Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Phoomjai Sornsenee; Siriphorn Chimplee; Phanvasri Saengsuwan; Chonticha Romyasamit

doi:10.1016/j.heliyon.2022.e11063

Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Heliyon. 2022 Oct 12;8(10):e11063. doi: 10.1016/j.heliyon.2022.e11063. eCollection 2022 Oct.

Authors

Phoomjai Sornsenee¹, Siriphorn Chimplee², Phanvasri Saengsuwan², Chonticha Romyasamit^{3

4}

Affiliations

¹ Department of Family and Preventive Medicine, Faculty of Medicine, Prince of Songkla University, Songkhla 90110, Thailand.
² Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
³ Department of Medical Technology, School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80160, Thailand.
⁴ Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160, Thailand.

Abstract

Lacticaseibacillus paracasei is one of the probiotic bacteria widely identified from fermented foods. The application of L. paracasei is commonly used in dairy and non-dairy products. To investigate the probiotic properties of L. paracasei cells including their acid, pepsin, pancreatin, and bile salt tolerances; adhesion ability; antipathogen activity; and antibiotic susceptibility, L. paracasei cells were incorporated into skim milk and lyophilized by freeze drying. Freeze-dried probiotic cells were add to green banana powder and low moisture additive food matrices and a storage analysis of the product was performed. The result showed that L. paracasei cells possessed potentially beneficial probiotic properties to survive stress in the gastrointestinal tract (GIT) and functional abilities as an anti-enteropathogenic agent; they were also safe to use and displayed antibiotic properties. Furthermore, the probiotic freeze-drying technique preserved high probiotic cell survivability (10¹¹ CFU/g). In term of prolonged storage (60 days), the powder product was stable and maintained probiotic survival (10⁷ CFU/g) while excluding non-probiotic growth. In conclusion, L. paracasei displayed probiotic properties in the GIT and was judged to be a highly acceptable product as a probiotics-banana rehydrated beverage.

Keywords: Banana; Freeze drying; Functional food; Lacticaseibacillus paracasei; Probiotic.