1
|
López-Villafaña BP, Rojas-González S, Elías-Román RD, Rodríguez-Hernández G. The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2152100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
| | - Servando Rojas-González
- Veterinary Medicine Department, Division of Life Science, University of Guanajuato, Irapuato, Guanajuato, México
| | - Rubén Damián Elías-Román
- Department of Agronomy, Division of Life Science, University of Guanajuato, Irapuato, Guanajuato, México
| | | |
Collapse
|
2
|
Tyutkov N, Zhernyakova A, Birchenko A, Eminova E, Nadtochii L, Baranenko D. Probiotics viability in frozen food products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
3
|
Kowalczyk M, Znamirowska-Piotrowska A, Buniowska-Olejnik M, Pawlos M. Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions. Nutrients 2022; 14:nu14214454. [PMID: 36364717 PMCID: PMC9655080 DOI: 10.3390/nu14214454] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 01/24/2023] Open
Abstract
We conducted a study to determine the survival of bacterial cells under in vitro digestion. For this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5% apple fiber and 4% apple fiber. Each inoculum (pH = 4.60 ± 0.05), containing 9 log cfu g-1 bacteria, at 5% (w/w) was added to the ice cream mixes (Lacticaseibacilluscasei 431, Lactobacillus acidophilus LA-5, Lacticaseibacillus paracasei L-26, Lacticaseibacillusrhamnosus, Bifidobacterium animalis ssp. lactis BB-12) and fermentation was carried out to pH 4.60 ± 0.05. The in vitro digestion method simulated the stages of digestion that occur in the mouth, stomach and small intestine under optimal controlled conditions (pH value, time and temperature). At each stage of digestion, the survival rate of probiotic bacteria was determined using the plate-deep method. As expected, in the oral stage, there was no significant reduction in the viability of the probiotic bacteria in any ice cream group compared to their content before digestion. In the stomach stage, Bifidobacterium animalis ssp. lactis BB-12 strain had the highest viable counts (8.48 log cfu g-1) among the control samples. Furthermore, a 4% addition of inulin to ice cream with Bifidobacterium BB-12 increased gastric juice tolerance and limited strain reduction by only 16.7% compared to the number of bacterial cells before digestion. Regarding ice cream samples with Bifidobacterium BB-12, replacing part of the inulin with apple fiber resulted in increased survival at the stomach stage and a low reduction in the bacterial population of only 15.6% compared to samples before digestion. At the stomach stage, the positive effect of the addition of inulin and apple fiber was also demonstrated for ice cream samples with Lacticaseibacilluscasei 431 (9.47 log cfu g-1), Lactobacillus acidophilus LA-5 (8.06 log cfu g-1) and Lacticaseibacillus paracasei L-26 (5.79 log cfu g-1). This study showed the highest sensitivity to simulated gastric stress for ice cream samples with Lacticaseibacillusrhamnosus (4.54 log cfu g-1). Our study confirmed that the 4% addition of inulin to ice cream increases the survival rate of L. casei and Bifidobacterium BB-12 in simulated intestinal juice with bile by 0.87 and 2.26 log cfu g-1, respectively. The highest viable count in the small intestine stage was observed in ice cream with L. acidophilus. The addition of inulin increased the survival of L. rhamnosus by 10.8% and Bifidobacterium BB-12 by about 22% under conditions of simulated in vitro digestion compared to their control samples. The survival rates of L. casei and L. paracasei were also highly affected by the 4% addition of apple fiber, where the increase under gastrointestinal passage conditions was determined to range from 7.86-11.26% compared to their control counterparts. In comparison, the lowest survival rate was found in the control ice cream with L. rhamnosus (47.40%). In our study at the intestinal stage, only five ice cream groups: a sample with 4% inulin and L. acidophilus, a control sample with Bifidobacterium BB12, a sample with 2.5% inulin and 1.5% apple fiber with Bifidobacterium BB12, a control sample with L. rhamnosus, a sample with 4% fiber and L. rhamnosus reported bacterial cell counts below 6 log cfu g-1 but higher than 5 log cfu g-1. However, in the remaining ice cream groups, viable counts of bacterial cells ranged from 6.11 to 8.88 log cfu g-1, ensuring a therapeutic effect. Studies have clearly indicated that sheep milk ice cream could provide a suitable matrix for the delivery of probiotics and prebiotics and contribute to intestinal homeostasis. The obtained results have an applicative character and may play an essential role in developing new functional sheep milk ice cream.
