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Akal C. Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2945-2954. [PMID: 37786597 PMCID: PMC10542075 DOI: 10.1007/s13197-022-05651-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022]
Abstract
β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review firstly gives information on the health-promoting effects of these two fibers, and then, using them in dairy products. They can be used in different dairy products, depending on their properties. However, their effect levels and forms may be different. Especially in probiotic products, these fibers can be used as a multi-functional additive because of their satisfactory stability in dairy products. The stabilizer effect can change in dairy products (e.g., ice cream, beverage) with variable composition/formulation. β-glucan and inulin-type fructans develop textural or rheological properties of dairy products that have relatively more standard composition (such as yogurt, cheese), at varying degrees depending on the proportion. Since the additives used to increase the stability of foods or to extend their shelf life are compounds that are beneficial for health, their usage areas should be increased, and their different potential effects should be known. For this reason, in this review, current information about health effects and usage areas of these components discussed in detail. Consequently, the texture improver effect of these two dietary fibers on dairy products is crucial and has no effect (positive/negative) on physicochemical or flavor properties. Although individual studies have reported a reduction in the amount of acetaldehyde in yogurt or effects that may cause undesirable functional properties in mozzarella cheese, most studies have proven that fiber addition does not have an adverse effect on the properties other than texture.
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Affiliation(s)
- Ceren Akal
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, 06110 Ankara, Turkey
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2
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Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk. Molecules 2022; 27:molecules27165137. [PMID: 36014377 PMCID: PMC9415899 DOI: 10.3390/molecules27165137] [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: 03/21/2022] [Revised: 04/08/2022] [Accepted: 04/14/2022] [Indexed: 11/17/2022] Open
Abstract
The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 107 colony forming unit (CFU) per gram during ripening.
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3
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Silva V, Mesquita R, Machado T, Teixeira F, Santos M, Coelho M, Peixoto R, Costa M. Interference of natural extract from Jatobá (Hymenaea martiana Hayne) with the physico-chemical characteristics and yield of goat milk and cheese. ARQ BRAS MED VET ZOO 2022. [DOI: 10.1590/1678-4162-12282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT Several studies have assessed the therapeutic potential of natural products against mastitis, but only a few have evaluated the impacts of this alternative therapy on the main properties of milk and dairy products. In this study, we observed how the treatment of mastitis with ethanolic extract of Jatobá (Hymenaea martiana Hayne) influenced the physicochemical and sensory characteristics of coalho cheese. An ointment containing the ethanolic extract was prepared for intramammary use in six dairy goats. The experiment was conducted in three experimental moments. Milking was performed, manually, and both milk and cheese were subjected to physicochemical and sensory tests. No difference was observed (p>0.05) in the physicochemical aspects of milk between the studied groups. The solids-non-fat showed a statistical difference between experimental moments M1 and M2. The protein means varied from 3.33 to 3.62, and there was a statistical difference between the two moments, while the lactose means varied from 4.79 to 5.38%. The physicochemical aspects of cheese remained similar with both treatments. Except for appearance, the sensory characteristics showed no statistical difference. In conclusion, the use of Jatobá extract ointment did not influence the physicochemical and sensory characteristics of goat milk or cheese.
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Affiliation(s)
- V.O. Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Brasil
| | - R.V.S.C. Mesquita
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Brasil
| | - T.O.X. Machado
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Brasil
| | - F.A. Teixeira
- Instituto Federal de Educação, Ciência e Tecnologia do Maranhão, Brazil
| | - M.C.R. Santos
- Agência Estadual de Defesa Agropecuária do Maranhão, Brasil
| | - M.I.S. Coelho
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Brasil
| | - R.M. Peixoto
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Brasil
| | - M.M. Costa
- Universidade Federal do Vale do São Francisco, Brazil
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4
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SANTOS WFD, CRUZ GRBD, COSTA RGD, RIBEIRO NL, BELTRÃO FILHO EM, SOUSA SD, JUSTINO EDS, SANTOS DGD. Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.00521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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DOS SANTOS DG, BELTRÃO FILHO EM, DA CRUZ GRB, DE LIMA AM, QUIRINO MR, DE SOUSA S, RIBEIRO NL. Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review. Foods 2021; 10:foods10123004. [PMID: 34945554 PMCID: PMC8701727 DOI: 10.3390/foods10123004] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/25/2021] [Accepted: 12/02/2021] [Indexed: 02/07/2023] Open
Abstract
Plant polysaccharides, as prebiotics, fat substitutes, stabilizers, thickeners, gelling agents, thickeners and emulsifiers, have been immensely studied for improving the texture, taste and stability of fermented foods. However, their biological activities in fermented foods are not yet properly addressed in the literature. This review summarizes the classification, chemical structure, extraction and purification methods of plant polysaccharides, investigates their functionalities in fermented foods, especially the biological activities and health benefits. This review may provide references for the development of innovative fermented foods containing plant polysaccharides that are beneficial to health.
