1
|
Jang HJ, Lee NK, Paik HD. Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink. Food Sci Anim Resour 2024; 44:255-268. [PMID: 38764505 PMCID: PMC11097033 DOI: 10.5851/kosfa.2023.e83] [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: 11/13/2023] [Revised: 12/21/2023] [Accepted: 12/24/2023] [Indexed: 05/21/2024] Open
Abstract
Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.
Collapse
Affiliation(s)
- Hye Ji Jang
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Na-Kyoung Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| |
Collapse
|
2
|
Saatloo NV, Mehdizadeh T, Aliakbarlu J, Tahmasebi R. Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt. AMB Express 2023; 13:66. [PMID: 37378733 DOI: 10.1186/s13568-023-01572-5] [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: 07/22/2022] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.
Collapse
Affiliation(s)
- Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahele Tahmasebi
- Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran
| |
Collapse
|
3
|
Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.
Collapse
|
4
|
Mullish BH, Michael DR, Webberley TS, John D, Ramanathan G, Plummer SF, Wang D, Marchesi JR. The gastrointestinal status of healthy adults: a post hoc assessment of the impact of three distinct probiotics. Benef Microbes 2023; 14:183-195. [PMID: 37026364 DOI: 10.3920/bm2022.0092] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Abstract
There is a growing awareness that supplementation with probiotic bacteria can impart beneficial effects during gastrointestinal disease, but less is known about the impact of probiotics on healthy subjects. Here, we report the outcomes of a post hoc analysis of recorded daily gastrointestinal events and bowel habits completed by healthy adults participating in a placebo-controlled, single-centre, randomised, double-blind, quadruple-arm probiotic tolerability study. Extensive screening ensured the healthy status of subjects entering the study and during a 2-week pre-intervention run-in period, a burden of gastrointestinal events (stomach pains, indigestion, acid reflux, stomach tightening, nausea and vomiting, stomach rumbling, bloating, belching and flatulence) was identified suggesting GI discomfort within the population. In the subsequent 12-week intervention period with 3 distinct probiotic formulations and a matched-placebo, reductions in the incidence rates of bloating, borborygmus, stomach pains, slow faecal transit and incomplete defecations were observed in the probiotic groups compared to the placebo. These results highlighted differing responses among the probiotic formulations tested and indicated potential anti-constipation effects. Product specific modulations in circulating interleukin-6 levels and in the composition of the gut microbiota were also detected. Together, these data suggest a role for probiotic supplementation to exert beneficial effects on the gastrointestinal functioning of healthy subjects and highlight the need for further longer-term studies in healthy populations to gain a greater understanding of the impact of probiotics.
Collapse
Affiliation(s)
- B H Mullish
- Division of Digestive Diseases, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, United Kingdom
| | - D R Michael
- Cultech Limited, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, United Kingdom
| | - T S Webberley
- Cultech Limited, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, United Kingdom
| | - D John
- Cultech Limited, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, United Kingdom
| | - G Ramanathan
- Pharmacology based Clinical Trials, Pennington Biomedical Research Center, 6400 Perkins Rd, Baton Rouge, LA 70808, USA
| | - S F Plummer
- Cultech Limited, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, United Kingdom
| | - D Wang
- Department of Clinical Sciences, Liverpool School of Tropical Medicine, Liverpool, United Kingdom
| | - J R Marchesi
- Division of Digestive Diseases, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, United Kingdom
| |
Collapse
|
5
|
Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
6
|
Wissel E, Leon L, Tipton L. Opportunities for growth in the growing field of psychobiotics. Benef Microbes 2022; 13:445-452. [PMID: 36377580 DOI: 10.3920/bm2022.0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is growing interest in the field of psychobiotics, which are probiotics that confer a mental health benefit when ingested. As this field grows, it should pay particular attention to three areas within psychobiotics research that are currently under-studied - sex (and gender) representation, fungi and the mycobiome, and vagus nerve activity. Giving these three domains more attention is currently feasible without significant increased investment of time or money. We discuss these three domains briefly, why they are of particular relevance for psychobiotics research, and how psychobiotics research can easily integrate their perspectives. Our recommendations are summarised in the conclusion, but include equal sex representation at all phases of research (human and animal studies), investigating the relationship between psychobiotics and commensal fungi, and measuring the activity of the vagus nerve in psychobiotics studies.