Collapse
|
4
|
Abd-rabou HS, Mahmoud HM, Matloup OH, Sallam SM, Elazab M. The Effect of Coriander Oil Addition to Goat Feed on the Technological Properties of the Resultant Milk; Rayeb as a Product Model.. [DOI: 10.21203/rs.3.rs-1957228/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Abstract
Goat milk is an essential alternative milk resource for those suffering from cow and buffalo milk allergies and is considered a nutrient protein source for children and neonates. This paper aims to answer the question: Does adding crude coriander oil to goats' food affect the quality of their milk and the properties of their products? Study the chemical, rheological, and microbiological properties and the acceptability of probiotic goat's rayeb milk. Two coriander oil concentrations were used in the study; a low level of 0.95% (T1) and a high level of 1.9% (T2). The results declared that coriander oil did not affect the coagulation time, which was almost six hours for all batches. At the same time, the apparent viscosity decreased significantly (p ≤ 0.05) in T2 with the high oil level. Moreover, treatments showed a significant (p ≤ 0.05) increase in the content of monounsaturated fatty acids and a decrease in polyunsaturated fatty acids. Low-level oil supplementation showed the best rayeb properties, surpassing the control treatment in most properties and higher sensory scores.
Collapse
Affiliation(s)
- Hagar S. Abd-Rabou
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| | - Hanem M. Mahmoud
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| | - O. H. Matloup
- Dairy Science Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
| | - S. M. Sallam
- Department of Animal Production, Faculty of Agriculture, Alexandria University, Alexandria, El-Shatby, Egypt
| | - M.A. Elazab
- Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA- City)
| |
Collapse
|
5
|
Arslaner A, Salik MA. Probiotic ice cream with
Malus floribunda
fruit sauce: Quality properties, mineral and volatile composition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayla Arslaner
- Department of Food Engineering, Faculty of Engineering Bayburt University 69000 Bayburt Turkey
| | - Mehmet Ali Salik
- Department of Food Engineering, Faculty of Agriculture Atatürk University 25240 Erzurum Turkey
| |
Collapse
|
6
|
Improvement in Lactose Tolerance in Hypolactasic Subjects Consuming Ice Creams with High or Low Concentrations of Bifidobacterium bifidum 900791. Foods 2021; 10:foods10102468. [PMID: 34681517 PMCID: PMC8535838 DOI: 10.3390/foods10102468] [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: 08/30/2021] [Revised: 09/24/2021] [Accepted: 10/08/2021] [Indexed: 11/17/2022] Open
Abstract
Although Bifidobacterium bifidum expresses lactase activity, no clinical trials have determined its impact on lactose-intolerant subjects. This study evaluated whether acute and chronic ingestion of ice creams containing B. bifidum 900791 at high (107 CFU/g) or low (105 CFU/g) concentrations improved lactose tolerance in hypolactasic subjects. Fifty subjects were selected based on a positive lactose (20 g) hydrogen breath test (HBT0) and the presence of digestive symptoms. The recruited subjects were required to perform breath tests after the acute ingestion of: (1) ice cream containing 20 g of lactose without a probiotic (HBT1); (2) the same ice cream, accompanied by a lactase tablet (HBT2); (3) the same ice cream containing the low or high dose of probiotic (HBT3-LD and HBT3-HD); and (4) after the chronic consumption of the ice cream without (placebo) or with the low concentration of probiotic for 1 month (HBT4). Significant decreases in H2 excretion during HBT2 and HBT3-HD as well as digestive symptoms during HBT2, HBT3-HD and HBT3-LD were observed compared to HBT0 and HBT1, while the orocecal transit time increased. Chronic consumption of the probiotic ice cream did not enhance lactose tolerance compared to the placebo. These results suggest that the acute ingestion of ice cream containing high or low concentrations of B. bifidum 900791 improves lactose tolerance in hypolactasic subjects.
