Ice-cream as a probiotic food carrier

Cruz, Adriano G.; Antunes, Adriane Elisabete Costa; Sousa, Ana Lúcia Orlandini Pilleggi de; Faria, J.A.F.; Saad, Susana Marta Isay

doi:10.1016/j.foodres.2009.03.020

Cited by 300 publications

(256 citation statements)

References 41 publications

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“…This parameter is related to the amount of air incorporated into the ice cream during the production and, consequently, interferes with the texture and physical properties of melting and hardness of the product (Cruz et al, 2009;Sofjan & Hartel, 2004). The overrun values, which varied from 209 (IC-1) to 244% (IC-4), were higher than the values found in the literature, which varies from 34 to 97% (Rizk et al, 2014;Erkaya et al, 2012;Sun-Waterhouse et al, 2013).…”

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 81%

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

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Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 81%

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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“…Acid pH tolerance in probiotic bacteria is strain dependent and Bifidobacteria strains are more sensitive than Lactobacillus strain (Cruz et al, 2009). The viability of probiotics in a food matrix depends, among many factors, on the strain selected interactions between the microbial species present, production of hydrogen peroxide due to the metabolism of bacteria and acidity of the product (Cruz et al, 2009).…”

Section: Microbial Analysis Resultsmentioning

confidence: 99%

“…But nowadays, some new products such as milk-based desserts, powdered milk for newborn infants, icecreams, butter, mayonnaise, various types of cheese, products in the form of capsules and fermented foods of vegetable origin are being found place in the international markets. There is an increased variety of products available in the market and consumers are getting more used to the probiotic concept (Ranadheera et al, 2010;Ozcan et al, 2010;Cruz et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

İrkin¹,

Guldas²

2011

Acta Agriculturae Slovenica

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include antimutagenic effects, anti-carcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol and immune system stimulation. Because of the potential health benefits, these microorganisms are increasingly being incorporated into dairy foods. Several studies in recent years have shown the benefits deriving from the ingestion of probiotics and a large number of products containing lactobacilli and bifidobacteria formulated. The purpose of this study was to develop a pudding with cacao to which probiotic microorganisms were added and investigate the viability of probiotic microorganisms during the shelf-life along 25 days at 4 °C. Organoleptic properties of the puddings were also evaluated during the storage. Bifidobacterium animalis ssp. lactis LAFTI B94, Lactobacillus acidophilus LAFTI L10 and Lactobacillus casei LAFTI L26 cultures were activated and incorporated into the product. Pudding with cacao was shown to be a good vehicle for the delivery of Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus during 15 and 25 days respectively and these microorganisms did not interfere in the sensorial preferences of the product except Lactobacillus casei. The pH values and organoleptic scores of the pudding samples, except Lactobacillus casei LAFTI L26 containing ones, did not change for 20 days during the storage period, statistically (P<0.01). The pudding containing Lactobacillus casei LAFTI L26 was taken the lowest sensorial scores. The all samples were lost their organoleptic properties at the 25 days of storage period.

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“…for delivering probiotics to humans (CORBO et al, 2001;LAVERMICOCCA, 2006;CRUZ et al, 2009). In this scenario, the combinations of probiotic strains with fruit, already positioned as a healthy food product, could be very successful, and the consumption of probiotics could be extended to certain segments of the population such as vegetarians, children, and those who are allergic to dairy products (LUCKOW;DELAHUNTY, 2004).…”

Section: Enumeration Of Probiotic Bacteriamentioning

confidence: 99%

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo¹,

Pitino²,

Licciardello³

et al. 2013

Food Sci. Technol (Campinas)

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Ice-cream as a probiotic food carrier

Cited by 300 publications

References 41 publications

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

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