Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream

Abstract

The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of CFR 815j and deliver through ice-cream. CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of revealed higher counts than 10 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

“…In general, the probiotic, synbiotic, and prebiotic samples had lower overall acceptability than the control, which could be attributed to the acidic flavor and the taste generated in probiotic and synbiotic samples as well as the decrease in the sweet taste in the fructooligosaccharide-containing samples due to the replacement with high sugar presented in the control sample. The results herein were in accordance with the previous reports by Afzaal et al (2019), Parussolo et al (2017), and Kataria et al (2018). Kataria et al (2018) developed a probiotic ice cream using B. longum and reported the low scores for the sensory parameters such as flavor, texture, color, appearance, and overall acceptability.…”

“…The results herein were in accordance with the previous reports by Afzaal et al (2019), Parussolo et al (2017), and Kataria et al (2018). Kataria et al (2018) developed a probiotic ice cream using B. longum and reported the low scores for the sensory parameters such as flavor, texture, color, appearance, and overall acceptability.…”

“…The results herein were in accordance with Kataria et al (2018) who Herein, the presence of fructooligosaccharides did not change the pH and the acidity of the ice creams.…”

“…Previously, Parussolo et al (2017) developed a synbiotic ice cream using yacon flour and L. acidophilus and showed that the protein content of the samples was in the range of 3.70%-3.96%. Kataria et al (2018) produced a probiotic ice cream containing B. longum and showed that the protein content of the samples was in the range of 3.05%-3.21%. with a recent study by Ayyash et al (2018).…”

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

“…Therefore, the aim was to reduce or replace these important ingredients in ice cream formulations in order to develop healthy products that meet consumer requirements. These ice cream products include fiber-enriched, prebiotic, low fat, 2 of 14 and low sugar foods [3][4][5][6][7][8]. This is because the formulation affects ice cream quality characteristics, such as sensory properties, freezing behavior, and melting properties [9][10][11].…”