Collapse
|
7
|
Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
Collapse
Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| |
Collapse
|
8
|
Lin CW, Chen YT, Ho HH, Hsieh PS, Kuo YW, Lin JH, Liu CR, Huang YF, Chen CW, Hsu CH, Lin WY, Yang SF. Lozenges with probiotic strains enhance oral immune response and health. Oral Dis 2021; 28:1723-1732. [PMID: 33749084 DOI: 10.1111/odi.13854] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/22/2021] [Accepted: 03/15/2021] [Indexed: 02/06/2023]
Abstract
OBJECTIVE Probiotics participate in regulating oral microbiota and reducing the prevalence of oral diseases; however, clinical research on probiotics is insufficient. Therefore, in this study, we performed in vitro screening of potential oral protective probiotic strains and then evaluated the clinical efficacy of the selected strains on maintaining oral health. MATERIALS AND METHODS Fifty healthy individuals were recruited and randomly assigned into the placebo group and probiotics group, which included three strains of probiotics, Lactobacillus salivarius subs. salicinius AP-32, Lactobacillus paracasei ET-66, and Lactobacillus plantarum LPL28. Each group was blindly administered placebo or probiotics for four weeks. RESULTS Next-generation sequencing results showed that the oral microbiota of Lactobacillus salivarius in the oral cavity were significantly increased in subjects supplemented with mixed probiotic lozenges. The anti-bacterial activities of viable probiotics were observed within two weeks. Both IgA levels and Lactobacillus and Bifidobacterium abundances in the oral cavity were significantly increased in the experimental groups, along with a reduced formation of plaque. Most participants reported that their oral health conditions and intestinal symptoms had improved. CONCLUSIONS Overall, our clinical study suggests that oral probiotic lozenges may enhance oral immunity, modulate oral microbiota, and improve oral health.
Collapse
Affiliation(s)
- Chiao-Wen Lin
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan.,Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Yi-Tzu Chen
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan.,Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan.,School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
| | - Hsieh-Hsun Ho
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Pei-Shan Hsieh
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Yi-Wei Kuo
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Jia-Hung Lin
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Cheng-Ruei Liu
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Yu-Fen Huang
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Ching-Wei Chen
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Chen-Hung Hsu
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Wen-Yang Lin
- Research and Development Department, Bioflag Biotech Co., Ltd, Tainan, Taiwan
| | - Shun-Fa Yang
- Institute of Medicine, Chung Shan Medical University, Taichung, Taiwan.,Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan
| |
Collapse
|
9
|
Yerlikaya O, Akpinar A, Saygili D. Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing
Enterococcus faecium
and
Enterococcus durans
strains. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14553] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Oktay Yerlikaya
- Faculty of Agriculture Department of Dairy Technology Ege University Izmir Turkey
| | - Asli Akpinar
- Engineering Faculty Food Engineering Department Manisa Celal Bayar University Manisa Turkey
| | - Derya Saygili
- Culinary Program, Izmir Kavram Vocational School Izmir Turkey
| |
Collapse
|
10
|
Salama HH, Abdelhamid SM, Abd-Rabou NS. Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles. CURRENT BIOACTIVE COMPOUNDS 2020; 16:661-670. [DOI: 10.2174/1573407215666191111121553] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 10/10/2019] [Accepted: 10/14/2019] [Indexed: 09/01/2023]
Abstract
Background:
Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial
microorganisms, and to develop new functional dairy products.
Methods:
Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk
powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical,
microbiological and sensory properties were assessed for frozen yoghurt from different treatments.
Results:
The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition
of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing
points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk.
:
Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve,
Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The
addition of NCF improved the sensory properties of frozen yoghurt.
Conclusion:
The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation
of frozen yoghurt improved its physicochemical, microbiological and sensory properties.
Collapse
Affiliation(s)
- Heba H. Salama
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
| | - Samy M. Abdelhamid
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
| | - Nabil S. Abd-Rabou
- Dairy Department, Food Industry and Nutrition Research Division, National Research Centre, 33 El-Buhouth St., (former El- Tahrir St.,) Dokki, Giza 12622, Egypt
| |
Collapse
|
11
|
Zeashan M, Afzaal M, Saeed F, Ahmed A, Tufail T, Ahmed A, Anjum FM. Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions. Food Sci Nutr 2020; 8:2419-2426. [PMID: 32405398 PMCID: PMC7215207 DOI: 10.1002/fsn3.1531] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/06/2022] Open
Abstract
The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA-SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA-SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions.
