Probiotics in Functional Foods

Brahma, Sandrayee; Sadiq, Muhammad Bilal; Ahmad, Imran

doi:10.1016/b978-0-08-100596-5.22368-8

Cited by 9 publications

(10 citation statements)

References 130 publications

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“…Juices, fruits, vegetables, breads, and cereals fiber snacks are the main options being studied in the area of probiotic functional foods as an alternative to dairy products [1]. It is generally accepted that to have an evident effect, probiotic foods should have a minimum concentration of 10 6 CFU/mL or gram, or a total consumption of 10 8 -10 9 colony forming units (CFU) per day depending on the microorganism strain and the physiological conditions of the host [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Betoret

Calabuig-Jiménez

et al. 2020

Microorganisms

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In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

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Section: Introductionmentioning

confidence: 99%

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Betoret

Calabuig-Jiménez

et al. 2020

Microorganisms

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“…The best treatment was selected and the fermentation process was scaled to 7 L in a stirred‐tank batch (Applikon, Schiedam, the Netherlands) with an operating volume of 4 L, 0.5 vvm, pH 6.8, and 37 °C, in order to obtain a final population between 10 7 and 10 8 colony forming units (CFU)/mL. For LGG viability cell count, samples were plated in MRS agar and incubated in aerobic conditions (37 °C for 24 hr) (Brahma, Sadiq, & Ahmad, 2019). Lactic acid production and sugars consumption were analyzed using a biochemistry analyzer (YSI Inc., Yellow Springs, OH, USA).…”

Section: Methodsmentioning

confidence: 99%

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Montero-Zamora¹,

Cortés-Muñoz

Esquivel

et al. 2020

Journal of Food Science

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The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr −1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 10 6 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector.

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“…However, the synergistic symbiotic phenomenon will depend on the individual's gut microbiota composition. This phenomenon is referred to as "responders/non-responders", representing the way in which an individual's gut microbiota respond to prebiotic dietary interventions [82]. The intestinal human microbiota is a complex ecosystem showing important variations among individuals and it is influenced by environmental and physiological factors of the host, making its study an intricate challenge for researchers [83].…”

Section: Symbioticmentioning

confidence: 99%

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Sirini

Munekata

Lorenzo

et al. 2022

Foods

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In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.

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Probiotics in Functional Foods

Cited by 9 publications

References 130 publications

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

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