Effects of using different O2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage

Norouzbeigi, Sahar; Vahid-Dastjerdi, Leily; Yekta, Reza Atef; Farhoodi, Mehdi; Mortazavian, Amir Mohammad

doi:10.1016/j.foodres.2020.109953

Cited by 9 publications

(7 citation statements)

References 39 publications

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“…It has been shown that probiotics, especially anaerobic bacteria, such as Bifidobacterium bifidum , are more viable and physiologically more functional in low-oxygen conditions and in low-water-activity matrices [ 121 , 122 ]. To mitigate the oxidative stress of probiotics in formulations, different oxygen scavengers, such as cysteine and ascorbic acid, have been developed and the oxygen transmission rate of packaging materials has been decreased [ 123 ].…”

Section: Factors Affecting Probiotic Survivalmentioning

confidence: 99%

Characteristics of Probiotic Preparations and Their Applications

Wang

Chen

Xia

et al. 2022

Foods

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The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according to dosage form and the site of action. To increase the effectiveness of probiotic preparations, they need to be specifically designed so they can target different sites, such as the oral, upper respiratory or gastrointestinal tracts. Here we review the characteristics of different dosage forms of probiotics and discuss methods to improve their bioavailability in detail, in the hope that this article will provide a reference for the development of probiotic products.

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Section: Factors Affecting Probiotic Survivalmentioning

confidence: 99%

Characteristics of Probiotic Preparations and Their Applications

Wang

Chen

Xia

et al. 2022

Foods

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“…A sensory panel consisting of 25 semi-trained men and women (10 men and 15 women), aged 20 to 45, from students and staff of Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran participated in this analysis. A hedonic 5-point scale, in which '5' indicated 'most like' and '1' indicated 'most dislike', was used to assess the sensory parameters including colour, oral texture, and flavour (Norouzbeigi et al, 2020a).…”

Section: Sensory Analysismentioning

confidence: 99%

“…NaCl could inhibit probiotic growth due to osmotic effect (Guinee, 2004). Another factor affecting the probiotic viability during shelf life is the oxygen permeation rate from the cheese packaging (Norouzbeigi et al, 2020a). Polystyrene has a relatively high permeability to oxygen molecules which is fatal for probiotics (Norouzbeigi et al, 2020a;Polymer Properties Database, 2021).…”

Section: Viability Of Probioticmentioning

confidence: 99%

“…Dairy products are considered excellent carriers that can preserve sufficient probiotic populations (10 6 -10 7 CFU/mL or g) to represent functional properties in hosts (Ranadheera et al, 2018). Carriers can influence probiotics' beneficial characteristics such as resistance in the gastrointestinal tract, sticking to the intestinal epithelium, modulation of the immune system, and antimutagenic, as well as antagonistic features (Norouzbeigi et al, 2020a). The applied probiotic strains and the incorporated milk products can influence the health benefits of probiotics (Grom et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese

Habibi¹,

Lavasani²,

Mortazavian³

et al. 2022

IFRJ

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The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 106 CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.

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“…Emergency food bars (EFBs) are a highly nutritious food source that can be consumed in various situations, including by athletes or individuals affected by natural disasters or disease outbreaks, e.g., COVID‐19 (Dabbagh Moghaddam et al., 2019 ; Norouzbeigi, Vahid‐Dastjerdi, Yekta, Farhoodi, & Mortazavian, 2021 ; Norouzbeigi, Yekta, Vahid‐Dastjerdi, Keyvani, Ranjbar, Shadnoush, Khorshidian, et al., 2021 ; Norouzbeigi, Yekta, Vahid‐Dastjerdi, Keyvani, Ranjbar, Shadnoush, Yousefi, et al., 2021 ; Yekta et al., 2021 ). The ideal EFB should be healthy, tasty, easily distributed, and have a shelf life of 6 months at 38°C (Brisske et al., 2004 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

Yekta,

Dabbagh Moghaddam,

Hosseini

et al. 2024

Food Science & Nutrition

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This study presents a novel packaging film based on whey protein isolate/κ‐carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (TM) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas TM declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g H2O.m/m2.Pa.s × 10−9 and 1.79 ± 0.32 cm3 O2/m2.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against Staphylococcus aureus with an inhibition zone of 6.00 mm. The light transmission of RGA‐contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC‐based film effectively improved the qualitative properties of EFB during the 6‐month shelf life. This film might be a promising alternative for packaging light and oxygen‐sensitive food products.

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Effects of using different O2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage

Cited by 9 publications

References 39 publications

Characteristics of Probiotic Preparations and Their Applications

Characteristics of Probiotic Preparations and Their Applications

Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

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