Collapse
Affiliation(s)
- Muhammad Zeashan
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Awais Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | | |
Collapse
|
12
|
A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101297] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
13
|
Verruck S, Balthazar CF, Rocha RS, Silva R, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, da Cruz AG, Prudencio ES. Dairy foods and positive impact on the consumer's health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:95-164. [PMID: 31351531 DOI: 10.1016/bs.afnr.2019.03.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.
Collapse
Affiliation(s)
- Silvani Verruck
- Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil
| | | | - Ramon Silva Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Ramon Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | | | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano Gomes da Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
| | - Elane Schwinden Prudencio
- Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil
| |
Collapse
|
14
|
Farias TGSD, Ladislau HFL, Stamford TCM, Medeiros JAC, Soares BLM, Stamford Arnaud TM, Stamford TLM. Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.084] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
15
|
El-Batawy OI, Mahdy SM, Gohari ST. Development of Functional Fermented Oat Milk by Using Probiotic Strains and Whey Protein. ACTA ACUST UNITED AC 2018. [DOI: 10.3923/ijds.2019.21.28] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
16
|
Varga L, Andok T. Viability of bifidobacteria in soft-frozen ice cream supplemented with aSaccharomyces cerevisiaecell wall product. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.3.15] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- L. Varga
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony út 15–17. Hungary
| | - T. Andok
- Department of Food Science, Faculty of Agricultural and Food Sciences, Széchenyi István University, H-9200 Mosonmagyaróvár, Lucsony út 15–17. Hungary
| |
Collapse
|
17
|
Потемська О.І. О, Кігель Н, Даниленко С, Копилова К. β- ГАЛАКТОЗИДАЗНА АКТИВНІСТЬ БАКТЕРІЙ, ЯК КРИТЕРІЙ ВІДБОРУ ШТАМІВ ДО СКЛАДУ БАКТЕРІАЛЬНИХ ПРЕПАРАТІВ. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.15673/fst.v11i3.604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
β-галактозидазна активність є одним з критеріїв відбору штамів до складу бактеріальних препаратів для кисломолочних продуктів спеціального призначення. Саме цей фермент є ключовим у розщепленні лактози молока мікроорганізмами закваски. Одним з важливих критеріїв для складання заквашувальних композицій у виробництві кисломолочних продуктів є їхній склад.У роботі охарактеризовані основні етапи підбору культур лакто-, біфідо- та пропіоновокислих бактерій та створення на їх основі композицій з високою β-галактозидазної активністю для виробництва ферментованих молочних продуктів. Встановлено, що результатом розвитку штамів термофільних стрептококові у молоці є максимальне зниження вмісту лактози , це свідчить про їх високу здатність до продукування β-галактозидази порівнянно з Bifidobacterium ssp та Propionibacterium freudenreichii ssp. schermanii. Найбільшу β-галактозидазну активність проявляє симбіоз мікроорганізмів, що складається з термофільних стрептококів, біфідобактерій та пропіоновокислих бактеріц, а саме – 604 А/хв .Як відомо, якість та біологічна цінність кисломолочних продуктів напряму залежать від застосованих заквашувальних препаратів. Тому, з метою отримання кисломолочного продукту спеціального призначення з низькою концентрацією лактози, було досліджено високоактивні штами мікроорганізмів. Утилізація лактози в готовому продукті для досліджених штамів та їх комбінацій варіює в межах від 12,1 % до 35,8 % від початкової її концентрації. Показано, що β-галактозидазна активність та утилізація лактози в готовому продукті є штамоспецифічними ознакамиЗа результатами проведених досліджень для виробництва кисломолочного продукту спеціального призначення рекомендовано використання композиції на основі штамів Streptococcus thermophilus, Bifidobacterium bifidum, B. longum B. adolescentis та Propionibacterium freudenreichii ssp. schermanii, що входять до складу бактеріального препарату.
