Survival of Pro-biotic Microorganisms for Improvement of Nutritional Quality of Ice Cream
TL;DR: In the present study the ice cream samples retained >106 cfu/g of bacteria during storage for pro-biotic benefit and the B vitamin content was found to be increased from 20 to 320 µg/g during storage, whereas the survival of the microorganisms decreased.
Abstract: Pro-biotic ice cream was produced by mixing a standard ice cream mix containing 14% (w/w) cow's milk curd prepared using cultures of Lactobacillus casei and L. acidophilus. The ice cream mix was then chilled in a freezer and hardened at a temperature of −20 °C. The hardened ice cream was stored for 8 weeks at −20 °C and the survival of the pro-biotic strains and their activity for the improvement of the nutritional quality of ice cream were determined at regular intervals during storage. The viable cell counts of L. casei and L. acidophilus, viscosity, nutritional quality and sensory ratings were determined. Initially the pro-biotic bacterial count was 108 colony forming units (cfu/g) at the highest over-run and the highest cell counts were observed for L. casei (6.14×108 cfu/g). The cell count decreased slowly during storage. In the present study the ice cream samples retained >106 cfu/g of bacteria during storage for pro-biotic benefit. The B vitamin content was found to be increased from 20 to...
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TL;DR: Cow milk curd was prepared using different ratios of lactic cultures as stated earlier and also a mixed culture containing S. thermophilus DG1, L. plantarum and Leuconostoc mesenteroides sub spp.
Abstract: Cow milk curd was prepared using 2% v/v of Streptococcus thermophilus DG1 and a mixed culture (0.5:1.5 v/v) of S. thermophilus DG1 and Lactobacillus plantarum and incubating at 37 °C for 16 h. Soy milk curd was prepared using different ratios of lactic cultures as stated earlier and also a mixed culture containing S. thermophilus DG1, L. plantarum and Leuconostoc mesenteroides sub spp. mesenteroides in the ratio 1:1:1 v/v along with beet pulp (2% w/w) and incubating at 37 °C for 18 h. This improved functional and probiotic properties of curd. Structural changes in curd samples during fermentation were observed by Scanning Electron Microscope (SEM). Soy milk curd showed loosened structure. The degradation of proteins into peptides and amino acids were evaluated by SDS PAGE and amino acid analysis. Maximum production of amino acids i.e. cystine, histidine and asparagine were observed in both the cow and soymilk after fermentation.
44 citations
Cites background from "Survival of Pro-biotic Microorganis..."
...By the fermentation of soy milk with probiotic bacteria, the nutritional value of the product is improved and can be consumed by the people who do not consume milk (Beasley et al. 2000; Ghosh et al. 2011; Ghosh and Chattopadhyay 2011)....
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TL;DR: In this article , the authors used Japanese loquats, Bifidobacterium bifidum and Bifidisobacteria spp. to improve beneficial and nutritional characteristics of ice creams.
Abstract: Background and Objectives: Ice cream is a probiotic carrier and Bifidobacterium spp. are used to promote health benefits such as vitamin improvement. These bacteria are commonly known as probiotic bacteria. The objective of the present study was to add Japanese loquats, Bifidobacterium lactis and Bifidobacterium bifidum to improve beneficial and nutritional characteristics of ice creams. Materials and Methods: Bacteria were used in various cream samples supplemented with Japanese loquat pulps (10, 20 and 30% concentrations). Then, physicochemical (pH, acidity, protein, fat, ash and dry matter), melting, colorimetric ( L * , a * and b * ), overrun and sensory characteristics were assessed. Bioactive parameters of the ice creams, including phenolic component, antioxidant activity, probiotic bacterial survival and folate value, were investigated within eight weeks. Results: Ash, dry matter, melting rate and overrun significantly increased by adding Japanese loquat pulps ( p < 0.05). However, no significant effects on pH, acidity, protein and fat of various probiotic ice creams were seen by increasing pulps ( p > 0.05). Probiotic ice creams significantly included further phenolic compounds (98.63 mg GAE/100g), antioxidant activity (105.12 mg/100g) and bacterial viability (8.23 log CFU/g) by increasing Japanese loquat pulps. However, these parameters decreased by extending the storage time ( p < 0.05). Increases in pulp and storage time significantly increased folates of various samples ( p < 0.05). Conclusions: The highest functional capacities of the probiotic ice creams belonged to a mixture of Bifidobacterium bifidum , Bifidobacterium lactis and 30% of Japanese loquat pulps.
1 citations
14 Apr 2023
TL;DR: In this article , a systematic review aimed to synthesize the results of studies that investigated the survival of probiotic lactic acid bacteria (LAB) in ice cream, in order to determine the factors that enhance survival during storage.
