Physical characteristic of probiotic ice cream substituted by encapsulated lactic acid bacteria (LAB) with variety of aging time

Muhardina, Virna; Sari, PM; Aisyah, Yuliani; Haryani, Sri

doi:10.1088/1742-6596/1232/1/012042

Cited by 3 publications

(3 citation statements)

References 8 publications

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“…In another study investigated by Sagdic, Ozturk, Cankurt, and Tornuk (), who concluded that the addition dietary fiber and culture cause an increase in acidity and decrease in pH. The supplementation of encapsulated probiotic bacteria in ice cream positively improve the physical quality parameters of ice cream during storage and using of different aging time affect the physical quality of probiotic ice cream (Muhardina, Sari, Aisyah, & Haryani, ).…”

Section: Resultsmentioning

confidence: 98%

RETRACTED: Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

Afzaal

Khan

Saeed

et al. 2020

Food Science & Nutrition

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The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium alginate (Ca‐ALG) and whey protein concentrate (WPC) by using encapsulator. The obtained microbeads were characterized in terms of encapsulation efficiency and morphological features. Afterward, the probiotics in free and encapsulated form were incorporated into ice cream. The product was subjected for physicochemical, microbiological, and sensory attributes over a storage period of 80 days. Microencapsulation with both hydrogels significantly (p < .05) improved the viability of probiotics in both carrier food and simulated GIT conditions.The initial viable count of probiotics encapsulated with Ca‐ALG and WPC was 9.54 and 9.52 log CFU/ml, respectively, that declined to 8.59 and 8.39 log CFU/ml, respectively, over period of 80 days of storage. While nonencapsulated/free cells declined from 9.44 to 6.41 log CFU/ml during same storage period. Likewise, during in vitro GIT assay, encapsulated probiotic with Ca‐ALG and WPC showed 0.95 and 1.13 log reduction, respectively. On other hand, free probiotics showed significant 3.03 log reduction. Overall, microencapsulated probiotic exhibited better survival as compared to free cells. Moreover, the amalgamation of encapsulated and free probiotics affected the physicochemical (decrease in pH and increase in viscosity) was and sensory parameters of ice cream during storage.

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Section: Resultsmentioning

confidence: 98%

RETRACTED: Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

Afzaal

Khan

Saeed

et al. 2020

Food Science & Nutrition

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“…This suggests that adding CCE to ice cream enhances its overrun and that this impact is magnified when probiotic bacteria are present. Muhardina et al (2019) reported a similar finding in probiotic ice cream substituted by encapsulated LAB. In another study, the symbiotic ice cream made from fermented milk had the highest overrun (Golestani & Pourahmad, 2016).…”

Section: Resultsmentioning

confidence: 63%

Probiotic coffee ice cream as an innovative functional dairy food

Shazly

Fouad

Elaaser

et al. 2022

Food Processing Preservation

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Coffee is one of the most popular beverages in the world due to its energizing caffeine effects, pleasant sensory qualities, and positive implications on human health. According to Statista (2021), around 9997.8 million kilograms of coffee were consumed globally in 2020/2021, representing a modest rise over the previous year (1.6%). Coffee contains more than 50% carbohydrates, 10% proteins, and 2% free amino acids and polyphenols. As a consequence of caffeine's content, those responsible for physiological activities result in powerful stimulation of the central nervous system, which affects many functions (Attokaran, 2017). Coffee possesses antioxidant, anticarcinogenic, antimutagenic, and antiinflammatory properties, making it suitable for use in a variety of pharmacological formulations. In addition, it can help relieve headaches, so several over-the-counter and prescription pain relievers

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“…This suggests that adding CCE to ice cream enhances its overrun and that this impact is magni ed when probiotic bacteria are present. Muhardina et al (2019) reported a similar nding in probiotic ice cream substituted by encapsulated LAB. The bacterial cells and/or small particles of CCE along the fat globules may be causing the increase in overrun by trapping air in the ice cream mixture and increasing the volume.…”

Section: Overrunmentioning

confidence: 67%

Coffee ice cream as an innovative functional dairy food

Shazly

Fouad

Elaaser

et al. 2022

Preprint

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Coffee ice cream is one of the best options when we're looking for a caffeinated dessert with a desirable taste and health benefits. In this study, the use of concentrated coffee extract (CCE) in ice cream production as an innovative functional dairy food was evaluated. The most abundant phenolic component in CCE was chlorogenic acid, with 7.39 mg/mL, followed by pyrocatecol, naringin, gallic acid, and catechin. Folic acid, with 4.67 mg/mL, was the most abundant B-complex vitamins in CCE, followed by thiamin and riboflavin. CCF also showed antibacterial activity against gram-positive and gram-negative bacteria as well as fungi. Ice cream formulated with 3% CCE showed higher overrun (41.76%), fat destabilization (15.14%), and melting rate (1.19 g/min) than that formulated with 5% CCE and control ice cream. Adding probiotic bacteria B. breve Bb-12 and L. plantaru enhanced the viscosity of the mixture, as well as the overrun and melting rate of the final ice cream. However, adding CCE to ice cream had no effect on survival of probiotic bacteria during storage at –20°C when compared to control ice cream. CCE-containing ice creams showed higher antioxidant activity against the DPPH and ABTS radicals, with the increase proportionate to the amount of CCE. Ice cream with 3% CCE had a favorable brown color, less bitterness, the desired coffee flavor, and a smoother texture than ice cream with 5% CCE.

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Physical characteristic of probiotic ice cream substituted by encapsulated lactic acid bacteria (LAB) with variety of aging time

Cited by 3 publications

References 8 publications

RETRACTED: Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

RETRACTED: Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

Probiotic coffee ice cream as an innovative functional dairy food

Coffee ice cream as an innovative functional dairy food

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