Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing

Monteiro, Carla; Camelo‐Silva, Callebe; Prudêncio, Elane Schwinden; Andrade, Cristiano José de

doi:10.1007/s11947-023-03153-7

Cited by 6 publications

(1 citation statement)

References 133 publications

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“…Nevertheless, there is consensus that the removal of bacterial cells is crucial (Moradi et al, 2021). The resulting postbiotic solution consists of safe compositions with distinct chemical structures and an extended shelf life, making it well-suited for integration into various food products (Aguilar-Toalá et al, 2018;Rudke et al, 2023). Hence, the acknowledgment that specific bacteria can contribute to health benefits by producing particular metabolites triggered the emergence of the probiotic concept, along with the development of pharmabiotic metabolites.…”

Section: Introductionmentioning

confidence: 99%

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Yousefvand,

Pham,

et al. 2024

Food Bioprocess Technol

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Fortifying conventional foods with postbiotic powders (PP) is an effective approach for the production of functional products. Preserving both functional properties of PP and the physical characteristics of fortified products is essential during this process. This study aimed to investigate the antioxidant activity and consumer testing of low-fat yoghurt fortified with PP and changes in their physical properties, including rheology, water holding capacity, and microstructure over a 21-day storage period. PP, derived from Bifidobacterium animalis subsp. lactis BB12 grown in cheese whey (CW) and skim milk (SM), was added to the product at 1% individually (B12-CW and B12-SM) and in a mixture (BB12-CW-SM). The results indicated that the antioxidant activity of the samples fortified with PP was 4.6 − 6.3%, almost double the values in samples without PP, despite their similar viability of starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) (> 8.5 log cfu/g). Adding BB12-CW significantly reduced mouthfeel, flavor, and overall acceptability of the product, while adding BB12-SM and BB12-CW-SM did not alter any consumer acceptability. Similarly, regardless of PP types, their fortification had negligible effects on viscosity, viscoelastic properties, shear-thinning behaviors, water-holding capacity, and microstructure formation, which remained nearly unchanged during storage. Overall, the addition of PP, particularly BB12-SM and BB12-CW-SM, significantly increased antioxidant activity while preserving important physical and consumer acceptance of yoghurt. These findings underscore the potential of postbiotics as functional ingredients, enhancing both the nutritional values and consumer appeal of yoghurt, thereby promoting its health benefits.

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Section: Introductionmentioning

confidence: 99%

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Yousefvand,

Pham,

et al. 2024

Food Bioprocess Technol

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Harnessing the potential of chestnut shell extract to enhance fresh cheese: a sustainable approach for nutritional enrichment and shelf-life extension

Ferreira,

Matos,

Santos

2023

Food Measure

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A novel approach for enhancing the nutritional benefits and shelf-life of fresh cheese, while reducing food industry waste, is adding chestnut shell extract to the cheese. Chestnut shells are a great source of bioactive substances including phenolic compounds, with anti-inflammatory, antibacterial, and antioxidant activities. The chestnut shell extract exhibited interesting antioxidant properties, resulting from the presence of catechin and gallic acid, 2.59 and 0.97 mgcompound∙gsample−1, respectively, in its composition. The incorporation of the phenolic extract did not influence the pH value of the cheese, with values within the range of 6.2–6.5. Additionally, the extract decreased the syneresis which is important in terms of stability. Regarding the antioxidant characteristics, incorporating the extract improved this biological property. The results proved that an increase in the extract concentration allows the inhibition of higher percentages of this radical. Cheese with extract exhibited higher acceptance, but visual components need improvement. Hence, incorporating chestnut shell extract into fresh cheese is a promising approach to adding value to dairy products and promoting sustainable food production. This study can be considered innovative and relevant because it allows the utilisation of agro-industrial by-products to increase the shelf life of fresh cheese, an extremely relevant parameter for the producer, promoting the circular economy.

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Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads

Bodnár,

Fazekas,

Nagy

et al. 2023

Food Bioprocess Technol

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The lactose intolerance—as a limiting factor for dairy milk consumption—has a high prevalence worldwide. Dairy milk and milk-derived products are major sources of multiple inorganic compounds and nutrients and thus are considered to be functional foods. β-galactosidases are able to hydrolyze lactose and are therefore widely applied for the production of lactose-free products. In addition, they are capable of the synthesis of galacto-oligosaccharides (GOSs); thus, the dairy industry has a special interest in applying them for the enrichment of dairy products with prebiotic GOSs. In this work, we studied two commercially available β-galactosidase products: Saphera 2600L and Nola Fit 5500. Both enzyme solutions contain a recombinant β-galactosidase of Bifidobacterium bifidum and have already been authorized for food industrial application, but the information about their hydrolytic and/or synthetic activities is only limited. After immobilization on chitosan beads, the enzymes were used for lactose hydrolysis and simultaneous synthesis of GOSs, by performing the reactions in pasteurized milk (skim milk). Both immobilized β-galactosidase exhibited elevated lactose hydrolysis (vmax increased from ~ 1 to ~ 4 mM/min) and GOS synthesis as compared to the free enzymes. The enzyme-coated beads were efficiently re-used at least 15 cycles; the residual lactose concentration was < 2 mg/ml after each cycle. After treatment, GOSs were present in ≤ 9% of the total sugar content, indicating that the prepared low-lactose milks were enriched in prebiotic GOSs. The application of immobilized Saphera 2600L and Nola Fit 5500 β-galactosidases may be implemented for the large-scale production of GOS-enriched low-lactose milk. Graphical Abstract

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Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing

Cited by 6 publications

References 133 publications

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Harnessing the potential of chestnut shell extract to enhance fresh cheese: a sustainable approach for nutritional enrichment and shelf-life extension

Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads

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