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Zhou Z, Sarwar A, Xue R, Hu G, Wu J, Aziz T, Alasmari AF, Yang Z, Yang Z. Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin. Food Chem 2024; 454:139839. [PMID: 38810444 DOI: 10.1016/j.foodchem.2024.139839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 05/12/2024] [Accepted: 05/23/2024] [Indexed: 05/31/2024]
Abstract
Probiotic lactic acid bacteria have been widely studied, but much less was focused on probiotic yeasts in food systems. In this study, probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 was employed to prepare ice cream added with and without inulin (1%, w/v). Metabolomics analysis on the effect of inulin showed 84 and 147 differentially expressed metabolites identified in the ice cream samples from day 1 and day 30 of storage (-18 °C), respectively. Various potential functional metabolites were found, including citric acid, ornithine, D-glucuronic acid, sennoside A, stachyose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, cis-aconitic acid, gamma-aminobutyric acid, L-threonine, L-glutamic acid, tryptophan, benzoic acid, and trehalose. Higher expression of these metabolites suggested their possible roles through relevant metabolic pathways in improving survivability of the probiotic yeast and functionality of ice cream. This study provides further understanding on the metabolic characteristics of probiotic yeast that potentially affect the functionality of ice cream.
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Affiliation(s)
- Zengjia Zhou
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Abid Sarwar
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Rui Xue
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Gege Hu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jingwei Wu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tariq Aziz
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Abdullah F Alasmari
- Department of Pharmacology and Toxicology, College of Pharmacy King, Saud University, Riyadh 11451, Saudi Arabia
| | - Zhennai Yang
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Zhang Yang
- Department of Neurology, Affiliated Hospital of Guizhou Medical University, Guiyang 55005, China.
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Tomičić Z, Šarić L, Tomičić R. Novel Insights in the Application of Probiotic Yeast Saccharomyces boulardii in Dairy Products and Health Promotion. Foods 2024; 13:2866. [PMID: 39335795 PMCID: PMC11431368 DOI: 10.3390/foods13182866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2024] [Revised: 09/04/2024] [Accepted: 09/08/2024] [Indexed: 09/30/2024] Open
Abstract
Probiotic organisms are increasingly being incorporated into foods in order to develop products to prevent and reduce many diseases. Saccharomyces boulardii, a probiotic yeast with unique properties, such as viability over a wide pH range, antibiotic resistance, and the ability to reach a steady state, has an advantage over bacterial probiotics. The present review highlights the potential application of S. boulardii in functional fermented dairy products and the genetic engineering of this probiotic microorganism as a therapeutic agent for the treatment of various infectious diseases. It was found that probiotic yeast stimulates the growth of lactic acid bacteria in dairy products, creating favorable conditions and positively affecting the product's sensory characteristics. Moreover, its viability of more than 106 cfu/mL at the end of the yogurt shelf life confirms its probiotic effect. On the other hand, there is a growing interest in the design of probiotic strains to improve their characteristics and fill existing gaps in their spectrum of action such as the inhibition of some bacterial toxins, as well as anti-inflammatory and immunomodulatory effects. The strengthening of immune functions and effective therapies against various diseases by S. boulardii was confirmed. However, considering this yeast species' potential, further research is necessary to accurately determine the functional properties in terms of incorporation into food matrices and from the aspect of health and well-being claims.
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Affiliation(s)
- Zorica Tomičić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljubiša Šarić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ružica Tomičić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Szkolnicka K, Mituniewicz-Małek A, Dmytrów I, Bogusławska-Wąs E. The use of mare's milk for yogurt ice cream and synbiotic ice cream production. PLoS One 2024; 19:e0304692. [PMID: 39110654 PMCID: PMC11305560 DOI: 10.1371/journal.pone.0304692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 05/16/2024] [Indexed: 08/10/2024] Open
Abstract
During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the product quality. Physicochemical, textural and sensory analyses were performed. Count of viable bacteria cells was also evaluated. Obtained ice creams did not differ in terms of protein, fat and total solids content (1.85-1.91%, 7.33-7.58% and 24.66-26.96% respectively), but differed in acidity. Ice cream YO, the only one without inulin, had the highest acidity, what suggests that inulin decrease this parameter. Regardless the type of LAB starter culture and inulin addition, samples had the same range of overrun (35.20-44.03%) and melting rate (73.49-79.87%). However the variant of ice cream influenced textural properties and colour parameters. All obtained mare's milk ice creams had high overall sensory quality. It was noticed, that ice cream with inulin had higher count of LAB (>7logCFU/g), than sample without inulin (>6logCFU/g). In conclusion, mare's milk may be considered as feasible raw material for yogurt ice cream and synbiotic ice cream production.
