Probiotic Survival and Shelf Life of High-Fiber Plant Snack - Study

Jim Crocker
28th May, 2024

Probiotic Survival and Shelf Life of High-Fiber Plant Snack - Study

Image Source: Natural Science News, 2024

Key Findings

  • The study by Warsaw University of Life Sciences developed plant-based snacks high in fiber and probiotics, suitable for long-term storage
  • Microencapsulated probiotics had the highest survival rate at 4°C, while freeze-dried probiotics fared better at 20°C
  • Probiotics survived best in snacks with low water activity peanut butter filling, maintaining viability for five months at room temperature
The study conducted by Warsaw University of Life Sciences aimed to develop plant-based model snacks that are high in fiber, contain probiotic bacteria, and are convenient for long-term storage[1]. The research focused on determining the best form of probiotic bacteria, the most effective inoculation method, and the ideal storage conditions to ensure the survival and effectiveness of the probiotics. The researchers tested three forms of probiotic bacteria: active biomass, microencapsulated, and freeze-dried. They also examined two inoculation methods: incorporating the probiotics into the base mass of the snack or into the filling. Additionally, they evaluated the storage conditions at 4°C and 20°C. The results showed that microencapsulated bacteria had the highest survival rate at 4°C, while freeze-dried bacteria fared better at 20°C. The probiotics survived best when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling, maintaining a count higher than 6 log CFU/g for five months at ambient temperature. The study's findings align with previous research on the stability and effectiveness of probiotics. For instance, a study on lactobacillus strains isolated from Iranian cheese found that certain strains, such as Lactobacillus acidophilus, showed high resistance to low pH and simulated gastrointestinal juices, making them suitable for use in food products[2]. This supports the idea that selecting the right form and storage conditions for probiotics is crucial for their survival and effectiveness. Moreover, the study explored the potential synbiotic properties of the snacks, which involve a combination of probiotics and prebiotics that work together to confer health benefits. The International Scientific Association for Probiotics and Prebiotics (ISAPP) has emphasized the importance of designing synbiotics that function cooperatively, rather than just combining probiotics and prebiotics[3]. In this study, the snacks exhibited high antioxidant capacity, polyphenol content, and fiber content, which could enhance the synbiotic effect. The research also investigated the sensory qualities of the snacks, which is important for consumer acceptance. The sensory analysis showed a high overall quality of the snacks, with an average score of 7.1 out of 10. Despite significant changes in antioxidant properties, polyphenol content, and texture after six months of storage, the sensory quality remained unchanged, indicating that the snacks are appealing to consumers even after long-term storage. Additionally, the study's findings on the survival of probiotics in low water activity fillings are significant. Previous research has shown that incorporating prebiotic ingredients, such as those derived from fruit processing by-products, can enhance the growth and survival of probiotics in food products[4]. This study confirms that low water activity fillings, like peanut butter, can effectively protect probiotics, ensuring their viability over extended periods. The implications of this study are substantial for the development of functional foods that promote gut health. By identifying the best forms of probiotics, inoculation methods, and storage conditions, the researchers have provided valuable insights for the food industry. These findings can help in creating convenient, long-lasting snacks that offer health benefits through the inclusion of probiotics and prebiotics. In conclusion, the study by Warsaw University of Life Sciences has successfully addressed the challenge of maintaining the survival and effectiveness of probiotics in plant-based snacks. By leveraging previous research on probiotics and synbiotics, the study has developed a model for creating high-fiber, probiotic-rich snacks that are both nutritious and appealing to consumers. This research paves the way for further innovations in functional food products that support gut health and overall well-being.



Main Study

1) Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

Published 27th May, 2024

Related Studies

2) Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses.

3) The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics.

4) Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt.

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