The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Balthazar, Celso F.; Silva, Hugo L.A.; Esmerino, Erick A.; Rocha, Ramon S.; Moraes, Jeremias; Carmo, Mariana Araújo Vieira do; Azevedo, Luciana; Camps, Ihosvany; Abud, Yuri; Sant’Anna, Celso; Franco, Róbson Maia; Freitas, Mônica Q.; Silva, Márcia C.; Raices, Renata S.L.; Escher, Graziela Bragueto; Granato, Daniel; Ranadheera, Chaminda Senaka; Nazarro, Filomena; Cruz, Adriano G.

doi:10.1016/j.foodchem.2017.12.002

Cited by 188 publications

(145 citation statements)

References 48 publications

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“…These characteristics contribute to the low acceptance of goat milk by consumers; however, there is a possibility of masking the unpleasant odor and taste of some goat products and improving its rheological properties through fortification with suitable probiotic microorganisms (Slacanac et al., ). Probiotics may produce various pleasant flavor compounds during fermentation (Balthazar et al., ), in addition to positively impacting human health (Almada, Almada, Martinez, & Sant'Ana, ). Furthermore, co‐culturing with exopolysaccharide‐producing probiotic strains may improve the textural characteristics of the final product (Prasanna, Grandison, & Charalampopoulos, ) and maintain probiotic viability during product storage and gastrointestinal transit (Prasanna, Grandison, & Charalampopoulos, ).…”

Section: Introductionmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

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144

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: Introductionmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

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144

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“…lactis BLC1, a reduction of 3.82 logarithmic cycles was observed in the probiotic strain in an ice cream sample stored at −18°C for 120 days when exposed to bile salt solution and pancreatin (Silva, Bezerra, Santos, & Correia, ). In another study, Balthazar et al () observed that incorporation of inulin into probiotic ice cream does not compromise the viability of Lactobacillus casei 01 when exposed to simulated gastrointestinal conditions.…”

Section: Resultsmentioning

confidence: 97%

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

Cavalcanti

Galvão

Alencar

et al. 2019

J Food Process Preserv

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The objective of this study was to develop a frozen probiotic fermented milk enriched with Green Banana Biomass (GBB). L. paracasei LBC81 survival in frozen fermented milk was determined at on the 3, 7, 14, 21 and 28 days of storage at −18°C. The survival of L. paracasei LBC81 was also evaluated during the application of successive freezing and thawing cycles, and also when exposed to acid stress (pH 3.0) and bile salts (0.3%). In terms of L. paracasei LBC81 survival, the incorporation of GBB in fermented milk did not significantly compromise (p > .05) the viability of this strain over the 28 days of storage, exposure to freezing and thawing cycles and during exposure to acid stress conditions and by the presence of bile salts. We have concluded that it is possible to develop a frozen probiotic fermented milk enriched with GBB. Practical applications The shelf life of fermented milk is of only 28 days, because the microorganism continues to grow under refrigerated conditions and, consequently, the acidity of the product increases. In addition to affecting sensory acceptance, acidity also compromises the survival of potential probiotic culture. Thus, the development of frozen fermented milk enriched with green banana biomass is an alternative to extending the product shelf life during the storage period. This extension of the shelf life of frozen fermented milk enriched with GBB will also be subject to maintenance of the population of L. paracasei between 106 to 108 CFU/g of the product, in order to ensure consumer health benefits.

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“…The adherence test was performed per the methodology of Balthazar et al (), with modifications. The intestinal epithelial cell line Caco‐2 was used to evaluate the interference of P. aculeata Mill.…”

Section: Methodsmentioning

confidence: 99%

Effect ofPereskia aculeataMill. in vitro and in overweight humans: A randomized controlled trial

et al. 2019

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Objectives: The objective of this study was to investigate the influence of ora‐pro‐nobis (Pereskia aculeata Mill.) flour on the adhesion of probiotics to intestinal epithelial cells and to evaluate the effect of a product based on this flour on gastrointestinal symptoms, weight, body fat, glycemia, and lipid profile in overweight men. Methods: Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco‐2 cell adhesion) were analyzed. A randomized, cross‐over intervention was performed. Intestinal microbiota was indirectly assessed on the basis of consistency, color of feces, and gastrointestinal symptoms. Results: P. aculeata did not affect Lactobacillus casei adhesion to Caco‐2 cells. Ora‐pro‐nobis flour improved gastrointestinal symptoms and increased satiety. Conclusion: The consumption of ora‐pro‐nobis flour improved intestinal health. In addition, it maintained the high adherence of L. casei to intestinal cells as well as patient anthropometric and biochemical parameters. Practical applications Pereskia aculeata Mill. is well known in folk medicine and has several nutrients; however, there are few studies on this plant. This is the first study to analyze the influence of P. aculeata on bacterial adherence and the first cross‐over clinical trial to evaluate the beneficial potential of ora‐pro‐nobis flour in overweight men. Thus, this study will contribute to the promotion of ora‐pro‐nobis as a functional ingredient and will arouse the interest of industries to develop related healthy foods. In addition, it is an effective dietary strategy to improve the gastrointestinal health of men.

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The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Cited by 188 publications

References 48 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability

Effect ofPereskia aculeataMill. in vitro and in overweight humans: A randomized controlled trial

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