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Affiliation(s)
- Katarzyna Szkolnicka
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
| | - Anna Mituniewicz-Małek
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
| | - Izabela Dmytrów
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
| | - Elżbieta Bogusławska-Wąs
- Department of Applied Microbiology and Physiology of Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
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4
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Şentürk G, Akın N, Konak Göktepe Ç, Denktaş B. The effects of blueberry ( Vaccinium corymbosum L.) and jujube fruit ( Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic ( Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream. Food Sci Nutr 2024; 12:2747-2759. [PMID: 38628191 PMCID: PMC11016396 DOI: 10.1002/fsn3.3955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 12/24/2023] [Accepted: 12/29/2023] [Indexed: 04/19/2024] Open
Abstract
The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.
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Affiliation(s)
- Gülsüm Şentürk
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
| | - Nihat Akın
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
| | - Çiğdem Konak Göktepe
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
| | - Begüm Denktaş
- Department of Food Engineering, Faculty of AgricultureSelcuk UniversityKonyaTurkey
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Akarca G, Kilinç M, Denizkara AJ. Quality specification of ice creams produced with different homofermentative lactic acid bacteria. Food Sci Nutr 2024; 12:192-203. [PMID: 38268905 PMCID: PMC10804104 DOI: 10.1002/fsn3.3762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, aw, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11-16.26 (g) and 374.58-404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short- and medium-chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Mehmet Kilinç
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Ayşe Janseli Denizkara
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
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6
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Mehta A, Serventi L, Kumar L, Torrico DD. The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream. Foods 2023; 12:3152. [PMID: 37685086 PMCID: PMC10486441 DOI: 10.3390/foods12173152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products remains unclear. To address this, the present study examined consumer attitudes towards ice cream made with SCOBY as an ingredient and how this affected their intention to consume it. Drawing on the theory of planned behaviour (TPB) and additional constructs such as emotions and food neophobia, an online survey was conducted with New Zealand consumers (N = 170). Results showed that the TPB constructs significantly predicted the intention to consume SCOBY ice cream. Moreover, by adding emotions to the constructs, the model's explanatory power was enhanced. Attitudes, subjective norms, and emotions were the main predictors of intention, which in turn was found to be the main predictor of behaviour. Participants' beliefs about the safety and taste of SCOBY ice cream were significantly correlated with their intention and behaviour, as were the opinions of nutritionists/dietitians, friends, and family. The model accounted for 21.7% of the variance in behaviour and 57.4% of the variance in intention. These findings can be used to plan marketing strategies related to waste-to-value-added products such as SCOBY ice cream.
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Affiliation(s)
| | | | | | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand; (A.M.); (L.S.); (L.K.)
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7
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Ragab TI, Badawi KR, Naeem MA, Helmy WA, Gamal Shalaby AS. Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk. Heliyon 2023; 9:e17330. [PMID: 37416641 PMCID: PMC10320025 DOI: 10.1016/j.heliyon.2023.e17330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 06/07/2023] [Accepted: 06/14/2023] [Indexed: 07/08/2023] Open
Abstract
The present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted galactomannans and commercial galactomannan as food additives was studied. Control yoghurt treatment was made from 3.0% fat cow's milk that was fortified with 1.5% non-fat dry milk. Another 6 yoghurt treatmentwas fortified with 0.15, 0.25% of commercial, guar and microbial galactomannan respectively. All treatments were cultured with the probiotic starter (1.0% Streptococcus thermophilus + 1.0% Lactobacillus delbrueckii subsp. Bulgaricus + 1.0% Bifidobacteriumbifidum). The obtained results indicated that yoghurt supplementation with the three types of galactomannans increased the acidity, curd tension, total solids content, decreased pH values and syneresis of yoghurt treatments. Control yoghurt and commercial galactomannan yoghurt were not significantly different from the corresponding batches those made with either guar galactomannan and microbial galactomannan in fat, protein and ash content. Yoghurt treatments which supplemented with the three types of galactomannans have higher bifidobacteria counts and organoleptic scores than the control treatment yoghurt.
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Affiliation(s)
- Tamer I.M. Ragab
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, Egypt
| | | | - Mohamed Ahmed Naeem
- Consultant Nutrition and Food Science of Ain Shams University Specialized Hospital, Ain Shams University, Cairo, Egypt
| | - Wafaa A. Helmy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Al Shimaa Gamal Shalaby
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, Egypt
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Çam G, Akın N, Konak Göktepe Ç, Demirci T. Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3184-3193. [PMID: 36240011 DOI: 10.1002/jsfa.12276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/28/2022] [Accepted: 10/14/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability. RESULTS Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g-1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability. CONCLUSION These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Gizem Çam
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Nihat Akın
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Çiğdem Konak Göktepe
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Talha Demirci
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
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Urrutia-Baca V, Hernández-Hernández S, Martínez L, Dávila-Vega J, Chuck-Hernández C. The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2172426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
- V.H Urrutia-Baca
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | | | - L.M. Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, México
| | - J.P Dávila-Vega
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
| | - C. Chuck-Hernández
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, NL, México
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The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream. Foods 2023; 12:foods12030650. [PMID: 36766178 PMCID: PMC9914183 DOI: 10.3390/foods12030650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-fat and low-fat plant-based ice cream samples using COB drink were produced and compared to control ice cream samples (produced by the commercial coconut drink) in terms of rheological, sensorial, and thermal properties. Rheological analysis showed that all plant-based ice cream samples indicated pseudoplastic, solid-like, and recoverable characteristics. Low-fat commercial control ice cream samples (C1) indicated the lowest K value (9.05 Pasn), whereas the low-fat plant-based ice cream sample produced by the COB drink (COB-3) exhibited the highest K value (17.69 Pasn). ΔHf values of the plant-based ice cream samples varied from 144.70 J/g to 172.70 J/g. The low-fat COB ice cream stabilized with 3% COB and full-fat COB ice cream samples showed lower ΔHf values than control ice cream samples, indicating that the COB ice cream showed desired thermal properties. The COB drink may be utilized in plant-based ice cream without altering sensory qualities, and low-fat ice cream could be manufactured in the same manner to attain full-fat ice cream quality characteristics. The results of this study demonstrated that COB can be successfully used as an inexpensive raw material source in the production of full-fat and reduced-fat vegetable-based ice cream.