Collapse
Affiliation(s)
- E Wissel
- Nell Hodgson Woodruff School of Nursing, Emory University, 1520 Clifton Rd, Atlanta, GA 30322, USA
| | - L Leon
- College of Biological Sciences, University of California Davis, 605 Hutchison Drive, Davis, CA 95616, USA
| | - L Tipton
- School of Natural Sciences and Mathematics, Chaminade University of Honolulu, 3140 Waialae Avenue, Honolulu, HI 96816, USA
| |
Collapse
|
7
|
Wu IH, Liang C, Ip CY. Involvement Theory with Market Segmentation: Effect of False Functional Food Advertising on Purchase Intention. Foods 2022; 11:foods11070978. [PMID: 35407066 PMCID: PMC8997525 DOI: 10.3390/foods11070978] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 02/01/2023] Open
Abstract
In certain cases, people’s health can be compromised or medical treatment delayed as a result of their misplaced belief in false advertisements and purchasing of functional foods. These advertisements can be divided into three distinct types of claims: nutrition, health, and reduction in disease risk. This study analysed how, after consumers realise advertising violations, their intention to purchase functional foods with different claims are affected by the degree of consumer involvement (product, advertising, and situational involvement) and region of residence. A total of 1046 survey responses were collected for analysis. The results reveal that both product and advertising involvement influence purchase intention through the mediation of situational involvement. Residents in nonnorthern regions of Taiwan exhibited a greater effect of overall involvement on purchase intention than did those in the north. In addition, products and advertisements with health claims had a stronger effect on purchase intention than did those with nutrition and disease risk reduction claims. The results indicate that, for functional foods and advertisements with nutrition and health claims, the effects of overall involvement on nonnorthern residents’ purchase intentions were greater than those on the northern residents, but for functional foods with disease risk reduction claims, the effects were greater on the northern residents’ purchase intentions.
Collapse
Affiliation(s)
- I-Hsuan Wu
- Department of Bio-Industry Communication and Development, National Taiwan University, Taipei 10617, Taiwan;
- Division of Quality Compliance and Management, Food and Drug Administration, Ministry of Health and Welfare, Taipei 10617, Taiwan
| | - Chaoyun Liang
- Department of Bio-Industry Communication and Development, National Taiwan University, Taipei 10617, Taiwan;
- Correspondence:
| | - Ching Yin Ip
- Department of Advertising and Public Relations, Fu Jen Catholic University, New Taipei City 242062, Taiwan;
| |
Collapse
|
8
|
Kumar S, Rattu G, Mitharwal S, Chandra A, Kumar S, Kaushik A, Mishra V, Nema PK. Trends in non‐dairy‐based probiotic food products: advances and challenges. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sachin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Gurdeep Rattu
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Swati Mitharwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Abhishek Chandra
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Sourabh Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Aman Kaushik
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Vijendra Mishra
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| |
Collapse
|
9
|
Mudgil P, Aldhaheri F, Hamdi M, Punia S, Maqsood S. Fortification of Chami (traditional soft cheese) with probiotic-loaded protein and starch microparticles: Characterization, bioactive properties, and storage stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113036] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Aziz G, Zaidi A, Tariq M. Compositional Quality and Possible Gastrointestinal Performance of Marketed Probiotic Supplements. Probiotics Antimicrob Proteins 2022; 14:288-312. [PMID: 35199309 DOI: 10.1007/s12602-022-09931-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/11/2022] [Indexed: 12/15/2022]
Abstract
The local pharmacies and shops are brimming with various probiotic products that herald a range of health benefits. The poor quality of probiotic products in both dosage and species is symptomatic of this multi-billion-dollar market making it difficult for consumers to single out reliable ones. This study aims to fill the potential gap in the labeling accuracy of probiotic products intended for human consumption. We describe a combinatorial approach using classical culture-dependent technique to quantify and molecular techniques (16 s rRNA gene sequencing, multilocus sequence, and ribotyping) for strain recognition of the microbial contents. The full gamut of probiotic characteristics including acid, bile and lysozyme tolerances, adhesiveness, anti-pathogenicity, and degree of safeness were performed. Their capacity to endure gastro-intestinal (GIT) stresses and select drugs was assessed in vitro. Our results forced us to declare that the local probiotic market is essentially unregulated. Almost none of the probiotic products tested met the label claim. Some (11%) have no viable cells, and a quarter (27%) showing significant inter-batch variation. A lower microbial count was typical with undesirables constituting a quarter of the total (~ 27%). Half of the products contained antibiotic-resistant strains; the unregulated use of these probiotics carries the risk of spreading antibiotic resistance to gut pathobionts. Poor tolerance to gut conditions and mediocre functionalism make the case worse. The current regulatory systems do not take this discrepancy into account. We recommend an evidence-based regular market surveillance of marketed probiotics to ensure the authenticity of the claims and product effectiveness.
