Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan

Haddad, Moawiya A.

doi:10.5539/jfr.v6n2p75

Cited by 15 publications

(6 citation statements)

References 12 publications

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“…Although, it didn't significantly differs from D3 (free-fat drink with 1% oat) and D 2 (low-fat drink with 2% oat) which have TA% numbers of 1.93 and 1.87%, respectively. These results are in accordance with Sayed (2012), Coman et al (2013), Abou-Dobara et al (2016) and Haddad (2017).…”

Section: • the Ph Values And Titratable Aciditysupporting

confidence: 92%

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

Nasr

Khider

Atallah

et al. 2018

Journal of Food and Dairy Sciences

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This study aimed to evaluate the effect of adding different ratios of oats on the properties and nutritional value of low and freefat fermented milk drink as a functional dairy product for enhancing human health. The product was fermented using mixed starter of L. casei HQ177095 and L. paracasei HQ177096.1 (1:1) and supplemented with oats at ratios of 1 and 2%. Samples of fermented milk drinks were stored at 5±1°C for 21 days. Microbiological, chemical, physical, organoleptic properties and nutritional value were carried out during storage period. Results indicated that there were slight changes in some chemical composition during storage, while changes in lactose content, pH values and titratable acidity were significant. Also, the microbiological examination indicated that treatments significantly enhanced the viability of LAB and affected total viable counts and psychrophilic bacteria during storage. Regarding to organoleptic properties, it was noticed that fermented milk drinks which supplemented with oats had the higher total scores than controls. Moreover, fermented drinks supplemented with 2% oats showed better physical characteristics (viscosity and syneresis) than other treatments. The product can be recommended as a good source of iron, protein and can be considered as healthy foods, contain low fat and low calories.

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Section: • the Ph Values And Titratable Aciditysupporting

confidence: 92%

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

Nasr

Khider

Atallah

et al. 2018

Journal of Food and Dairy Sciences

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“…The viability of probiotics during storage is strain or species-dependent, and it is also influenced by the manufacturing process or composition of probiotic products. Most of the studies showed that the survival of probiotics could be steadily maintained in the commercial products over the storage duration, although some probiotics might slightly lose their viability (Shah et al 2000;Al-Otaibi 2009;Liu 2011;Dharmasena 2012;Haddad 2017;Sumalapao et al 2017). However, the viability of the opened commercial cultured probiotic milk and their physicochemical properties, especially pH and D-lactic acid, are yet to be examined after being opened and stored for a few days.…”

Section: Discussionmentioning

confidence: 99%

Probiotic viability, pH and lactic acid concentration of opened commercial probiotic dairy drinks stored at different temperatures and durations

et al. 2022

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Background The commercial cultured milk drinks contain either single or mixed probiotic species and supply in different serving sizes. It is known that different combinations of probiotics might provide the various products’ quality in terms of nutritional value during their manufacturing process. However, a lack of information about probiotic viability and physicochemical properties of the opened fermented products for continuous fermentation leads to the driving force in conducting this study. Therefore, four locally available cultured milk drinks (branded Y, F, N and V) with 20 bottles each were aseptically transferred into their respective sterile containers and stored at 4 °C, 25 °C and − 20 °C for 1–13 days. Then, the viable cells were quantified using the drop plate method on de Man, Rogosa and Sharpe (MRS) agar. The pH change was investigated using the calibrated pH meter, and the Enzytec D-/L-Lactic acid kit determined the content of D-lactic acid via spectrophotometer. Eventually, the data were analysed using the statistical tool. Results The viability of probiotics in brands Y and V was significantly increased even when stored at − 20 °C and 4 °C with at least 1 log CFU/mL increment. The proliferation of probiotics was moderately influenced by the pH of the opened cultured milk. High content of D-lactate was found in Y- and F-branded products after 13 days of storage. The Y-branded cultured milk drink had the highest content of D-lactate with 0.52 g/L and 0.40 g/L when stored for 13 days at room temperature and 4 °C, respectively. Conclusions This study sheds light on the necessity to elucidate the properties of opened probiotic beverages over time, especially when bottled in large quantities. This allows some improvement steps.

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“…In fact, the importance of similar compounds is now recognized when speaking of hygienic issues and different therapies for human illnesses (114)(115)(116)(117)(118)(119), and other arguments (120)(121)(122)(123)(124)(125)(126)(127)(128)(129)(130)(131)(132)(133).…”

Section: Discussionmentioning

confidence: 99%

Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives

Barbera

2020

Journal of AOAC INTERNATIONAL

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The problem of waste and byproducts generated from agro-industrial activities worldwide is an increasing concern in terms of environmental sustainability. In this ambit, the quantity of food wastes—produced in all steps of the whole food chain—is enormous, and it may be forecasted that food waste could amount to more than 120 billion tonnes by 2020. The reuse of food waste and wastewater as source of polyphenolic compounds could be an interesting discussion in this ambit. In fact, polyphenols obtained in this way might be used for food and non-food purposes by means of new, improved, and safe extraction methods. In light of the opportunity represented by the treatment of agro-industrial waste, different systems concerning the winemaking and olive oil production industries have also been discussed as describing approaches applicable to other sectors. More research is needed before considering recovery of phenolic compounds from wastewater as an economically convenient choice for the food sector.

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Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan

Cited by 15 publications

References 12 publications

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

Functional Low and Free-Fat Fermented Milk Drink Supplemented with Oats

Probiotic viability, pH and lactic acid concentration of opened commercial probiotic dairy drinks stored at different temperatures and durations

Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives

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