Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk

Saarela, Maria; Virkajärvi, Ilkka; Alakomi, Hanna-Leena; Sigvart-Mattila, Pia; Mättö, Jaana

doi:10.1016/j.idairyj.2005.12.007

Cited by 158 publications

(107 citation statements)

References 27 publications

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“…The strains showed better survival ability in PJ than in the PSM, confirming that food formulation affects the viability of probiotics during storage (MATTILA-SANDHOLM et al, 2002;SAARELA et al, 2006). In the present study, the formulation of peach jam, which includes pectin and natural ingredients, seemed to better support the probiotic viability.…”

Section: Survival Of Probiotic Strains In Psm and Pj During Storagesupporting

confidence: 55%

“…; VON WRIGHT, 1993), some of them have been found able to survive in fruit matrices at refrigerated conditions (SHEEHAN; ROSS; FITZGERALD, 2007;SAARELA et al, 2006;GARDNER, 2008). Several studies have shown the survival of probiotic bacteria in matrices with high acidity and low pH during refrigerated storage (4-5 °C) (YOON;HANG, 2004;KYUNG;HANG, 2005), asserting that growth and viability of cells in fruit and vegetables depend…”

Section: Survival Of Probiotic Strains In Psm and Pj During Storagementioning

confidence: 99%

See 1 more Smart Citation

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo¹,

Pitino²,

Licciardello³

et al. 2013

Food Sci. Technol (Campinas)

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Section: Survival Of Probiotic Strains In Psm and Pj During Storagesupporting

confidence: 55%

Section: Survival Of Probiotic Strains In Psm and Pj During Storagementioning

confidence: 99%

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo¹,

Pitino²,

Licciardello³

et al. 2013

Food Sci. Technol (Campinas)

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“…in yoghurt and freeze-dried yoghurt after processing and storage have been investigated (Capela et al, 2006). There was a 7 % improvement in the viability of L. casei 1,520 when cryoprotectant (Unipectine TM RS 150) injury by stabilizing the cell membrane (Saarela et al, 2006).…”

Section: Important Parameters Affecting Microencapsulationmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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“…casei (Wang et al 2009a). In another study, bifidobacteria maintained at 4 to 20°C for 6 weeks has shown reduced resistance to gastric digestion (Saarela et al 2006). Lactobacillus and Bifidobacterium have shown extensive differences in their resistance to the acid in the orange, pineapple and cranberry juice (Sheehan et al 2007).…”

Section: Matrix Dependence Of Cell Viability and Functionalitymentioning

confidence: 98%

“…The major differences between dairy and non-dairy based fermented foods are summarized in Table 3. The following sections highlight some Tomato-based drink Yoon et al (2004) Many dried fruits Betoret et al (2003) Green coconut water Prado et al (2008a) Peanut milk Mustafa et al (2009) Cranberry, pineapple, and orange juices Sheehan et al (2007) Ginger juice Chen et al (2008) Grape and passion fruit juices Saarela et al (2006) Cabbage juice Wheat, rye, millet, maize, and other cereals fermented probiotic beverages Blandino et al (2003) Malt-based drink Kedia et al (2007) Boza (fermented cereals) Moncheva et al (2003) Maize, sorghum, and millet malt fermented probiotic beverages Blandino et al (2003) Millet or sorghum flour fermented probiotic beverage Muyanja et al (2003) Mixed cereal beverage Rathore et al (2012) Bread and baked products Côté et al (2013) of the recent developments in the area of non-dairy based probiotic fermented foods.…”

Section: Non-dairy Probiotic Productsmentioning

confidence: 99%

Trends in dairy and non-dairy probiotic products - a review

2015

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Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

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Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk

Cited by 158 publications

References 27 publications

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Technology and potential applications of probiotic encapsulation in fermented milk products

Trends in dairy and non-dairy probiotic products - a review

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