Impact of probiotics and prebiotics on food texture

Guimarães, Jonas T.; Balthazar, Celso F.; Silva, Ramón; Rocha, Ramon S.; Graça, Juliana S.; Esmerino, Erick A.; Silva, Márcia C.; Sant’Ana, Anderson S.; Duarte, Maria Carmela K.H.; Freitas, Mônica Q.; Cruz, Adriano G.

doi:10.1016/j.cofs.2019.12.002

Cited by 122 publications

(66 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These properties include the ability to heighten the consumer sensory experience through modulating texture and mouthfeel. In this regard, textural modification capacity largely depends on the prebiotic fiber's degree of polymerization, which in turn alters its solubility and interaction with other food components in the structural network [133]. In many cases, prebiotic fibers in appropriate concentrations improve the textural evaluation and sensory qualities of foods, primarily due to their gelling properties that allow them to improve bulk, increase viscosity, and enhance overall body and mouthfeel [103].…”

Section: Prebiotic Functional Foods For Targeting Obesitymentioning

confidence: 99%

Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome

Green

Arora

Prakash

2020

IJMS

193

View full text Add to dashboard Cite

Obesity has become a global epidemic and a public health crisis in the Western World, experiencing a threefold increase in prevalence since 1975. High-caloric diets and sedentary lifestyles have been identified as significant contributors to this widespread issue, although the role of genetic, social, and environmental factors in obesity’s pathogenesis remain incompletely understood. In recent years, much attention has been drawn to the contribution of the gut microbiota in the development of obesity. Indeed, research has shown that in contrast to their healthier counterparts the microbiomes of obese individuals are structurally and functionally distinct, strongly suggesting microbiome as a potential target for obesity therapeutics. In particular, pre and probiotics have emerged as effective and integrative means of modulating the microbiome, in order to reverse the microbial dysbiosis associated with an obese phenotype. The following review brings forth animal and human research supporting the myriad of mechanisms by which the microbiome affects obesity, as well as the strengths and limitations of probiotic or prebiotic supplementation for the prevention and treatment of obesity. Finally, we set forth a roadmap for the comprehensive development of functional food solutions in combatting obesity, to capitalize on the potential of pre/probiotic therapies in optimizing host health.

show abstract

Section: Prebiotic Functional Foods For Targeting Obesitymentioning

confidence: 99%

Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome

Green

Arora

Prakash

2020

IJMS

193

View full text Add to dashboard Cite

show abstract

“…Probiotics produce a wide range of bioactive compounds, such as bacteriocins, enzymes, amino acids, peptides, short-chain fatty acids, vitamins, antioxidants, anti-inflammatory agents, immunomodulators, and exopolysaccharides (Chugh & Kamal-Eldin, 2020). Collectively, these metabolites act on the human body by strengthening the immune system, increasing nutrient absorption, decreasing blood cholesterol levels, blood pressure and heart rate, and improving digestion, food allergies, brain function, and inflammation (Guimarães et al, 2020;Roobab et al, 2020). Driven by health benefits, it is estimated that by 2023, the global probiotic market will earn about US $ 69.3 billion, with the food sector responsible for generating greater economic value (Barros et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

et al. 2021

View full text Add to dashboard Cite

Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus, was evaluated for resistance to antimicrobials, low pH values and bile salts; production of gas and capsules; acidification capacity; and growth after exposure to different pH values, temperatures, and curing salts. The antagonistic capacity was also assessed against Escherichia coli ATCC25922, Salmonella Enteritidis ATCC13076, Vibrio parahaemolyticus, Staphylococcus aureus ATCC43300, Enterococcus faecalis ATCC29212, and Listeria monocytogenes CERELA. The starter culture was susceptible to all tested antimicrobials and strongly inhibited pathogenic strains, with inhibition halos diameters > 30 mm. The culture was resistant to all concentrations of bile salts tested, did not produce gas or capsules, and could grow within a temperature range of 15 °C to 35 °C in saline medium containing healing salts (nitrite/nitrate). Although, the inability of the culture to withstand low pH, indicating intolerance to stomach acidity, limits its use as a live probiotic, beneficial health effects may be derived from the inactivated culture.

show abstract

“…The major probiotic bacterial genera are Lactobacillus and Bifidobacterium, which are largely used acid-lactic bacteria (Brinques et al, 2010;Rokka & Rantamäki, 2010) in the food industry, as they provide differentiated flavor and scent aside from probiotic effects (L. Li & Han, 2018). Some strains may also provide texture improvements (Guimarães et al, 2020), and even mitigate toxic compounds in food products (Khorshidian et al, 2020). Probiotic microorganisms are mostly incorporated in dairy products such as yoghurts and fermented milk (Alizadeh Khaledabad et al, 2020;Lucatto et al, 2020;Sarfraz et al, 2019;Shafi et al, 2019), which is why they must be resistant to the presence of oxygen and high temperatures, conditions that are typical in food processing (Fernández et al, 2015;Motta & Gomes, 2015).…”

Section: Introductionmentioning

confidence: 99%

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

et al. 2021

View full text Add to dashboard Cite

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)  and Bifidobacterium lactis (BB-12)  encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

show abstract

Impact of probiotics and prebiotics on food texture

Cited by 122 publications

References 47 publications

Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome

Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Contact Info

Product

Resources

About