Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage

El‐Sayed, Hoda S.; Salama, Heba H.; Edris, Amr E.

doi:10.1016/j.jssas.2020.08.003

Cited by 14 publications

(12 citation statements)

References 36 publications

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“…The chemical composition results were in line with Nagarajappa and Battula [57]; Salama et al, [44]; Salama et al, [56]. The data of Table (3) shows that some chemical changes of yoghurt fortified with EEO during storage at 5±2°C for 21 days. The pH values significantly decreased by increasing the percentage of added EEO, which may indicate increased activity of the yoghurt starter used, this result was confirmed by the results of the microbiological analysis.…”

Section: Chemical Composition Of Functional Yoghurtsupporting

confidence: 81%

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Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

2021

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Echium oil (EO) is oil rich in stearidonic acid (SDA) as well as linolenic acid, which have many health benefits, and protective roles in inflammation, cardiovascular disease (CVD) and cancer. The study aims to produce and evaluate yoghurt fortified with encapsulated echium oil (EEO) as a functional low-fat dairy food. The EEO was added to skimmed buffalo milk at rate of 0, 2, 4, and 6% (w/v) to create 4 treatments. Physiochemical, microbiological properties, and sensory acceptance were evaluated in the fresh samples and during the storage period at 5±2°C for 21 days. As the EEO increased, soluble nitrogen (WSN/TN ratio), acetaldehyde and viscosity increased while pH value decreased. In addition, the WSN/TN ratio, diacetyl, and viscosity gradually increased, but the pH value and acetaldehyde content decreased with increasing storage time. Yoghurt fortified with EEO had the lowest peroxide value compared to control sample. The addition of EEO had no significantly (p≤0.05) effect on viability of starter culture during storage period. The best of sensory evaluation was achieved by addition 2% EEO.

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Section: Chemical Composition Of Functional Yoghurtsupporting

confidence: 81%

“…Milk and dairy products, especially yoghurt, are an important contributor of human daily meal [1][2][3][4]. Yoghurt is one of the best products suitable for the delivery of ω-3 fatty acids, ensuring the utilization of their health benefits [5,6].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

2021

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“…Proteins and their fractions are valuable sources of bioactive peptides exerting a positive effect on the functioning of the human organism [16,42]. Bioactive peptides have been classified as specific protein fragments with a positive effect on the organism [43].…”

Section: Bioactive Peptides With Antioxidant Propertiesmentioning

confidence: 99%

Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

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The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

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“…The daily consumption of probiotics gives the host many health benefits. Several studies reported that probiotics can produce vitamins (Capozzi et al, 2012;El-Sayed et al, 2020), cholesterol lowering (Akl et al, 2020), stimulation of the immune system (Ashraf & Shah, 2014), alleviation of lactose intolerance (He et al, 2007), cancer prevention (Le Leu et al, 2010), enhancement of bowel motility and relief from constipation (Kim et al, 2015;Whelan & Quigley, 2013), improvement role against toxicity (Mustafa et al, 2020), and prevention of rotavirus and antibiotic associated diarrhea (McFarland, 2007). Probiotic products must be containing at least 10 6 -10 7 cfu/g or ml of viable probiotic cells at the time of its consumption to exert beneficial effects on human health (FAO/WHO, 2002;Neffe-Skocińska et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Functional dairy foods containing encapsulated probiotic bacteria are becoming increasingly popular in the marketplace because of the health benefits ascribed to probiotics (Misra et al, 2019;Sanders & Marco, 2010;Sanders et al, 2018). Recently, consumers have shown great attention to new healthy products to improve health benefits and protect against many diseases, also meet their needed requirements, improving value that got from the addition bioactive components to functional dairy food and enhancing properties of foods (Aloys et al, 2016;El Sayed et al, 2020). More attention has been taken for development delivery systems prepared from food grade ingredients using economical and reliable processing operations (Gorji et al, 2014;Kailasapathy, 2006).…”

Section: Introductionmentioning

confidence: 99%

Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria

Mabrouk

Salama

El‐Sayed

et al. 2021

J. Food Process. Preserv.

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This research was planned to produce functional whey protein gel enriched with probiotics, nutrients, vitamins, and minerals without chemical additives. The results showed that the counts of encapsulated probiotics reached to 10.65, 10.17, and 9.84 with Bifidobacterium lactis Bb-12, Lactobacillus plantarum NRC AM10, and Lactobacillus acidophilus CH-2, respectively. The scanning images showed completely probiotic entrapped in wall materials of the gel matrix. A little mold and yeast and spores were detected and coliforms were not detected in all samples. The moisture and pH values were significantly (p < .05) decreased, but the dry matter and protein were significantly (p < .05) increased with extended storage time. The viscosity started high viscosity in treatments of encapsulated probiotics then gradually decreased due to acidity development and protein degradation by microbial enzymes.Finally, whey protein gel supplemented with probiotics was significantly favorable and acceptability increased with an increase in the storage time. Practical applicationsMicroencapsulation is an effective technology for protecting probiotics in food matrices during passage in the stomach and gastrointestinal tract conditions and enhance the survivability of probiotics in products. The coacervation method in this study can be utilized in producing high nutritive synbiotic whey protein gels with high probiotic viable counts. How to cite this article: Mabrouk AM, Salama HH, El Sayed HS, El Sayed SM. Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria. J

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Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yogurt powder during processing and storage

Cited by 14 publications

References 36 publications

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food

Antioxidant Activity of Milk and Dairy Products

Preparation of symbiotic whey protein gel as a carrier of free and encapsulated probiotic bacteria

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