Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

Akalın, A. Sibel; Kesenkaş, Harun; Dinkçi, Nayil; Ünal, Gülfem; Özer, Elif; Kınık, Özer

doi:10.3168/jds.2017-13468

Cited by 115 publications

(110 citation statements)

References 26 publications

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“…4a shows the distribution of apple fibre particles in the gel matrix. These particles showed an irregular shape with rounded borders ( 9 ), grainy morphology ( 39 ), and a brown-yellowish colour. Fig.…”

Section: Resultsmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

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SUMMARYThe objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of the gel with 0.4 g/100 g pectin was undesirably high, only studies of gels with 0.5 g/100 g pectin followed from this point forward. Fibre addition had a reinforcing effect on the viscoelastic properties of these gels (wheat>psyllium>bamboo>apple). Psyllium-enriched gels did not suffer any syneresis, although they showed an undesirable “gummy” property, caused by low fracturability, high cohesiveness and low hardness. Then, in order to improve the organoleptic properties of the gels, we combined fibre from different sources in pairs (1:1). In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicates that 0.5 g/100 g pectin and 1.5 g/100 g psyllium fibre with 1.5 g/100 g other fibre was the best formulation for the stability and texture of this product.

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Section: Resultsmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

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“…The overrun values of T 1 ‐LP and T 1 ‐LF were highest among all the ice creams and were in accordance with the overrun values reported earlier (Akalın & Erişir, ; Akalın et al, ; Balthazar et al, ). However, overrun values of normal fat ice creams were found comparatively lower than reported previously (Akalın et al, ; Balthazar et al, ; da Silva et al, ; di Criscio et al, ) (Table ). The variations observed in the overrun values among different ice creams prepared in the present study might be due to differences in the ingredients (prebiotic fiber, fat, and protein content) used in the preparation (Balthazar et al, ; dos Santos Cruxen et al, ).…”

Section: Resultsmentioning

confidence: 48%

“…C 1 ‐LP and C 1 ‐LF showed lower n values than low fat ice creams indicating resistance posed by the fat globules. Replacement of fat by dietary fiber positively affects the rheological parameters (Akalın et al, ). This could be due to the fact that, prebiotic dietary fibers increase the viscosity of sample by retaining insoluble matter (due to their low soluble content) and binding of water molecules with soluble and insoluble matter (Akalın et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…However, there are several challenges which need to be addressed for developing low‐fat ice cream as a delivery food matrix with good survival efficacy of probiotics: (a) maintenance of the viability of probiotic culture, (b) probiotic load during storage and consumption, and (c) survival in harsh gastro‐intestinal environment (Cruz et al, ; di Criscio et al, ; Ranadheera et al, ). Supplementation of prebiotic inulin or fructooligosaccharides/galactooligosacchrides has been reported to improve the viability and survival of probiotic lactobacilli and restrict pathogen growth (Aklin et al, ; di Criscio et al, ).…”

Section: Introductionmentioning

confidence: 99%

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

Panwar

Shubhashini

Kapoor

2019

J Food Process Preserv

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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.

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“…Being an extremely popular milk-based dessert possessing high nutritional and caloric value, it is, however, poor in natural nutraceuticals. For this reason, attempts to improve the health-promoting properties of ice cream by supplementing it with probiotics (Cruz et al, 2009), dietary fiber (Akalin et al, 2018), and plant-derived antioxidants (Erkaya et al, 2012;Karaman et al, 2014;Sanguigni et al, 2017) have been undertaken. It should be stressed that lycopene has never been prepared in combination with ice cream before the present study.…”

Section: Discussionmentioning

confidence: 99%

Systemic and skin-targeting beneficial effects of lycopene-enriched ice cream: A pilot study

Чернышова

Pristenskiy

Lozbiakova

et al. 2019

Journal of Dairy Science

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The health-promoting dietary antioxidant lycopene has limited natural bioavailability, but lycopene-rich functional foods can improve its bioavailability. We assessed a new lycopene-enriched ice cream for systemic antioxidant effects and influence on morphological characteristics of facial skin surface in healthy volunteers. In a randomized crossover study, we used 4-wk dietary interventions with either control or lycopeneenriched ice cream. Samples of serum and residual skin surface components (RSSC) from facial skin were taken before interventions, at 2 wk, and at intervention end. Lycopene concentration, conventional blood biochemistry, and oxidative stress biomarkers comprising inflammatory oxidative damage and low-density lipoprotein peroxidase proteins were assessed in the serum. Lycopene-associated immunofluorescence, lipid droplet size, corneocyte desquamation, and microbial presence were measured in the RSSC. The results show that lycopene concentrations in the serum and skin steadily increased during lycopene-enriched ice cream consumption. Whereas we found no intervention-dependent changes in conventional biochemical parameters, both inflammatory oxidative damage and low-density lipoprotein peroxidase protein values significantly decreased by the end of intervention with lycopene-enriched ice cream, but remained unchanged during control ice cream consumption. Control ice cream significantly increased corneocyte desquamation and bacterial presence in the RSSC. These adverse effects, which could potentially predispose consumers to acne development, were absent when volunteers consumed lycopene-enriched ice cream. We concluded that lycopene-enriched ice cream is a new functional food with clear antioxidant properties. In addition, enrichment with lycopene may alleviate proinflammatory action of ice cream at the level of facial skin, thus decreasing diet-associated acne development risk in young consumers.

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Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

Cited by 115 publications

References 26 publications

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

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

Systemic and skin-targeting beneficial effects of lycopene-enriched ice cream: A pilot study

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