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Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour. Foods 2023; 12:foods12030533. [PMID: 36766062 PMCID: PMC9913908 DOI: 10.3390/foods12030533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Ice cream's appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream's physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g-1), antioxidant activity (98.12 µmol of TE 100 g-1), total flavonoids (5.96 mg QE 100 g-1), and total flavanols (4.01 mg QE 100 g-1). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream's organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties.
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12
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Tyutkov N, Zhernyakova A, Birchenko A, Eminova E, Nadtochii L, Baranenko D. Probiotics viability in frozen food products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Jing X, Chen Z, Tang Z, Tao Y, Huang Q, Wu Y, Zhang H, Li X, Liang J, Liu Z, Cai H, Xiao H, Sun Y. Preparation of camellia oil oleogel and its application in an ice cream system. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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14
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Mabrouk AM, Abd-Elgawad AR, Abd El-Montaleb HS. Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream. BRITISH FOOD JOURNAL 2022; 124:3695-3704. [DOI: 10.1108/bfj-06-2021-0629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
PurposeThe purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.Design/methodology/approachThe treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined.FindingsThe ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin.Originality/valueA novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.
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Mohammed NK, Badrul Khair MF, Ahmad NH, Meor Hussin AS. Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Nurul Hawa Ahmad
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
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16
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Ghorbani S, Shekarforoush SS, Niakousari M, Gheisari HR, Janipour R. Formulation and assessing characteristics of probiotic ice cream fortified with free and encapsulated iron. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01647-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Huang Z, Zhang X, Wang X, Deji Z, Lee HK. Occurrence of Perfluoroalkyl and Polyfluoroalkyl Substances in Ice Cream, Instant Noodles, and Bubble Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10836-10846. [PMID: 35998314 DOI: 10.1021/acs.jafc.2c01434] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Food consumption is a significant exposure route to perfluoroalkyl and polyfluoroalkyl substances (PFAS). The concentrations of 27 PFAS in fast food were determined by ultrahigh-performance liquid chromatography-high resolution mass spectrometry. In ice cream, instant noodles, and bubble tea, some PFAS were detected, among which perfluorooctanoic acid, perfluoro-n-butanoic acid, and 6:2 polyfluoroalkyl phosphate monoester showed relatively high concentrations. PFAS migrating from bubble tea cups to the food simulant of 50% ethanol aqueous solution showed a difference compared with those migrating into bubble tea matrices. The migration of 27 PFAS to bubble tea samples indicated that long storage time increased PFAS levels (up to 4.8 times) and so did high storage temperature (up to 7.3 times). The hazard ratio, defined as the ratio of the estimated daily intake and the reference dose, was calculated, and it suggests that the total PFAS exposure risk due to consumption of bubble tea should be of concern.
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Affiliation(s)
- Zhenzhen Huang
- Department of Preventive Medicine, School of Public Health, Wuhan University, Wuhan 430071, P.R. China
| | - Xin Zhang
- Department of Preventive Medicine, School of Public Health, Wuhan University, Wuhan 430071, P.R. China
| | - Xin Wang
- Department of Preventive Medicine, School of Public Health, Wuhan University, Wuhan 430071, P.R. China
| | - Zhuoma Deji
- Department of Preventive Medicine, School of Public Health, Wuhan University, Wuhan 430071, P.R. China
| | - Hian Kee Lee
- Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
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Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk. DAIRY 2022. [DOI: 10.3390/dairy3030044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.
