Minimally processed yellow melon enriched with probiotic bacteria

• Published in: Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina Vol. 35; no. 5; pp. 2415 - 2426
• Main Authors: Oliveira, Patricia Martins de, Leite Júnior, Bruno Ricardo De Castro, Martins, Maurilio Lopes, Martins, Eliane Maurício Furtado, Ramos, Afonso Mota
• Format: Journal Article
• Language: English
• Published: Universidade Estadual de Londrina 01-01-2014
• Subjects: Fruits; Minimally processed; Lactobacillus rhamnosus; Functional food; Non-dairy products
• ISSN: 1676-546X; 1679-0359
• DOI: 10.5433/1679-0359.2014v35n5p2415

The demand for healthy diets with fresh foods, especially minimally processed fruits and vegetables, resulted in a variety of products available to consumers. The nutritional benefits of probiotic lactic acid bacteria contribute to increase consumption of minimally processed vegetables enriched with these microorganisms in supermarkets and restaurants, since the modern consumer search products of high functionality and safety. The aim of this study was to assess the viability of Lactobacillus rhamnosus HN001 on minimally processed yellow melon and determine the microbiological and physicochemical properties of this food. The counts of L. rhamnosus were above 108 CFU g-1, and the microbiological quality of melons was safe to consumers. The pH lowered and the acidity increased over time in minimally processed melons. The soluble solids did not differ between samples. The color coordinates L* and a* have not changed and melon firmness decreased over time. The scanning electron microscopy revealed adhesion of L. rhamnosus HN001 on the surface of treated melon. Despite some physicochemical changes, the production of minimally processed melon enriched with L. rhamnosus is feasible transforming it into a potential vehicle for probiotics.