Resumo

MARIN ARANGO, Zaira Tatiana; CORTES RODRIGUEZ, Misael  e  MONTOYA CAMPUZANO, Olga Inés. MINIMALLY PROCESSED CAPE GOOSEBERRY FRUITS (PHYSALIS PERUVIANA L.) ‘COLOMBIAN' ECOTYPE, ADDED WITH PROBIOTIC MICROORGANISMS USING THE MATRIX ENGINEERING. Rev. Fac. Nac. Agron. Medellín [online]. 2010, vol.63, n.1, pp.5395-5407. ISSN 0304-2847.

Food consumption with probiotic microorganisms has been increased in the last years due to its healthy benefits that they provide. The development of new food with probiotics apart from dairy products represents a challenge for both researchers and industry. The present study developed at pilot level cape gooseberry fruits (Physalis peruviana L.) minimally processed with microorganisms probiotics, combining the beneficent effect of the strain commercial Lactobacillus casei ATCC 393 with the application of the matrix Engineering as methodology to obtain functional foods. As liquid of impregnation a solution of glucose at 14% p/p was used, with an initial concentration of inoculum of 5 in McFarland scale (1.5 x 109 UFC/mL). The newly impregnated cape gooseberry reached counts of viable cells of 1.95 ± 0.28 x 10⁹ UFC/100 g of fresh cape gooseberry (9.28 ± 0.06 x 109 cycles log UFC/100 g fresh cape gooseberry) and after 15 days of storage at 4 °C counts of viable cells were of 2.20 ± 0.59 x 10⁹ UFC/100 g of fresh cape gooseberry (9.32 ± 0.14 x 109 cycles log UFC/100g fresh cape gooseberry). These level of probiotic microorganisms concentration in the cape gooseberry, were similar to those found in the dairy products as the yogurt, ice creams, cheeses, among others.

Palavras-chave : Functional foods; probiotics; cape gooseberry; Lactobacillus casei; vacuum impregnation.

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