Effect of Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions

Aboulfazli, Fatemeh; Baba, Ahmad Salihin

doi:10.3136/fstr.21.391

Cited by 13 publications

(6 citation statements)

References 18 publications

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“…Plant‐based dairy substitutes can be also used to improve nutritive value a variety of products including fermented milk, yoghurt, ice‐cream, cheese, chocolate, butter, and buttermilk (Aboulfazli & Baba, 2015; Bernat et al, 2014; Bansal et al., 2016; Demirkesen et al., 2018; Yadav et al., 2010), in order to respond to health conscious consumers interested in the nutritional and health‐promoting benefits. Almond, a very popular edible nut, is considered a functional food as it is an important source of many nutrients including high quality protein, carbohydrates with low glycemic index, mono‐ and polyunsaturated fatty acids (MUFA and PUFA), dietary fiber, vitamins (Vitamin E, riboflavin), minerals (magnesium, copper, phosphorus, calcium), phenolic acids, and flavonoids.…”

Section: Introductionmentioning

confidence: 99%

Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Topçuoğlu

Yilmaz‐Ersan

2020

J. Food Process. Preserv.

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In this study, five proportions of reconstituted skim milk to almond milk were prepared and probiotic yoghurt was manufactured using these mixtures. The physicochemical, microbiological, and nutritional properties of probiotic yoghurts were examined. Raising the ratio of the almond milk from 0% to 100% resulted in considerably changes in the rate of pH drop due to lack of its buffering capacity. This also led to a considerable increase in viability of starter bacteria, including probiotics, during cold storage. According to nutritional analyses, all parameters (dry matter, protein, lipid, carbohydrate, ash, and mineral elements) had statistically significant differences in all samples. It was observed that the almond milk ratio had significant effect on total phenolic contents and antioxidant capacity of samples. Practical applications Almond, a nutrient-dense food, contains high quality protein, carbohydrates with low glycemic index, unsaturated fatty acids, vitamins, minerals, dietary fiber, phenolic acids, and flavonoids which are essential nutrients for daily consumption and might be stimulator nutrients for probiotic bacteria. Almond milk could be used to produce yoghurts to increase some functional and health-promoting effects, as well as to develop nutritional properties. Almond milk could be used as a supplement in fortification instead of using synthetic ingredients such as sweeteners, flavorings and antioxidants causing adverse health effects. In addition, almond milk can be used a supplement to manufacture novel fermented dairy products.

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Section: Introductionmentioning

confidence: 99%

Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Topçuoğlu

Yilmaz‐Ersan

2020

J. Food Process. Preserv.

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“…According to other authors’ studies, the survival rate of probiotic strains gradually decreased during in vitro passage through the stomach and small intestine [ 79 , 80 ]. In our study, the survival rate and tolerance of the transit of strains were evaluated using simulated in vitro digestion.…”

Section: Resultsmentioning

confidence: 99%

Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions

Kowalczyk

Znamirowska-Piotrowska

Buniowska

et al. 2022

Nutrients

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We conducted a study to determine the survival of bacterial cells under in vitro digestion. For this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5% apple fiber and 4% apple fiber. Each inoculum (pH = 4.60 ± 0.05), containing 9 log cfu g−1 bacteria, at 5% (w/w) was added to the ice cream mixes (Lacticaseibacilluscasei 431, Lactobacillus acidophilus LA-5, Lacticaseibacillus paracasei L-26, Lacticaseibacillusrhamnosus, Bifidobacterium animalis ssp. lactis BB-12) and fermentation was carried out to pH 4.60 ± 0.05. The in vitro digestion method simulated the stages of digestion that occur in the mouth, stomach and small intestine under optimal controlled conditions (pH value, time and temperature). At each stage of digestion, the survival rate of probiotic bacteria was determined using the plate-deep method. As expected, in the oral stage, there was no significant reduction in the viability of the probiotic bacteria in any ice cream group compared to their content before digestion. In the stomach stage, Bifidobacterium animalis ssp. lactis BB-12 strain had the highest viable counts (8.48 log cfu g−1) among the control samples. Furthermore, a 4% addition of inulin to ice cream with Bifidobacterium BB-12 increased gastric juice tolerance and limited strain reduction by only 16.7% compared to the number of bacterial cells before digestion. Regarding ice cream samples with Bifidobacterium BB-12, replacing part of the inulin with apple fiber resulted in increased survival at the stomach stage and a low reduction in the bacterial population of only 15.6% compared to samples before digestion. At the stomach stage, the positive effect of the addition of inulin and apple fiber was also demonstrated for ice cream samples with Lacticaseibacilluscasei 431 (9.47 log cfu g−1), Lactobacillus acidophilus LA-5 (8.06 log cfu g−1) and Lacticaseibacillus paracasei L-26 (5.79 log cfu g−1). This study showed the highest sensitivity to simulated gastric stress for ice cream samples with Lacticaseibacillusrhamnosus (4.54 log cfu g−1). Our study confirmed that the 4% addition of inulin to ice cream increases the survival rate of L. casei and Bifidobacterium BB-12 in simulated intestinal juice with bile by 0.87 and 2.26 log cfu g−1, respectively. The highest viable count in the small intestine stage was observed in ice cream with L. acidophilus. The addition of inulin increased the survival of L. rhamnosus by 10.8% and Bifidobacterium BB-12 by about 22% under conditions of simulated in vitro digestion compared to their control samples. The survival rates of L. casei and L. paracasei were also highly affected by the 4% addition of apple fiber, where the increase under gastrointestinal passage conditions was determined to range from 7.86–11.26% compared to their control counterparts. In comparison, the lowest survival rate was found in the control ice cream with L. rhamnosus (47.40%). In our study at the intestinal stage, only five ice cream groups: a sample with 4% inulin and L. acidophilus, a control sample with Bifidobacterium BB12, a sample with 2.5% inulin and 1.5% apple fiber with Bifidobacterium BB12, a control sample with L. rhamnosus, a sample with 4% fiber and L. rhamnosus reported bacterial cell counts below 6 log cfu g−1 but higher than 5 log cfu g−1. However, in the remaining ice cream groups, viable counts of bacterial cells ranged from 6.11 to 8.88 log cfu g−1, ensuring a therapeutic effect. Studies have clearly indicated that sheep milk ice cream could provide a suitable matrix for the delivery of probiotics and prebiotics and contribute to intestinal homeostasis. The obtained results have an applicative character and may play an essential role in developing new functional sheep milk ice cream.

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“…PBIAs (plant-based ice cream alternatives) are becoming more popular due to cow milk's high fat, cholesterol, and lactose (allergenicity) content. PBIA is recommended for its great nutritional value, particularly in terms of protein content and amino acid balance [153][154][155]. The most challenging problem in the technology of PBIA is the rheological part, especially the viscosity of the cream mixes, which determines the patterns of structure formation [154].…”

Section: Plant-based Ice Cream Alternatives and Other Types Of Sweetsmentioning

confidence: 99%

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

Plamada

Teleky

Nemeş

et al. 2023

Foods

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One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.

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Effect of Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions

Cited by 13 publications

References 18 publications

Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way

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