[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Home::
Journal Information::
About the Journal
Editorial Board
Aims& Scopes
Peer Review Process
Open Access Policy
Journal News
Articles archive::
All Issues
Current Issue
Indexing Sources::
For Authors::
Submission Instruction
Submission Form
Copyright Notice
Publication ethics::
Publication ethics and malpractice statement
Registration::
Registration Form
Contact us::
Contact Information
Contact us
Site Facilities::
Site map
Search contents
FAQ
Top 10 contents
Inform to friends
::
Creative Commons License
AWT IMAGE

This Journal under a

Creative Commons Attribution-NonCommercial 4.0 International License.
..
Open Access Policy

AWT IMAGE
..
cope

AWT IMAGE
..
Registered in

AWT IMAGE

AWT IMAGE
..
:: Volume 9, Issue 1 (Jan-Mar 2022) ::
Nutr Food Sci Res 2022, 9(1): 49-56 Back to browse issues page
Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps
Elham sadat Entezari sareshkeh , Marjan Nouri *
Department of Food Science and Technology , M.nouri@riau.ac.ir
Abstract:   (2439 Views)
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 ice 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.
Keywords: Probiotic, Folat, Phenolic compound, Survival rate
Full-Text [PDF 639 kb]   (832 Downloads)    
Article type: Research | Subject: Food Science
Received: 2021/07/26 | Accepted: 2021/11/24 | Published: 2022/01/22
References
1. Ozturk HI, Demirci T, Akın N. Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics. LWT - Food Sci. Technol. 2018;90: 339-345. [DOI:10.1016/j.lwt.2017.12.049]
2. Khorasany S , Shahdadi F. Improvements in survival of probiotic bacteria, rheology and sensory characteristics of yogurts during storage. Nutr Food Sci Res. 2021; 8(1): 35-43
3. Holkem AT, Raddatz GC, Barin JS, Flores EMM, Muller EI, Codevilla CF, Jacob-Lopes E, Grosso CRF, Menezes CR. Production of microcapsules containing Bifidobacterium BB-12 by emulsification/internal gelation. LWT - Food Sci. Technol. 2017;76: 216-221. [DOI:10.1016/j.lwt.2016.07.013]
4. Cruxen CEDS, Hoffmann JF, Zandon GP, Fiorentini AM, Rombaldi CV, Chaves FC. Probiotic butia (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds and viability of Bifidobacterium lactis during storage. LWT - Food Sci. Technol. 2017;75: 379-385. [DOI:10.1016/j.lwt.2016.09.011]
5. Mooliani H, Nouri M. Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract. J. Food Meas. Charact. 2021; 15: 5713-5724 [DOI:10.1007/s11694-021-01131-1]
6. Farnezhad S, Nouri M, Safari S. Obtaining of chickpea protein isolate and its application as coating enriched with essential oils from Satureja Hortensis and Satureja Mutica in egg at room temperature. Int. J. Food Sci. Technol. 2021; 3:24-36. [DOI:10.1111/ijfs.15413]
7. Nouri. M, Mokhtarian M. Optimization of pectin extraction from walnut green husk and characterization of its physicochemical and rheological properties. Nutr Food Sci Res. 2020;7(2): 47-58. [DOI:10.29252/nfsr.7.2.47]
8. Xu H, Li X, Chen JW. Comparison of phenolic compound contents and antioxidant capacities of loquat (Eriobotrya japonica Lindl.) fruits. Food Sci. Biotechnol. 2014;23(6): 2013-2020. [DOI:10.1007/s10068-014-0274-2]
9. Kalicka D, Znamirowska A, Pawlos M, Buniowska M, Szajnar K. Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols. Int. J. Dairy Technol. 2019;72(3): 456-465. [DOI:10.1111/1471-0307.12605]
10. Sagdic O, Ozturk I, Cankurt H, Tornuk F. Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food Bioproc Tech. 2012;5: 2964-2971. [DOI:10.1007/s11947-011-0611-x]
11. Nouri M, Ezzatpanah H. The quality of the UHT skim milk as affected by addition of rennet skim milk. Nutr Food Sci Res. 2017;8(3): 11-18. [DOI:10.18869/acadpub.nfsr.4.3.39]
12. Skryplonek K, Henriques M, Gomes D, Viegas J, Fonseca C, Pereira C, Dmytrów I, Mituniewicz-Małek A. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. Int. J. Dairy Sci. 2019;102(9): 7838-7848. [DOI:10.3168/jds.2019-16556]
13. Abdel-Hamid M, Romeih E, Huang Z, Enomoto T, Huang L, Li L. Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food Chem. 2020;303: 125400. [DOI:10.1016/j.foodchem.2019.125400]