Abstract: Abstract This systematic review aimed to synthesize the results of studies that investigated the survival of probiotic lactic acid bacteria (LAB) in ice cream, in order to determine the factors that enhance survival during storage. The most expressive factors in enhancing the survival of probiotic strains in ice cream were: (i) microencapsulation of LAB, (ii) addition of prebiotics, (iii) fruit and its derivatives, (iv) vegetable extracts, (v) flours, (vi) use of fat substitute for inulin, and (vii) and adaptation of LAB to cold or heat. The factors that have been shown to reduce the viability of probiotic strains were: (i) substitution of sugar for sweeteners and (ii) storage time. Still contradictory results were found regarding the addition of whey and vitamins and minerals, replacement of cow's milk by other ingredients, change in the amount of fat alone and together with sugar, the influence of the LAB species/subspecies and different methods ice cream manufacturing. Finally, different ice cream packaging materials had no significant effect on survival.
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TL;DR: In this paper, the Association of Official Analytical Chemists (AOA) published a survey of the state-of-the-art methods and their application in clinical toxicology, including the following:
Abstract: (1976). The Association of Official Analytical Chemists. Clinical Toxicology: Vol. 9, No. 3, pp. 471-471.
4,514 citations
"Survival of Pro-biotic Microorganis..." refers methods in this paper
...Spectrophotometric analysis of folic acid and thiamine in pro-biotic ice cream was carried out according to AOAC [31] methods....
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...INDIAN CHEMICAL ENGINEER Vol. 53 No. 3 September 2011 Spectrophotometric analysis of folic acid and thiamine in pro-biotic ice cream was carried out according to AOAC [31] methods....
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TL;DR: The paper also reviews the literature explaining, in essence, the concept of ‘therapeutic minimum’ levels and the importance of the survival of probiotic microorganisms in food products.
Abstract: This paper reviews the history of the development of probiotics and the effect on the human gastrointestinal microecology. Furthermore, the application of probiotics to yogurt, commonly referred to as bio-yogurt and the effectiveness of yogurt as probiotic carrier food are also discussed. The paper also reviews the literature explaining, in essence, the concept of ‘therapeutic minimum’ levels and the importance of the survival of probiotic microorganisms in food products. The production of bio-yogurt, survival of probiotic species in yogurt during retail storage, technical considerations for incorporating probiotic microorganisms into yogurt, starter culture technology and enumeration of the probiotic organisms are also reviewed.
861 citations
TL;DR: An overview on the use of Probiotic organisms as live supplements, with particular emphasis on Lactobacillus acidophilus and Bifidobacterium spp.
Abstract: The present paper provides an overview on the use of probiotic organisms as live supplements, with particular emphasis on Lactobacillus acidophilus and Bifidobacterium spp. The therapeutic potential of these bacteria in fermented dairy products is dependent on their survival during manufacture and storage. Probiotic bacteria are increasingly used in food and pharmaceutical applications to balance disturbed intestinal microflora and related dysfunction of the human gastrointestinal tract. Lactobacillus acidophilus and Bifidobacterium spp. have been reported to be beneficial probiotic organisms that provide excellent therapeutic benefits. The biological activity of probiotic bacteria is due in part to their ability to attach to enterocytes. This inhibits the binding of enteric pathogens by a process of competitive exclusion. Attachment of probiotic bacteria to cell surface receptors of enterocytes also initiates signalling events that result in the synthesis of cytokines. Probiotic bacteria also exert an influence on commensal micro-organisms by the production of lactic acid and bacteriocins. These substances inhibit growth of pathogens and also alter the ecological balance of enteric commensals. Production of butyric acid by some probiotic bacteria affects the turnover of enterocytes and neutralizes the activity of dietary carcinogens, such as nitrosamines, that are generated by the metabolic activity of commensal bacteria in subjects consuming a high-protein diet. Therefore, inclusion of probiotic bacteria in fermented dairy products enhances their value as better therapeutic functional foods. However, insufficient viability and survival of these bacteria remain a problem in commercial food products. By selecting better functional probiotic strains and adopting improved methods to enhance survival, including the use of appropriate prebiotics and the optimal combination of probiotics and prebiotics (synbiotics), an increased delivery of viable bacteria in fermented products to the consumers can be achieved.
780 citations
Book•
01 Jan 1983
TL;DR: Introduction to indigenous fermentation foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented Foods involving an alkaline fermentation.
Abstract: Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented foods involving an alkaline fermentation indigenous fermented foods in which ethanol is a major product - type and nutritional significance of primitive wines and beers and related alcoholic foods indigenus amino acid/peptide sauces and pastes with meat-like flavours - Chinese soy sauce, Japanese shoyu, Japanese miso Southeast Asian fish sauces and pastes, and related fermented foods mushrooms - providing single cell (microbial) protein on lignocellulosic or other food and agricultural wastes.
695 citations