The safety perspective of probiotic and non-probiotic yoghurts: a review

Rad, Aziz Homayouni; Javadi, Mina; Kafil, Hossein Samadi; Pirouzian, Haniyeh Rasouli; Khaleghi, Mahsa

doi:10.1093/fqsafe/fyz006

Cited by 15 publications

(13 citation statements)

References 24 publications

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“…Addition of sucrose (3 to 5%, w/v) before fermentation increased the cell number by about 50%, however, sucrose >5% (w/v) cannot accelerate the bacterial growth but instead prolonged the fermentation period (Kim et al, 2009;Yasni and Maulidya, 2014). However, some studies have demonstrated the counts of lactic acid bacteria to be 4 to 6 Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture log10cfu/mL in industrial yogurts which is in the agreement of the current study (Beheshtipour et al, 2012;Rad et al, 2019). It is worth to mention that the formulated set-type yogurt contained the recommended level of bacterial count to be considered as a functional food.…”

Section: Effect Of Sugar Reduction On Starter Culture Viabilitysupporting

confidence: 89%

Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

Zahan

Islam

et al. 2020

AJDFR

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Background: Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. To investigate what level of sugar reduction is accepted in set-type yogurt, we conducted a hedonic test focusing on the sensory attributes and assessed the nutritional quality of the yogurt. Methods: We prepared a total of 12 set-type yogurt samples using four sugar concentrations (viz. 0, 4, 5 and 12%). The starter culture was used as a 1:1 ratio mixture of Streptococcus thermophilus and Lactobacillus bulgaricus. The sensorial, chemical and microbiological analyses were performed. Result: From the investigation, yogurt containing at least 4 and 5% added sugar was found acceptable based on overall sensory score. On the hedonic scale, yogurt containing 12% sugar was more often described as too sweet compared with yogurt containing 4 and/or 5% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 0% sugar was judged as too low. The 4 and 5% added sugar yogurt was recorded highest with protein content 4.35 and 4.53%, respectively. The initial total viable count (TVC) of the yogurt made was found highest in 4 and 5% sugar yogurt each with » 5 log10 cfu/mL. These results indicate that consumers would accept set-type yogurts with 4 to 5% added sugar instead of 12 to 15%, but 0 to 3% sugar would be too low.

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Section: Effect Of Sugar Reduction On Starter Culture Viabilitysupporting

confidence: 89%

Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

Zahan

Islam

et al. 2020

AJDFR

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“…According to their findings, the mean AFM1 concentration in raw milk samples was 10.7 ± 0.89 ppb, indicating that the raw milk samples exceeded the EU permissible limits (50 ng•L −1 ) and Egyptian standards (50 ng•L −1 ) of AFM1 in milk; the rate of AFM1 detoxification was between 86.1% and 97.7%. In a study, highly active sodium bentonite (SB) soil (SB-E) was used to absorb AF, the results of which showed the maximum The application of enzymes and microorganisms in AF bio-detoxification is a good alternative to conventional techniques in the food industry [189][190][191][192][193][194][195][196][197][198][199][200][201][202][203][204][205] (Figure 5a,b). There are two mechanisms for AF detoxification by microbial methods, these are: cell wall component adhesion and microbial enzymes.…”

Section: Methods Of Aflatoxin Detoxificationmentioning

confidence: 99%

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Nazhand

Durazzo²,

Lucarini³

et al. 2020

Foods

106

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Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.

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“…Therefore, it offers an appropriate potential to provide nutritious ingredients to human diet [24]. Furthermore, the results of research indicate that with respect to the safety and health effects of food products, the probiotic yoghurt is recommended for consumption [25]. Considering the fast evolution of functional yoghurts either at research stage or marketplace, further development would require an accurate measure of quality, safety and efficacy to meet consumers' expectations on quality and claimable health benefits [26].…”

Section: Introductionmentioning

confidence: 99%

Dairy Products Quality from a Consumer Point of View: Study among Polish Adults

et al. 2020

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The aims of the current study were (a) to deepen the understanding of food quality from animal origin with particular emphasis on dairy products, including yoghurt; (b) to determine the level of acceptance of methods and ingredients used to enhance the quality of food from animal origin; (c) to identify how the perception of animal products quality affects the acceptance of changes in production methods and (d) to identify the projective image of consumers purchasing high-quality yoghurt. The data were collected using a CAPI (Computer Assisted Personal Interview) survey on a sample of 983 consumers. The k-means clustering method (k-means clustering algorithm is an unsupervised algorithm that is used to segment the interest area from the background) was used to identify five clusters of consumers. Moreover, the logistic regression models were used in order to examine the impact of opinions related to the quality of product on acceptance of food production methods. The results showed that food quality is generally perceived by consumers using the following attributes: its freshness, naturalness, production method, as well as appearance, taste and smell, but when it comes to the quality of food from animal origin, convenience, connected with the availability, nutritional value and health benefits is of primary importance. The most accepted production method of high-quality food is animal production that takes into consideration the welfare of farm animals. Results also show that the increase in the level of education among the surveyed people contributed to the acceptance of ensuring welfare of farm animals as a method of increasing food quality while consumers′ openness to new products favored the acceptance of adding health-promoting ingredients to livestock feed. As regards the assessment of the level of acceptance of enhancing food with beneficial ingredients, people for whom health aspects were important declared their willingness to accept such a method of increasing food quality. The research findings can be used to develop educational campaigns as well as marketing communication of enterprises operating on the food market. Furthermore, the results could be used to strengthen the competitive position of food enterprises searching for innovative solutions.

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The safety perspective of probiotic and non-probiotic yoghurts: a review

Cited by 15 publications

References 24 publications

Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

Optimization of Sugar Reduction in the Formulation of Set-type Yogurt Using Pure Lactic Acid Bacterial Culture

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Dairy Products Quality from a Consumer Point of View: Study among Polish Adults

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