1
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Peng X, Yang S, Liu Y, Ren K, Tian T, Tong X, Dai S, Lyu B, Yu A, Wang H, Jiang L. Application of kombucha combined with fructo-oligosaccharides in soy milk: Colony composition, antioxidant capacity, and flavor relationship. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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2
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Mendoza-Avendaño C, Ovando-Chacón SL, Luján-Hidalgo MC, Meza-Gordillo R, Ruiz-Cabrera MA, Grajales-Lagunes A, Gutiérrez-Miceli FA, Abud-Archila M. Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG. Curr Microbiol 2022; 79:317. [DOI: 10.1007/s00284-022-03014-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 08/27/2022] [Indexed: 11/03/2022]
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3
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Alamoudi SA, Saad AM, Alsubhi NH, Alrefaei GI, Al-Quwaie DA, Binothman N, Aljadani M, Alharbi M, Alanazi H, Babalghith AO, Almuhayawi MS, Gattan HS, Alruhaili MH, Selim S. Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities. Front Nutr 2022; 9:999581. [PMID: 36225874 PMCID: PMC9549274 DOI: 10.3389/fnut.2022.999581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/15/2022] [Indexed: 01/10/2023] Open
Abstract
Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.
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Affiliation(s)
- Soha A. Alamoudi
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- *Correspondence: Ahmed M. Saad
| | - Nouf H. Alsubhi
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Ghadeer I. Alrefaei
- Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia
| | - Diana A. Al-Quwaie
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Najat Binothman
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Majidah Aljadani
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Mona Alharbi
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Humidah Alanazi
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Ahmad O. Babalghith
- Medical Genetics Department, College of Medicine, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Mohammed S. Almuhayawi
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King AbdulAziz University, Jeddah, Saudi Arabia
- Yousef Abdullatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hattan S. Gattan
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
- Special Infectious Agents Unit, King Fahad Medical Research Center, King AbdulAziz University, Jeddah, Saudi Arabia
| | - Mohammed H. Alruhaili
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King AbdulAziz University, Jeddah, Saudi Arabia
- Special Infectious Agents Unit, King Fahad Medical Research Center, King AbdulAziz University, Jeddah, Saudi Arabia
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia
- Samy Selim
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4
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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5
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Mohammadi M, Nouri L, Mortazavian AM. Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics. Journal of Food Science and Technology 2021; 58:4185-4193. [PMID: 34538903 DOI: 10.1007/s13197-020-04887-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2020] [Accepted: 11/06/2020] [Indexed: 12/01/2022]
Abstract
Abstract The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 ± 1 °C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 108 CFU ml-1 for L. casei, with a good survival throughout the storage period (108 CFU ml-1) and L. plantarum at sufficient levels (106 CFU ml-1) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics. Graphic abstract
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Affiliation(s)
- Mohsen Mohammadi
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Semnan Iran
| | - Leila Nouri
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Semnan Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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6
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Abstract
The main objective of this review is to summarize the compositional characteristics and the health and functional properties of Mediterranean buffalo milk and whey derived from mozzarella cheese production. Several studies have investigated the composition of buffalo milk and in particular its fat, protein, and carbohydrates contents. These characteristics may change depending on the breed, feeding regime, and rearing system of the animals involved in the study, and also with the seasons. In particular, buffalo milk showed a higher nutritional value and higher levels of proteins, vitamins, and minerals when compared to milks produced by other animal species. Additionally, buffalo milk contains beneficial compounds such as gangliosides that can provide antioxidant protection and neuronal protection, and can improve bone, heart, and gastrointestinal health in humans.
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7
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Ansari F, Alian Samakkhah S, Bahadori A, Jafari SM, Ziaee M, Khodayari MT, Pourjafar H. Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products. Crit Rev Food Sci Nutr 2021; 63:457-485. [PMID: 34254862 DOI: 10.1080/10408398.2021.1949577] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Saccharomyces cerevisiae var. boulardii (S. boulardii) has been isolated from lychee (Litchi chinensis), mangosteen fruit, kombucha, and dairy products like kefir. Dairy products containing S. boulardii have been revealed to possess potential probiotic activities owing to their ability to produce organic acids, essential enzymes, vitamins, and other important metabolites such as vanillic acid, phenyl ethyl alcohol, and erythromycin. S. boulardii has a wide spectrum of anti-carcinogenic, antibacterial antiviral, and antioxidant activity, and is known to reduce serum cholesterol levels. However, this yeast has mainly been prescribed for prophylaxis treatment of gastrointestinal infectious diseases, and stimulating the immune system in a number of commercially available products. The present comprehensive review article reviews the properties of S. boulardii related to their use in fermented dairy foods as a probiotic microorganism or starter culture. Technical aspects regarding the integration of this yeast into the dairy foods matrix its health advantages, therapeutic functions, microencapsulation, and viability in harsh conditions, and safety aspects are highlighted.