Collapse
|
18
|
Abdelazez A, Muhammad Z, Zhang QX, Zhu ZT, Abdelmotaal H, Sami R, Meng XC. Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp. BIOMED RESEARCH INTERNATIONAL 2017; 2017:6438528. [PMID: 28691028 PMCID: PMC5485482 DOI: 10.1155/2017/6438528] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Accepted: 01/05/2017] [Indexed: 11/29/2022]
Abstract
Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 11547, Bifidobacterium longum ATCC 11549, Bifidobacterium infantis ATCC 11551, Bifidobacterium adolescentis ATCC 11550, and Bifidobacterium breve ATCC 11548) were evaluated based on the feasibility criteria of probiotics, comprising acid production, bile tolerance, and adhesion to epithelial cells. Formerly, we combined the optimum strains with yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 and Streptococcus salivarius subsp. thermophilus EMCC 11044) for producing frozen yogurt. Finally, physiochemical properties and sensory evaluation of the frozen yogurt were investigated during storage of 60 days at -18°C. Results directed that Bifidobacterium adolescentis ATCC 11550 and Bifidobacterium infantis ATCC 11551 could be utilized with yogurt culture for producing frozen yogurt. Moreover, the frozen yogurt fermented by two bifidobacterial strains and yogurt culture gained the high evaluation in the physiochemical properties and sensory evaluation. In summary, our results revealed that there was no significant difference between frozen yogurt fermented by Bifidobacterium spp. and yogurt culture and that fermented by yogurt culture only.
Collapse
Affiliation(s)
- Amro Abdelazez
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza 12618, Egypt
| | - Zafarullah Muhammad
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Qiu-Xue Zhang
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Zong-Tao Zhu
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| | - Heba Abdelmotaal
- Department of Microbiology, Soil, Water and Environment Research Institute, Agriculture Research Center, Giza 12619, Egypt
- Department of Microbiology and Biotechnology, College of Life Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Rokayya Sami
- Department of Nutrition and Food Science, Taif University, Taif, Al-Huwayah 888, Saudi Arabia
- Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiang-Chen Meng
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
19
|
Chen J, Bechman A, Klu YAK, Phillips RD. Survival of Probiotics in Hypromellose Capsules with Rice or Potato Maltodextrin Excipient. J Food Sci 2016; 81:M2793-M2798. [PMID: 27681165 DOI: 10.1111/1750-3841.13505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 08/11/2016] [Accepted: 08/25/2016] [Indexed: 11/28/2022]
Abstract
There is currently no authorized or established therapeutic level/dose of probiotics for proposed health benefits; however, a daily probiotic consumption of 108 to 1010 CFU has been recommended. This study determined the survival of 5 individual probiotic strains, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis, along with a mixture of the 5 strains in hypromellose capsules with rice or potato maltodextrin at 4, 25, and 37 °C for 12 mo. Samples were collected monthly and plated on deMan-Rogosa Sharpe agar with 0.05% l-cysteine hydrochloride. Results showed that samples stored at 4 °C had an average count of 108 to 1011 CFU/g of probiotic cells during the 12 mo period, whereas at 25 °C, L. rhamnosus and L. paracasei had an average counts below 108 CFU/g during the storage period. L. rhamnosus was the most vulnerable strain used in this study, having the least viable counts at all 3 storage temperatures. Probiotics stored in rice maltodextrin, on average, had higher probiotic counts compared to those stored in potato maltodextrin. Study suggests that to provide consumers with 108 to 1010 CFU/d of probiotic cells, robust bacterial strains, suitable carriers, and a storage temperature of 4 °C are required.
Collapse
Affiliation(s)
- Jinru Chen
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| | - Allison Bechman
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| | - Yaa Asantewaa Kafui Klu
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| | - Robert D Phillips
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| |
Collapse
|
20
|
El-Shenawy M, Abd El-Azi M, Elkholy W, Fouad MT. Probiotic Ice Cream Made with Tiger-nut (Cyperus esculentus) Extract. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ajft.2016.204.212] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
21
|
Golestani M, Pourahmad R. Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12839] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Mozhdeh Golestani
- Department of Food Science and Technology, Varamin-Pishva Branch; Islamic Azad University; Varamin Iran
| | - Rezvan Pourahmad
- Department of Food Science and Technology, Varamin-Pishva Branch; Islamic Azad University; Varamin Iran
| |
Collapse
|
22
|
Arslan AA, Gocer EMC, Demir M, Atamer Z, Hinrichs J, Kücükcetin A. Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0282-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
23
|
Homayouni A, Norouzi S. Evaluation of Physicochemical Traits, Sensory Properties and Survival of Lactobacillus casei
