Probiotic Confectionery Products – Preparation and Properties

Żyżelewicz, Dorota; Motyl, Ilona; Nebesny, Ewa; Budryn, Grażyna; Krysiak, Wiesława; Rosicka‐Kaczmarek, Justyna; Libudzisz, Z.

doi:10.5772/50047

Cited by 1 publication

(1 citation statement)

References 15 publications

(20 reference statements)

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“…Probiotic lactic acid bacteria, such as Lactobacillus casei and L. paracasei, have commonly been employed for their advantageous properties. However, maintaining the viability of these probiotics poses challenges, often requiring the use of expensive and cumbersome preservation methods like refrigeration and modified packaging ( Żyżelewicz et al, 2012;Argyri et al, 2015;Xu et al, 2020aXu et al, , 2020b. In response to these challenges, alternative approaches have been explored, with researchers investigating the potential of spore-forming Bacillus coagulans as a probiotic option.…”

Section: Introductionmentioning

confidence: 99%

Probiotic orange Bacillus‐infused jelly candies: development and effect on food borne, oral pathogen and commercial probiotics

Khullar,

Nayem,

Kanyakam

et al. 2024

Int J of Food Sci Tech

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SummaryThis research presents a novel approach to develop pigmented probiotic jelly candies by incorporating an orange pigment‐producing Bacillus 63‐11 strain, encapsulated with surface maltodextrin (MDs) or internal coating maltodextrin (MDi) or sodium alginate (SA). The study evaluated the impact of different coating methods on probiotic activities, antagonistic effects, physical properties and consumer acceptance. Results indicated that coating methods did not compromise the probiotic and antagonistic properties of the Bacillus 63‐11 strain. Over a 6‐month period, all coating methods exhibited increased water activity with minimal microbiological changes. MD‐coated candies demonstrated optimal probiotic viability, tolerance and sensory appeal, emphasising colour preferences. SA‐coated candies exhibited lower viability but superior texture. This study demonstrated the successful development of an unconventional jelly candy prototype with implications for commercialisation. The findings underscore the pivotal role of coating material and method in influencing crucial aspects of the candy, offering valuable insights for the market potential of such innovative products.

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Section: Introductionmentioning

confidence: 99%