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7
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Zhao Z, Ning C, Chen L, Zhao Y, Yang G, Wang C, Chen N, Zhang Z, Li S. Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses. Food Res Int 2021; 148:110600. [PMID: 34507745 DOI: 10.1016/j.foodres.2021.110600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 10/20/2022]
Abstract
The microbiota of cheese plays a critical role in determining its organoleptic and other physicochemical properties. Thus, assessing the composition of the cheese microbiota community would help promote the growth of desirable taxa and ultimately to optimize flavor, quality and safety. Here we measured microbial diversity, microbiota composition, short-chain fatty acids, and free amino acids in two traditional cheese-making strategies, Rushan and Rubing, processed in parallel from Lijiang, Eryuan, and Dengchuan of Yunnan province, China. We found distinct microbiota composition, and microbial diversity and richness in both Rushan and Rubing across all three regions, which were proportional to the scale of the cities where the cheeses were sampled. Furthermore, we found positive associations of Streptococcus and Acinetobacter with butyric acid, Phe and Tyr, which were negatively correlated with Lactococcus. For the first time, we provide evidence that environmental microbial contamination in cheese can be correlated with the manufacturing procedures and geographical regions. This should be paid more attention in upcoming cheese microbiota studies.
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Affiliation(s)
- Zijian Zhao
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Chao Ning
- School of Archaeology and Museology, Peking University, Beijing 100871, China; Max Planck Institute for the Science of Human History, Jena 07745, Germany.
| | - Long Chen
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Yujuan Zhao
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Ge Yang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Chao Wang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Naishi Chen
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Zhaoye Zhang
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Shengyu Li
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
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9
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Lopes LAA, Pimentel TC, Carvalho RDSF, Madruga MS, Galvão MDS, Bezerra TKA, Barão CE, Magnani M, Stamford TCM. Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters? Food Chem 2020; 346:128769. [PMID: 33388669 DOI: 10.1016/j.foodchem.2020.128769] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/09/2020] [Accepted: 11/28/2020] [Indexed: 02/08/2023]
Abstract
The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower "goat" aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese.
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Affiliation(s)
- Laênia Angélica Andrade Lopes
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; Laboratório de Experimentação e Análises de Alimentos, Departamento de Nutrição, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | | | - Marta Suely Madruga
- Laboratório de Análise Química de Alimentos (LAQA), Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Mércia de Sousa Galvão
- Laboratório de Análise Química de Alimentos (LAQA), Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Taliana Kenia Alencar Bezerra
- Laboratório de Processamento de Leite e Derivados, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Marciane Magnani
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
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10
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Chourasia R, Abedin MM, Chiring Phukon L, Sahoo D, Singh SP, Rai AK. Biotechnological approaches for the production of designer cheese with improved functionality. Compr Rev Food Sci Food Saf 2020; 20:960-979. [PMID: 33325160 DOI: 10.1111/1541-4337.12680] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/27/2020] [Accepted: 11/12/2020] [Indexed: 12/19/2022]
Abstract
Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese-making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.
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Affiliation(s)
- Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India.,Department of Botany, University of Delhi, New Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
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11
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Langa S, Peirotén A, Gaya P, Garde S, Arqués J, Nuñez M, Medina M, Rodríguez-Mínguez E. Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese. J Dairy Sci 2020; 103:7695-7706. [DOI: 10.3168/jds.2020-18203] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Accepted: 04/26/2020] [Indexed: 02/02/2023]
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12
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The effects of inulin combined with galacto-oligosaccharide on the various properties of synbiotic soy cheese containing Lactobacillus acidophilus KLDS 1.0738. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas2019.740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Wu XZ, Wen ZG, Hua JL. Effects of dietary inclusion of Lactobacillus and inulin on growth performance, gut microbiota, nutrient utilization, and immune parameters in broilers. Poult Sci 2019; 98:4656-4663. [PMID: 31001631 DOI: 10.3382/ps/pez166] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 03/12/2019] [Indexed: 12/11/2022] Open
Abstract
The effects of dietary Lactobacillus (BCRC 16092) and inulin on growth performance, intestinal microflora, mineral utilization, and tissue mineral contents were evaluated in broilers. The experiment was conducted using 1,152 one-day-old broilers randomly distributed to 9 treatments in a factorial arrangement (3 × 3) using 3 levels of inulin (0, 1, and 2%) and 3 levels of Lactobacillus addition (108, 109, and 1010 CFU/kg). Broilers (1 D of age; 8 replicates per treatments and 16 broilers per replicate) with an initial body weight of 48.36 ± 0.21g were evaluated for 42 D. A 4-D mineral digestibility trial was conducted during the final week of the experiment. The results showed that Lactobacillus supplementation can increase average daily gain and nutrient digestibility and improve feed/gain in broilers (P < 0.05). Moreover, Lactobacillus and inulin supplementation increased the numbers of Lactobacillus and Bifidobacteria, increased serum concentration of IgG and IgA, and decreased the numbers of Escherichia coli and pH in ileum and cecum. The present study demonstrated Lactobacillus and inulin fed to broilers has a positive effect on gut microbiota, growth and nutrient utilization, immune system, and mineral metabolism.
