Edible table (bio)spread containing potentially probiotic Lactobacillus and Bifidobacterium species

Abstract

A prototype of a reduced fat (60% w/w) edible table biospread, with an added viable, nongrowing, mixed‐strain and potentially probiotic culture was developed. Conventional commercial aqueous‐phase ingredient and reduced fat spread processing technologies were modified to achieve acceptable strain viability ( ≥ 105 cfu/mL) during scraped‐surface heat exchange emulsion processing and biospread shelf life. The modifications consisted of: spilt‐stream pasteurization of the aqueous and lipid phases (thereby obviating the need for in‐line pasteurization of the water‐in‐oil emulsion during processing); reduction of the second scraped‐surface tube‐chiller A‐unit agitation rate (thereby achieving a biphasic moisture droplet size distribution in the product); emulsification, processing and packaging under oxygen‐free nitrogen (thereby creating anaerobic conditions within the product); employing a near‐neutral pH, multicomponent, structured, hydrocolloid‐stabilized aqueous phase. The viability of added bifidobacteria was markedly less than that of lactobacilli, in spite of the biospread ingredient and processing modifications employed. It is advocated that further improvement of bifidobacteria viability is warranted before progressing to the validation of biological properties in vivo and making a commercial biospread available to the consumer.

Probiotics—From Metchnikoff to bioactives

“…While it has been estimated that there were approximately 70 probiotic-containing products marketed in the world (Shah, 2004), the list has been continuously expanding. Traditionally, probiotics have been incorporated in to yoghurt; however, a number of carriers for probiotics have been examined recently including mayonnaise (Khalil & Mansour, 1998), edible spreads (Charteris, Kelly, Morelli, & Collins, 2002) and meat (Arihara et al, 1998) in addition to other products of dairy origin,…”

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development

“…Discriminative tests have been applied with success in the development of a frozen synbiotic cabbage palm fruit dessert (Vasconcelos and others 2009); evaluation of probiotic Pategras cheese ripening (Perotti and others 2009), probiotic acai pulp yogurt (Almeida and others 2009); probiotic cabbage palm fruit dairy beverage (Zoellner and others 2009); synbiotic chocolate mousse (Aragon‐Alegro and others 2007); whey dairy beverage containing acai pulp supplemented with L. acidophilus and B. longum (Zoellner and others 2009); fresh Minas‐type cheese supplemented with L. acidophilus (Buriti and others 2008) or by coculturing with a thermophilic starter (Souza and others 2007); synbiotic fresh cream cheese with inulin and L. paracasei (Buriti and others 2008); fermented milk containing microencapsulated L. acidophilus LA‐5 and B. lactis BB‐12 (Khorokhavar and Mortazavian 2010), and an edible biospread supplemented with potentially probiotic Lactobacillus and Bifidobacterium species (Charteris and others 2002).…”

Technological aspects related to the use of bifidobacteria in dairy products

“…The concentration of probiotics needed to obtain a clinical effect is often quoted as ≥10 6 cfu·mL -1 in the small bowel and ≥10 8 cfu·g -1 in the colon although a therapeutic minimum dose of 1 × 10 5 viable cells/g or mL product was proposed [39,73]. The small bowel concentration limit has been proposed because it leads to a clinical effects (diarrhoea) in subjects with bacterial colonization of the small bowel; the concentration in the colon has been proposed as it represents the lower limit of the dominant flora [11,40]. Hence, a daily intake of at least 10 8 -10 9 viable cells has been suggested as the minimum intake to provide a therapeutic effect [21,71].…”