How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay

Camelo‐Silva, Callebe; Barros, Eulália Lopes da Silva; Verruck, Silvani; Maran, Bruna Marchesan; Canella, Maria Helena Machado; Esmerino, Erick A.; Silva, Ramón; Prudêncio, Elane Schwinden

doi:10.1590/fst.28621

Cited by 14 publications

(12 citation statements)

References 43 publications

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“…Ice cream matrix can be a good carrier for probiotic cultures because of its composition, including milk proteins, fat, and lactose, as well as other compounds, and it supports the survival of probiotic strains in significantly higher numbers during production and storage compared to other milk products 2 . Viable probiotic counts obtained from in vitro gastrointestinal assays from the mouth to the large intestine also confirmed the conclusion that ice cream is a successful probiotic carrier 3 . Probiotics are live microorganisms that confer health benefits to the host when administered in adequate amounts (10 6 –10 7 cfu g −1 ) in the product at the time of consumption 4,5 .…”

Section: Introductionmentioning

confidence: 56%

“…2 Viable probiotic counts obtained from in vitro gastrointestinal assays from the mouth to the large intestine also confirmed the conclusion that ice cream is a successful probiotic carrier. 3 Probiotics are live microorganisms that confer health benefits to the host when administered in adequate amounts (10 6 -10 7 cfu g −1 ) in the product at the time of consumption. 4,5 Strong scientific evidence shows that probiotic organisms have many features for consumer health, including antimicrobial activity, reducing symptoms of lactose intolerance, preventing gastrointestinal tract disorders, hypocholesterolemic effects, antitumor activity, and strengthening the immune system.…”

Section: Introductionmentioning

confidence: 99%

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Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

et al. 2022

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BACKGROUND In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability. RESULTS Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g−1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability. CONCLUSION These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

et al. 2022

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“…Variations in body, texture and taste of the product were apparent after 12 weeks of storage. Camelo-Silva et al [ 23 ] reported that concentrated milk protected Bifidobacterium BB-12 cells over storage and during in vitro gastrointestinal assays. For the ice cream manufactured with concentrated milk, a high bifidobacteria protective effect in the descending colon was observed, with probiotic viable cell counts and recovery rate values equal to 9.88 log CFU/g.…”

Section: Resultsmentioning

confidence: 99%

“…The production of frozen yoghurts or ice creams with low fat or lactose levels and/or with added prebiotics and probiotics created new opportunities for the development of dairy foods with health-promoting properties. An increasing number of papers describe the formulations and characteristics of such products [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. The production of ovine’s and caprine’s yoghurts and frozen yoghurts has also followed this trend.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Pires

Gomes²,

Noronha³

et al. 2022

Foods

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Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep’s ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep’s ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8–9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep’s SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.

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“…Other L. casei species may also improve bone health (Lee et al, 2020) and modulate the gut-bone axis (Eor et al, 2020). Nowadays, most of the probiotic products available on the market are dairy products (yogurts and fermented milks) (Mantovani et al, 2020;Camelo-Silva et al, 2021;Al-Sulbi & Shori, 2022).…”

Section: Introductionmentioning

confidence: 99%

Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

et al. 2022

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The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 10 8 CFU mL -1 and 10 6 CFU mL -1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

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How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay

Cited by 14 publications

References 43 publications

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faeciumM74 in ice cream and its physicochemical, structural, and sensory effects

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

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