Radiant energy under vacuum (REV) technology: A novel approach for producing probiotic enriched apple snacks

The feasibility of vacuum impregnation in combination with air drying + radiant energy vacuum (REV) drying to produce shelf stable probiotic enriched apple slices was evaluated. The shelf life of the products was monitored at 25 and 4 °C. The results demonstrated that bacterial stability at 25 °C depended on the dehydration techniques; with the longest shelf life in air drying +REV drying followed by freeze drying and air drying. Storage at 4 °C showed no significant changes in bacterial population up to 180 days in all samples. Sensory properties of the air drying +REV and freeze dried apple slices remained above the acceptable level for 30 days at 25 °C and 180 days at 4 °C. The results also revealed that dried apple slices were able to provide prominent protection to the cells in acidic gastric juice.