Probiotic-Fortified Fresh Fruit Snacks
To create the probiotic fruit, scientists saturated apple pieces with a probiotic strain called Lactobacillus casei and then dried them at different temperatures using a variety of techniques, including ultrasound and conventional air drying.
Their experiments revealed that drying the fruit at 60 degrees allowed the probiotics to survive within the fruit and qualify as a probiotic product.
The study's co-author Juan Andrés Cárcel, doctor of food engineering at Universitat Politècnica de València, said: "[Probiotics] contribute to reducing the risk of cardiovascular diseases and type 2 diabetes. They have anti-inflammatory potential and protect against colitis, among other benefits." We've seen the gut-health food market explode in the past year, with a plethora of new product development taking the spotlight – from start-up brands to established food and drink companies. For an in-depth look at this topic, see our recent report Going With The Gut.