Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Staliano, Cristina Dini; Martinez, Raquel Chacon Ruiz; Saad, Susana Marta Isay

doi:10.1016/j.lwt.2014.12.030

Cited by 8 publications

(6 citation statements)

References 25 publications

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“…The matrix favors the multiplication and/or maintenance of cells and the presence or supplementation of prebiotics may also stimulate the growth of probiotic cultures (Akalin & Erisir, 2008;Oliveira et al, 2011;Staliano et al, 2015). Yacon roots have a high FOS content (40e70% dry matter) as their fiber component (Ojansivu et al, 2011).…”

Section: Technological and Physicochemical Analysesmentioning

confidence: 99%

“…It is noteworthy that the Lactobacillus acidophylus NCFM culture is homofermentative, and therefore, has a high ability to metabolize the lactose present in milk into lactic acid (Staliano et al, 2015).…”

Section: Attributes Of Ice Cream During Storagementioning

confidence: 99%

“…The polysaccharides of short chain have more benefits over the stability of probiotic cultures (Mohammadi et al, 2011). The prebiotic action of the components of YF appeared to stimulate the growth of Lactobacillus acidophylus NCFM (Akalin & Erisir, 2008;Oliveira et al, 2011;Staliano et al, 2015).…”

Section: Tablementioning

confidence: 99%

“…They are able to survive passage through the digestive tract, where they adhere to intestinal cells and improve the intestinal microorganism balance (Oliveira, Perego, Oliveira, & Converti, 2011). Studies have demonstrated the potential of adding probiotics to milk-derived products such as yogurt, cheese and ice cream (Corrales, Henderson, & Morales, 2007;Akalin & Erisir, 2008;Staliano, Martinez, & Saad, 2015;Ahmadi et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The strawberry ice cream was chosen as matrix for the addition of pre and probiotic for its acceptance for different audiences, besides having ideal features for maintenance of lactic culture viability (Cruz et al, 2009;Vardar & € Oksüz, 2007). Within these starter Lactobacillus acidophylus NCFM stands out (Ferraz et al, 2012;Staliano et al, 2015) because L. acidophilus is generally more tolerant to acidic conditions than bifidobacteria (Mohammadi et al, 2011). The storage period was defined considering a long period to assure the viability compared to previous studies (Corrales et al, 2007;Ferraz et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

Parussolo

Busatto

Schmitt

et al. 2017

LWT - Food Science and Technology

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Section: Technological and Physicochemical Analysesmentioning

confidence: 99%

Section: Attributes Of Ice Cream During Storagementioning

confidence: 99%

Section: Tablementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

Parussolo

Busatto

Schmitt

et al. 2017

LWT - Food Science and Technology

View full text Add to dashboard Cite

Production and Maintaining Viability of Probiotic Micro‐organisms in Dairy Products

Tamime¹,

Saarela²,

Wszołek³

et al. 2017

Probiotic Dairy Products

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Characterization of the intestinal microbiota and its interaction with probiotics and health impacts

Almada

Martinez

et al. 2015

Appl Microbiol Biotechnol

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The gastrointestinal tract (GIT) is a dynamic microecosystem containing a diversified microbiota of about 500-1000 different microbial species. Humans depend on their intestinal microbiota to carry out vital functions, and thus, equilibrium among intestinal groups of microorganisms is essential. In this review article, the use of traditional and molecular methods is discussed for the characterization of the intestinal microbiota, as well as its interaction with probiotics and their effects on health. An improved knowledge on intestinal microbiota composition and diversity and how changes in this microecosystem can cause or are associated with diseases remains far from being completely understood. Therefore, a better understanding of the GIT microbial populations is crucial, which will certainly contribute to the development of new strategies for the prevention and/or treatment of several diseases. The manipulation of the GIT microbiota by probiotics consumption is an interesting approach to maintain and restore human health.

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Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Cited by 8 publications

References 25 publications

Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

Production and Maintaining Viability of Probiotic Micro‐organisms in Dairy Products

Characterization of the intestinal microbiota and its interaction with probiotics and health impacts

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