Probiotic coffee ice cream as an innovative functional dairy food

Shazly, Ahmed B.; Fouad, Mohamed T.; Elaaser, Mostafa; Sayed, Rehab S.; El‐Aziz, Mahmoud Abd

doi:10.1111/jfpp.17253

Cited by 8 publications

(5 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…, 2020). Probiotic coffee ice cream made using concentrated coffee extract along with probiotic cultures such as Bifidobacterium breve Bb-12 and Lactobacillus plantarum displayed strong antioxidant and antimicrobial activity due to phenolic compounds (Ahmed et al. , 2022).…”

Section: Technological and Physico-chemical Aspects Of Probiotic Ice ...mentioning

confidence: 99%

Probiotic icecream as a functional food - a review

Sarkar

2024

NFS

View full text Add to dashboard Cite

Purpose Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream. Design/methodology/approach Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream. Findings Retention of probiotic viability at a level of >106 cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food. Originality/value Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

show abstract

Section: Technological and Physico-chemical Aspects Of Probiotic Ice ...mentioning

confidence: 99%

Probiotic icecream as a functional food - a review

Sarkar

2024

NFS

View full text Add to dashboard Cite

show abstract

“…In this sense, incorporating coffee extracts into functional yogurt deserves attention. Coffee, a globally appreciated beverage with documented health benefits [64], not only presents a distinctive flavor but also possesses antioxidant, anticarcinogenic, and antiinflammatory properties [65]. Its composition includes caffeine, chlorogenic acids, and melanoidins [66], giving the yogurt matrix a unique flavor profile.…”

Section: Probiotic Functional Yogurts Enriched With Natural Compoundsmentioning

confidence: 99%

“…[64][65][66]68,95,96], cocoa polyphenols[79][80][81][82]97,98], turmeric[84][85][86]99], saffron[87][88][89][90][91]100,101], and Spirulina spp [70,71,74,75,[102][103][104][105]. in foods are established, which can be visualized in Figure2.…”

mentioning

confidence: 99%

Probiotic Functional Yogurt: Challenges and Opportunities

de Souza,

Drunkler,

Colla

2023

Fermentation

View full text Add to dashboard Cite

This article aims to explore the challenges and opportunities inherent in producing probiotic functional yogurt through information on the benefits of consuming this food, emphasizing its nutritional characteristics and importance for health. It explains the advantages of regular consumption, including improved digestion, gastrointestinal health, immunity, and increased absorption of minerals. The discussion focuses on the perspectives within the production of functional probiotic yogurt, with emphasis on microbial dynamics, inhibition of undesirable microorganisms, and strategies to improve the quality of this product. It highlights the challenges in maintaining the viability of probiotics during production and storage, addressing factors such as pH, exposure to oxygen, temperature regulation, and interactions between strains and ingredients. Additionally, it highlights the integration of natural compounds in probiotic functional yogurt and their sensory impacts associated with health benefits. The article is a comprehensive overview that emphasizes the critical factors that influence the fermentation process of functional probiotic yogurt and the fundamental role of probiotic viability for consumer health.

show abstract

“…Recent works have suggested that CGA can inhibit the biofilm formation, aggregation and quorum sensing (QS) systems of Pseudomonas [22,23]. On the other hand, CGA is practically non-degradable in the presence of probiotics, which makes it appropriate for use in the food industry [24].…”

Section: Introductionmentioning

confidence: 99%

Anti-Biofilm Activity of Chlorogenic Acid against Pseudomonas Using Quorum Sensing System

Wang,

Cao,

Pei

et al. 2023

Foods

View full text Add to dashboard Cite

Chlorogenic acid is a secondary metabolite produced by many traditional Chinese medicines. Its physiological activities (antibacterial, anti-inflammatory, antioxidant activities, etc.) have been well described. This study aimed to investigate the effects of chlorogenic acid on the biofilm of drinking water bacteria. The effects of chlorogenic acid on the metabolites of the biofilms were also evaluated. Chlorogenic acid was found to have an anti-biofilm effect against Pseudomonas, resulting in biofilm formation in a dose-dependent manner (0.53–25.4 mM CGA). Moreover, the biofilm structure was visibly attenuated. Furthermore, we identified and characterized 23 differential metabolites and associated two metabolic pathways involving beta-alanine metabolism and pyrimidine metabolism that were altered mostly during biofilm formation. A quantitative real-time PCR assay revealed that chlorogenic acid interfered with the signaling molecule synthesis and transcription regulators using the Las, Pqs and Rhl systems. These findings suggest that chlorogenic acid can be a quorum sensing (QS) inhibitor and inhibit biofilm formation. It may be a promising natural product for the prevention of contaminated drinking water.

show abstract

Probiotic coffee ice cream as an innovative functional dairy food

Cited by 8 publications

References 47 publications

Probiotic icecream as a functional food - a review

Probiotic icecream as a functional food - a review

Probiotic Functional Yogurt: Challenges and Opportunities

Anti-Biofilm Activity of Chlorogenic Acid against Pseudomonas Using Quorum Sensing System

Contact Info

Product

Resources

About