2022
DOI: 10.1590/fst.84021
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Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions

Abstract: This study's main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams' Bifidobacterium BB-12's protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bact… Show more

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Cited by 6 publications
(6 citation statements)
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“…The freeze concentration process is a non-thermal concentration technology applied in liquid foods based on a solid-liquid separation at low temperatures, which the water fraction is frozen, transformed into pure ice crystals, and removed from the concentrated solution (Ding et al, 2021b;Sánchez et al, 2010). This method can be used to concentrate or pre-concentrate heat-sensitive compounds, which is an interesting alternative for dairy manufacturing, due to the maintenance of the nutritional value, volatile compounds, and flavor of dairy products (Barros et al, 2022b;Benedetti et al, 2015;Camelo-Silva et al, 2022a;Liz et al, 2020;Canella et al, 2020;Muñoz et al, 2018;Prestes et al, 2022;Sánchez et al, 2011a). Freeze concentrated dairy products can be used in diverse food formulations or as an intermediate matrix in dairy processing (Balde & Aider, 2016;Balde & Aïder, 2017;Barros et al, 2022b;Camelo-Silva et al, 2022b;Muñoz et al, 2018).…”
Section: Freeze Concentrationmentioning
confidence: 99%
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“…The freeze concentration process is a non-thermal concentration technology applied in liquid foods based on a solid-liquid separation at low temperatures, which the water fraction is frozen, transformed into pure ice crystals, and removed from the concentrated solution (Ding et al, 2021b;Sánchez et al, 2010). This method can be used to concentrate or pre-concentrate heat-sensitive compounds, which is an interesting alternative for dairy manufacturing, due to the maintenance of the nutritional value, volatile compounds, and flavor of dairy products (Barros et al, 2022b;Benedetti et al, 2015;Camelo-Silva et al, 2022a;Liz et al, 2020;Canella et al, 2020;Muñoz et al, 2018;Prestes et al, 2022;Sánchez et al, 2011a). Freeze concentrated dairy products can be used in diverse food formulations or as an intermediate matrix in dairy processing (Balde & Aider, 2016;Balde & Aïder, 2017;Barros et al, 2022b;Camelo-Silva et al, 2022b;Muñoz et al, 2018).…”
Section: Freeze Concentrationmentioning
confidence: 99%
“…This method can be used to concentrate or pre-concentrate heat-sensitive compounds, which is an interesting alternative for dairy manufacturing, due to the maintenance of the nutritional value, volatile compounds, and flavor of dairy products (Barros et al, 2022b;Benedetti et al, 2015;Camelo-Silva et al, 2022a;Liz et al, 2020;Canella et al, 2020;Muñoz et al, 2018;Prestes et al, 2022;Sánchez et al, 2011a). Freeze concentrated dairy products can be used in diverse food formulations or as an intermediate matrix in dairy processing (Balde & Aider, 2016;Balde & Aïder, 2017;Barros et al, 2022b;Camelo-Silva et al, 2022b;Muñoz et al, 2018).…”
Section: Freeze Concentrationmentioning
confidence: 99%
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“…In accordance with the purpose of the research -the development of technology for soft ice cream for functional purposes -the possibility of introducing microorganisms Bifidobacterium [31] and Lactobacillus [32] into the composition of ice cream was studied. The ratio of microorganisms (1:1) is based on the results of the studies described in [33].…”
Section: Influence Of Bpc and Probiotic On The Density And Viscosity ...mentioning
confidence: 99%