However, in order to achieve these health benefits, probiotics must be consumed regularly and reach the intestine as a viable strain in appropriate quantities (10 8–10 9 cfu/day). Due to their power to remedy both systematic metabolic diseases and genetic neurodegenerative disorders, probiotics are considered as the twenty-first century panpharmacon. Probiotics not only protect humans against gastrointestinal pathogens, but they may also alleviate gastrointestinal dysbiosis, lower serum cholesterol, ameliorate cancer and lactose intolerance, and prevent allergic and autoimmune disorders.

The functionality of probiotics is mainly based on bacterial interaction with host gut microbiota through a number of actions including increasing the production of vitamins, antioxidants, and short-chain fatty acids, modifying the intestinal microbiota, reducing the intestinal pH, or improving the intestinal barrier selectivity through higher mucin, immunoglobulin A, and defensins production. salivarius during in vitro digestion in FD samples. Homogenizing at 100 MPa also increased the survival of L. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions.

To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process.

Drying clementine slices