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Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080390] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficial properties of fresh yoghurt. However, limited studies explored the potential benefits of the addition of Jerusalem artichoke tuber powder as a fat replacer on the physicochemical properties and survival of probiotics in frozen yoghurt. In this respect, the aim of this study was to determine the effect of Jerusalem artichoke tuber powder (JATP) (0, 5, 10, 15, and 20% w/w) of the fat source used in the mix as a fat, and sugar replacer in frozen yoghurt production. The microbiological, physicochemical, textural, and sensory properties of frozen yoghurt were investigated. Samples with JATP contained viable counts of bifidobacterium bifidum BGN4 and Lactobacillus casei Lc-01 of 7 log cfu/g during 90 days of storage, as compared to the control sample. The highest viability of probiotics was obtained in the sample formulated with 10% JATP. The formulation of frozen yoghurt with JATP increased the acidity and enhanced the overrun. Compared with the control sample, the incorporation of JATP into frozen yoghurt increased the melting resistance, overrun, and viscosity of the frozen yoghurt. The addition of JATP up to 10% significantly increased sensory attributes. Collectively, the study concluded that the enrichment of frozen yoghurt with JATP up to 20% will provide consumers with health benefits and could be introduced to markets as functional frozen yoghurt.
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Kilinç M, Denizkara AJ, Akarca G. The effects of two lyophilized sweet potato varieties on physiochemical, textural and nutritional properties of ice cream. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mehmet Kilinç
- Faculty of Engineering, Food Engineering Department Afyon Kocatepe University Afyonkarahisar Turkey
| | - Ayşe Janseli Denizkara
- Faculty of Engineering, Food Engineering Department Afyon Kocatepe University Afyonkarahisar Turkey
| | - Gökhan Akarca
- Faculty of Engineering, Food Engineering Department Afyon Kocatepe University Afyonkarahisar Turkey
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21
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Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product. Food Res Int 2022; 161:111854. [DOI: 10.1016/j.foodres.2022.111854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/09/2022] [Accepted: 08/21/2022] [Indexed: 01/01/2023]
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22
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Genovese A, Balivo A, Salvati A, Sacchi R. Functional ice cream health benefits and sensory implications. Food Res Int 2022; 161:111858. [DOI: 10.1016/j.foodres.2022.111858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/07/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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23
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Paucar-Carrión C, Espinoza-Monje M, Gutiérrez-Zamorano C, Sánchez-Alonzo K, Carvajal RI, Rogel-Castillo C, Sáez-Carrillo K, García-Cancino A. Incorporation of Limosilactobacillus fermentum UCO-979C with Anti- Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases. Foods 2022; 11:foods11030333. [PMID: 35159484 PMCID: PMC8834266 DOI: 10.3390/foods11030333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 01/17/2022] [Accepted: 01/17/2022] [Indexed: 12/15/2022] Open
Abstract
Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at −18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-β1) cytokine production by human gastric adenocarcinoma (AGS) cells, and its viability was measured using the microdrop technique. Assays were performed in triplicate. The L. fermentum UCO-979C strain maintained strong anti-H. pylori activity in dairy-based ice creams and mild activity in fruit-based ice cream. The production of pro-inflammatory cytokine TGF-β1 on AGS cells was higher in the probiotic recovered from Greek yogurt ice cream, maintaining a viability exceeding 107 colony-forming units/mL. The addition of the probiotic to ice creams did not significantly influence the physicochemical properties of the product. These data show the great potential of the L. fermentum UCO-979C strain in producing probiotic dairy-based and fruit-based ice creams.
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Affiliation(s)
- Cristina Paucar-Carrión
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Marcela Espinoza-Monje
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Cristian Gutiérrez-Zamorano
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Kimberly Sánchez-Alonzo
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Romina I. Carvajal
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
| | - Cristian Rogel-Castillo
- Department of Food Science and Technology, Faculty of Pharmacy, Universidad de Concepción, Concepción 4070386, Chile;
| | - Katia Sáez-Carrillo
- Department of Statistics, Faculty of Physical and Mathematical Sciences, Universidad de Concepción, Concepción 4070386, Chile;
| | - Apolinaria García-Cancino
- Laboratory of Bacterial Pathogenicity, Department of Microbiology, Faculty of Biological Sciences, Universidad de Concepción, Concepción 4070386, Chile; (C.P.-C.); (M.E.-M.); (C.G.-Z.); (K.S.-A.); (R.I.C.)
