Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk.

Section: Resultsmentioning

confidence: 97%

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

Prasanna

Charalampopoulos

2018

“…bulgaricus (G€ urakan et al 2009). The regular consumption of yoghurt could be important for protection against diseases (Aryana and Olson 2017;Fazilah et al 2018). Due to the high consumption rate of yoghurt, its fortification could add an important nutritional value (Barkallah et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Gaglio

Gentile

Bonanno

et al. 2018

The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

“…; Fazilaha et al . ). Also, inulin‐type fructans can artificially be manufactured from sucrose (Weib and Alt ).…”

Section: Introductionmentioning

confidence: 97%

“…Prebiotics compounds are classified into nondigestible and short-chain carbohydrate group that are not affected by humans' digestive enzymes and can tempt growth or activity of the bacteria, selectively (Csutak 2010;Al-Sheraji et al 2013). Generally, the most common prebiotics are soluble fibres such as inulin (Fazilaha et al 2018).…”

Section: Introductionmentioning

confidence: 99%

“…As a carbohydrate, inulin is present in many plant species such as Jerusalem artichoke, dahlia and chicory root, which are three commercial sources of inulin production (Rubel et al 2014). Vegetables and fruits containing high levels of inulin/inulin-type fructan are onion, leek, garlic, banana, unripe wheat, rye and unripe barley, Jerusalem artichoke, jicama and chicory root (Scheid et al 2013;Fazilaha et al 2018). Also, inulin-type fructans can artificially be manufactured from sucrose (Weib and Alt 2016).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties

Moghadam¹,

Keivaninahr²,

Fouladi

et al. 2019

Health and technical aspects of inulin have led to its wide applications in the food industry. Yoghurt is a cultured food with beneficial nutritional value that has advantageous effects in combination with inulin, for example reduction in fat content, improving the functions of the intestinal system and technical and textural influences. In this review, the physicochemical and health properties of inulin are described and also its use as a functional ingredient in yoghurt production is investigated. Also, the ability of inulin to increase probiotic viability and its influence on texture and flavour quality of yoghurt are discussed.