Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates

Dridi, Chaima; Millette, Mathieu; Aguilar, Blanca; Salmieri, Stéphane; Lacroix, Monique

doi:10.1007/s11947-022-02900-6

Cited by 9 publications

(6 citation statements)

References 63 publications

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“…Similar results were obtained by Ribeiro et al [18] who did not observe significant changes in L. acidophilus NRRL B-4495 viability after exposure to simulated gastrointestinal conditions. The presence of the FOS may also have a mechanical protective effect on the bacteria similar to cricket protein hydrolysates as found by Dridi et al [35] in a commercial beverage with L. acidophilus CL1285, L. casei LBC80R and Lacticaseibacillus rhamnosus CLR2, maintaining a survival rate above 97% for both gastric and intestinal phases. The probiotic survival observed was higher than that found for L. rhamnosus ATCC 7469 in guava juice [17] and L. reuteri ATCC 55730 in a fermented almond beverage [40], with survival rates of 55% and 51%, respectively.…”

Section: Simulated Gastrointestinal Conditionsmentioning

confidence: 67%

“…The literature has shown that a reduction in probiotic viability in refrigerated fruit juices occurs due to a low pH [16]. The cell count decay in the SYNf and SYNa formulations after 21 days could have been caused by a drop in the L. plantarum metabolic activity, as well as the production of metabolites and bacteriocins, impairing the viability of the probiotics [35]. 8.2 ± 0.1 Aa Notes: SYN-unfermented symbiotic; SYNf-fermented symbiotic; SYNa-unfermented synbiotic with adjusted pH; SYNfA-fermented synbiotic with adjusted pH.…”

Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning

confidence: 99%

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Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

Ribeiro

Batista

Assis

et al. 2023

Foods

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This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234–431 mg GAE/L), antioxidant activity (48–75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.

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Section: Simulated Gastrointestinal Conditionsmentioning

confidence: 67%

Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning

confidence: 99%

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

Ribeiro

Batista

Assis

et al. 2023

Foods

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“…Colour is one of the most important attributes due to its influence on consumers' buying decisions (Dridi et al ., 2022; Kokwar et al ., 2022). The sorghum malt‐based probiotic beverage was slightly red ( L * = 34–35, a * = 2.09–5.11, and b * = 1.01–3.51, Table 2), the typical colour of strawberry‐flavoured products.…”

Section: Resultsmentioning

confidence: 99%

“…In PET and HDPE formulations, probiotic counts were kept >6 log CFU mL −1 during the entire TGI ( P < 0.05). One of the first barriers that hinder the survival of the probiotic culture is the gastrointestinal conditions, and considering that it is a defence mechanism of the body against pathogenic microorganisms, the culture must have a certain resistance so it is possible to reach the colon in sufficient numbers for the proliferation of the probiotic in the host intestine (Hill et al ., 2014; Rasika et al ., 2021; Dridi et al ., 2022). Probiotic cultures face severe acid stress during the first step of digestion ( i.e ., stomach), which limits the in situ activity (Gaucher et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

Fiori,

Barão,

Marcolino

et al. 2023

Int J of Food Sci Tech

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SummaryPlant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted S. bicolor can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.

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“…The incorporation of insect protein is emerging as a future trend in the food industry, including its incorporation in dairy products [ 135 , 136 ]. Insects are a sustainable and efficient source of protein, requiring less water and land than traditional livestock [ 137 ].…”

Section: Opportunities and Challengesmentioning

confidence: 99%

Trends and prospects in dairy protein replacement in yogurt and cheese

Díaz-Bustamante

Keppler

Reyes

et al. 2023

Heliyon

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Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates

Cited by 9 publications

References 63 publications

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

Trends and prospects in dairy protein replacement in yogurt and cheese

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