- Correspondence: ; Tel.: +56-41-2204144; Fax: +56-41-2245975
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24
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Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112489] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps. NUTRITION AND FOOD SCIENCES RESEARCH 2022. [DOI: 10.52547/nfsr.9.1.49] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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26
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Zoumpopoulou G, Ioannou M, Anastasiou R, Antoniou A, Alexandraki V, Papadimitriou K, Moschopoulou E, Tsakalidou E. Kaimaki ice cream as a vehicle for Limosilactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: Overview of strain stability and final product quality. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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HASAN GM, SAADI AM, JASSIM MA. Study the effect of replacing the skim milk used in making ice cream with some dried fruit. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.29620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Pimentel TC, de Oliveira LIG, de Souza RC, Magnani M. Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12821] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Tatiana Colombo Pimentel
- Federal Institute of Paraná Campus Paranavaí Paranavaí PR 87736‐536Brazil
- State University of Maringá Food Engineering Post‐Graduation Maringá PR 87020‐900Brazil
| | | | | | - Marciane Magnani
- Department of Food Engineering University of Paraíba João Pessoa PB 58051‐900 Brazil
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29
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Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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30
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The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado. Foods 2021; 10:foods10102492. [PMID: 34681541 PMCID: PMC8535665 DOI: 10.3390/foods10102492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/12/2021] [Accepted: 10/16/2021] [Indexed: 11/29/2022] Open
Abstract
Food enriched with probiotics and prebiotics belong to the class of novel foods. Functional food, apart from its nutritional function, has an additional pro-health effect. The aim of the presented study was to create a concept of a functional dessert—avocado-based non-diary ice cream enriched with probiotic bacteria Lactiplantibacillus plantarum 299v. The product was tested for the survival of bacteria in various conditions, and the influence of the probiotic on the physicochemical and organoleptic properties of non-dairy ice cream was assessed. The dessert with probiotic throughout the storage period (8 weeks) kept the therapeutic minimum defined for probiotic food products. It was found that the addition of the probiotic did not deteriorate either the color or the sensory profile of the dessert. There was also no increase in the redox potential nor the acidity of the product with the addition of a probiotic.
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31
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Colares HC, Guimarães GM, Couto CAP, Gil PO, Santos SLEN, Silva TNL, de Carvalho ILQ, da Fonseca FG, Gagnon M, Roy D, de Magalhães JT, Gonçalves DB, Granjeiro PA. Optimization of bioprocess of Schleiferilactobacillus harbinensis Ca12 and its viability in frozen Brazilian berries (Açai, Euterpe oleracea Mart.). Braz J Microbiol 2021; 52:2271-2285. [PMID: 34510398 DOI: 10.1007/s42770-021-00559-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 06/27/2021] [Indexed: 10/20/2022] Open
Abstract
Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional value and antioxidant activity and have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional potential, providing a source of carbohydrates, fibers, proteins, lipids, vitamins, and minerals. Furthermore, açai provides several health benefits, including antioxidant activity. Nutritionally enhanced foods have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Probiotics are dietary supplements consisting of live, beneficial microorganisms in the host which improve the intestinal microbiota. The objective of this study was to isolate, identify, and characterize the probiotic potential of an isolated Schleiferilactobacillus harbinensis strain (dubbed Ca12) and provide an optimized bioprocess for its production, using the complete factorial and central rotational compound design to supplement the frozen açai pulp. The isolated strain S. harbinensis Ca12 presented adequate resistance to gastric juice and bile salts, microbial activity against different Candida strains, self-aggregation and coaggregation properties, high adhesion in HT-29 cells, and 35% inhibition of Salmonella in HT-29 cells. When optimized, the cellular biomass production of the S. harbinensis Ca12 strain was approximately 600% higher than the unsupplemented whey, with a production of 3.6 × 1010 CFU mL-1. The S. harbinensis Ca12 strain's viability in the creamy and traditional frozen açai pulp was shown to be stable for up to 6 months at 20 °C. The impact of this study involved for the first time the S. harbinensis Ca12 described in the Brazilian cocoa pulp with activity against Candida albicans of clinical importance, creating the potential of a new functional food with important benefits to human health as prevention for candidiasis.
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Affiliation(s)
- Heloísa Carneiro Colares
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Gabriele Moreira Guimarães
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Carolina Alves Petit Couto
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Priscilla Oliveira Gil
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Tuânia Natacha Lopes Silva
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Flávio Guimarães da Fonseca
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Mérilie Gagnon
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Denis Roy
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Juliana Teixeira de Magalhães
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Daniel Bonoto Gonçalves
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Paulo Afonso Granjeiro
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil.
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Gocer EMC, Ergin F, Kücükcetin IO, Kücükcetin A. In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products. Braz J Microbiol 2021; 52:2319-2334. [PMID: 34487329 DOI: 10.1007/s42770-021-00590-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Accepted: 08/03/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidophilus in the samples on days 1, 15, and 30 of the storage were determined. Additionally, the samples contained L. acidophilus were passed through a dynamic gastrointestinal model designed in laboratory conditions to compare the protective effect of different dairy products on viability of L. acidophilus against stress factors of the gastrointestinal model. The counts of L. acidophilus NCFM and L. acidophilus DSM 20,079 in the samples decreased by between 0.04 and 0.37 log units and by between 0.11 and 0.27 log units, respectively, within 30 days of storage. During the passage through the gastrointestinal model, the highest percentage reduction in the counts of L. acidophilus was determined in yoghurt followed by fermented acidophilus milk, white pickled cheese, and ice cream, respectively. The reduction in the counts of L. acidophilus in the samples during the passage through the model increased with extension of storage time. The results of this study showed that the reduction in the counts L. acidophilus in the samples during the passage through the model was influenced significantly by the matrix of the dairy product and storage period.
