhammad ANWAR-UL-HAQ. Growth, yield and water productivity of dry direct seeded rice and transplanted aromatic rice under different irrigation management regimes[J]. >Journal of Integrative Agriculture, 2020, 19(11): 2656-2673.
[4] QIU Gan, JIANG Yong-li, DENG Yun. Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods[J]. >Journal of Integrative Agriculture, 2019, 18(9): 2162-2172.
[5] WU Hong-qu, SUN Li-li, LIU Fang, Wang Zhi-ying, CAO Chuan-wang. Preparation of dry flowable formulations of Clonostachys rosea by spray drying and application for Sclerotinia sclerotiorum control[J]. >Journal of Integrative Agriculture, 2018, 17(03): 613-620.
[6] ZHOU Qun, JU Cheng-xin, WANG Zhi-qin, ZHANG Hao, LIU Li-jun, YANG Jian-chang, ZHANG Jian-hua . Grain yield and water use efficiency of super rice under soil water deficit and alternate wetting and drying irrigation[J]. >Journal of Integrative Agriculture, 2017, 16(05): 1028-1043.
[7] SUN Le-xiu, LIU Shuang-xi, WANG Jin-xing, WU Cheng-lai, LI Yan, ZHANG Chun-qing. The effects of grain texture and phenotypic traits on the thin-layer drying rate in maize (Zea mays L.) inbred lines[J]. >Journal of Integrative Agriculture, 2016, 15(2): 317-325.
[8] Khokan Kumer Sarker, M. A. R. Akanda, S. K. Biswas, D. K. Roy, A. Khatun, M. A. Goffar. Field performance of alternate wetting and drying furrow irrigation on tomato crop growth, yield, water use efficiency, quality and profitability[J]. >Journal of Integrative Agriculture, 2016, 15(10): 2380-2392.
[9] LIU Song-zhong, ZHANG Qiang, LIU Jun, SUN Jian , WEI Qin-ping. Effect of Partial Root-Zone Irrigating Deuterium Oxide on the Properties of Water Transportation and Distribution in Young Apple Trees[J]. >Journal of Integrative Agriculture, 2014, 13(6): 1268-1275.
[10] GUO Xiao-hui, XIA Chun-yan, TAN Yu-rong, CHEN Long , MING Jian. Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom (Lentinus edodes)[J]. >Journal of Integrative Agriculture, 2014, 13(1): 207-216.
[11] YANG Jian-chang, ZHANG Hao, ZHANG Jian-hua. Root Morphology and Physiology in Relation to the Yield Formation of Rice[J]. >Journal of Integrative Agriculture, 2012, 12(6): 920-926.
No Suggested Reading articles found!