Potentially symbiotic fermented milk: A preliminary approach using lactose-free milk

Pereira, Janaina A.; Pinto, Stephanie S.; Dias, Carolinne Odebrecht; Vieira, Michelly P.T.; Ribeiro, Deise Helena Baggio; Amboni, Renata Dias de Mello Castanho; Fritzen‐Freire, Carlise Beddin

doi:10.1016/j.lwt.2019.108847

Cited by 9 publications

(4 citation statements)

References 25 publications

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“…We also calculated improvement rates of 14 -28% (depending on the concentration of added LBG) in the remaining enriched fermented milks as compared to the control. Similar trends were also reported in a recent study by Pereira et al (2020), where probiotic bacteria L. acidophilus LA-5 and B. lactis Bb12 showed high viability during 28 days of storage, with counts above 6 log CFU/g in 5% inulin hydrolysed fermented milks.…”

Section: Viabilitysupporting

confidence: 90%

Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier

Ziar¹,

Yahla²,

Sadoud³

et al. 2022

IFRJ

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For the first time, this study presented the use of raw locust bean gum (LBG) as a prebiotic, with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer, for a targeted release of bacteria under colon-like conditions. For this purpose, the fermentative characteristics (biomass, pH), bacterial survival, and developed viscosities of the stored fermented milks were determined. The survival rates of microencapsulated bacteria using the emulsion technique under simulated gastrointestinal conditions (stomach: pH 2 + 0.3% pepsin; colon: pH 6.5 + 1% pancreatin + 0.3% bile) were also evaluated. Results showed that all the tested bacteria maintained better biomass and acidifying activities in the presence of LBG, especially at 2%. During cold storage, the viscosities of the LBG-fermented milks were regulated and better appreciated, especially at 2%. Lactobacillus rhamnosus LbRE-LSAS and Bifidobacterium animalis subsp. lactis Bb12 microencapsulated separately in Ca-alginate-raw carob gum maintained good survival rates (51 - 66%) as compared to free cells (21 - 59%) under simulated digestive conditions, and were released under colon-like conditions. Therefore, the formulation of LBG-enriched fermented milks containing probiotic bacteria could represent a very good candidate for industrial application. Ca-alginate-raw LBG beads for the specific release of probiotics in the colon could benefit consumers with celiac disease or other digestive disorders because LBG is naturally gluten-free.

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Section: Viabilitysupporting

confidence: 90%

Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier

Ziar¹,

Yahla²,

Sadoud³

et al. 2022

IFRJ

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“…A different behavior was observed by Pereira et al. (2020) in lactose‐free symbiotic fermented milks. These researchers noted higher scores for texture in the samples that showed semi‐liquid appearance and lower consistency.…”

Section: Resultsmentioning

confidence: 59%

“…These results reveal a greater acceptance, by the judges, of the samples which showed visually higher consistency. A different behavior was observed by Pereira et al (2020) in lactose-free symbiotic fermented milks. These researchers noted higher scores for texture in the samples that showed semi-liquid appearance and lower consistency.…”

Section: Sensory Analysismentioning

confidence: 79%

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Bianchini

Vieira

Arriola

et al. 2020

J. Food Process. Preserv.

Self Cite

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The dairy industry is renowned worldwide for its high level of technological development, which can be noted through the wide variety of derived products on the market aimed at specific consumer groups. Among the fermented milks, yogurt is the most widely consumed (Vénica, Wolf, Suárez, Bergamini, & Perotti, 2018) and innovations in this product have motivated investigations (El-Shafei, Sakr, & Abou-Soliman, 2020; Khaledabad, Ghasempour, Moghaddas Kia, Rezazad Bari, & Zarrin, 2020), including the production of lactose-free yogurts supplemented with bioactive compounds. Although partial hydrolysis of lactose occurs during the fermentation of yogurt, significant amounts of this disaccharide still remain intact. Thus, for individuals with lactose intolerance, it is necessary to complete hydrolysis by use of exogenous lactase (Moreira et al., 2017). Lactose intolerance occurs due to the body's inability to digest this

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“…Commonly used prebiotics include galacto-oligosaccharide, fructooligosaccharide (FOS), inulin, etc. For example, Pereira et al [ 109 ] used Lactobacillus acidophilus LA-5, Bifidobacterium lactis Bb-12 and inulin to produce fermented milk with lactose below 0.1%, and this product had a high sensory score and probiotic activity. Table 4 lists some studies of lactose-free fermented dairy products supplemented with probiotics/prebiotics.…”

Section: Fortification Of Lactose-free Dairy Productsmentioning

confidence: 99%

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Zheng

Han

et al. 2023

Foods

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With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods. In recent years, through innovating processes and technologies, dairy manufacturers have significantly improved the variety, and functional and sensory qualities of low-lactose and lactose-free dairy products. Based on this, this paper first covers the pathology and epidemiology of lactose intolerance and market trends. Then, we focus on current advantages and disadvantages of different lactose hydrolysis technologies and improvements in these technologies to enhance nutritional value, and functional, sensory, and quality properties of lactose-free dairy products. We found that more and more cutting-edge technologies are being applied to the production of lactose-free dairy products, and that these technologies greatly improve the quality and production efficiency of lactose-free dairy products. Hopefully, our review can provide a theoretical basis for the marketing expansion and consumption guidance for low-lactose/lactose-free dairy products.

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Potentially symbiotic fermented milk: A preliminary approach using lactose-free milk

Cited by 9 publications

References 25 publications

Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier

Association of carob galactomannans with probiotic bacteria in synbiotic fermented milk and colon targeted-release carrier

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

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