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Affiliation(s)
- Emine Mine Comak Gocer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Firuze Ergin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupinar Boulevard, Campus, 07058, Antalya, Turkey
| | - Ikbal Ozen Kücükcetin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey
| | - Ahmet Kücükcetin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupinar Boulevard, Campus, 07058, Antalya, Turkey.
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Dogan K, Akman PK, Tornuk F. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4779-4788. [PMID: 33502754 DOI: 10.1002/jsfa.11124] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 01/17/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Lactic acid fermentation is a natural way to increase the bioactive and functional properties of fruit and vegetable juices. In this study, the in vitro gastrointestional digestion of phenolics, flavonoids, anthocyanins, and antioxidant activity of mixed vegetable juice was investigated as affected by fermentation with probiotic Lactobacillus plantarum and non-thermal treatments (ultraviolet (UV) and/or ultrasonic (US) treatment). For this purpose heat, US, UV or US/UV treated vegetable juice samples were fermented by probiotic L. plantarum and percentage recovery of bioactive (total phenolic (TPC), total flavonoid (TFC) and total anthocyanin contents (TAC) and antioxidant (DPPH [1,1-diphenyl-2-picrylhydrazyl] and CUPRAC [CUPric Reducing Antioxidant Capacity]) properties was evaluated during simulated gastrointestinal digestion. RESULTS Total mesophilic aerobic bacteria (TMAB) and total yeast-mold (TYM) counts were significantly decreased by thermal and non-thermal processes and coliforms were fully eliminated. The bioaccessibility of total phenolics, anthocyanins, and flavonoids decreased after in vitro digestion. In general, recovery (5.78-34.71%) and serum availability of the bioactives was positively influenced by the fermentation and non-thermal treatments. Phenolics and anthocyanins exhibited the highest and the lowest recovery, respectively, while post-digestion recovery of antioxidant was between that of the phenolics and anthocyanins. CONCLUSIONS This study confirmed that US and UV treatment could be advantageous alternatives to heat treatment for ensuring the microbial safety of vegetable juices with increased in vitro bioaccessibility of bioactive compounds while probiotic fermentation with L. plantarum contributed to the improvement of the bioactive profile. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Kubra Dogan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Perihan Kubra Akman
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Fatih Tornuk
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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Akca S, Akpinar A. The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101203] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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36
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A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application. Enzyme Microb Technol 2021; 149:109836. [PMID: 34311881 DOI: 10.1016/j.enzmictec.2021.109836] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/30/2021] [Accepted: 05/27/2021] [Indexed: 12/12/2022]
Abstract
Complex carbohydrates, proteins, and other food components require a longer digestion process to be absorbed by the lining of the alimentary canal. In addition to the enzymes of the gastrointestinal tract, gut microbiota, comprising a large range of bacteria and fungi, has complementary action on the production of digestive enzymes. Within this universe of "hidden soldiers", lactobacilli are extensively studied because of their ability to produce lactase, proteases, peptidases, fructanases, amylases, bile salt hydrolases, phytases, and esterases. The administration of living lactobacilli cells has been shown to increase nutrient digestibility. However, it is still little known how these microbial-derived enzymes act in the human body. Enzyme secretion may be affected by variations in temperature, pH, and other extreme conditions faced by the bacterial cells in the human body. Besides, lactobacilli administration cannot itself be considered the only factor interfering with enzyme secretion, human diet (microbial substrate) being determinant in their metabolism. This review highlights the potential of lactobacilli to release functional enzymes associated with the digestive process and how this complex metabolism can be explored to contribute to the human diet. Enzymatic activity of lactobacilli is exerted in a strain-dependent manner, i.e., within the same lactobacilli species, there are different enzyme contents, leading to a large variety of enzymatic activities. Thus, we report current methods to select the most promising lactobacilli strains as sources of bioactive enzymes. Finally, a patent landscape and commercial products are described to provide the state of art of the transfer of knowledge from the scientific sphere to the industrial application.
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Väkeväinen K, Rinkinen N, Willman RM, Lappi J, Raninen K, Kårlund A, Mikkonen S, Plumed-Ferrer C, Kolehmainen M. Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability. Foods 2021; 10:foods10040792. [PMID: 33917021 PMCID: PMC8067756 DOI: 10.3390/foods10040792] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/02/2021] [Accepted: 04/03/2021] [Indexed: 12/03/2022] Open
Abstract
Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.
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Affiliation(s)
- Kati Väkeväinen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland; (N.R.); (R.-M.W.); (K.R.); (A.K.); (M.K.)
- Correspondence:
| | - Noora Rinkinen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland; (N.R.); (R.-M.W.); (K.R.); (A.K.); (M.K.)
| | - Roosa-Maria Willman
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland; (N.R.); (R.-M.W.); (K.R.); (A.K.); (M.K.)
| | - Jenni Lappi
- Faculty of Business, Tourism and Hospitality, Savonia University of Applied Sciences, P.O. Box 6, 70201 Kuopio, Finland;
| | - Kaisa Raninen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland; (N.R.); (R.-M.W.); (K.R.); (A.K.); (M.K.)
