Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions

Pankiewicz, Urszula; Góral, Małgorzata; Kozłowicz, Katarzyna; Góral, Dariusz

doi:10.1016/j.jfoodeng.2019.109876

Cited by 27 publications

(16 citation statements)

References 68 publications

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“…Ice cream made by Calligaris et al [ 49 ] determined the following values of the color parameters: L* 87.93, a* 2.41, and b* 6.91. In the studies carried out of Pankiewicz et al [ 29 ], L* brightness in the range from 71.15 to 71.31 and the a* 0.15 and b* 13.29–13.64 color coordinates were determined in milk ice cream fermented by Lb. rhamnosus .…”

Section: Resultsmentioning

confidence: 99%

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Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Kowalczyk

Znamirowska

Buniowska

2021

Foods

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The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.

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Section: Resultsmentioning

confidence: 99%

“…In milk ice cream containing Lb. rhamnosus, Pankiewicz et al [29] determined the pH value as 5.73 to 5.83. Table 3.…”

Section: Physicochemical and Organoleptic Properties Of Ice Creams MImentioning

confidence: 99%

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Kowalczyk

Znamirowska

Buniowska

2021

Foods

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“…Nonetheless, Pankiewicz et al. (2020) applied PEF on the probiotic strain Lacticaseibacillus rhamnosus B442 to study calcium ion attachment to bacteria membrane in enriched probiotic ice cream. They verified that PEF increased surface calcium‐ion binding efficiency and incorporated elements into cellular structures.…”

Section: Emerging Technologies Applied To Probiotic Prebiotic and Pos...mentioning

confidence: 99%

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Balthazar

Guimarães

Coutinho

et al. 2022

Comp Rev Food Sci Food Safe

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This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco‐2 cells, increase angiotensin‐converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α‐amylase, and α‐glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.

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“…An enriched probiotic cell culture with calcium by PEF was evaluated in ice cream application (Pankiewicz et al . 2020). The authors found no impact on colour, taste and functionality.…”

Section: Pulsed Electric Field and Cheese Functionalitymentioning

confidence: 99%

Potential applications of pulsed electric field in cheesemaking

Gentès

Caron

Champagne

2022

Int J of Dairy Tech

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Consumers show interest in preservation technologies that are not based on heating. This review examines the use of nonthermal technologies such as pulsed electric field (PEF) in cheesemaking. The effects of PEF on the destruction of pathogens in cheesemaking milk, as well as in brines, are examined. Additionally, PEF affects milk proteins and lipids, as well as starters, with potential consequences for the sensory properties of cheese. The challenges of scaling up the PEF in cheesemaking are addressed. In the aim of promoting durable agri-food systems, applications of PEF in processes of cheese whey valorisation are also discussed.

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Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions

Cited by 27 publications

References 68 publications

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Potential applications of pulsed electric field in cheesemaking

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