Effect of storage on the quality of Andean blackberry (Rubus glaucus Benth) powder biofortified with Lacticaseibacillus casei ATCC393

Abstract

The quality of food depends on physicochemical, bromatological, and morphological characteristics that can suffer alterations during processing and storage. This research assessed, through a completely randomized factorial design: storage time (0, 30, 60, 90, 120, 150, 180 days) and temperature (15, 25, 35 ºC) effect on the stability of blackberry powder biofortified with Lacticaseibacillus casei ATCC393 under atmospheric and nitrogen packaging conditions. The product shelf-life was defined by the microorganism viability according to the Colombian regulations (>106 CFU/g), which is affected by temperature and time for each packaging. The samples color was maintained without significant changes and there were small variations in moisture, solubility, apparent density, and morphology of the powders. The best storage conditions were obtained at 15 ºC, with a durability of 4 months; a viability of 6.7 ± 0.3 and 6.3 ± 0.3 Log CFU/g was achieved for atmospheric and nitrogen packaging, respectively. The stability of the other properties was preserved during storage.