Formulation of a peach ice cream as potential symbiotic food

Villalva, Fernando Josué; Bruneri, Andrea Paula Cravero; Vinderola, Gabriel; Oliveira, Enzo Gonçalvez de; Paz, Noelia Fernanda; Ramón, Adriana Noemí

doi:10.1590/1678-457x.19716

Cited by 23 publications

(12 citation statements)

References 26 publications

(36 reference statements)

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“…From time to time, population's demands develop and healthy products consumption is increasing. Thus, the food industry develops and marks food with added bioactive components, named "functional foods" that not only deliver basic nutrients, but also provide health benefits [1]. Consumption of dairy products is associated with beneficial health effects beyond their nutritional values [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Hassan¹,

Barakat²

2018

FNS

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Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.

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Section: Introductionmentioning

confidence: 99%

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Hassan¹,

Barakat²

2018

FNS

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“…Além de ser resistente à hidrólise, tanto no estômago quanto no intestino delgado, exercendo efeito bifidogênico ligando a uma variedade de propriedades fisiológicas benéficas. É adicionado principalmente a produtos lácteos com baixo teor de gordura, incluindo leite fermentado, iogurte, sobremesa, queijo e sorvete, pois também substitui a gordura (VILLALVA et al, 2017). Em preparos de bebidas à base de vegetais, além da soja e arroz, o cânhamo vem sendo empregado como um substituto inovador ao leite de origem animal (NISSEN et al, 2020).…”

Section: Aplicação Biotecnológica Dos Prebióticosunclassified

Resíduos Agrícolas Como Fontes De Prebióticos Para Aplicação Biotecnológica: Uma Breve Revisão

Silva¹,

Da²,

Da³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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ResumoResíduos agrícolas são considerados algumas das principais matérias-primas possíveis para obtenção de produtos biológicos, possibilitando agregar valor à biomassa residual que normalmente é descartada. Fazem parte desses resíduos: cascas de frutas, polpas de legumes, folhagens, entre outros; que ao serem utilizados no processamento de diversos segmentos industriais, podem ser fontes valiosas de carboidratos fermentáveis como de prebióticos, utilizados com mais frequência na indústria de alimentos. Essa pesquisa visa descrever a importância da utilização dos produtos residuais agrícolas, com destaque para o principal componente nutritivo, os carboidratos com função prebióticas, bem como, suas possíveis aplicações em diversos processamentos para obtenção de novos produtos biotecnológicos. Os prebióticos são compostos por oligossacarídeos como os gentioligossacarídeos, xiloligossacarídeos, isomaltooligossacarídeo, frutooligossacarídeos e a lactulose, sendo definidos como carboidratos fermentáveis, que ao serem utilizados pela indústria de alimentos, atuam com a capacidade simbiótica de servirem como substrato na fermentação por ação de micro-organismos, que não apresentam toxicidade à saúde humana. Após o desenvolvimento desta pesquisa foi possível observar a importância dos carboidratos fermentáveis no processamento de diferentes produtos com destaque para aqueles oriundos de resíduos agroindustriais.

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“…In a more advanced approach, it shows that when probiotics are intended for gut benefits, they shall survive the passage through the gastrointestinal tract. Foods are good probiotic matrices, since they are consumed daily by humans and animals (LEE et al, 2015;VILLALVA et al, 2017) and yoghurt and ice cream are important vehicles to convey several beneficial to lactic acid bacteria strains (EVIVIE et al, 2017). But stressinduced by processing and storage of ice cream bar or ice-lolly can reduce probiotic survivability and the minimum dose cannot be target.…”

Section: Food Technologymentioning

confidence: 99%

Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

et al. 2018

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify genotypically lactobacilli strains isolated from newborn stools and selecting strain based on probiotic properties (gastrointestinal tolerance, antibiotic susceptibility, inhibition of pathogen biofilm formation, absence of alfa or gamma-blood hemolysis, and lysozyme sensibility) and technological properties of surviving either in ice cream bar or ice-lolly. Reduction of 1.2log cfu ml-1 of the Lactobacillus paracasei strain was observed after exposure through in vitro gastrointestinal conditions. It inhibited biofilms of Escherichia coli, Salmonella Typhimurium and Candida albicans by mechanisms of competition, exclusion and displacement, and was resistant up to 3000μg ml-1 of egg white lysozyme. It presented neither alfa nor gamma-hemolysis or was antibiotic resistant to usual antibiotics for human use. Microbial survivability in ice cream bar or ice-lolly was assessed up to 21 days of storage at -18°C. Viability was maintained in ice cream bar, but there was a reduction of almost 2.0logs in ice-lolly.

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Formulation of a peach ice cream as potential symbiotic food

Cited by 23 publications

References 26 publications

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

Resíduos Agrícolas Como Fontes De Prebióticos Para Aplicação Biotecnológica: Uma Breve Revisão

Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

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