Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions

Silva, Priscilla Diniz Lima da; Bezerra, Maria de Fátima; Santos, K. M. O. dos; Correia, Roberta Targino Pinto

doi:10.1016/j.lwt.2014.02.055

Cited by 77 publications

(70 citation statements)

References 39 publications

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“…However, live cells in ice cream might be exposed to adverse conditions of cooling and freezing, osmotic stress, mechanical shearing, and oxygen stress during processing and storage [Mohammadi et al, 2011]. The viability of several strains such as Lactobacillus delbrueckii [Dos Santos Leandro et al, 2013], L. rhamnosus [Abghari et al, 2011], L. acidophilus [Ferraz et al, 2012;Akın & Dasnik, 2015] and Bifi dobacterium [Da Silva et al, 2015] were found to decrease to varying extents when they were used for ice cream processing.…”

Section: Introductionmentioning

confidence: 99%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of prefermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8-1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain's tolerance to acid and bile, with a decrease in survival rate of 38.8-63.2% and 10.8-51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fi ne porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and fi rmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.Unauthenticated Download Date | 5/12/18 3:26 PM

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Section: Introductionmentioning

confidence: 99%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

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“…Several studies in the literature have shown that ice creams are ideal matrices for the incorporation of ingredients with functional properties, such as probiotics (Aboulfazli et al, 2016;Ranadheera et al, 2013;Silva et al, 2015) and dietary fibers (Akbari et al, 2016;Hashemi et al, 2015;Leandro et al, 2013;Boff et al, 2013). Nevertheless, only a few studies have discussed the application of natural antioxidants, like curcuminoids and carotenoids, on this product (Kumar et al, 2016;Rizk et al, 2014;Sun-Waterhouse et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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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“…Among them are probiotics, defined as live microorganisms that offer health benefits to the consumer beyond basic nutrition when, administered in adequate amounts (Argentina, 2013; Food and Agriculture Drganization of the United Nations & World Health Drganization, 2001). For probiotics to exert health effects, the recommended minimum level of viable cells has been suggested to be between 10 6 -10 7 CFU/mL at the moment of consumption (Argentina, 2013;Silva et al, 2015). Therefore, viability and functionality must be maintained throughout all food processing steps, ingestion by consumers, and transit through the gastrointestinal tract (Akin et al, 2007;Cruz et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Formulation of a peach ice cream as potential symbiotic food

et al. 2017

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Today's population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. Dn the first and 21 th day of storage counts of B. lactis Bb -12 was 4 x 10 8 CFU/mL and 1.5 x 10 7 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb -12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.Keywords: ice cream; inulin; probiotic; prebiotic; symbiotic.Practical Application: Development of an ice cream with healthful properties.

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Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions

Cited by 77 publications

References 39 publications

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

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

Formulation of a peach ice cream as potential symbiotic food

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