in Fermented Soy-Based Ice Cream. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12648] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology; Faculty of Nutrition; Tabriz University of Medical Sciences; Tabriz 5166614711 Iran
| | - Sharareh Norouzi
- Department of Food Science and Technology; Faculty of Nutrition; Tabriz University of Medical Sciences; Tabriz 5166614711 Iran
| |
Collapse
|
24
|
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
| |
Collapse
|
25
|
Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.03.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
26
|
Patrignani F, Serrazanetti DI, Mathara JM, Siroli L, Gardini F, Holzapfel WH, Lanciotti R. Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containingLactobacillus rhamnosusBFE 5264. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12251] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences; University of Bologna; viale Fanin 44 Bologna Italy
| | - Diana I. Serrazanetti
- Interdepartmental Centre for Industrial Agri-Food Research; P.zza Goidanich 60 47521 Cesena Italy
| | - Julius Maina Mathara
- Department of Food Science and Technology; Jomo Kenyatta University of Agriculture and Technology; PO Box 62000 Nairobi Kenya
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences; University of Bologna; viale Fanin 44 Bologna Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences; University of Bologna; viale Fanin 44 Bologna Italy
| | | | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences; University of Bologna; viale Fanin 44 Bologna Italy
| |
Collapse
|
27
|
Silva PDLD, Bezerra MDF, Santos KMOD, Correia RTP. Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.02.055] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
28
|
Pyar H, Peh KK. Cost effectiveness of cryoprotective agents and modified De-man Rogosa Sharpe medium on growth of Lactobacillus acidophilus. Pak J Biol Sci 2015; 17:462-71. [PMID: 25911832 DOI: 10.3923/pjbs.2014.462.471] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of cryoprotective agents (namely, sodium chloride, sucrose, dextran, sorbitol, monosodium glutamate, glycerol, skim milk and skim milk with malt extract) and modified De-Man Rogosa Sharpe (MRS) medium, on the viability and stability of L. acidophilus ATCC 4962, was investigated. The modified MRS medium was not only economical, but it gave a relatively higher yield of L. acidophilus ATCC 4962 than the commercial MRS. Monosodium glutamate, skim milk and skim milk with malt extract provided significantly higher viable counts, with optimum concentration at 0.3%. Nevertheless, at concentration above 0.5%, there was a reduction in cell viability, which could be attributed to cell shrinkage associated with osmotic pressure changes inside the cells. It was also found that L. acidophilus ATCC 4962 was stable at 28 degrees C for eight weeks. Skim milk demonstrated a significant growth of probiotics. Skim milk was the preferred cryoprotective agent, as it is of low cost, easily available and demonstrated a significant growth of probiotics. In conclusion, modified MRS medium with skim milk is suggested for the remarkable growth and yield of L. acidophilus.
Collapse
|
29
|
Ashwin D, Ke V, Taranath M, Ramagoni NK, Nara A, Sarpangala M. Effect of Probiotic Containing Ice-cream on Salivary Mutans Streptococci (SMS) Levels in Children of 6-12 Years of Age: A Randomized Controlled Double Blind Study with Six-months Follow Up. J Clin Diagn Res 2015; 9:ZC06-9. [PMID: 25859515 DOI: 10.7860/jcdr/2015/10942.5532] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2014] [Accepted: 12/03/2014] [Indexed: 10/23/2022]
Abstract
INTRODUCTION To evaluate the caries risk based on the salivary levels of streptococcus mutans in children of 6-12 years of age group before and after consuming probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5. MATERIALS AND METHODS A double blind, placebo controlled trial was carried out in 60 children aged between 6 to 12 years with zero decayed, missing, and filled teeth (DMFT). They were randomly divided into two equal groups. Saliva sample were collected before the consumption of ice-cream and Streptococcus mutans count was calculated and recorded as baseline data. For the next seven days both the groups were given ice creams marked as A and B. Saliva samples were collected after ice-cream consumption at the end of study period and also after a washout period of 30 days and again after six months. Samples were inoculated and colonies were counted. RESULTS On statistical evaluation by students paired t-test, probiotic ice-cream brought significant reduction in the Streptococcus mutans count after seven days of ice-cream ingestion (p<0.001) and also after 30 d of washout period (p<0.001). There was no significant reduction (p=0.076) by normal ice-cream consumption. After six months of the study period in both the groups the salivary levels of Streptococcus mutans was similar to the baseline. CONCLUSION Probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5 can cause reduction in caries causative organism. The dosage of the probiotic organisms for the long term or synergetic effect on the oral health are still needed to be explored.
