Prebiotic and Probiotic Food Formulations

Behare, Pradip; Hussain, Shaik Abdul; Naranjo, Desirée Román; Sharma, Prateek; McAuliffe, Olivia

doi:10.1002/9781119614760.ch12

Cited by 3 publications

(3 citation statements)

References 89 publications

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“…One of the fundamental functional properties of probiotics is their antimicrobial activity against pathogenic microorganisms, which manifests itself through various mechanisms, such as the secretion of bacteriocins and other compounds with antimicrobial activity, or through food competition, ultimately aiming to protect the organism from pathogens [29]. Studies by Jeong et al [30] have demonstrated the antimicrobial activity of various Lpb.…”

Section: Antimicrobial Activity Of Lpb Plantarum Db2 Against Pathogen...mentioning

confidence: 99%

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract

Kostelac,

Dolenec,

Markovinović

et al. 2024

Microorganisms

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The search for unexplored plant resources that would provide a good basis for the development of novel probiotic functional foods is rapidly increasing. In this context, the strawberry tree fruit (Arbutus unedo L.) is particularly interesting, as it is rich in numerous antioxidant bioactive compounds that have been shown to be beneficial to health, but have not yet found industrial applications. In this work, the probiotic characterization of lactic acid bacteria strain Lactiplantibacillus plantarum DB2, isolated from strawberries (Fragaria ananassa × Duch.), was performed. The tested strain proved to be safe to use, displaying no antibiotic resistance or hemolytic activity. Due to its proven probiotic potential during simulated gastrointestinal transit, its antimicrobial activity, and its coaggregation with pathogens, it was selected for fermentation of an aqueous Arbutus unedo L. extract, which was subsequently microencapsulated and freeze-dried to extend its shelf life and preserve its functional properties. The antioxidant activity of the ferment obtained was maintained (80%), while after microencapsulation and freeze-drying, about 50% and 20% of the antioxidant activity was retained, respectively. In conclusion, this study demonstrates for the first time the application of probiotics isolated from strawberries in the fermentation of strawberry tree extract and monitors the antioxidant activity during post-fermentation formulation, paving the way for a potential industrial application of this underutilized plant.

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Section: Antimicrobial Activity Of Lpb Plantarum Db2 Against Pathogen...mentioning

confidence: 99%

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract

Kostelac,

Dolenec,

Markovinović

et al. 2024

Microorganisms

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“…To be considered a prebiotic a polysaccharide must meet certain criteria which include: 1) high resistance to orogastric digestion which includes resistance to both the enzymes found in the mouth and stomach as well as a low pH, 2) it is fermentable by gut bacteria, 3) provides a health benefit to the consumer, 4) selectively stimulates the growth of certain bacteria, 5) stability in food systems. Some of the ways a prebiotic might be incorporated into new products are, emulsifying agents, foam stabilizers, fat or sugar substitutes, fiber supplements, and encapsulating agents (Behare et al, 2021;López-Castejón et al, 2021). The use of prebiotics as an ingredient in products with probiotics has been of interest in recent times, naming such products as synbiotics.…”

Section: Prebiotics As Encapsulating Agentsmentioning

confidence: 99%

Recent developments on wall materials for the microencapsulation of probiotics: A review

et al. 2023

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En las últimas décadas ha surgido un aumento en la demanda de alimentos mejores y más saludables. Entre ellos, los productos probióticos, ya sea en forma de productos alimenticios o como suplementos dietéticos. Los probióticos son microorganismos vivos que cuando se consumen en cantidades adecuadas brindan una variedad de beneficios para la salud del huésped, en particular, a la salud del tracto gastrointestinal. El principal obstáculo tecnológico que esto plantea es proporcionarlos vivos en cantidad suficiente. Por ello, a menudo se emplean métodos de microencapsulación para aumentar su capacidad de supervivencia. Un punto crítico en el diseño de los procesos de encapsulación es la selección adecuada de un agente encapsulante, el cual debe cumplir con una serie de requisitos como ser grado alimenticio, poder envolver al probiótico y ser de bajo costo, por mencionar algunos. Por lo tanto, esto presenta un área de oportunidad en cuanto a la formulación y exploración de diferentes materiales de pared. En este artículo, se presentan y discuten algunos de los desarrollos relacionados con nuevos materiales de pared para probióticos microencapsulados. DOI: https://doi.org/10.54167/tch.v17i1.1140

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“…Beneficial effects of probiotics depend on their transport and survival through the gastrointestinal tract, which is also affected by initial numbers of probiotics in food, storage condition, food processing, food matrix, etc. (Behare et al, 2021). Among many foods that have been studied for this purpose, cheese is the most interesting case to deliver these bacteria into the intestine (Karimi et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential

Afshari

Hashemi

Tavassoli

et al. 2022

Food Science & Nutrition

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Prebiotic and Probiotic Food Formulations

Cited by 3 publications

References 89 publications

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract

The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract

Recent developments on wall materials for the microencapsulation of probiotics: A review

Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential

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