Collapse
Affiliation(s)
- Ghazal Aziz
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C)-PIEAS, Faisalabad, 38000, Punjab, Pakistan
- Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650, ICT, Pakistan
| | - Arsalan Zaidi
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C)-PIEAS, Faisalabad, 38000, Punjab, Pakistan.
- Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650, ICT, Pakistan.
| | - Muhammad Tariq
- National Probiotic Laboratory, National Institute for Biotechnology and Genetic Engineering College (NIBGE-C)-PIEAS, Faisalabad, 38000, Punjab, Pakistan
- Pakistan Institute of Engineering and Applied Sciences (PIEAS), Nilore, Islamabad, 45650, ICT, Pakistan
| |
Collapse
|
11
|
Ayyash M, Al-Najjar MAA, Jaber K, Ayyash L, Abu-Farha R. Assessment of public knowledge and perception about the use of probiotics. Eur J Integr Med 2021. [DOI: 10.1016/j.eujim.2021.101404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
12
|
Vijaykumar S, Raamkumar AS, McCarty K, Mutumbwa C, Mustafa J, Au C. Themes, communities and influencers of online probiotics chatter: A retrospective analysis from 2009-2017. PLoS One 2021; 16:e0258098. [PMID: 34673767 PMCID: PMC8530318 DOI: 10.1371/journal.pone.0258098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Accepted: 09/19/2021] [Indexed: 12/02/2022] Open
Abstract
We build on recent examinations questioning the quality of online information about probiotic products by studying the themes of content, detecting virtual communities and identifying key influencers in social media using data science techniques. We conducted topic modelling (n = 36,715 tweets) and longitudinal social network analysis (n = 17,834 tweets) of probiotic chatter on Twitter from 2009–17. We used Latent Dirichlet Allocation (LDA) to build the topic models and network analysis tool Gephi for building yearly graphs. We identified the top 10 topics of probiotics-related communication on Twitter and a constant rise in communication activity. However the number of communities grew consistently to peak in 2014 before dipping and levelling off by 2017. While several probiotics industry actors appeared and disappeared during this period, the influence of one specific actor rose from a hub initially to an authority in the latter years. With multi-brand advertising and probiotics promotions mostly occupying the Twitter chatter, scientists, journalists, or policymakers exerted minimal influence in these communities. Consistent with previous research, we find that probiotics-related content on social media veers towards promotions and benefits. Probiotic industry actors maintain consistent presence on Twitter while transitioning from hubs to authorities over time; scientific entities assume an authoritative role without much engagement. The involvement of scientific, journalistic or regulatory stakeholders will help create a balanced informational environment surrounding probiotic products.
