Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Nyanzi, Richard; Jooste, Piet J.; Buys, E.M.

doi:10.3168/jds.2020-19116

Cited by 82 publications

(75 citation statements)

References 99 publications

(219 reference statements)

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“…No significant difference in the taste, mouthfeel, appearance, and overall acceptability for yogurt samples containing free and microencapsulated and/or coated L. acidophilus was observed (Table 4). One of the criteria's for probiotic selection is the strains selected inoculated into yogurt should not have a negative impact on sensory quality (Nyanzi et al., 2021), and our finding showed that used probiotic had this property.…”

Section: Resultssupporting

confidence: 60%

“…One of the criteria's for probiotic selection is the strains selected inoculated into yogurt should not have a negative impact on sensory quality (Nyanzi et al, 2021), and our finding showed that used probiotic had this property.…”

Section: Sensory Properties Of Yogurtsupporting

confidence: 52%

“…For the survival of bacteria in the gastrointestinal tract, the pore size of microcapsule should be smaller than the size of hydrogen ions (<1 nm) and enzymes (<5 nm) (Yao et al., 2020). At the end of the expiration date (day 28), all the yogurt samples containing coated L. acidophilus had viable probiotic counts higher than the recommend (6 log CFU/g) level (Nyanzi et al., 2021). The highest probiotic count (6.98 log CFU/g) after 28 days was found in the sample containing L. acidophilus microencapsulated with sodium alginate and coated with whey protein and xanthan.…”

Section: Resultsmentioning

confidence: 99%

“…For the survival of bacteria in the gastrointestinal tract, the pore size of microcapsule should be smaller than the size of hydrogen ions (<1 nm) and enzymes (<5 nm) (Yao et al, 2020). At the end of the expiration date (day 28), all the yogurt samples containing coated L. acidophilus had viable probiotic counts higher than the recommend (6 log CFU/g) level (Nyanzi et al, 2021).…”

Section: Actobacillus Acidophilus Viabilitymentioning

confidence: 99%

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Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Khorshidi

Heshmati

Taheri

et al. 2021

Food Science & Nutrition

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The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the physicochemical, textural, and sensory properties of yogurt was assessed. Lactobacillus acidophilus was microencapsulated in sodium alginate and coated with xanthan and/or whey protein. The coating led to the increase in the microcapsule diameter and the microencapsulation yield, while it led to the decreased moisture and water activity (aw) of the microcapsule. The survival of L. acidophilus microcapsule coated with whey protein and xanthan in yogurt during storage and exposure to simulated gastrointestinal conditions was significantly increased. Compared with free bacteria, the L. acidophilus microcapsule coated with whey protein and xanthan had the increased viability in yogurt until 2.16 log CFU/g during storage and 3.52 log CFU/g in simulated gastrointestinal conditions. After the 28th day of storage, a significant difference between the acidity and pH of yogurt containing coated and microencapsulated L. acidophilus and control yogurt was not observed. However, yogurt containing free L. acidophilus had lower pH and higher acidity and showed a significant difference (p < .05) with other samples. Although the coating of L. acidophilus microcapsule did not affect the sensory properties and gumminess of yogurt, it increased the firmness, adhesiveness, and viscosity of this product and caused a significant decrease in syneresis and cohesiveness. In general, the application of whey protein and xanthan coating on L. acidophilus microcapsule surface could increase the viability of this probiotic in yogurt during storage and in simulated gastrointestinal conditions and improve the texture attributes of yogurt.

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Section: Resultssupporting

confidence: 60%

Section: Sensory Properties Of Yogurtsupporting

confidence: 52%

Section: Resultsmentioning

confidence: 99%

Section: Actobacillus Acidophilus Viabilitymentioning

confidence: 99%

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Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Khorshidi

Heshmati

Taheri

et al. 2021

Food Science & Nutrition

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“…In recent years, there has been an increasing effort to use probiotic microorganisms in the production of various foods in which they have been marketed, including probiotic yogurts, cheese, and fermented beverage (Keshavarzi et al., 2021). Probiotics not only do not cause any problem in the production process, but are also very effective in promoting the usefulness of the product and improving health of the consumers (Dols et al., 2011; Nyanzi et al., 2021; Prasanna Pradeep & Charalampopoulos, 2019). At the same time, probiotic products have received the legitimate attention of regulatory authorities with an interest in protecting consumers from misleading claims (Hill et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Maleki

Ariaii

Mahdi

2021

Food Science & Nutrition

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In this study, the effect of free and microencapsulation of Tragopogon Collins extract (TPE) on the properties of probiotic yogurt was investigated. For this purpose, first, TPE was extracted by ultrasound method. The amounts of phenolic and flavonoid compounds in TPE were 890.04 mg/g gallic acid and 512.76 mg/g extract (respectively), and it had high antioxidant and antimicrobial properties. Then, the extract was encapsulated by maltodextrin–whey protein concentrate. The results related to the particle size, zeta‐potential, and microencapsulation efficiency of the TPE microencapsulation were 93.87 nm, 18.99 MV, and 64.35% respectively. In order to investigate the effect of nano‐ and free TPE on the properties of yogurt during a 15‐day storage period of 5 treatments including control, nano‐ and free TPE at 750 and 1,000 ppm were provided and the physicochemical properties, probiotic bacteria viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties, probiotic bacterial viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties. TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p < .05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the sensory properties were acceptable. In most cases, better results were observed in nano‐TPE treatment. Therefore, by industrial production of probiotic yogurt containing nano‐TPE as a functional food, a new choice will be provided for consumers of dairy products that would have more desirable nutritional value and sensory properties.

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Au‐Modified Carbon Electrodes Produced by Laser Scribing for Electrochemical Analysis of Probiotic Activity

Gongoni,

Chumanov,

Paixão

et al. 2023

Analysis & Sensing

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A simple and fast (<15 min), two‐step laser scribing of cardboard substrates is described as a method for fabricating carbon electrodes modified with metallic nanoparticles. The first scribing step patterned a cardboard substrate (promoting the formation of porous carbon electrodes). The second step was included to produce metallic nanoparticles via a chemical reduction process of cations from an aqueous solution. For these experiments, the effects of copper, silver, nickel, cobalt, zinc, and gold were evaluated considering their effect on the electrical properties and the composition of the carbon materials produced. These experiments revealed that, despite significant changes in resistance (from 138±7 Ω for plain electrodes to just 53±3 Ω for Au‐modified electrodes), only marginal changes were observed in the morphology or composition of the material produced (IG/ID ranged from 1.2±0.3 for the plain cardboard to 1.8±0.3 for the cobalt‐modified electrodes). To demonstrate the applicability of the proposed strategy, Au‐modified electrodes were assembled into electrochemical sensors and applied to measure the metabolic activity of live microorganisms in various commercial samples, requiring only 100 μL of sample and 10 min of incubation time.

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Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

Cited by 82 publications

References 99 publications

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Au‐Modified Carbon Electrodes Produced by Laser Scribing for Electrochemical Analysis of Probiotic Activity

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