14. Akalın AS, Erişir D. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Int. J. Food Sci. Technol. 2008;73(4): 184-188. [DOI:10.1111/j.1750-3841.2008.00728.x]
15. Ahmad I, Khalique A, Junaid M, Shahid MQ, Imran M, Rashid AA. Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream. Int. J. Food Sci. Technol. 2020;55(6): 2580-2588. [DOI:10.1111/ijfs.14511]
16. Hwang JY, Shyu YS, Hsu CK. Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT - Food Sci. Technol. 2009;42(1):312-318. [DOI:10.1016/j.lwt.2008.03.008]
17. Sun-Waterhouse D, Edmonds L, Wadhwa SS, Wibisono R. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Int. Food Res. J. 2013; 50(2): 647-656. [DOI:10.1016/j.foodres.2011.05.030]
18. Gomes AA, Braga SP, Cruz AG, Cadena RS, Lollo PCB, Carvalho C, Amaya-Farfán J, Faria JAF, Bolini HMA. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. Int. J. Dairy Sci. 2011;94(10): 4777-4786. [DOI:10.3168/jds.2011-4175]
19. Nouri M, Amin Moghadasi A. Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum. FSCT. 2019; 16(91) :157-167.
20. Nouri M, Shafaghi M. Encapsulation of Tribulus terrestris and Valeriana officinalis extracts in nanoliposomes and evaluation of its antibacterial and antioxidant properties. JFB. 2021; 11(2): 59-68.
21. Haji Ghafarloo M, Jouki M, Tabari M. Production and characterization of synbiotic doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum. Food Sci. Technol. 2020;57: 1158-1166. [DOI:10.1007/s13197-019-04151-4]
22. Singh TP, Kaur G, Malik RK, Schillinger U, Guigas C, Kapila S. Characterization of intestinal Lactobacillus reuteri strains as potential probiotics. Probiotics Antimicrob. Proteins. 2012;4: 47-58. [DOI:10.1007/s12602-012-9090-2]
23. Hekmat S, Cimo A, Soltani M, Lui E, Reid G. Microbial properties of probiotic fermented milk supplemented with ginseng extracts. Food Sci. Nutr. 2013;4(4): 392-397. [DOI:10.4236/fns.2013.44050]
24. Parhizgar N, Azadyekta M, Parhizgar P. Validity and reliability assessments of a 16-item food frequency questionnaire as a probiotic and prebiotic consumption scale in people aged 20 to 40 years in Tehran. Nutr Food Sci Res. 2021; 8(2): 35-42. [DOI:10.52547/nfsr.8.2.35]
25. Garcia, KB. Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity. Emir J Food and Agric. 2017; 29(12): 949-959. [DOI:10.9755/ejfa.2017.v29.i12.1565]
26. Turgut T, Cakmakci S. Investigation of the possible use of probiotics in ice cream manufacture. Int. J. Dairy Sci. 2009;62(2): 444-451. [DOI:10.1111/j.1471-0307.2009.00494.x]
27. Cruz AG, Antunes AEC, Sousa ALOP, Faria JAF, Saad SMI. Ice cream as a probiotic food carrier. Int. Food Res. J. 2009;42(9): 1233-1239. [DOI:10.1016/j.foodres.2009.03.020]
28. Bartosch S, Woodmansey EJ, Paterson JCM, McMurdo MET, Macfarlane GT. Microbiological effects of consuming a synbiotic containing Bifidobacterium bifidum, Bifidobacterium lactis and oligofructose in elderly persons, determined by real-time polymerase chain reaction and counting of viable bacteria. Clin. Infect. Dis. 2005;40(1): 28-37. [DOI:10.1086/426027]
29. Rossi M, Amaretti A, Raimondi S. Folate production by probiotic bacteria. Nutrients. 2011;3(1):118-134. [DOI:10.3390/nu3010118]
30. Ghosh D, Chattopadhyay P. Survival of probiotic microorganisms for improvement of nutritional quality of ice cream. Indian Chem. Eng. 2011; 53(3), 182-194. [DOI:10.1080/00194506.2011.659539]
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA

XML     Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Entezari sareshkeh E S, Nouri M. Improving Stability of Bioactive Components and Folate and Survival of Bifidobacterium Bifidum and Bifidobacterium Lactis in Probiotic Ice Creams Containing Japanese Loquat Pulps. Nutr Food Sci Res 2022; 9 (1) :49-56
URL: http://nfsr.sbmu.ac.ir/article-1-520-en.html
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 9, Issue 1 (Jan-Mar 2022) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.07 seconds with 45 queries by YEKTAWEB 4660