Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

Burns, Patricia; Patrignani, Francesca; Tabanelli, Giulia; Vinderola, Gabriel; Siroli, Lorenzo; Reinheimer, Jorge Alberto; Gardini, Fausto; Lanciotti, Rosalba

doi:10.1016/j.jff.2014.12.037

Cited by 40 publications

(38 citation statements)

References 33 publications

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Section: Introductionmentioning

confidence: 97%

“…According to recent studies, this new technology has been proven to enhance the survival and the overall functionality of certain probiotic strains when applied at moderate levels (Tabanelli et al, 2012). In particular, sublethal HPH has been reported to enhance organoleptic and functional properties of probiotic fermented milks and cheeses by improving strain viability over refrigerated storage and accelerating fermentation kinetics (Patrigniani et al, 2009;Burns et al, 2015). Lanciotti et al (2007) also showed that HPH not exceeding 150 MPa was able to modify both the fermentation kinetics and the enzymatic activities of starter and non-starter lactic-acid bacteria without detrimental effects on cell viability.…”

Section: Introductionmentioning

confidence: 99%

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Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Barrera

Burca

Betoret

et al. 2019

Int J of Food Sci Tech

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Summary This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25–150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ABTS‐TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti‐Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenisation pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccesibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenised, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Barrera

Burca

Betoret

et al. 2019

Int J of Food Sci Tech

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“…Contrarily, the chicken isolate B. lactis P32/1 did not show cell death during the storage at all the considered pH. These results indicate that the viability of the bifidobacteria used could be favoured if they are included in a food product whose matrix could have better protective action, such as cheese, and with a higher pH value compared to fermented milk (Burns et al , ). Several authors have reported that the stability of bifidobacteria strains in fermented milk is extremely variable and strain dependent (Zacarías et al ).…”

Section: Discussionmentioning

confidence: 87%

“…This fact is very interesting since temperatures in the range 45–50°C during processing are reported to drastically reduce the survival of probiotics (Simpson et al ). Moreover, the survival was higher when the strains were resuspended in milk compared to PBS, which is probably due to the protective effect of milk, rich in proteins and fats, on the microbial cells (Burns et al ).…”

Section: Discussionmentioning

confidence: 99%

Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics

et al. 2019

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Aim To characterize four novel autochthonous bifidobacteria isolated from monkey faeces and a Bifidobacterium lactis strain isolated from chicken faeces by evaluating their technological and biological/functional potential to be used as probiotics. Different stressors, including food process parameters and storage, can affect their viability and functionality. Methods and Results The resistance to frozen storage, tolerance to lyophilization and viability during storage, thermal, acidic and simulated gastric resistance, surface hydrophobicity and antimicrobial activity against pathogens were studied. Bifidobacterium lactis Bb12 and INL1 were used as reference strains. The results obtained demonstrated that the new isolates presented strain‐dependent behaviour. Good results were obtained for thermal resistance, frozen storage at −80°C and lyophilized powders maintained at 5°C. Cell viability during refrigerated storage was higher when the strains were resuspended in milk at pH 5·0 than at 4·5. The surface hydrophobicity ranged between 7 and 98% depending on the strain. The simulated gastric resistance was improved for the strains incorporated in cheese. Regarding antimicrobial activity, bifidobacteria isolated from monkey presented higher inhibitory capacity than the reference strains. Conclusion This research provides a deeper insight into new strains of bifidobacteria isolated from primates and chicken that have not been previously characterized for their potential use in dairy products and confirm the most robust stress tolerance of B. lactis. Significance and Impact of the Study The possibility of expanding the available bifidobacteria with the potential to be added to a probiotic food necessarily implies characterizing them from different points of view, especially when considering unknown species. For monkey isolates (which showed higher antimicrobial activity against pathogens), more in‐depth knowledge is needed before applying strategies to improve their performance. On the contrary, the chicken isolate B. lactis P32/1 showed similar behaviour to the references B. lactis strains; therefore, it could be considered as a potential probiotic candidate.

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“…HPH has demonstrated great potential in the dairy sector also for the development of new products, differentiated from traditional ones by sensory and structural characteristics or Potential of High-Pressure Homogenization and Functional Strains for the Development… http://dx.doi.org/10.5772/intechopen.74448 functional properties [27]. Moreover, Iordache and Jelen [28] showed HPH as a suitable approach for producing soluble whey protein concentrates/isolates for the production of several dairy products, as well as meat or egg substitutes.…”

Section: Potential Of High-pressure Homogenization In Dairy Sector Fomentioning

confidence: 99%

Potential of High Pressure Homogenization and Functional Strains for the Development of Novel Functional Dairy Foods

Patrignani¹,

Siroli²,

Serrazanetti³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Functional foods are one of the fastest increasing fields in the global food industry since they are positively perceived by the consumers as dietary strategies to reduce the incidence of illness in the humankind. Actually, the use of biotechnological strategies, based on the use of functional and specific strains and sustainable technologies, such as highpressure homogenization, can be a great chance to create innovation in the dairy field. Critical discussion on the actual scenario is the main topic of this chapter.

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Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

Cited by 40 publications

References 33 publications

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics

Potential of High Pressure Homogenization and Functional Strains for the Development of Novel Functional Dairy Foods

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