Fecha de publicación: 25/04/2024 Fuente: PubMed "stone fruits" Nat Prod Res. 2024 Apr 25:1-7. doi: 10.1080/14786419.2024.2344185. Online ahead of print.ABSTRACTProbiotic enriched functional fruit bar was prepared by using stone fruits (i.e. apricot and plum) of Mid Himalayan belt. Purpose of this study is to determine the survival of potential probiotic isolates in fruit bar and to study physico-chemical and sensorial properties of the product along with nutritional profile as well as microbial safety. Probiotics bacteria Lactobacillus rhamnosus KC6 and Lactobacillus paraplantarum Sam 1 were used to prepare fruit bar. Probiotic fruit bar was prepared in seven sets and was evaluated for various physico-chemical, nutritional and functional properties during storage period. It was revealed in the study that probiotic fruit bar is nutritionally and functionally better than non-probiotic fruit bar. Probiotic encapsulated bacteria in co-culture combinations efficiently enhanced nutritional quality of fruit bar. Microbiological evaluation of the product revealed that the viability of encapsulated probiotic co-culture bacteria was significantly greater as compared to free cells in the probiotic fruit bar.PMID:38660989 | DOI:10.1080/14786419.2024.2344185