Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07

Bezerra, Maria de Fátima; Araujo, A.; Santos, K. M. O. dos; Correia, Roberta Targino Pinto

doi:10.1016/j.lwt.2015.01.049

Cited by 36 publications

(40 citation statements)

References 40 publications

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“…The addition of probiotic cultures to the products has generally been shown to have no inhibitory effect on the starter cultures used in the processing of cheeses (Bezerra et al., , ) or whey beverages (Pereira et al., ), on the cheese yield (Barbosa et al., ; Meira et al., ) or on the melting properties of frozen yogurts (Bezerra, Araujo, Santos, & Correia, ) and ice creams (Silva et al., ). A greater quantity of hydrophilic peptides and amino acids are released during storage, which reflects the higher proteolytic index found in probiotic cheeses (Bezerra et al., ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…Probiotic addition resulted in increased lactose hydrolysis during the storage of cheeses, yogurts, frozen yogurts, and ice creams, with a consequent increase in organic acid production (acid lactic and acetic acid) and lower pH (Bezerra et al., , , ; Costa et al., ; Meira et al., ; Oliveira, Garcia, Queiroga, & Souza, ; Silva et al., ). The higher acidity can be valuable for the bacteriological aspects but can affect the acceptance of the goat milk products.…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

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Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

140

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

140

View full text Add to dashboard Cite

show abstract

“…High initial cell count (approx. 99 log CFU/g) and a 98% probiotic survival rate during the 90 days frozen storage period.[86] Lactobacillus acidophilus and Bifidobacterium lactis The changes were similar among the three groups in terms of decrease in plasma protein carbonyl levels. Although there was no significant change among the three groups significant within-group decreases in plasma iso prostaglandin were observed in the probiotic supplements group (111.9 ± 85.4 vs. 88.0 ± 71.0 pg/mL, P = 0.003) and in the probiotic yogurt group (116.3 ± 93.0 vs. 92.0 ± 66.0 pg/mL, P = 0.02).[87]Multispecies probiotic capsule contained Actobacillus casei, L. acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus, Bifidobacterium breve, Bifidobacterium longum and Streptococcus thermophilus Bifidobacterium animalis Supplemented yoghurt mixes showed greater buffering capacities than non-supplemented yoghurt mixes.…”

Section: Probiotic Lab and Yoghurt Starter Culturesmentioning

confidence: 99%

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Evivie

Gui-cheng

Igene

et al. 2017

Food & Nutrition Research

138

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Several mechanism and non-mechanism-based studies supporting the claim that lactic acid bacteria (LAB) strains confer health benefits and play immune-modulatory roles were examined in this review. Probiotic applications of LAB on global burdens such as obesity and type-2 diabetes were discussed as well as the use of yoghurt and ice cream as important vehicles to convey several beneficial LAB strains. Probiotic and symbiotic dairy products may be used in the nearest future to treat a variety of health disorders. Current studies suggest that lactic acid bacteria possess anti-obesity and anti-diabetic propensities on their hosts and thus can play a crucial role in human health care. Research in the rheological and physicochemical properties of ice cream as well as its applications are also on the increase. These applications face certain hurdles including technological (for less developed countries), consumer acceptability of new functional foods may be influenced by culture, ethics or religion. There is need for more studies on the genetic basis for probiotic properties which will give further understanding regarding novel manipulation skills and applicability in nutrition and health sectors. More studies confirming the direct effects of probiotic LABs in lowering the spread of food-borne and other pathogens are also anticipated.

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“…; Bezerra et al . ). Therefore, drying is a desirable technology to enhance their consumption, concentrate the natural active compounds and promote the expansion of this tropical fruit market beyond the territory where these fruits are grown (Bennett et al .…”

Section: Introductionmentioning

confidence: 97%

Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying

Borges

Azevedo

Medeiros

et al. 2015

Journal of Food Quality

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This study addressed the physicochemical characteristics and selected bioactive compounds of tropical fruit pomaces acerola (Malpighia glabra L.), red pitanga (Eugenia uniflora) and jambolan (Syzygium cumini) obtained by spouted bed drying. The dried pomaces presented attractive colors, acidic pH, moisture between 8.3 and 9.7 g/100g, water activity lower than 0.5 and solubility around 40%. The water and ethanol extracts of these fruit powder samples showed high concentration of phenolics (10.1–30.7 mg GAE/g) with relevant DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) antioxidant activity (30.1–36.3 μmol Trolox equivalent/g). Dried jambolan also proved to be an outstanding anthocyanin‐rich product (377.0–478.7 mg cyanidin 3‐glycoside equivalent/100g). In addition, all extracts presented intermediate α‐amylase inhibitory activity (23.9–76.6%) and remarkable in vitro effect against α‐glucosidase (up to 99.3%). Overall, our results show the bioactive and technological potentials of dried acerola, red pitanga and jambolan pomaces as high quality food ingredients with functional attributes. Practical Applications Acerola, red pitanga and jambolan are bioactive‐rich tropical fruits. The fruit processing generates a considerable amount of low‐value fruit pomaces. The motivation for this research was to propose the spouted bed drying as an appropriate strategy to produce food ingredients using the abundant residues of these selected fruits. A relevant concentration of residual bioactive compounds, antioxidant activity and inhibitory activities against key enzymes relevant to the management of early stages of type 2 diabetes were detected in the final dried products. Overall, our results present the spouted bed drying as a promising eco‐friendly process that can be successfully applied to produce value‐added fruit co‐products with potential health benefits. The data presented here constitute the biochemical rationale for the better exploitation of these tropical fruit pomaces.

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Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07

Cited by 36 publications

References 40 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Some current applications, limitations and future perspectives of lactic acid bacteria as probiotics

Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying

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