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Affiliation(s)
- Fereshteh Ansari
- Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.,Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.,Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group
| | - Shohre Alian Samakkhah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran
| | - Ali Bahadori
- Department of Medical Microbiology, Sarab Faculty of Medical Sciences, Sarab, Iran
| | - Seyedeh Maedeh Jafari
- Department of Comparative Bioscience, Faculty of Veterinary Medicine, Tehran University, Tehran, Iran
| | - Mojtaba Ziaee
- Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran
| | | | - Hadi Pourjafar
- Alborz University of Medical Sciences, Dietary Supplements and Probiotic Research Center, Karaj, Iran.,Department of Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran
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8
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Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre. FERMENTATION 2021. [DOI: 10.3390/fermentation7020090] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Plant-based beverages are growing in popularity due to the rise of vegetarianism and other health trends. A probiotic almond beverage that combines the properties of almonds, inulin, and Lacticaseibacillusrhamnosus GR-1 may meet the demand for a non-dairy health-promoting food. The purpose of this study was to investigate the viability of L. rhamnosus GR-1 and pH in five fermented almond beverage samples, supplemented with either 2% or 5% (w/v) short-chain or long-chain inulin over 9 h of fermentation and 30 days of refrigerated storage. All almond beverage samples achieved a mean viable count of at least 107 CFU/mL during 9h of fermentation and 30 days of refrigerated storage. The probiotic almond beverage supplemented with 2% (w/v) short-chain inulin had a significantly higher mean microbial count (p = 0.048) and lower pH (p < 0.001) throughout fermentation, while the control and the long-chain inulin treatments had the lowest viable counts and acidity, respectively. This study shows that the addition of short-chain and long-chain inulin had no adverse effects on the viability of L. rhamnosus GR-1. Therefore, the probiotic almond beverage has the potential to be a valid alternative to dairy-based probiotic products.
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Ling JKU, Chan YS, Nandong J. Degradation kinetics modeling of antioxidant compounds from the wastes of Mangifera pajang fruit in aqueous and choline chloride/ascorbic acid natural deep eutectic solvent. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110401] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Validity and Reliability Assessments of a 16-item Food Frequency Questionnaire as a Probiotic and Prebiotic Consumption Scale in People Aged 20 to 40 Years in Tehran. NUTRITION AND FOOD SCIENCES RESEARCH 2021. [DOI: 10.52547/nfsr.8.2.35] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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11
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Almutairi B, Turner MS, Fletcher MT, Sultanbawa Y. The impact of commercial prebiotics on the growth, survival and nisin production by Lactococcus lactis 537 in milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110356] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Khorshidian N, Yousefi M, Mortazavian AM. Fermented milk: The most popular probiotic food carrier. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:91-114. [PMID: 32892839 DOI: 10.1016/bs.afnr.2020.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Fermented milks are extensively produced and consumed all around the world. The production of these products is an old process that was used for extending the shelf life of milk. Nowadays, numerous traditional and industrial fermented milks with various texture and aroma can be found as an important part of human diet that exhibit several health benefits. In recent years, consumers' awareness about the effect of diet on health and tendency for consuming healthful food products directed manufacturers to develop functional foods. In this context, production of probiotic food products is a common approach. Fermented milks are suitable carrier for probiotics and their production and consumption can be a beneficial way for improving health status. For development of probiotic fermented milks, probiotic viability during fermentation and storage time, their interaction with starter cultures in the product as well as their effect on sensory properties of the product should be taken into account. This chapter describes different fermented milks, probiotics used in fermented milks, process of their production and quality aspects associated with these products.
