Technological challenges for future probiotic foods

Mattila‐Sandholm, Tiina; Myllärinen, Päivi; Crittenden, Ross; Mogensen, G.; Fondén, Rangne; Saarela, Maria

doi:10.1016/s0958-6946(01)00099-1

Cited by 591 publications

(372 citation statements)

References 34 publications

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“…The strains showed better survival ability in PJ than in the PSM, confirming that food formulation affects the viability of probiotics during storage (MATTILA-SANDHOLM et al, 2002;SAARELA et al, 2006). In the present study, the formulation of peach jam, which includes pectin and natural ingredients, seemed to better support the probiotic viability.…”

Section: Survival Of Probiotic Strains In Psm and Pj During Storagesupporting

confidence: 54%

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo¹,

Pitino²,

Licciardello³

et al. 2013

Food Sci. Technol (Campinas)

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Section: Survival Of Probiotic Strains In Psm and Pj During Storagesupporting

confidence: 54%

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo¹,

Pitino²,

Licciardello³

et al. 2013

Food Sci. Technol (Campinas)

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“…But, Hi-Maize starch encapsulation did not protect L. acidophilus and B. infantis from high acid conditions (Sultana et al, 2000). Researchers found that encapsulation of lactic acid bacteria (LAB) with starch (large potato starch granules enzymatically treated to obtain porous structure) could increase the survivability of these organisms (Mattila-Sandholm et al, 2002). Talwalkar and Kailasapathy (2003) have reported that encapsulation of L. acidophilus and B. lactis in alginatestarch systems (dropping a mixture of alginate-starch-bacteria into a CaCl 2 coagulation bath) prevented bacteria from oxygen toxicity.…”

Section: Starchmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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“…Tais concentrações de microorganismos probióticos viáveis devem ser mantidas constantes ao longo do armazenamento do produto [26].…”

Section: -Introduçãounclassified

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

Maruyama¹,

Cardarelli²,

Buriti³

et al. 2006

Ciênc. Tecnol. Aliment.

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A exigência por alimentos com composição nutricional balanceada e que possam oferecer benefícios adicionais à saúde é manifestada intensamente pelos consumidores atuais. O queijo petit-suisse, desenvolvido por Charles Chervais em 1850, é produzido com leite desnatado e adicionado de creme, de consistência cremosa, e sua massa é obtida pelo processo de coagulação mista, podendo ser adicionado de condimentos doces ou salgados [33]. No Brasil, o produto é consumido como sobremesa e dirigido principalmente ao público infantil. Tem boa aceitação e público crescente de consumo, embora tais índices ainda sejam pequenos, quando comparados aos de outros países [41] RESUMOO efeito de diferentes combinações de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiótico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probióticos Lactobacillus acidophilus e Bifidobacterium longum. Três formulações de queijo petit-suisse foram preparadas, a partir de massa-base de queijo quark adicionada de 0,75% do produto final da mistura de gomas -xantana (X), carragena (C), guar (G), pectina (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Os parâmetros avaliados após 1, 7, 14 e 21 dias de armazenamento do produto a 4±1ºC incluíram a contagem de probióticos, a textura instrumental, o pH e a umidade. As populações de probióticos mantiveram-se acima de 6,40 log UFC/g para L. acidophilus e de 7,30 log UFC/g para B. longum. Houve diferença significativa entre as formulações (p<0,05) para todos os parâmetros de textura, exceto a firmeza de F1. O pH e a umidade apresentaram comportamento semelhante para as três formulações. Dentre as formulações estudadas, F1 foi considerada a melhor, por sua firmeza mais estável durante o período de armazenamento. Palavras chaves: Lactobacillus, Bifidobacterium, alimento funcional, firmeza, laticínio, hidrocolóides. SuMMArY INSTRUMENTAL TEXTURE OF PROBIOTIC PETIT-SUISSE CHEESE: INFLUENCE OF DIFFERENT COMBINATIONS OF GUMS.The effect of different combinations of gums over texture parameters of probiotic petit-suisse cheese was evaluated. Petit-suisse cheeses were produced using Quark cheese-base prepared with the starter Streptococcus thermophilus and the probiotics Lactobacillus acidophilus and Bifidobacterium longum. Three formulations of petit-suisse were prepared, using the quark cheese-base added of 0.75% of the final product of the mixture of the hydrocolloids xanthan gum (X), carrageenan gum (C), guar gum (G), pectin (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Parameters evaluated after 1, 7, 14, and 21 days of storage of the product at 4±1ºC included microbial counts of probiotic microorganisms, instrumental texture parameters, pH and moisture. Probiotic counts were always above 6.40 log CFU/g for L. acidophilus and above 7.30 log CFU/g for B. longum. The formulations were significantly different (p<0.05) for all the texture parameters, except for firmness of F1. The...

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Technological challenges for future probiotic foods

Cited by 591 publications

References 34 publications

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Technology and potential applications of probiotic encapsulation in fermented milk products

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

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