Cheeses as food matrixes for probiotics: In vitro and in vivo tests

Rolim, Fernanda Rodrigues Leite; Neto, Oliveiro Caetano de Freitas; Oliveira, Maria Elieidy Gomes de; Oliveira, Celso José Bruno de; Queiroga, Rita C.R.E.

doi:10.1016/j.tifs.2020.04.008

Cited by 52 publications

(31 citation statements)

References 105 publications

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“…Consumption of cheese containing probiotic bacteria has been linked to various human health benefits, such as improvements in the immune system, oral health in the elderly and gastrointestinal health [116]. Cheese is a good carrier for the target delivery of probiotics in the gastrointestinal tract compared to other fermented dairy products because cheese has a dense matrix, high pH, low oxygen levels, buffering capacity and high-fat content which could protect them during the entire shelf life and their transit in the gastrointestinal tract [117]. However, high-salt varieties of cheese are not suitable for incorporating probiotics as they can retard their growth [118].…”

Section: Cheesementioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

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Section: Cheesementioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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“…The ongoing interest in probiotic bacteria goes hand in hand with a rapid and lucrative expansion of the sector of functional foods and supplements containing these bacteria. However, a rigorous evaluation and validation of health and/or functionality claims along with safety and practical use aspects remains a critical issue for the field of probiotic and functional food [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

et al. 2021

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Probiotics are live microorganisms that confer health benefits on the host. However, in recent years, several concerns on their use have been raised. In particular, industrial processing and storage of probiotic products are still technological challenges as these could severely impair cell viability. On the other hand, safety of live microorganisms should be taken into account, especially when administered to vulnerable people, such as the elderly and immunodeficient individuals. These drawbacks have enhanced the interest toward new products based on non-viable probiotics such as paraprobiotics and postbiotics. In particular, paraprobiotics, defined as “inactivated microbial cells (non-viable) that confer a health benefit to the consumer,” hold the ability to regulate the adaptive and innate immune systems, exhibit anti-inflammatory, antiproliferative and antioxidant properties and exert antagonistic effect against pathogens. Moreover, paraprobiotics can exhibit enhanced safety, assure technological and practical benefits and can also be used in products suitable for people with weak immunity and the elderly. These features offer an important opportunity to prompt the market with novel functional foods or nutraceuticals that are safer and more stable. This review provides an overview of central issues on paraprobiotics and highlights the urgent need for further studies aimed at assessing safety and efficacy of these products and their mechanisms of action in order to support decisions of regulatory authorities. Finally, a definition is proposed that unambiguously distinguishes paraprobiotics from postbiotics.

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“…The relatively low pH, due to the presence of organic acids (mainly lactic, acetic, butyric, or sorbic acid), and the low moisture content of some types of cheeses reduce the growth and survival capacity of pathogenic bacteria during shelf-life [ 16 , 17 ]. Low refrigeration temperatures, elaboration with pasteurized milk, and the use of bio-protective cultures represent additional hurdles to avoid microbial proliferation and persistence in these products [ 16 , 17 ]. Despite that, in recent decades cheeses have been linked to many outbreaks of illnesses in Europe and elsewhere in the world [ 9 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Possas

Bonilla-Luque

Valero

2021

Foods

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Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage.

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Cheeses as food matrixes for probiotics: In vitro and in vivo tests

Cited by 52 publications

References 105 publications

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

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