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Affiliation(s)
- Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M Mortazavian
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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13
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Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review. Probiotics Antimicrob Proteins 2020; 11:348-369. [PMID: 29732479 DOI: 10.1007/s12602-018-9427-6] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The purpose of this review is to highlight the importance of whey as a source of new-generation functional ingredients. Particular interest is given to probiotic growth in the presence of whey derivatives such as lactulose, a lactose derivative, which is a highly sought-after prebiotic in functional feeding. The role of sugar/nitrogen interactions in the formation of Maillard products is also highlighted. These compounds are known for their antioxidant power. The role of bioactive peptides from whey is also discussed in this study. Finally, the importance of an integrated valuation of whey is discussed with an emphasis on functional nutrition and the role of probiotics in the development of novel foods such as synbiotics.
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14
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Nsor-Atindana J, Zhou YX, Saqib MN, Chen M, Douglas Goff H, Ma J, Zhong F. Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation. Food Res Int 2019; 131:108935. [PMID: 32247486 DOI: 10.1016/j.foodres.2019.108935] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 12/17/2019] [Accepted: 12/19/2019] [Indexed: 01/01/2023]
Abstract
Cellulose is generally recognised as dietary fibre with no limit of permissible quantity in food, and its consumption may modulate digesta content and impact positively on the gastrointestinal physiology and gut microflora. However, cellulose in its native form possessed inherent undesirable physical properties, making it unattractive for food applications. Here, we postulate that by changing cellulose size to nanometric scale, its prebiotic effect would be altered and fermented differently in contrast with micro size cellulose by the gut microbiome and promote the yield of metabolites such as short chain fatty acids (SCFAs). Using faecal matter from three healthy human donors as microbial source, in vitro fermentation of variable size fractions of cellulose from the same were fermented under anaerobic conditions, and SCFAs as well Bifidobacterium selectively isolated and analysed. The increase in production of acetate (194%), butyrate (224%) and propionate (211%) after 24 h of fermentation was significantly promoted by the size reduction and revealed size-dependent relationship as exemplified R2 values >0.83. Consequently, gavaging rats with nanometric size cellulose (125 nm) significantly (p < 0.05) increased these SCFAs yields as well Bifidobacterium counts in contrast with both control and the micro scale size cellulose. Therefore, engineered nanocellulose might have beneficial physiological impact on the gut with improved prebiotic effect.
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Affiliation(s)
- John Nsor-Atindana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; Department of Nutrition and Dietetics, University of Health Allied Sciences, Ho, Volta Region PMB 31, Ghana
| | - Ya Xing Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Md Nazmus Saqib
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, ON N1G 2W1, Canada
| | - Jianguo Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
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15
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Chua JCL, Hale JDF, Silcock P, Bremer PJ. Bacterial survival and adhesion for formulating new oral probiotic foods. Crit Rev Food Sci Nutr 2019; 60:2926-2937. [PMID: 31556313 DOI: 10.1080/10408398.2019.1669528] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Probiotics are defined as live microorganisms, which, when administered in adequate amounts, confer health benefits to the host. Traditionally, probiotic food research has heavily focused on the genera Bifidobacteria and Lactobacilli, along with their benefits for gut health. Recently with the identification of new probiotic strains specifically intended for oral health applications, the development of probiotic foods for oral health benefits has garnered interest, with a renewed focus on identifying new food formats for delivering probiotics. The development of novel oral probiotic foods is highly complex, as the composition of a food matrix dictates: (1) bacterial viability during production and shelf life and (2) how bacteria partition with components within a food matrix and subsequently adhere to oral cavity surfaces. At present, virtually no information is available on oral probiotic strains such as Streptococcus salivarius; specifically, how orally-derived strains survive under different food parameters. Furthermore, limited information exists on the partition behavior of probiotics with food components, governed by physico-chemical interactions and adhesion phenomena. This review aspires to examine this framework by providing a foundation with existing literature related to the common probiotic genera, in order to inform and drive future attempts of designing new oral probiotic food formats.