- SIB Labs, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland
| | - Anna Kårlund
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland; (N.R.); (R.-M.W.); (K.R.); (A.K.); (M.K.)
| | - Santtu Mikkonen
- Department of Applied Physics, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland;
- Department of Environmental and Biological Sciences, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland
| | | | - Marjukka Kolehmainen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, 70210 Kuopio, Finland; (N.R.); (R.-M.W.); (K.R.); (A.K.); (M.K.)
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Kowalczyk M, Znamirowska A, Buniowska M. Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber. Foods 2021; 10:foods10030678. [PMID: 33810192 PMCID: PMC8004860 DOI: 10.3390/foods10030678] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/16/2021] [Accepted: 03/20/2021] [Indexed: 12/20/2022] Open
Abstract
The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g-1 to 0.46 log cfu g-1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g-1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep's milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep's milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.
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Sabet‐Sarvestani N, Eskandari MH, Hosseini SMH, Niakousari M, Hashemi Gahruie H, Khalesi M. Production of synbiotic ice cream using
Lactobacillus casei
/
Lactobacillus plantarum
and fructooligosaccharides. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15423] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Negar Sabet‐Sarvestani
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
| | | | - Mehrdad Niakousari
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
| | - Mohammadreza Khalesi
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran
- Department of Biological Sciences School of Natural Sciences University of Limerick Limerick Ireland
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Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021; 142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/02/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
Abstract
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
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Medeiros ACD, Bolini HMA. Plant-based frozen desserts: temporal sensory profile and preference. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.03720] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Abstract To respond to the growing demand for specific diets aimed at lactose intolerant and vegan consumers, chocolate-flavored frozen desserts with no addition of lactose and other animal-derived products were produced, and the temporal profile and the consumers' acceptance of the samples with sucrose substitution by sweeteners were also investigated. Six frozen dessert formulations were made, three made with soy protein and three with rice protein, sweetened with sucrose, sucralose, and stevia. Acceptance tests and Time-Intensity (TI) analysis were performed to assess the intensity and duration of the attributes sweet taste, bitter taste, chocolate flavor, and melting behavior. The results showed no effect of the different plant proteins on the temporal profile and the acceptance by consumers. The use of sweeteners altered the temporal sensory profile and negatively impacted the acceptance of the samples. The sucralose-sweetened formulations were characterized by a lower intensity of sweet taste, chocolate flavor, and bitterness, whereas the stevia-sweetened formulations showed greater intensity and duration of the bitter taste. Characteristics such as the low intensity of chocolate flavor and the increase in sweetness affected the final acceptance of the product. The melting time of frozen desserts has been extended with the use of body agents to replace sucrose.
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Pimentel TC, Gomes de Oliveira LI, Carvalho de Souza R, Magnani M. Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Hayayumi-Valdivia M, Márquez-Villacorta LF, Pretell-Vásquez CC. Effect of microencapsulation and mango peel powder on probiotics survival in ice cream. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.30919] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract This study evaluated the effect of microencapsulation and addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent viscosity, and overall acceptability of symbiotic ice cream during storage at -20 °C for 180 days. Six formulations of vanilla-flavored ice cream were prepared: three with addition of probiotic cultures at a concentration of 108 CFU/g and 0, 2%, and 3% mango peel powder microencapsulated in a sodium alginate matrix, and three with free addition. Analytical evaluations were performed after 1, 30, 60, 90, 120 and 180 days of storage. The results showed that microencapsulation of probiotics and prebiotics statistically influenced (p < 0.05) the characteristics evaluated. The formulation with microencapsulated probiotics and 2% mango peel powder was considered as the best product. This formulation is promising for future commercial application as a functional food because, at the end 180 days of storage, it showed probiotics population >106 CFU/g, 72.97% overrun, 292 mPA apparent viscosity, and good overall acceptance (7.6 points) equivalent to “I like it very much”.
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44
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Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.08.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Alinovi M, Mucchetti G, Wiking L, Corredig M. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese. Crit Rev Food Sci Nutr 2020; 61:3340-3360. [PMID: 32715725 DOI: 10.1080/10408398.2020.1798348] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
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Affiliation(s)
| | | | - Lars Wiking
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Skejby, Denmark.,iFood Center, Department of Food Science, Aarhus University, Skejby, Denmark
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Salama HH, Abdelhamid SM, Abd-Rabou NS. Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles. CURRENT BIOACTIVE COMPOUNDS 2020; 16:661-670. [DOI: 10.2174/1573407215666191111121553] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 10/10/2019] [Accepted: 10/14/2019] [Indexed: 09/01/2023]
Abstract
Background:
Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial
microorganisms, and to develop new functional dairy products.
Methods:
Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk
powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical,
microbiological and sensory properties were assessed for frozen yoghurt from different treatments.
Results:
The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition
of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing
points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk.
:
Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve,
Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The
addition of NCF improved the sensory properties of frozen yoghurt.
Conclusion:
The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation
of frozen yoghurt improved its physicochemical, microbiological and sensory properties.
