The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado

Abstract

Food enriched with probiotics and prebiotics belong to the class of novel foods. Functional food, apart from its nutritional function, has an additional pro-health effect. The aim of the presented study was to create a concept of a functional dessert—avocado-based non-diary ice cream enriched with probiotic bacteria Lactiplantibacillus plantarum 299v. The product was tested for the survival of bacteria in various conditions, and the influence of the probiotic on the physicochemical and organoleptic properties of non-dairy ice cream was assessed. The dessert with probiotic throughout the storage period (8 weeks) kept the therapeutic minimum defined for probiotic food products. It was found that the addition of the probiotic did not deteriorate either the color or the sensory profile of the dessert. There was also no increase in the redox potential nor the acidity of the product with the addition of a probiotic.

Utilization of banana puree fermented by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 for the manufacture of synbiotic ice cream

“…This means better support for the probiotic cells in the ice cream matrix due to the high proportion of probiotics. This assumption is supported by Krawęcka et al (2021) who reported that adding bananas to ice cream helps maintain the viability of probiotics during freezing due to their polysaccharide content.…”

Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors’ Own Experiments in the Context of the Literature

“…The cultivar, origin and ripeness degree of fruits are the factors that most influence the fruit quality and derivative products, such as sorbets [46,47]. Some studies also indicate that functional frozen probiotic desserts may be obtained by supplementation with probiotic bacterial strains, using riceberry and sesame milk as a base, instead of vegetables and fruits [18,[48][49][50].…”

“…However, because of the freezing, freezing storage and air incorporation processes, the frozen dessert manufacturing process may reduce the probiotic survival in the goods [48]. Prebiotic substances may shield the beneficial cultures during production, storage and simulated gastrointestinal conditions.…”

Preventive therapeutic effect of Lactobacillus‐fermented black wolfberry juice on sodium dextran sulfate‐induced ulcerative colitis in mice

“…Functional food is a kind of food with special physiological effects to improve health status or reduce illness (2023). Among these, foods containing or fermented with probiotics have been proved to be safe and edible (Krawecka et al., 2021), which enhance host metabolism by generating new cells and altering the structure of the intestinal microflora (Rabah et al., 2017). Therefore, it is very important for the functional food industry to develop foods containing probiotics.…”