Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

Bruno, Laura Maria; Lima, Janice Ribeiro; Wurlitzer, Nédio Jair; Rodrigues, Thalita Cavalcante

doi:10.1590/fst.14219

Cited by 26 publications

(22 citation statements)

References 20 publications

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“…Beverages containing probiotics are a new and promising approach for therapeutic products (Shori, 2012). The success of probiotic beverages is often limited by the nature of the ingredients, the contamination, and the low viability of strains during storage (Shori et al, 2019;Jaimez-Ordaz et al, 2019;Bruno et al, 2020). One of the most commercial probiotics available in the beverages market is a species of Bifidobacterium.…”

Section: Survival Of Bifidobacterium Spp In Beveragesmentioning

confidence: 99%

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Shori

2022

Food Sci. Technol

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Probiotics can be defined as " [...] live microbial, dietary supplements or food ingredients that have a beneficial effect on the host by influencing the composition and or metabolic activity of the flora of the gastrointestinal tract [...]" (Fuller, 1989, p.366). Probiotics are present in fermented food products and known as lactic acid bacteria (LAB). These bacteria consist of several genera including Lactobacillus, Bifidobacterium, Streptococcus, and Enterococcus which have different beneficial effects on the host and has been used for decades in the food and natural sources to promote good health of human (Shori & Baba, 2013;Shori et al., 2020a, b). Characteristics of Bifidobacterium spp as probioticsBifidobacteria are probiotic commonly found throughout the colon of both humans and animals which are considered normal residents of the gastrointestinal tract (Nielsen et al., 2003). They are once classified under the genus lactobacillus but they are found phylogenetically distinct from LAB and classified under phylum Actinobacteria. Out of 25 species, only ten are commercially used in conjunction with L. acidophilus as probiotics. For example, B. bifidum, B. infants, and B. lactis. Bifidobacteria usually appear in pairs with a V or Y-like shaped. These microbes are anaerobic, non-pathogenic, gram-positive, non-spore forming,

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Section: Survival Of Bifidobacterium Spp In Beveragesmentioning

confidence: 99%

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Shori

2022

Food Sci. Technol

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“…On the other hand, prebiotic drinks based on cashew nuts and fruit juice have proved to be a viable alternative for the development of functional products [53]. Bruno et al [6] reported that cashew nut-based milk alternative was a good matrix for the development of probiotics. They showed that Bifidobacterium animalis, Lactobacillus acidophilus and L. plantarum remained viable during 30 days at 4°C.…”

Section: Nut-based Milk Alternativementioning

confidence: 99%

“…In addition, they can be incorporated into other food products, such as cereal bars, chocolates, bakery goods and spreads, among other foods. They can also be used for the extraction of specialty oils and for obtaining plant-based milk [1,[5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Native Nuts from Brazil and Their Coproducts

Danielski¹,

Polmann²,

Block³

2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins, phenolics, and other bioactive compounds. Nut flour also presents interesting physical properties, such as water or oil holding capacity, foam properties, emulsifying activity, and emulsion stability. These biological and physical properties make these products commercially attractive as organic ingredients in several foods such as spreads, bakery products, and cereal bars. In this chapter, the nutritional and bioactive profiles, as well as the evidenced health-promoting effects of nuts originating from Brazil, will be discussed. The focus will be on commercial nuts such as cashews, pecan, and Brazil nuts, along with some underexplored and relatively unknown indigenous species, such as sapucaia, chichá, monguba, and pracaxi. The knowledge of these Brazilian native nuts and their coproducts is important for stimulating their consumption among the population and their large-scale commercialization.

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“…The results showed that the spray-dried premix of RTD tea on reconstitution was functionally and sensorially acceptable and can be used at commercial level. In another study, Bruno et al (2019) formulated a cashew nut milk using B. animalis. The acidity, colour, sensory and microbiological quality of the beverage was monitored during the refrigerated storage of 30 days.…”

Section: Sensory Criteriamentioning

confidence: 99%

Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes

Chaturvedi

Chakraborty

2020

Int J of Food Sci Tech

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In the past few years, certain functional foods have gained consumer acceptance like those containing synbiotics (a blend of both prebiotics and probiotics) in different food systems. Synbiotics enhance gut functionality and confer health benefits to humans. However, due to the limitations exerted by dairy-based matrices like lactose intolerance, milk allergies, limited shelf life and inclination towards veganism, consumer's interest in non-dairy foods has increased. Among the non-dairy matrices, legumes (such as chickpeas, kidney beans, lupin) are the less explored areas with the majority focus on only soya beans. The present review gives brief information about the different research associating with various legume-based probiotics, prebiotics and synbiotic foods narrowing down specifically to beverages. The integration of such information will allow the researchers to explore product development using new prebiotic ingredients that have not been studied in much detail and hold an exceptional potential to be employed in the synbiotic food industry.

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Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

Cited by 26 publications

References 20 publications

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Valorization of Native Nuts from Brazil and Their Coproducts

Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes

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