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Affiliation(s)
- Jonathan C L Chua
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | - Pat Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil J Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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16
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Panwar D, A S, Kapoor M. Enhanced survival of
Lactobacillus
sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Deepesh Panwar
- Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR), CSIR‐ Human Resource Development Centre (CSIR‐HRDC) Campus Ghaziabad India
| | - Shubhashini A
- Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
| | - Mukesh Kapoor
- Department of Protein Chemistry and Technology CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR), CSIR‐ Human Resource Development Centre (CSIR‐HRDC) Campus Ghaziabad India
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17
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Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 2019; 11:E1591. [PMID: 31337060 PMCID: PMC6683253 DOI: 10.3390/nu11071591] [Citation(s) in RCA: 307] [Impact Index Per Article: 61.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 12/31/2022] Open
Abstract
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Affiliation(s)
- Antonia Terpou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Loulouda A Bosnea
- Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Dairy Department, Katsikas, 45221 Ioannina, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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18
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Razafindralambo H, Razafindralambo A, Blecker C. Thermophysical Fingerprinting of Probiotic-Based Products. Sci Rep 2019; 9:10011. [PMID: 31292519 PMCID: PMC6620332 DOI: 10.1038/s41598-019-46469-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Accepted: 06/29/2019] [Indexed: 02/04/2023] Open
Abstract
Variability in efficacy and safety is a worldwide concern with commercial probiotics for their growing and inevitable use in food and health sectors. Here, we introduce a probiotic thermophysical fingerprinting methodology using a coupling thermogravimetry and differential scanning calorimetry. Qualitative and quantitative information on the material decomposition and transition phases is provided under heating conditions. By monitoring the changes in both mass and internal energy over temperature and time, a couple of thermal data at the maximum decomposition steps allow the creation of a unique and global product identity, depending on both strain and excipient components. We demonstrate that each powder formulation of monostrain and multistrain from different lots and origins have a unique thermophysical profile. Our approach also provides information on the formulation thermostability and additive/excipient composition. An original fingerprint form is proposed by converting the generated thermal data sequence into a star-like pattern for a perspective library construction.
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Affiliation(s)
- Hary Razafindralambo
- Laboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium.
| | - Aurélie Razafindralambo
- Laboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium
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19
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Ahmadi E, Mohammadi R, Hasanvand S, Rouhi M, Mortazavian AM, Sarlak Z. Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh). CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170614092802] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Background: Doogh is a traditional Iranian fermented milk drink that is currently a very
popular product in Iran. In the present study, the combined effects of incubation temperature, type of
starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus
La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics
of probiotic Doogh were investigated.
</P><P>
Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using
reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH
4.0 or pH 4.5 and were kept for 21 days at 4°C or 8°C storage temperature. The biochemical properties
of treatments were evaluated during fermentation and refrigerated storage. The viable count and
sensory attributes of treatments were studied at the end of fermentation and at the end of storage.
</P><P>
Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox
potential increase rate and the shortest incubation time were observed in treatments incubated at
44°C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to
treatments with fermentation temperature of 38°C and final pH of 4.5. Treatments ABY1-38°C-4.0
had the highest sensorial total acceptance at the end of refrigerated storage.
</P><P>
Conclusion: It would be concluded that the best treatment was ABY3-38°C-4 stored at 8°C in regards
of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated
storage is the most importance factor during storage and distribution.
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Affiliation(s)
- Elaheh Ahmadi
- Young Researchers and Elites club, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Sarlak
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
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20
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Gomand F, Borges F, Burgain J, Guerin J, Revol-Junelles AM, Gaiani C. Food Matrix Design for Effective Lactic Acid Bacteria Delivery. Annu Rev Food Sci Technol 2019; 10:285-310. [PMID: 30633562 DOI: 10.1146/annurev-food-032818-121140] [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] [Indexed: 11/09/2022]
Abstract
The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. The food matrix impact on LAB viability during food manufacturing, storage, and digestion is also discussed. The authors propose an ideal hypothetical food matrix that includes structural and physicochemical characteristics such as pH, water activity, and buffering capacities, all of which need to be taken into account when performing LAB food matrix design. Guidelines are finally provided to optimize food matrix design in terms of effective LAB delivery.
