Deacidified Fruit Matrix for Stable Probiotic Storage
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Solution Overview
Problem
Fruit-based food products containing Lactobacillus probiotics face challenges with bacterial growth leading to gas production and off-flavors during storage, making it difficult to maintain high fruit concentration and live, stable probiotic populations above 10^8 CFU/ml.
Innovation Solution
A process involving the reduction of organic acids in the fruit matrix by 10-100%, preferably 30-70%, through methods like deacidification and anion exchange resin treatment, combined with delayed incorporation of Lactobacillus plantarum strain DSM 9843, to maintain product quality and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If Lactobacillus probiotics are incorporated into fruit-based food products, then health benefits and probiotic functionality are improved, but bacterial growth during storage leads to gas production and off-flavors that deteriorate product quality
Solution Approach 1:
The patent removes organic acids (malic acid, citric acid, and other carboxylic acids) from the fruit-based matrix through chemical treatment before probiotic incorporation. This extraction of harmful substances prevents their subsequent metabolism by Lactobacillus into gas and off-flavors, resolving the contradiction between maintaining probiotic stability and preventing quality deterioration during storage
Solution Approach 2:
The patent performs deacidification of the fruit-based product before adding probiotics. By preliminarily removing organic acids that would otherwise be metabolized into harmful byproducts, the system prevents future gas production and off-flavor development while maintaining probiotic viability and functionality throughout storage
2Object-generated harmful factors
If the concentration of organic acids in the fruit matrix is reduced, then gas production and off-flavors are minimized, but the nutritional quality and organoleptic properties of the fruit product are compromised
Solution Approach 1:
The patent selectively reduces the concentration of specific organic acids (malic acid, citric acid, and other carboxylic acids) through chemical treatment while maintaining other nutritional components and organoleptic properties. This parameter change targets only the harmful metabolizable acids without compromising the overall nutritional quality, fruit flavor, and sensory characteristics of the product
Solution Approach 2:
The patent applies selective deacidification that targets specific organic acid types (malic, citric, and other carboxylic acids) while preserving other nutritional components and fruit-derived organoleptic qualities. This localized modification of chemical composition eliminates harmful metabolic substrates without affecting the overall nutritional value and sensory appeal of the fruit-based product
3Quantity of substance
If high fruit concentration (greater than 50%) is used in the product, then nutritional benefits and organoleptic quality are improved, but probiotic stability and prevention of off-flavors become more difficult to maintain
Solution Approach 1:
The patent performs deacidification of high-concentration fruit-based products before probiotic incorporation. By preliminarily removing organic acids that would otherwise be metabolized during storage, the system enables the formulation of high-fruit-content products (greater than 50%) that maintain probiotic stability and prevent off-flavor development throughout the storage period
Solution Approach 2:
The patent extracts organic acids from high-concentration fruit matrices through chemical treatment, removing the harmful substrates that would otherwise lead to gas production and off-flavors. This extraction enables the formulation of nutritionally dense, high-fruit-content products while maintaining probiotic stability and preventing quality deterioration during storage
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach ensures the stability of live probiotics and reduces unwanted flavors, allowing for a high fruit content product with probiotic benefits, maintaining organoleptic quality and bacterial viability for at least 30 days at 10°C without bacteriostatic agents.
Implementation Method 1
passage through an anion exchange resin
Data Source
Figure 1
AI summary
The invention relates to a fruit-based packed food product such as fruit beverages or purees comprising active and stable probiotics which preferably have a concentration greater than 108 UFC/ml, a high fruit content, preferably greater than 50 %, are depleted in organic acids and in which the artificial flavour production is reduced or decreased with respect to an initial fruit substance. A method for preparing said food product is also disclosed.