Medizinische Mikrobiologie und Diagnose

Microbiological Evaluation of a New Functional Snack Based on Black Currants from Zakynthos Island (Greece)

Abstract

Adamantia Kampioti, Effimia Eriotou, Vasiliki Diamanti, Dimitra Alimpoumpa1, Dimitra Kleissiari, Nikolaos Sidirokastritis, Dionysios Koulougliotis and NikolaosKopsahelis

Fruit or dried fruit and nuts are among the most popular healthy snacks. A locally produced “super-food” is the black currant produced in Zakynthos Island (Greece) with health benefits well documented. Our aim was to formulate a microbiologically safe functional snack of high nutritional value and determine its shelf life.An almond crust was prepared by mixing wheat flour, chopped almonds, butter, sugar and eggs and oven cooked. Cooled crusts were overlaid with 10 g of rehydrated black currants and 10 ml of black currant grape jelly (pH = 3.3) containing Bifidobacterium species BB-12 at cell concentration of 6.0 x 109 cfu/g. Tartlets were individually wrapped in plastic wrap and stored at two different temperatures (4 oC and -2 oC). Microbial population in tartlets was examined every second day for: Bifidobacterium, total aerobic count, micrococci, Gram negative bacteria, yeasts and molds, S. aureus, E. coli, L. monocytogenes and Salmonella spp.using appropriate conditions. Results are the mean of two runs (n=3). Furthermore, a taste test was performed at 2-day intervals.The mean value of Bifidobacterium counts was reduced by 1 log cycle at day 10 and 16 when kept at 4oC and -2oC, respectively.Neither microbiological contamination nor taste defect was detected for the pre-mentioned  time period.Conclusions:A microbiologically safe new functional snack has been formulated with shelf life of 10 and 16 days when stored at 4 oC and -2 oC respectively. The authors acknowledge support from the Operational Programme “Ionian Islands 2014-2020” (Project: MIS 5006880)