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Affiliation(s)
- F Gomand
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - F Borges
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Burgain
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Guerin
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | | | - C Gaiani
- LIBio, Université de Lorraine, F-54000 Nancy, France;
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21
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Survival of probiotics in soyoghurt plus mulberry (c.v. Chiang Mai 60) leaf extract during refrigerated storage and their ability to tolerate gastrointestinal transit. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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22
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Guimarães JT, Silva EK, Costa ALR, Cunha RL, Freitas MQ, Meireles MAA, Cruz AG. Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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23
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Heydari S, Amiri-Rigi A, Ehsani MR, Mohammadifar MA, Khorshidian N, Koushki MR, Mortazavian AM. Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12491] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Somayeh Heydari
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Atefeh Amiri-Rigi
- Food Colloids and Rheology Lab.; Department of Food Science and Technology; Faculty of Agriculture; Tarbiat Modares University; Tehran Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology; Faculty of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering; National Food Institute; Technical University of Denmark; SøltoftsPlads 2800 Kgs. Lyngby Denmark
| | - Nasim Khorshidian
- Food (Salt) Safety Research Center; School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
- Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; PO Box 19395-4741 Tehran Iran
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24
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Acurcio L, Sandes S, Bastos R, Sant’anna F, Pedroso S, Reis D, Nunes Á, Cassali G, Souza M, Nicoli J. Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection. Benef Microbes 2017; 8:579-588. [DOI: 10.3920/bm2016.0163] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fermented milks to assess their probiotic properties in a gnotobiotic animal model. Male germ-free Swiss mice received a single oral dose of milk fermented by each sample, and were challenged with Salmonella Typhimurium five days afterwards. Milk fermented by both Lactobacillus strains maintained counts above 108 cfu/ml during cold storage. Lactobacillus strains colonised the gut of the germ-free-mice, maintaining their antagonistic effect. This colonisation led to a protective effect against Salmonella challenge, as demonstrated by reduced pathogen translocation and histological lesions, when compared to control group, especially for Lactobacillus rhamnosus D1. Additionally, mRNA expression of inflammatory (interferon gamma, interleukin (IL)-6, tumour necrosis factor alpha) and anti-inflammatory (transforming growth factor β1) cytokines was augmented in animals previously colonised and then challenged, when compared to other experimental groups. Lactobacillus plantarum B7 colonisation also promoted higher expression of IL-17, showing a proper maturation of colonised germ-free-mice immune system. IL-5 was stimulated by both strains’ colonisation and not by S. Typhimurium challenge.
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Affiliation(s)
- L.B. Acurcio
- Department of Microbiology, Biological Science Institute (ICB – Instituto de Ciências Biológicas), Federal University of Minas Gerais (UFMG – Universidade Federal de Minas Gerais), Av. Pres. Antônio Carlos, 6627, Pampulha, 31270-901 Belo Horizonte, MG, Brazil
| | - S.H.C. Sandes
- Department of Microbiology, Biological Science Institute (ICB – Instituto de Ciências Biológicas), Federal University of Minas Gerais (UFMG – Universidade Federal de Minas Gerais), Av. Pres. Antônio Carlos, 6627, Pampulha, 31270-901 Belo Horizonte, MG, Brazil
| | - R.W. Bastos
- Department of Microbiology, Biological Science Institute (ICB – Instituto de Ciências Biológicas), Federal University of Minas Gerais (UFMG – Universidade Federal de Minas Gerais), Av. Pres. Antônio Carlos, 6627, Pampulha, 31270-901 Belo Horizonte, MG, Brazil
| | - F.M. Sant’anna
- Department of Meat and Dairy Products Technology and Inspection (DTIPOA), Veterinary School (EV – Escola de Veterinária), Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - S.H.S.P. Pedroso
- Department of Microbiology, Biological Science Institute (ICB – Instituto de Ciências Biológicas), Federal University of Minas Gerais (UFMG – Universidade Federal de Minas Gerais), Av. Pres. Antônio Carlos, 6627, Pampulha, 31270-901 Belo Horizonte, MG, Brazil
| | - D.C. Reis
- Department of Pathology, ICB, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - Á.C. Nunes
- Department of Microbiology, Biological Science Institute (ICB – Instituto de Ciências Biológicas), Federal University of Minas Gerais (UFMG – Universidade Federal de Minas Gerais), Av. Pres. Antônio Carlos, 6627, Pampulha, 31270-901 Belo Horizonte, MG, Brazil
| | - G.D. Cassali
- Department of Pathology, ICB, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - M.R. Souza
- Department of Meat and Dairy Products Technology and Inspection (DTIPOA), Veterinary School (EV – Escola de Veterinária), Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - J.R. Nicoli
- Department of Microbiology, Biological Science Institute (ICB – Instituto de Ciências Biológicas), Federal University of Minas Gerais (UFMG – Universidade Federal de Minas Gerais), Av. Pres. Antônio Carlos, 6627, Pampulha, 31270-901 Belo Horizonte, MG, Brazil
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25
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Radulović Z, Miočinović J, Mirković N, Mirković M, Paunović D, Ivanović M, Seratlić S. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. Anim Sci J 2017. [PMID: 28631434 DOI: 10.1111/asj.12802] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A high viability of probiotics in food product, with a living cells threshold of 107 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8 weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82 log/cfu/g in cheese after 8 weeks of storage, while free-cell number decreased to 6.9 log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.
