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The aim is to evaluate ohmic heating as a method to enhance the delivery and stability of probiotics in guava pulp.

Potential of guava pulps treated by ohmic heating as a delivery vehicle for probiotic bacteria: stability, functional properties, and in vitro digestibility

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The aim is to evaluate ohmic heating as a method to enhance the delivery and stability of probiotics in guava pulp.
Processed guava pulp using ohmic heating at different temperatures and voltages.
Fermented pulps with Lacticaseibacillus rhamnosus and Bifidobacterium animalis for 28 days.
Monitored physicochemical attributes, bioactive compounds, and cell viability during storage and digestion.
Ohmic heating at 70 °C/20 V/cm preserved physicochemical properties and increased bioactive compounds.
Fermented pulps maintained high probiotic viability with levels above 7.9 log CFU/g.
In vitro digestion showed better recovery of probiotics in ohmic-treated samples.

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Demonstrates that ohmic heating improves probiotic stability and bioactive content in guava pulp, suggesting a new approach for functional foods.

Santos et al. (2026) studied this question.

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Demonstrates that ohmic heating improves probiotic stability and bioactive content in guava pulp, suggesting a new approach for functional foods.