Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

This study investigated the effects of fermenting plum pulp with <i>Bifidobacterium animalis</i> ssp. <i>lactis</i> (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery...

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Bibliographic Details
Main Authors: Mailson Gregório, Morgana Araújo, Aline Albuquerque, Thais Rodrigues, Newton C. Santos, Maria Tereza Fonseca, Maria Eduarda da Costa, Anna Tomé, Josivanda Gomes, Deyzi Gouveia, Hugo M. Lisboa, Ana Paula Rocha
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
<i>Prunus salicina lindl</i>
<i>Bifidobacterium animalis</i> ssp. <i>lactis</i>
non-dairy probiotics
antioxidant potential
Online Access:https://www.mdpi.com/2304-8158/13/22/3551
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