CONICET | Buscador de Institutos y Recursos Humanos

Considering that orange juice could be a healthy alternative for probiotic delivery, the aim of the present work was to obtain freeze dried strains to be included in a novel functional food. The resistance of Lactobacillus plantarum CIDCA 8327 and Kluyveromyces marxianus CIDCA 8154 to the freeze-drying process in milk, sucrose 10 %w/v or PBS, and their survival in dried-powder at 4ºC were evaluated. The freeze-dried strains were individually added to reconstituted orange-juice?powder to a final concentration 107-108 CFU/ml. The viability of the lactobacilli and yeasts in juice was determined on MRS-agar and YGC-agar plates respectively; the turbidity, color, odor and overall acceptability of the products were evaluated by a non-trained panel of 30 individuals using a nine-point Hedonic scale. The resistance to low pH (2.5 at 37 °C for 3 h) and bile salts (0.5 % w/v), and the adhesion to Caco-2/TC7 cells of the strains after the freeze-drying process and after their inclusion into orange juice were also studied.L. plantarum was more resistant than K. marxianus to the freeze-drying process. The use of sucrose 10 %w/v as cryoprotector improved the survival of both strains and allowed the obtaining of a powder with constant microorganism concentration during 75 days of storage at 4 ºC. Once included in the juice, the viable number of both strains remained constant during 8 h of storage at room temperature. No significant differences were observed in the color, turbidity, and overall acceptability between the control and the juice added with L. plantarum.The freeze-drying of the L. plantarum CIDCA 8327 and its inclusion to orange juice did not change its ability to resist bile salts and to adhere to Caco-2/TC-7 cells indicating that orange juice could be a promising non-dairy vehicle for their delivery.

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