Collapse
Affiliation(s)
- Santosh Vijaykumar
- Department of Psychology, Faculty of Health & Life Sciences, Northumbria University, Newcastle upon Tyne, United Kingdom
- * E-mail:
| | | | - Kristofor McCarty
- Department of Psychology, Faculty of Health & Life Sciences, Northumbria University, Newcastle upon Tyne, United Kingdom
| | - Cuthbert Mutumbwa
- Department of Computer and Information Sciences, Northumbria University, Newcastle upon Tyne, United Kingdom
| | - Jawwad Mustafa
- Department of Psychology, Faculty of Health & Life Sciences, Northumbria University, Newcastle upon Tyne, United Kingdom
| | - Cyndy Au
- Kong Chian School of Business, Singapore Management University, Singapore, Singapore
| |
Collapse
|
13
|
|
14
|
Sheyholislami H, Connor KL. Are Probiotics and Prebiotics Safe for Use during Pregnancy and Lactation? A Systematic Review and Meta-Analysis. Nutrients 2021; 13:nu13072382. [PMID: 34371892 PMCID: PMC8308823 DOI: 10.3390/nu13072382] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 12/13/2022] Open
Abstract
Probiotic and prebiotic products have shown potential health benefits, including for the prevention of adverse pregnancy outcomes. The incidence of adverse effects in pregnant people and their infants associated with probiotic/prebiotic/synbiotic intake, however, remains unclear. The objectives of this study were to evaluate the evidence on adverse effects of maternal probiotic, prebiotic, and/or synbiotic supplementation during pregnancy and lactation and interpret the findings to help inform clinical decision-making and care of this population. A systematic review was conducted following PRISMA guidelines. Scientific databases were searched using pre-determined terms, and risk of bias assessments were conducted to determine study quality. Inclusion criteria were English language studies, human studies, access to full-text, and probiotic/prebiotic/synbiotic supplementation to the mother and not the infant. In total, 11/100 eligible studies reported adverse effects and were eligible for inclusion in quantitative analysis, and data were visualised in a GOfER diagram. Probiotic and prebiotic products are safe for use during pregnancy and lactation. One study reported increased risk of vaginal discharge and changes in stool consistency (relative risk [95% CI]: 3.67 [1.04, 13.0]) when administering Lactobacillus rhamnosus and L. reuteri. Adverse effects associated with probiotic and prebiotic use do not pose any serious health concerns to mother or infant. Our findings and knowledge translation visualisations provide healthcare professionals and consumers with information to make evidence-informed decisions about the use of pre- and probiotics.
Collapse
|
15
|
Sajdakowska M, Gębski J, Gutkowska K. Directions of Changes in the Health Values of Dairy Products in the Opinion of Consumers. Nutrients 2021; 13:1945. [PMID: 34198901 PMCID: PMC8230071 DOI: 10.3390/nu13061945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/28/2021] [Accepted: 06/02/2021] [Indexed: 01/13/2023] Open
Abstract
The aim of our research was to assess whether and to what extent the perceived change in the content of selected ingredients in dairy products is important for Polish consumers in accepting the enhancement of the health benefits of dairy products, including yogurt. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 983 consumers. The logistic regression model was used to predict the behavior of consumers associated with their willingness to accept the health aspects of improving dairy products. The results indicated that changes in the level of selected ingredients enhanced the willingness to accept increasing the health value of the product. The socio-demographic characteristics of the participants were not associated with the degree of their willingness to accept the improvement of the perceived health attributes. Practitioners in the dairy industry and policy makers can benefit from these results. When designing food products, it is worth focusing on increasing the nutritional value and enhancing the health value of food that is perceived by consumers as generally possessing positive health benefits, rather than on food that is perceived by them as possessing negative qualities.
Collapse
Affiliation(s)
- Marta Sajdakowska
- Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland; (J.G.); (K.G.)
| | | | | |
Collapse
|
16
|
Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100013] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
|
17
|
Oliveira D, Deliza R. Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk. FOOD SCI TECHNOL INT 2020; 27:539-553. [PMID: 33231499 DOI: 10.1177/1082013220973803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Several studies have reported that most new products do not achieve satisfactory results when launched on the market. There is a need to increase the efficiency of the methodologies used in the development of new products to increase success rates. Rapid sensory methodologies named Polarized Sensory Positioning (PSP), Check-all-that-apply (CATA), Projective mapping (PM) or Napping were applied to obtain sensory and hedonic information of a new product, probiotic-added chocolate flavored milk, aiming at determining preference guides that can be used to obtain a high overall liking level. It was possible to develop a probiotic chocolate flavored milk with general positive overall liking. The preferred sample was formulated with high content of sugar and chocolate, concluding that these characteristics are preference guides. The results supplied by the consumers using different methodologies were consistent, although the methodologies differed in their ability for sample differentiation. CATA methodology allowed better discrimination between samples than the other methodologies, followed by Projective Mapping, PSP with scales and triadic PSP. We could confirm that those rapid methodologies of sensory characterization are efficient when applied to product development.Practical applications Using those methodologies, it was possible to develop a probiotic chocolate flavored milk that meets both, consumer's expectations in relation to nutrition and taste and functionality. The methodologies proved to be efficient in characterizing consumer preference guides, and therefore fundamental to the development of a product with higher overall liking.
Collapse
Affiliation(s)
- Denize Oliveira
- Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.,École Universitaire de Manegement, Université d'Angers, Angers, France
| | | |
Collapse
|