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<p>This study aimed to develop stable dried banana slices impregnated with a lactic acid bacteria (LAB)-fermented solution containing soy isolate, prebiotics, and pomegranate extract antioxidants. Soy isolate-based solutions mixed with pomegranate extract, mucilage from flaxseed, and/or inulin were fermented with a cocktail of four lactic acid bacteria (<i>Lactobacillus acidophilus</i>, <i>Lacticaseibacillus casei</i>, <i>Limosilactobacillus reuteri</i>, and <i>Lacticaseibacillus rhamnosus</i>) to be used as a medium to impregnate banana slices. The impregnated banana slices were then air-dried (40&#xa0;°C), and their physicochemical characteristics, health-promoting compounds, and sensory acceptance were evaluated at the beginning and after 60 days of storage at 20 ± 3&#xa0;°C. In general, the results indicated that the physicochemical characteristics, total phenolic compounds, and total flavonoids of impregnated banana slices remained unchanged; however, the antioxidant capacity of impregnated banana slices increased with the addition of soy isolate (36.33%) and pomegranate extract (45.85–74.71%) in the fermented solutions. In addition, all banana slices impregnated with fermented solutions showed probiotic counts in the range of 6.84–8.00 logs (6.83–100.00&#xa0;million CFU/g) at the beginning of storage. Nevertheless, at the end of storage, only the system containing all health-promoting compounds showed a probiotic count above 6.87 log (7.35&#xa0;million CFU/g); these banana slices also showed the highest antioxidant capacity, without affecting their sensory acceptance (<i>p</i> &lt; 0.05). Although “in vivo” studies should be conducted, this research developed a functional food with antioxidant, prebiotic, and probiotic characteristics that remained stable for 60 days during storage outside the cold chain.</p>

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Stability of health-promoting compounds added to banana (Musa × paradisiaca) slices by impregnation with LAB-fermented solutions

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月17日

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  • Alicia Martínez-Niño,
  • Carolina Ramírez-López,
  • Silvia Alejandra Meza-Ireta,
  • Paola Hernández-Carranza,
  • Sandra Victoria Avila‑Reyes,
  • Irving Israel Ruiz-López,
  • Carlos Enrique Ochoa-Velasco

摘要

This study aimed to develop stable dried banana slices impregnated with a lactic acid bacteria (LAB)-fermented solution containing soy isolate, prebiotics, and pomegranate extract antioxidants. Soy isolate-based solutions mixed with pomegranate extract, mucilage from flaxseed, and/or inulin were fermented with a cocktail of four lactic acid bacteria (Lactobacillus acidophilus, Lacticaseibacillus casei, Limosilactobacillus reuteri, and Lacticaseibacillus rhamnosus) to be used as a medium to impregnate banana slices. The impregnated banana slices were then air-dried (40 °C), and their physicochemical characteristics, health-promoting compounds, and sensory acceptance were evaluated at the beginning and after 60 days of storage at 20 ± 3 °C. In general, the results indicated that the physicochemical characteristics, total phenolic compounds, and total flavonoids of impregnated banana slices remained unchanged; however, the antioxidant capacity of impregnated banana slices increased with the addition of soy isolate (36.33%) and pomegranate extract (45.85–74.71%) in the fermented solutions. In addition, all banana slices impregnated with fermented solutions showed probiotic counts in the range of 6.84–8.00 logs (6.83–100.00 million CFU/g) at the beginning of storage. Nevertheless, at the end of storage, only the system containing all health-promoting compounds showed a probiotic count above 6.87 log (7.35 million CFU/g); these banana slices also showed the highest antioxidant capacity, without affecting their sensory acceptance (p < 0.05). Although “in vivo” studies should be conducted, this research developed a functional food with antioxidant, prebiotic, and probiotic characteristics that remained stable for 60 days during storage outside the cold chain.