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Affiliation(s)
- Zorica Radulović
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | | | - Nemanja Mirković
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Milica Mirković
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Dušanka Paunović
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Marina Ivanović
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Sanja Seratlić
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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26
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Acurcio LB, Bastos RW, Sandes SHDC, Guimarães ACDC, Alves CG, Reis DCD, Wuyts S, Nunes ÁC, Cassali GD, Lebeer S, Souza MRD, Nicoli JR. Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.04.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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27
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Mohammadi R, Yousefi M, Sarlak Z, Shah NP, Mortazavian AM, Sadeghi E, Khajavi MZ. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink. Food Sci Biotechnol 2017; 26:749-757. [PMID: 30263600 PMCID: PMC6049583 DOI: 10.1007/s10068-017-0097-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 01/28/2017] [Accepted: 02/03/2017] [Indexed: 12/01/2022] Open
Abstract
In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink during incubation and refrigerated storage were investigated. It was found that the shortest fermentation time, greatest mean pH drop rate, and mean acidity increase rate were related to the 50:50/ABY treatment. 25:75/ABY and 25:75/MY treatments exhibited the highest viability of B. bifidum and/or L. acidophilus at the end of 21 days of refrigerated storage. The influence of the type of starter culture composition on the sensory properties of the final products was not significant. Based on microbial and sensory evaluations, using the 50:50 ratio with each type of culture composition was considered as the most suitable treatment.
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Affiliation(s)
- Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mojtaba Yousefi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
| | - Zahra Sarlak
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Nagendra Prasad Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pok Fu Lam, Hong Kong
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
| | - Ehsan Sadeghi
- Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Maryam Zabihzadeh Khajavi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
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28
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Asli M, Khorshidian N, Mortazavian A, Hosseini H. A Review on the Impact of Herbal Extracts and Essential Oils on Viability of Probiotics in Fermented Milks. CURRENT NUTRITION & FOOD SCIENCE 2017. [DOI: 10.2174/1573401312666161017143415] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Khorshidian N, Yousefi Asli M, Hosseini H, Shadnoush M, Mortazavian AM. Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants. IRANIAN JOURNAL OF CANCER PREVENTION 2016. [DOI: 10.17795/ijcp-7920] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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ur Rahman U, Khan MI, Sohaib M, Sahar A, Ishaq A. Exploiting microorganisms to develop improved functional meat sausages: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ubaid ur Rahman
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Muhammad Sohaib
- Institute of Home and Food Sciences, Government College University Faisalabad, Pakistan
| | - Amna Sahar
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture Faisalabad, Pakistan
| | - Anum Ishaq
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
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31
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Jiang Y, Zheng Z, Zhang T, Hendricks G, Guo M. Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material. Int J Food Sci Nutr 2016; 67:670-7. [DOI: 10.1080/09637486.2016.1194810] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin, China
| | - Zhe Zheng
- Department of Food science and Engineering, Beijing Technology and Business University, Beijing, China
| | - Tiehua Zhang
- Department of Food Science and Engineering, Jilin University, Changchun, China
| | - Gregory Hendricks
- Department of Food Science, University of Massachusetts Medical School, Worcester, MA, USA
| | - Mingruo Guo
- Department of Food Science and Engineering, Jilin University, Changchun, China
- Department of Nutrition and Food Sciences, The University of Vermont, Burlington, VT, USA
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32
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Roudsari MR, Karimi R, Sohrabvandi S, Mortazavian AM. Health effects of probiotics on the skin. Crit Rev Food Sci Nutr 2016; 55:1219-40. [PMID: 24364369 DOI: 10.1080/10408398.2012.680078] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Skin is the largest organ of the body and is constantly exposed to physical, chemical, bacterial, and fungal challenges. It is well known that probiotics are helpful for specific disorders and different clinical studies have indicated that probiotics have special effects in cutaneous apparatus directly or indirectly that can be considerable from versatile aspects. Probiotic bacteriotherapy can have great potential in preventing and treating the skin diseases including eczema, atopic dermatitis, acne, and allergic inflammation or in skin hypersensitivity, UV-induced skin damage, wound protection, and as a cosmetic product. The current paper comprehensively reviews the different health effects of probiotics on the skin.
