Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

Parussolo, Gilson; Busatto, Rita Tatiana; Schmitt, Janaína; Pauletto, Roberson; Schons, Patrícia Fernanda; Ries, Edi Franciele

doi:10.1016/j.lwt.2017.04.049

Cited by 35 publications

(29 citation statements)

References 25 publications

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“…In general, the probiotic, synbiotic, and prebiotic samples had lower overall acceptability than the control, which could be attributed to the acidic flavor and the taste generated in probiotic and synbiotic samples as well as the decrease in the sweet taste in the fructooligosaccharide-containing samples due to the replacement with high sugar presented in the control sample. The results herein were in accordance with the previous reports by Afzaal et al (2019), Parussolo et al (2017), and Kataria et al (2018). Kataria et al (2018) developed a probiotic ice cream using B. longum and reported the low scores for the sensory parameters such as flavor, texture, color, appearance, and overall acceptability.…”

Section: Sensory Evaluationsupporting

confidence: 92%

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Sabet‐Sarvestani

Eskandari

Hosseini

et al. 2021

J Food Process Preserv

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Production of synbiotic ice creams formulated with fructooligosaccharides was performed in this study. Fermentation of ice cream mix was carried out using Lactobacillus casei and Lactobacillus plantarum. Fermented samples had lower pH and higher acidity than unfermented samples. The highest viability of probiotics during storage was associated with synbiotic ice creams, demonstrating a beneficial role of fructooligosaccharides for the growth of lactic acid bacteria (LAB). The highest degree of hydroly-How to cite this article:

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Section: Sensory Evaluationsupporting

confidence: 92%

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Sabet‐Sarvestani

Eskandari

Hosseini

et al. 2021

J Food Process Preserv

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“…The addition of inulin exerted a superior bifidogenic effect and enhanced probiotic survival during storage compared to regular fermented milk, in addition to improving the product's acidification kinetics and increasing apparent viscosity [168]. This effect has also been replicated in specifically formulated synbiotic cheese [169], yogurt [170], and ice cream [171], all of which optimize probiotic viability during storage compared to their unenriched counterparts.…”

Section: Probiotic Functional Foods For Targeting Obesitymentioning

confidence: 82%

Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome

Green

Arora

Prakash

2020

IJMS

193

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Obesity has become a global epidemic and a public health crisis in the Western World, experiencing a threefold increase in prevalence since 1975. High-caloric diets and sedentary lifestyles have been identified as significant contributors to this widespread issue, although the role of genetic, social, and environmental factors in obesity’s pathogenesis remain incompletely understood. In recent years, much attention has been drawn to the contribution of the gut microbiota in the development of obesity. Indeed, research has shown that in contrast to their healthier counterparts the microbiomes of obese individuals are structurally and functionally distinct, strongly suggesting microbiome as a potential target for obesity therapeutics. In particular, pre and probiotics have emerged as effective and integrative means of modulating the microbiome, in order to reverse the microbial dysbiosis associated with an obese phenotype. The following review brings forth animal and human research supporting the myriad of mechanisms by which the microbiome affects obesity, as well as the strengths and limitations of probiotic or prebiotic supplementation for the prevention and treatment of obesity. Finally, we set forth a roadmap for the comprehensive development of functional food solutions in combatting obesity, to capitalize on the potential of pre/probiotic therapies in optimizing host health.

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“…That being the case, the recovery of valuable nutritional compounds in the peels of various fruits has been suggested by several studies as they are considered to be a good source of phenolic and antioxidant compounds [ 22 , 23 , 24 , 25 ]. In respect to novel food product developments using yacon tubers, the flesh of tubers has been the focus of several recent studies, but yacon peels and recovery of their valuable compounds for potential applications has not been considered in detail yet [ 19 , 26 , 27 , 28 ]. A study of Pereira et al (2016) investigated the phytochemical content in the peels and flesh of one yellow yacon cultivar cultivated in Brazil [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Yacon (Smallanthus sonchifolius Poepp. & Endl.) as a Novel Source of Health Promoting Compounds: Antioxidant Activity, Phytochemicals and Sugar Content in Flesh, Peel, and Whole Tubers of Seven Cultivars

et al. 2018

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The aim of this study was to evaluate the quality characteristics of seven yacon (Smallanthus sonchifolius Poepp. and Endl.) cultivars (Cajamarca, Cusco, Early White, Late Red, Morado, New Zealand and Quinault) cultivated in the southwest of Germany. The following phyto/chemical traits were investigated in different yacon tuber parts (flesh, peel, and whole tubers): total dry matter, sugar content (fructose, glucose, and sucrose content), total phenolic content (TPC), total flavonoid content (TFC), 2,20-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and Ferric reducing antioxidant power (FRAP). The results indicated a significant interaction between cultivar and tuber part on all of the examined traits (p < 0.0001). Of flesh and whole tuber, cv. Late Red, cv. Morado, and cv. Cajamarca had the highest TPC, TFC, DPPH radical scavenging activity, and FRAP. They also had relatively higher total sugar content. Cv. New Zealand had the lowest amount of sugars, TPC, TFC, DPPH radical scavenging activity, and FRAP, but the highest ABTS radical scavenging activity content in its flesh and whole tuber. Moreover, the results indicated that the peel of yacon tubers contained considerably high amounts of phytochemicals while possessing low sugar contents. Overall, this study provides a broad insight into the phyto/chemical content of yacon tubers from different cultivars, which can be used for further breeding programs, and the selection of proper cultivars for specific food product development.

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Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

Cited by 35 publications

References 25 publications

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Production of synbiotic ice cream using Lactobacillus casei / Lactobacillus plantarum and fructooligosaccharides

Microbial Medicine: Prebiotic and Probiotic Functional Foods to Target Obesity and Metabolic Syndrome

Yacon (Smallanthus sonchifolius Poepp. & Endl.) as a Novel Source of Health Promoting Compounds: Antioxidant Activity, Phytochemicals and Sugar Content in Flesh, Peel, and Whole Tubers of Seven Cultivars

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