Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt

Silva, Maritiele Naissinger da; Tagliapietra, Bruna Lago; Pivetta, Franciele Pozzebon; Richards, Neila Silvia Pereira dos Santos

doi:10.1016/j.lwt.2022.113385

Cited by 10 publications

(8 citation statements)

References 47 publications

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“…Butter is one of the oldest dairy products and is one of the main sources of fat and energy [56]. In North African and Middle East countries, traditional butter (Zebda or Zebda baladi) is produced by churning the spontaneously fermented milk to separate the butter from the buttermilk (Lben) [37,57].…”

Section: Traditional Buttermentioning

confidence: 99%

“…Contaminated raw materials can favor the growth of pathogens such as L. monocytogenes [60]. Industrial butter is widely produced and consumed around the world, directly or as an ingredient in processed foods [56]. After pasteurization, the milk is skimmed to separate the cream from the milk.…”

Section: Traditional Buttermentioning

confidence: 99%

“…The addition of probiotic bacteria to Labneh decreased the fungi and psychrophilic bacterial counts [119,127]. The incorporation of encapsulated Lactobacillus acidophilus (5% and 10% of capsules) to butter increased the viability of probiotic micro-organisms without hindering their sensory acceptance [56].…”

Section: Increasing and Unifying Quality Parametersmentioning

confidence: 99%

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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

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Section: Traditional Buttermentioning

confidence: 99%

Section: Traditional Buttermentioning

confidence: 99%

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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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“…In contrast with our result, the yeast and mould count in probiotic butter enriched with encapsulated Lactobacillus acidophilus and NutraSal® hyposodium salt (50 mg/100 g sodium chloride and 50 mg/100 g potassium chloride) was higher than 10 4 cfu/g compared with our result (10 2 cfu/g) on days 60 (da Silva et al . 2022). The current outcomes are in accordance with Da Silva et al .…”

Section: Discussionmentioning

confidence: 99%

“…The current outcomes are in accordance with Da Silva et al . (2022) who reported that co‐encapsulation of probiotic and extract in peanut butter did not affect the product characteristics.…”

Section: Discussionmentioning

confidence: 99%

Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Anvar

Rahimyan

Golestan

et al. 2023

Int J of Dairy Tech

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Butter is a valuable dairy product, and its sensory attributes can be changed due to oxidative rancidity and microbial contamination. This study investigated the effect of Ferulago angulata extract nanoemulsion (FAEN) on butter properties alone or in combination with postbiotic metabolites produced by Lactiplantibacillus plantarum subsp. plantarum (PMLP) into the butter in the free form or spray-dried encapsulated. The combination of the encapsulated form of FAEN and PMLP in butter indicated that it is capable of controlling peroxide and acidity values and increases the antioxidant and antimicrobial activities consequently leading to the increased shelf life of butter.

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Probiotic Butter

Zacarchenco¹,

Spadoti²,

Alves³

et al. 2023

Methods and Protocols in Food Science

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Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt

Cited by 10 publications

References 47 publications

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Probiotic Butter

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