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Affiliation(s)
- Heba H. Salama
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
| | - Samy M. Abdelhamid
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
| | - Nabil S. Abd-Rabou
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
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Afzaal M, Saeed F, Arshad MU, Nadeem MT, Saeed M, Tufail T. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions. Probiotics Antimicrob Proteins 2020; 11:1348-1354. [PMID: 30426464 DOI: 10.1007/s12602-018-9485-9] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The objective of this work was to explore the effect of two encapsulating polysaccharides (sodium alginate and carrageenan) on the viability of probiotic bacteria (L. acidophilus) in ice cream and under simulated gastrointestinal (GIT) conditions. For the purpose, probiotic cells were encapsulated in sodium alginate and carrageenan by an encapsulator using standard operating conditions. Ice cream was manufactured by adding free and microencapsulated probiotics. The survival of free and encapsulated probiotics was monitored over a period of 120 days at - 20 °C. Furthermore, the survival of free and encapsulated probiotic bacteria under the simulated GIT conditions was investigated. The results of the study showed that encapsulation significantly (p < 0.05) improved the cell survival of probiotics in ice cream compared to free cells (non-encapsulated). The viable cell count of probiotic bacteria in the free-state in ice cream was 9.97 log cfu/ml at 0 day that decreased to 6.12 log cfu/ml after 120 days. However, encapsulation improved the viability of the probiotics in the prepared ice cream and GIT. The cell count of probiotics encapsulated with sodium alginate and carrageenan was 9.91 log cfu/ml and 9.89 log cfu/ml respectively at 0 day that decreased to 8.74 log cfu/ml and 8.39 log cfu/ml respectively after 120 days. Similarly, during simulated gastrointestinal assay, the survival rate of encapsulated probiotic bacteria in simulated gastric solution and intestinal solutions was higher than that of free cells. In the case of encapsulated bacteria, only three log while for free cells seven log reduction was recorded. Sodium alginate microcapsules exhibited better release profile than carrageenan. Conclusively, the incorporation of encapsulated probiotics had a significant effect on quality parameters and sensorial characteristics of ice cream.
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Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan.
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Umair Arshad
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Tahir Nadeem
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Saeed
- National Institute Food Science & Technology, University of Agriculture University, Faisalabad, Pakistan
| | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
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Pankiewicz U, Góral M, Kozłowicz K, Góral D. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109876] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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49
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Frakolaki G, Giannou V, Kekos D, Tzia C. A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods. Crit Rev Food Sci Nutr 2020; 61:1515-1536. [DOI: 10.1080/10408398.2020.1761773] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Dimitrios Kekos
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Polytechnioupoli Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
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Rodrigues VCDC, Duque ALRF, Fino LDC, Simabuco FM, Sartoratto A, Cabral L, Noronha MF, Sivieri K, Antunes AEC. Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics. Br J Nutr 2020; 124:1-12. [PMID: 32138793 DOI: 10.1017/s0007114520000896] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The aim of the present work was to compare the capacity to modulate the intestinal microbiota and the production of metabolites after 14 d administration of a commercial dietary supplement and a manufactured ice cream, both containing the same quantity of inulin and the same viable counts of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12, using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) model. Samples of the colonic contents were evaluated microbiologically by real-time quantitative PCR (qRT-PCR) and next-generation sequencing and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions ($\text{NH}_4^ + $). Statistical analyses were carried out for all the variables using the two-way ANOVA followed by the Tukey multiple comparisons test (P < 0·05) for metabolite production, qRT-PCR and the bioinformatics analysis for microbiota diversity. Dietary supplement and ice cream were able to deliver the probiotic L. acidophilus and B. animalis to the simulated colon and modulate the microbiota, increasing beneficial micro-organisms such as Bifidobacterium spp., Bacteroides spp. and Faecalibacterium spp. for dietary supplement administration, and Lactobacillus spp. for ice cream supplementation. However, the ice cream matrix was probably more favourable for the maintenance of the metabolic activity of the probiotics in the SHIME® model, due to the larger amounts of acetate, propionate, butyrate and ammonium ions obtained after 14 d of supplementation. In conclusion, both ways of probiotic supplementation could be efficient, each with its own particularities.
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Affiliation(s)
| | - Ana Luiza Rocha Faria Duque
- Department of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, SP14800-903, Brazil
| | | | | | - Adilson Sartoratto
- Division of Organic and Pharmaceutical Chemistry, Pluridisciplinary Center for Chemical, Biological and Agricultural Research (CPQBA), State University of Campinas, Paulínia, SP13148-218, Brazil
| | - Lucélia Cabral
- Brazilian Biorenewables National Laboratory (LNBR), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas, SP13083-970, Brazil
| | - Melline Fontes Noronha
- Genome Research Division, Research Informatics Core, Research Resource Center, University of Illinois at Chicago, Chicago, IL60612, USA
| | - Katia Sivieri
- Department of Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, SP14800-903, Brazil
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