Enrichment of sliced apple fruit with Bacillus coagulans


  • Mayra Cristina Soto Caballero Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnologicas. Escorza 900, col. Centro. Chihuahua, Chihuahua, 31500, Mexico.
  • Carlos Horacio Acosta Muñiz Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Cuauhtémoc. Av. Río Conchos s/n Parque Industrial. Cuauhtémoc, Chihuahua. 31570, Mexico.
  • Viridiana Chávez Leal Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnologicas. Escorza 900, col. Centro. Chihuahua, Chihuahua, 31500, Mexico.
  • Gustavo González Aguilar Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria Km. 0.6, Hermosillo, Sonora, 83000 Mexico.
  • Cintya Geovanna Soria Hernández Instituto Tecnologico de Monterrey, School of Engineering and Science. Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo León, 64849 Mexico.
  • Graciela Dolores Avila Quezada Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnologicas. Escorza 900, col. Centro. Chihuahua, Chihuahua, 31500, Mexico.




The effect of addition of the probiotic agent Bacillus coagulans to apples by applying a vacuum impregnation process was studied. Apple slices were impregnated with a sucrose isotonic solution (IS) of 14°Bx containing 1010 CFU g-1 of B. coagulans. The effect of vacuum (22, 29, 36 and 43 cm Hg for 5 min.) and relaxation time (35, 60, 120, 180 and 204 min.) was studied. The highest impregnation of IS (up to 17%) in apple slices was obtained in long relaxation times (120, 180 and 204 min.) and low vacuum pressures (22 cm Hg). The highest vacuum pressure (43 cm Hg) at any relaxation time yielded high concentration of impregnated B. coagulans cells (4 x 107 UFC g-1) into apple slices. The results confirm that B. coagulans at this concentration is satisfactory and similar to that concentration levels of probiotics contained in products existing in the market. Therefore, this article proposes the application of probiotic microorganisms in apple, being this fruit a suitable food matrix for probiotic bacteria.


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How to Cite

Caballero, M. C. S., C. H. A. Muñiz, V. C. Leal, G. G. Aguilar, C. G. S. Hernández, and G. D. A. Quezada. “Enrichment of Sliced Apple Fruit With Bacillus Coagulans”. Emirates Journal of Food and Agriculture, vol. 33, no. 1, Jan. 2021, pp. 12-19, doi:10.9755/ejfa.2021.v33.i1.2353.



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