Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress

Abstract

Survival of probiotic Lactobacillus plantarum NCIM 2372 and Lactobacillus fermentum NCIM 2165 was studied in low‐fat ice creams enriched with prebiotic β‐manno‐oligosaccharides (β‐MOS) under simulated gastro‐intestinal stress. β‐MOS‐enriched synbiotic ice creams had better overrun values (up to 23%), brightness (up to 78.06), whiteness index (up to 72.3), consistency index (up to 1.11 Pa.sn), flow behavior (up to 0.67), and viscosity (up to 0.22 Pa.s) than low fat control. Viability of probiotic cultures in β‐MOS‐enriched ice cream during storage period showed insignificant (p > 0.05) reduction till 40th day and marginal reduction at 65th day (up to 1.4 log CFU/ml). In vitro gastro‐intestinal stress study of stored ice creams (−20°C, till 65 days) revealed that β‐MOS enriched ice cream enhanced L. plantarum and L. fermentum survival under gastric stress (up to 2.8 log CFU/ml less reduction) and bile stress (up to 3.12 log CFU/ml less reduction) when compared with respective controls. Practical applications The growth and survival of probiotic bacteria in functional food products under gastro‐intestinal stress conditions holds utmost importance to deliver health benefits. Low‐fat dairy products enriched with prebiotics to support the probiotic bacteria appear as a viable strategy to cater the requirements of health inclined consumers. Our studies demonstrated not only the effectiveness of β‐manno‐oligosaccharides (β‐MOS) in improving the survival of Lactobacillus sp. but also enhancement of the functional properties of low‐fat ice creams. β‐MOS appears as suitable candidates for the development of low‐fat dairy‐based functional food products.

Characterization and application of red pitaya (Hylocereus polyrhizus)peel powder as a fat replacer in ice cream

“…The fiber of pitaya residue provides an adequate balance between the fractions, thus causing an improvement in flow resistance. It has been already reported that the effect of prebiotic dietary fibers and oligosaccharides addition in ice creams as fat replacers is positive to the viscosity and textural properties (Panwar & Kapoor, ).…”

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

“…Fat is a critical element of ice cream, because it enhances the consistency, texture, and stability of ice cream. Thus, the reduction of fat in ice cream must be carried out carefully in order to maintain its key characteristics (Panwar et al, 2019). The ice cream fat content was observed between 11.15% and 9.40% ( Table 2).…”

“…Ice cream is world-famous high-vital emulsified milk sweets made from air cells milk fat, colloidal protein, fortifiers (Ghandehari, Barzegar, Gavlighi, Sahari, & Mohammadian, 2020;Pintor, Escalona, & Totosaus, 2017), stabilizers, emulsifiers, sweeteners, and colors (Cavender & Kerr, 2020;Panwar, Shubhashini, & Kapoor, 2019). It is one of the most commonly offered and enjoyed by youngsters and other age people around the world (Ayar, Siçramaz, Ozturk, & Ozturk, 2018;Azari, Khomeiri, Ghafouri, & Aghajani, 2017;Caniyilmaz, Uçarkuş, & Karaman, 2016).…”

Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

“…Consumer preference for functional food products is majorly governed by the perception of sensory attributes such as color (Balthazar et al., 2017; Panwar & Kapoor, 2019). The L *, a *, and b * values of the osmotically dehydrated pineapple pieces infused with L. plantarum and L. casei were measured and the results are presented in Table 3.…”

“…Research and development of probiotic foods has traditionally focused on fermented dairy products like yogurt, kefir (Wang et al., 2020), and recently on products such as ice cream (Panwar et al, 2019). However, lactose intolerance in around 75% of world's population, milk protein allergy, high cholesterol content, and lifestyle choices such as vegetarianism and veganism represent some of the limiting factors impeding the growth of dairy‐based probiotic foods (Heenan et al., 2004; Prado et al., 2008).…”