How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay
Abstract The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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oai:scielo:S0101-206120220001006232022-02-22How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assayCAMELO-SILVA,CallebeBARROS,Eulália Lopes da SilvaVERRUCK,SilvaniMARAN,Bruna MarchesanCANELLA,Maria Helena MachadoESMERINO,Erick AlmeidaSILVA,RamonPRUDENCIO,Elane Schwinden probiotic ice cream functional food freeze concentration Bifidobacterium BB-12 probiotic viability simulation gastrointestinal conditions Abstract The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100623en10.1590/fst.28621 |
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CAMELO-SILVA,Callebe BARROS,Eulália Lopes da Silva VERRUCK,Silvani MARAN,Bruna Marchesan CANELLA,Maria Helena Machado ESMERINO,Erick Almeida SILVA,Ramon PRUDENCIO,Elane Schwinden |
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CAMELO-SILVA,Callebe BARROS,Eulália Lopes da Silva VERRUCK,Silvani MARAN,Bruna Marchesan CANELLA,Maria Helena Machado ESMERINO,Erick Almeida SILVA,Ramon PRUDENCIO,Elane Schwinden How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay |
author_facet |
CAMELO-SILVA,Callebe BARROS,Eulália Lopes da Silva VERRUCK,Silvani MARAN,Bruna Marchesan CANELLA,Maria Helena Machado ESMERINO,Erick Almeida SILVA,Ramon PRUDENCIO,Elane Schwinden |
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CAMELO-SILVA,Callebe |
title |
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay |
title_short |
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay |
title_full |
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay |
title_fullStr |
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay |
title_full_unstemmed |
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay |
title_sort |
how ice cream manufactured with concentrated milk serves as a protective probiotic carrier? an in vitro gastrointestinal assay |
description |
Abstract The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2022 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100623 |
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