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Affiliation(s)
- M Rahmati Roudsari
- a Skin Research Center , Shahid Beheshti University of Medical Sciences , Tehran , Iran
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33
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Massoud R, Fadaei V, Khosravi-Darani K, Nikbakht HR. Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12551] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ramona Massoud
- Department of Food Science and Technology; Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran
| | - Vajiheh Fadaei
- Department of Food Science and Technology; Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran
| | - Kianoush Khosravi-Darani
- Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Hamid Reza Nikbakht
- Department of Food Science and Technology; Shahr-e-Qods Branch; Islamic Azad University; Tehran Iran
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34
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Lee B, Tachon S, Eigenheer RA, Phinney BS, Marco ML. Lactobacillus casei Low-Temperature, Dairy-Associated Proteome Promotes Persistence in the Mammalian Digestive Tract. J Proteome Res 2015; 14:3136-47. [DOI: 10.1021/acs.jproteome.5b00387] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bokyung Lee
- Department of Food Science & Technology, University of California, One Shields Avenue, Davis, California 95616, United States
| | - Sybille Tachon
- Department of Food Science & Technology, University of California, One Shields Avenue, Davis, California 95616, United States
| | - Richard A. Eigenheer
- Proteomics
Core Facility, Genome Center, University of California, 451 East
Health Sciences Drive, Davis, California 95616, United States
| | - Brett S. Phinney
- Proteomics
Core Facility, Genome Center, University of California, 451 East
Health Sciences Drive, Davis, California 95616, United States
| | - Maria L. Marco
- Department of Food Science & Technology, University of California, One Shields Avenue, Davis, California 95616, United States
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35
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Moslemi M, Mazaheri Nezhad Fard R, Hosseini SM, Homayouni-Rad A, Mortazavian AM. Incorporation of Propionibacteria in Fermented Milks as a Probiotic. Crit Rev Food Sci Nutr 2015; 56:1290-312. [DOI: 10.1080/10408398.2013.766584] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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36
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Kavimandan A. Incorporation of Spirulina platensis into Probiotic Fermented Dairy Products. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/ijds.2015.1.11] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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37
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Casarotti SN, Carneiro BM, Penna ALB. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. J Dairy Sci 2014; 97:6027-35. [DOI: 10.3168/jds.2014-8197] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Accepted: 06/12/2014] [Indexed: 12/18/2022]
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38
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Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.015] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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40
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Bulatović ML, Krunić TŽ, Vukašinović-Sekulić MS, Zarić DB, Rakin MB. Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain. RSC Adv 2014. [DOI: 10.1039/c4ra08905g] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Milk andL. rhamnosusincrease the probiotic character and stability of a beverage and greatly improve its viscosity and syneresis. The first use of ABY-6 culture in whey fermentation was successfully performed.