Collapse
Affiliation(s)
- Devasya Ashwin
- Senior Lecturer, Department of Pediatric and Preventive Dentistry, Kannur Dental College , Anjarakandy, Kannur, Kerala, India
| | - Vijayaprasad Ke
- Professor & Head, Department of Pediatric and Preventive Dentistry, Navodaya Dental College , Raichur, Karnataka, India
| | - Mahanthesh Taranath
- Professor, Department of Pediatric and Preventive Dentistry, Navodaya Dental College , Raichur, Karnataka State, India
| | - Naveen Kumar Ramagoni
- Reader, Department of Pediatric and Preventive Dentistry, Navodaya Dental College , Raichur, Karnataka State, India
| | - Asha Nara
- Reader, PMNM Dental College & Hospital , Bagalkot, Karnataka, India
| | - Mythri Sarpangala
- Senior Lecturer, Department Periodontics, Kannur Dental College , Anjarakandy, Kannur, Kerala, India
| |
Collapse
|
30
|
Klu YAK, Phillips RD, Chen J. Survival of four commercial probiotic mixtures in full fat and reduced fat peanut butter. Food Microbiol 2014; 44:34-40. [DOI: 10.1016/j.fm.2014.04.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Revised: 03/24/2014] [Accepted: 04/29/2014] [Indexed: 10/25/2022]
|
31
|
Hashemi M, Gheisari HR, Shekarforoush S. Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose andBifidobacterium lactis. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12173] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Majid Hashemi
- Department of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz University; Shiraz 71345-1731 Iran
- Department of Animal Science; Research Center for Agriculture and Natural Resource of Fars Province; Shiraz 71345-617 Iran
| | - Hamid Reza Gheisari
- Department of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz University; Shiraz 71345-1731 Iran
| | - Shahram Shekarforoush
- Department of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz University; Shiraz 71345-1731 Iran
| |
Collapse
|
32
|
Karlton-Senaye BD, Tahergorabi R, Giddings VL, Ibrahim SA. Effect of gums on viability and β-galactosidase activity ofLactobacillusspp. in milk drink during refrigerated storage. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12633] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Bernice D. Karlton-Senaye
- Energy and Environmental Systems; North Carolina Agricultural and Technical State University; Greensboro NC USA
| | - Reza Tahergorabi
- Energy and Environmental Systems; North Carolina Agricultural and Technical State University; Greensboro NC USA
| | - Valerie L. Giddings
- Department of Family and Consumer Sciences; North Carolina Agricultural and Technical State University; Greensboro NC USA
| | - Salam A. Ibrahim
- Energy and Environmental Systems; North Carolina Agricultural and Technical State University; Greensboro NC USA
| |
Collapse
|
33
|
Soukoulis C, Fisk ID, Bohn T. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Compr Rev Food Sci Food Saf 2014; 13:627-655. [DOI: 10.1111/1541-4337.12083] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Accepted: 04/07/2014] [Indexed: 12/19/2022]
Affiliation(s)
- Christos Soukoulis
- Environment and Agro-biotechnologies Dept; Public Research Centre - Gabriel Lippmann; 41, rue du Brill L-4422 Belvaux Luxembourg
| | - Ian D. Fisk
- Div. of Food Sciences, School of Biosciences, Univ. of Nottingham; Sutton Bonington Campus; Leicestershire Loughborough LE12 5RD UK
| | - Torsten Bohn
- Environment and Agro-biotechnologies Dept; Public Research Centre - Gabriel Lippmann; 41, rue du Brill L-4422 Belvaux Luxembourg
| |
Collapse
|
34
|
Mpofu A, Linnemann AR, Sybesma W, Kort R, Nout M, Smid EJ. Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa. J Dairy Sci 2014; 97:2591-9. [DOI: 10.3168/jds.2013-7593] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Accepted: 01/22/2014] [Indexed: 11/19/2022]
|
35
|
Bang M, Oh S, Lim KS, Kim Y, Oh S. The involvement of ATPase activity in the acid tolerance ofLactobacillus rhamnosusstrain GG. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12123] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Miseon Bang
- Division of Animal Science; Institute of Agricultural Science and Technology; Chonnam National University; Gwangju 500-757 Korea
| | - Sangnam Oh
- BK21 Plus Graduate Program; Department of Animal Science and Institute of Rare Earth for Biological Application; Chonbuk National University; Jeonju 561-756 Korea
| | - Kwang-Sei Lim
- R & D Ctr.; Maeil Dairy Co. Ltd; Pyeongtaek 451-861 Korea
| | - Younghoon Kim
- BK21 Plus Graduate Program; Department of Animal Science and Institute of Rare Earth for Biological Application; Chonbuk National University; Jeonju 561-756 Korea
| | - Sejong Oh
- Division of Animal Science; Institute of Agricultural Science and Technology; Chonnam National University; Gwangju 500-757 Korea
| |
Collapse
|
36
|
Anjum N, Maqsood S, Masud T, Ahmad A, Sohail A, Momin A. Lactobacillus acidophilus: Characterization of the Species and Application in Food Production. Crit Rev Food Sci Nutr 2014; 54:1241-51. [DOI: 10.1080/10408398.2011.621169] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
37
|
Senaka Ranadheera C, Evans C, Adams M, Baines S. Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2012.12.020] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
38
|
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.