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Affiliation(s)
- X Z Wu
- College of Animal Science, Anhui Science and Technology University, Fengyang, Anhui 233100, China
| | - Z G Wen
- Key Laboratory of Feed Biotechnology, The Ministry of Agriculture of the People's Republic of China, Beijing 100081, China
| | - J L Hua
- College of Animal Science, Anhui Science and Technology University, Fengyang, Anhui 233100, China
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14
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Composition and isolation of goat cheese whey oligosaccharides by membrane technology. Int J Biol Macromol 2019; 139:57-62. [DOI: 10.1016/j.ijbiomac.2019.07.181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/29/2019] [Accepted: 07/26/2019] [Indexed: 01/04/2023]
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15
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Hu S, Wang J, Xu Y, Yang H, Wang J, Xue C, Yan X, Su L. Anti-inflammation effects of fucosylated chondroitin sulphate from Acaudina molpadioides by altering gut microbiota in obese mice. Food Funct 2019; 10:1736-1746. [PMID: 30855043 DOI: 10.1039/c8fo02364f] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
This study evaluated the possible prebiotic effects of dietary fucosylated chondroitin sulfate from Acaudina molpadioides (Am-CHS) on the modulation of the gut microbiota and the improvement in the risk factors for chronic inflammation in high fat diet-fed mice. The results showed that the Am-CHS treatment greatly modified the gut microbiota, including the decrease in Bacteroidetes, increase in Firmicutes, elevation in Lactobacillus (intestinal barrier protector) and short chain fatty acid (SCFA)-producing bacteria (Lactobacillus, Bifidobacterium, and Lachnospiraceae NK4A136 group), and reduction in the lipopolysaccharide (LPS) producer (Escherichia coli). This modulation inhibited inflammatory response, manifesting the decreases in circulating proinflammatory cytokines and their mRNA expression, and the increases in interleukin-10. Dietary Am-CHS caused reductions in serum and fecal LPS concentrations and inhibition of transcription of toll-like receptor 4 (TLR4) and its downstream proteins. In addition, there were increases in the portal levels of fecal SCFAs, which probably contributed to an increase in the adenosine monophosphate-activated protein kinase (AMPK) protein in Am-CHS-treated mice. These results suggest that modulation of gut microbiota by Am-CHS can improve chronic inflammation by reducing LPS levels and TLR4 signaling. Modulation also appears to increase the levels of fecal SCFAs, which activates AMPK and finally leads to inflammation resistance.
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Affiliation(s)
- Shiwei Hu
- Innovation Application Institute, Zhejiang Ocean University, Zhoushan, Zhoushan, 316022, China.
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16
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Ranadheera CS, Evans CA, Baines SK, Balthazar CF, Cruz AG, Esmerino EA, Freitas MQ, Pimentel TC, Wittwer AE, Naumovski N, Graça JS, Sant'Ana AS, Ajlouni S, Vasiljevic T. Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes. Compr Rev Food Sci Food Saf 2019; 18:867-882. [PMID: 33337004 DOI: 10.1111/1541-4337.12447] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 03/08/2019] [Accepted: 03/19/2019] [Indexed: 01/10/2023]
Abstract
Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.
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Affiliation(s)
- C S Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - C A Evans
- School of Environmental and Life Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - S K Baines
- School of Health Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - Celso F Balthazar
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Adriano G Cruz
- Dept. of Food, Federal Inst. of Rio de Janeiro, 20270-021, Rio de Janeiro, RJ, Brazil
| | - Erick A Esmerino
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | | | - A E Wittwer
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - N Naumovski
- Discipline of Nutrition and Dietetics, Faculty of Health, Univ. of Canberra, Canberra, ACT, 2601, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT, 2601, Australia
| | - Juliana S Graça
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - S Ajlouni
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - T Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria Univ., Werribee, Victoria, 3030, Australia
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17
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Verruck S, Dantas A, Prudencio ES. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.017] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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18
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Ranadheera CS, Naumovski N, Ajlouni S. Non-bovine milk products as emerging probiotic carriers: recent developments and innovations. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.02.010] [Citation(s) in RCA: 101] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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