Acerola nectar with added microencapsulated probiotic

Antunes, Adriane Elisabete Costa; Liserre, Alcina Maria; Coelho, Alba Lucia Andrade; Menezes, Cristiano Ragagnin de; Moreno, Izildinha; Yotsuyanagi, Katumi; Azambuja, Natália Chinellato de

doi:10.1016/j.lwt.2013.04.018

Cited by 66 publications

(44 citation statements)

References 32 publications

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“…In an attempt to satisfy the increasing market demand of probiotic‐enriched food products, a vast number of applications related to dairy products such as yogurt (Cruz and others ; Cruz and others ; Pimentel and others ), ice cream (Cruz and others ), cheese and dairy spreads (Gomes and others ; Alves and others ; Esmerino and others ), breakfast cereals (Saarela and others ), bakery (Soukoulis and others ) and confectionary products (Malmo and others ), emulsion‐based preparations (Mantzouridou and others ), meat products (Khan and others ), as well as dairy and fruit beverages (Saarela and others ; Granato and others , ; Antunes and others ; Castro and others ; Maganha and others ) have been demonstrated. With respect to market share, yogurt and fermented milk beverages and fruit juices remain the largest global market share holders, while ice cream appears to be a promising product for probiotic food development (Euromonitor ).…”

Section: Probioticsmentioning

confidence: 99%

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Soukoulis¹,

Fisk

Bohn³

2014

Comp Rev Food Sci Food Safe

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Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream's structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, nanoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector.

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Section: Probioticsmentioning

confidence: 99%

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Soukoulis¹,

Fisk

Bohn³

2014

Comp Rev Food Sci Food Safe

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“…Thus, there is a great interest in the development of probiotic products using non-dairy sources (Antunes et al, 2013). Several types of non-dairy food matrices such as fruits and vegetable juice have been successfully used to produce probiotic beverages, such as cashew juice (Pereira et al, 2011), cantaloupe melon juice (Fonteles et al, 2011) and pineapple juice (Costa, Fonteles, Jesus, & Rodrigues, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Alves

Messaoud

Desobry

et al. 2016

Journal of Food Engineering

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Drying of probiotic fruit juice can be a good alternative for new probiotic foodstuff production since most probiotic foods are dairy-based products, which are not suitable for people with galactosemia, lactose intolerance or allergy to milk protein. Thus, the aim of this study was to evaluate the influence of spray and spouted bed drying and feed flow rate on the microorganism survival and physicochemical properties of probiotic orange juice powder. Fermented probiotic orange juice containing Lactobacillus casei NRRL B-442 was spraydried at 140 °C and spouted bed dried at 60 °C, respectively. Three different feed flow rates were studied for each equipment. Maltodextrin and gum Arabic were used as drying agents at 15% (w/w). The low temperature used in the spouted bed drying resulted in better probiotic bacteria viability compared to the product obtained by spray drying. Moisture and glass transition temperature were improved at the lowest feed flow rate (0.2 L/h), and faster rehydration time was achieved using maltodextrin. Thus, the spouted bed drying at low feed flow rates using maltodextrin as drying agent were the best parameters to produce powder fermented probiotic orange juice with high viability levels after drying and with good physicochemical parameters.

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“…Fruit juices are already being used as carriers of probiotic bacteria (Ankolekar et al, 2012;Antunes et al, 2013;Fonteles et al, 2011;Pereira et al, 2011). However, few studies with minimally processed fruit have been developed.…”

Section: Introductionmentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

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Acerola nectar with added microencapsulated probiotic

Cited by 66 publications

References 32 publications

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Ice Cream as a Vehicle for Incorporating Health‐Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Fruit salad as a new vehicle for probiotic bacteria

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