Collapse
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
| |
Collapse
|
39
|
Singh RP, Damle SG, Chawla A. Salivary mutans streptococci and lactobacilli modulations in young children on consumption of probiotic ice-cream containing Bifidobacterium lactis Bb12 and Lactobacillus acidophilus La5. Acta Odontol Scand 2011; 69:389-94. [PMID: 21466258 DOI: 10.3109/00016357.2011.572289] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
OBJECTIVES To compare the levels of mutans streptococci and lactobacilli in saliva of school children, before and after consumption of probiotic and control ice-cream. MATERIALS AND METHODS A double-blind, cross-over, placebo-controlled trial was carried out in forty, 12-14 year-old children, with no clinically detectable caries. The selected children were randomized equally into two groups I and II. Following an initial run-in period of 1 week, children in group I and II were given ice-creams 'A' and 'B', respectively, for 10 days. Being a cross-over study, the ice-creams were interchanged in the two groups after a 2-week wash-out period. Saliva samples at baseline and follow-up were assessed using Dentocult SM and Dentocult LB kits. RESULTS On statistical evaluation, it was seen that probiotic ice-cream brought about a statistically significant reduction (p-value = 0.003) in salivary mutans streptococci levels with no significant effect on lactobacilli levels. CONCLUSION In conclusion, probiotic ice-cream containing Bifidobacterium lactis Bb-12 ATCC27536 and Lactobacillus acidophilus La-5 can reduce the levels of certain caries-associated micro-organisms in saliva.
Collapse
Affiliation(s)
- Richa Polka Singh
- Department of Pedodontics & Preventive Dentistry, Dr HS Judge Institute of Dental Sciences and Hospital, Chandigarh & Ex-resident M.M. College of Dental Sciences and Research, Mullana, India.
| | | | | |
Collapse
|
40
|
Sagdic O, Ozturk I, Cankurt H, Tornuk F. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0611-x] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
41
|
|
42
|
|
43
|
The development of micronutrient supplemented probiotic yogurt for people living with HIV: Laboratory testing and sensory evaluation. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2010.11.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
44
|
Abghari A, Sheikh-Zeinoddin M, Soleimanian-Zad S. Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02453.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
45
|
Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.05.006] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
46
|
NOUSIA FENIAG, ANDROULAKIS PETROSI, FLETOURIS DIMITRIOSJ. Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00645.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
47
|
Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G. Production of functional probiotic, prebiotic, and synbiotic ice creams. J Dairy Sci 2010; 93:4555-64. [DOI: 10.3168/jds.2010-3355] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2010] [Accepted: 06/06/2010] [Indexed: 12/18/2022]
|
48
|
Granato D, Branco GF, Cruz AG, Faria JDAF, Shah NP. Probiotic Dairy Products as Functional Foods. Compr Rev Food Sci Food Saf 2010; 9:455-470. [DOI: 10.1111/j.1541-4337.2010.00120.x] [Citation(s) in RCA: 192] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
49
|
Jalili H, Razavi SH, Safari M, Malcata FX. Enhancement of growth rate and β-galactosidase activity, and variation in organic acid profile of Bifidobacterium animalis subsp. lactis Bb 12. Enzyme Microb Technol 2009. [DOI: 10.1016/j.enzmictec.2009.08.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
50
|
|