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Affiliation(s)
- Maja Lj. Bulatović
- Faculty of Technology and Metallurgy
- University of Belgrade
- 11000 Belgrade, Serbia
| | - Tanja Ž. Krunić
- Innovation center Faculty of Technology and Metallurgy
- University of Belgrade
- 11000 Belgrade, Serbia
| | | | - Danica B. Zarić
- IHIS Techno Experts d.o.o. Research Development Center
- 11000 Belgrade, Serbia
| | - Marica B. Rakin
- Faculty of Technology and Metallurgy
- University of Belgrade
- 11000 Belgrade, Serbia
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41
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Maganha LC, Rosim RE, Corassin CH, Cruz AG, Faria JAF, Oliveira CAF. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12087] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Luciana C Maganha
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
| | - Roice E Rosim
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
| | - Carlos H Corassin
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
| | - Adriano G Cruz
- Departamento de Tecnologia de Alimentos; Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas; Campinas SP Brazil
| | - José A F Faria
- Departamento de Tecnologia de Alimentos; Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas; Campinas SP Brazil
| | - Carlos A F Oliveira
- Departamento de Engenharia de Alimentos; Faculdade de Zootecnia e Engenharia de Alimentos; Universidade de São Paulo; Av. Duque de Caxias Norte 225, CEP 13635-900 Pirassununga SP Brazil
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Lam KL, Chi-Keung Cheung P. Non-digestible long chain beta-glucans as novel prebiotics. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.bcdf.2013.09.001] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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43
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Davoodi H, Esmaeili S, Mortazavian A. Effects of Milk and Milk Products Consumption on Cancer: A Review. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12011] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- H. Davoodi
- Dept. of Clinical Nutrition and Dietology; National Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences; Food Science and Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - S. Esmaeili
- Young Researchers Club; Varamin-Pishva Branch; Islamic Azad Univ.; Varamin; Iran
| | - A.M. Mortazavian
- Dept. of Food Science and Technology; National Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences; Food Science and Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741 Tehran; Iran
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Beheshtipour H, Mortazavian AM, Mohammadi R, Sohrabvandi S, Khosravi-Darani K. Supplementation ofSpirulina platensisandChlorella vulgarisAlgae into Probiotic Fermented Milks. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12004] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- H. Beheshtipour
- Students’ Research Committee; Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - A. M. Mortazavian
- Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - R. Mohammadi
- Dept. of Food Science and Technology, Natl. Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - S. Sohrabvandi
- Dept. of Food Technology Research, Natl. Nutrition and Food Technology Research Inst; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences.; P.O. Box 19395-4741; Tehran; Iran
| | - K. Khosravi-Darani
- Dept. of Food Technology Research, Natl. Nutrition and Food Technology Research Inst; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Univ. of Medical Sciences.; P.O. Box 19395-4741; Tehran; Iran
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Mishra S, Mishra HN. Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1021-4] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Panesar PS, Kumari S, Panesar R. Biotechnological approaches for the production of prebiotics and their potential applications. Crit Rev Biotechnol 2012; 33:345-64. [PMID: 22985065 DOI: 10.3109/07388551.2012.709482] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Worldwide interest in prebiotics have been increasing extensively both as food ingredients and pharmacological supplements, since they have beneficial properties for human health. Prebiotics not only stimulate the growth of healthy bacteria such as bifidobacteria and lactobacilli in the gut but also increase the resistance towards pathogens. In addition to this, they also act as dietary fiber, an energy source for intestinal cells after converting to short-chain fatty acids, a stimulator of immune systems, sugar replacer etc. Moreover, due to heat resistant properties, they are able to maintain their intact form during the baking process and allow them to be incorporated into every day food products. Thus, they can be interesting and useful ingredients in the development of novel functional foods. This review provides comprehensive information about the different biotechnological techniques employed in the production of prebiotics and their potential applications in different areas.
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Affiliation(s)
- Parmjit S Panesar
- Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology , Longowal, Punjab , India
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47
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Karimi R, Sohrabvandi S, Mortazavian AM. Review Article: Sensory Characteristics of Probiotic Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00194.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Mohammadi R, Sohrabvandi S, Mohammad Mortazavian A. The starter culture characteristics of probiotic microorganisms in fermented milks. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100125] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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49
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Ahmadi A, Milani E, Madadlou A, Mortazavi SA, Mokarram RR, Salarbashi D. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal of Food Science and Technology 2012; 51:1568-74. [PMID: 25114349 DOI: 10.1007/s13197-012-0679-y] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2012] [Accepted: 03/08/2012] [Indexed: 11/28/2022]
Abstract
Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage.
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Affiliation(s)
- Abbas Ahmadi
- Department of Food Science and Technology, Faculty of Agriculture, Sabzevar Branch, Azad University, Sabzevar, Iran
| | - Elnaz Milani
- Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
| | - Ashkan Madadlou
- Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Reza Rezaei Mokarram
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Davoud Salarbashi
- Department of Food Science and Technology, Faculty of Agriculture, Sabzevar Branch, Azad University, Sabzevar, Iran
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50
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Muramalla T, Aryana K. Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K. J Dairy Sci 2011; 94:3725-38. [DOI: 10.3168/jds.2010-3737] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2010] [Accepted: 04/13/2011] [Indexed: 11/19/2022]
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