Microbiological-Physicochemical Assessment and Gastrointestinal Simulation of Functional (Probiotic and Symbiotic) Gouda-Type Cheeses During Ripening

Borrás, A.J.

doi:10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/borras

Cited by 10 publications

(2 citation statements)

References 26 publications

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“…Moreover, cheese has the capacity to tampon gastric acidity (Cuffia et al, 2017;Sabikhi et al, 2014;Stanton et al, 2001). The starting point of scientific studies on the production of probiotic cheese is the study of hard and semi-hard cheeses (especially cheddar and gouda), which are usually produced by single or combined additions of probiotics (Borrás-Enríquez et al, 2018;Elwahsh and El-Deeb, 2020;Murtaza et al, 2022;Mc Brearty et al, 2001;Ong et al, 2006). When historical process of probiotic cheese production is examined, it is determined that probiotic cheese production studies (Table 6.)…”

Section: Probiotic Cheese Production Studiesmentioning

confidence: 99%

Probiotic cheese as a functional food

Mazlum

Atasever

2023

Asian Australas. J. Food. Saf. Secur.

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Nutrition style and preference is one of the priority issues on which health-protective and disease-preventive measures are taken for a healthy life. For this purpose, functional foods that show beneficial effects on health as well as the nutrional value have become increasingly important. Among functional foods, probiotic foods which are produced by using probiotic microorganisms constitute the most important and interesting group. In order for a probiotic food to show its beneficial effect on health, it must contain minumum 106-107 cfu of microorganisms in grams or mililitres during its shelf life. Milk and dairy products are the foods in which probiotics are commonly used. However, the development of probiotic dairy products seems to focus on fermented milk (e.g., kefir) and yoghurt. Cheese has more advantages over fermented milk or yoghurts as a carrier food to intestinal environment due to the fact that it has a low oxygen content, high pH, high fat content and a firmer texture. In this review, the general characteristics of functional foods and probiotics are explained and evaluations are made using the potential of cheese as a probiotic carrier product. This study can shed light on new studies on the use of cheese as a functional probiotic food. Asian Australas. J. Food Saf. Secur. 2023, 7 (1), 20-32

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Section: Probiotic Cheese Production Studiesmentioning

confidence: 99%

Probiotic cheese as a functional food

Mazlum

Atasever

2023

Asian Australas. J. Food. Saf. Secur.

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“…The spray drying in general produces desirable particle sizes with smaller diameters to ensure the quality and homogeneity in functional food products [111]. Smaller (less than 100 µm sized particles have a textural advantage due to which microencapsulated probiotics can be incorporated directly into a variety of food, pharmaceutical, and nutraceutical products [112].…”

Section: Morphological Characteristics and Particle Size Distributionmentioning

confidence: 99%

Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics

et al. 2021

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Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.

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