Production of Probiotic Cultures and Their Incorporation into Foods

doi:10.1016/B978-0-12-374938-3.00001-3

Bioactive Foods in Promoting Health

Probiotics and Prebiotics

2010, Pages 3-17

https://doi.org/10.1016/B978-0-12-374938-3.00001-3 Get rights and content

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This chapter provides the challenges that are faced by food manufacturers who wish to add bacteria to their probiotic products. It outlines the solutions for the development of an ever-growing diverse line of probiotic foods. Probiotics can be defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host.” The ability of the products to deliver probiotics is mainly set at the production level and, for consumers, storage then becomes the main issue for viability. There are three principal factors that influence the viability of probiotics during storage that includes temperature, oxygen, and relative humidity. Consumers eager to include probiotics in their diet need to be aware that the ingredients responsible for the health benefits—be they live bacteria or probioactives—are easily killed or destroyed during production, packaging, and storage. Only products produced by companies that have the knowledge and capability to produce such sensitive foods should be eaten. Products need to be formulated so that the live bacteria or probioactives arrive at the site of action in sufficient numbers to be effective. The more cells are able to survive stressful conditions in food processing and storage, and the stomach, the greater is their viability once they reach to the intestines.

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Cited by (24)

What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
2024, Food Research International
Functional foods are gaining significant attention from people all over the world. When added to foods, probiotic bacteria can turn them healthier and confer beneficial health effects, such as improving the immune system and preventing cancer, diabetes, and cardiovascular disease. However, adding probiotics to foods is a challenging task. The processing steps often involve high temperatures, and intrinsic food factors, such as pH, water activity, dissolved oxygen, post-acidification, packaging, and cold storage temperatures, can stress the probiotic strain and impact its viability. Moreover, it is crucial to consider these factors during food product development to ensure the effectiveness of the probiotic strain. Among others, techniques such as microencapsulation and lyophilization, have been highlighted as industrial food functionalization strategies. In this review, we present and discuss alternatives that may be used to functionalize foods by incorporating probiotics and/or delivering bioactive compounds produced by probiotics. We also emphasize the main challenges in different food products and the technological characteristics influencing them. The knowledge available here may contribute to overcoming the practical obstacles to food functionalization with probiotics.
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
2020, Food Research International
Citation Excerpt :
Champagne, Gomes da Cruz, and Daga (2018) argued that the functionality of probiotic foods could be enhanced by applying novel fermentation technologies by producing high levels of bioactive metabolites. Recently, development of non-dairy products containing probiotics is of a great interest in food sector (Farnworth & Champagne, 2010). Inclusion of probiotics in starch-based baked products has been greatly investigated, but how to improve the heat resistant of probiotic cultures and keep them alive during baking is still a big challenge.
3D printing is an emerging technology with the potential to revolutionize people’s eating habits. This study firstly optimized the mashed potatoes (MP) formulation and correlated its 3D performance with rheological properties. Yield stress and consistency index (K) were closely related with MP’s extrusion behavior, and too high values of them (like 2558 Pa and 2794 Pa·sⁿ) caused the difficulty in extrusion process. Yield stress and elastic modulus (G′) were critical to MP’s self-supporting performance and too low values of them resulted in the deformation of printed parts during storage. The feasibility of incorporation of probiotics (Bifidobacterium animalis subsp. Lactis BB-12) into 3D printed mashed potatoes (MP) was then studied. MP with probiotics was printed with different nozzle diameter (0.6, 1.0 and 1.4 mm), printing temperature (25, 35, 45 and 55 °C) and evaluated for survival during extrusion and storage at 5 °C. It was found only the small nozzle diameter (0.6 mm) resulted in the reduction of probiotic viability from 9.93 log CFU/g to 9.74 log CFU/g. Greater reduction of viable counts of probiotics (from 10.07 log CFU/g to 7.99 log CFU/g) was found when the MP was held in a heating nozzle barrel at 55 °C for 45 min. No significant difference of probiotics viability in 3D printed samples was found during 12-day storage period at 5 °C. This study provides a new dimension on the development of functional foods by 3D printing.
Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt
2019, Heliyon
Citation Excerpt :
However, probiotic organisms persisted to be viable above the therapeutic level of 6.00 log cfu/g which is suggested for health effects. As some researcher mentioned, yogurt starter cultures and probiotic bacteria produce extra- and intracellular enzymes that are able to generate biologically active peptides [38] and hydrolyze bradykinin [39]. Probably the survival of probiotics can be affected by proteolysis.
In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture (autochthonous or commercial) on physicochemical properties, degree of proteolysis, antioxidant activity and viability of Lactobacillus acidophilus, within 21 days storage of probiotic yogurt at 5 ± 1 °C were investigated. Statistical analysis showed that the type of starter culture had a significant effect (P < 0.05) on proteolysis and antioxidant activity, in such a way that both of them were increased until the 14^th day of storage but they decreased after this period. Similarly, the pH value of all samples decreased during storage time. It ranged from 3.84-4.34 and 4.18–4.43 for yogurt samples made by autochthonous and commercial starter culture, respectively. According to the results, the survival of Lactobacillus acidophilus decreased during storage time (P < 0.05), although it stood at recommended levels for health effects (at least 10⁶ cfu/ml in traditional yogurt). Milk fat content did not have significant effect on the survival of probiotic organisms (P < 0/05).
Strategies to improve the functionality of probiotics in supplements and foods
2018, Current Opinion in Food Science
Citation Excerpt :
As a result, many bioactives have now been identified (Table 2). The term ‘probioactive’ was proposed in 2010 to identify a bioactive compound, found in supplements or foods, that is directly linked to the presence or activity of probiotic bacteria [14•]. This means that probioactives can be of two sources.
Probiotic bacteria are increasingly marketed in supplements and in foods. In order to ensure their functionality (effectiveness), the focus has traditionally been to simply maintain cell viability. However, the bioactive metabolites that are specifically the result of probiotics (probioactives), are increasingly being identified. Thus, ensuring the presence of the probioactives in the products will contribute to health functionality. It is argued that improving the functionality of probiotics can be achieved by adapting fermentation technologies in order to produce high levels of probioactives in the supplements or in fermented foods. Also, probiotics will need to demonstrate multiple benefits in foods, including delaying spoilage.
Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance
2018, Food Chemistry
Citation Excerpt :
Another important factor limiting the efficacy of probiotics is their vulnerability. In fact, their viability may be compromised during processing, storage and consumption (Farnworth & Champagne, 2010). To overcome these problems, microencapsulation is presented as one of the most efficient solutions not only to maintain the viability of probiotics during processing and storage, but also to ensure their activity within the gut (Cook, Tzortzis, Charalampopoulos, & Khutoryanskiy, 2012).
The present work describes the encapsulation of probiotics using a by-product as wall material and a process feasible to be scaled-up: coacervation of soybean protein concentrate (SPC) by using calcium salts and spray-drying. SPC was extracted from soybean flour, produced during the processing of soybean milk, by alkaline extraction following isoelectric precipitation. Two probiotic strains were selected for encapsulation (Lactobacillus plantarum CECT 220 and Lactobacillus casei CECT 475) in order to evaluate the ability of SPC to encapsulate and protect bacteria from stress conditions. The viability of these encapsulated strains under in vitro gastrointestinal conditions and shelf-life during storage were compared with the most common forms commercialized nowadays. Results show that SPC is a feasible material for the development of probiotic microparticles with adequate physicochemical properties and enhanced significantly both probiotic viability and tolerance against simulated gastrointestinal fluids when compared to current available commercial forms.
Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions
2016, LWT
Citation Excerpt :
It is now well known as an important prebiotic substance influencing the microbial composition of the gastrointestinal tract of the host (Franck, 2002). It has been proved to protect Lactobacillus spp. and improve their survival and activity during storage (Donkor, Henriksson, Vasiljevic, & Shah, 2007; Farnworth & Champagne, 2010; Majumder, Morten, Zanten, Knudsen, & Lahtinen, 2014). The global consumption of probiotic foods has increased considerably in recent years.
In the present study the effects of encapsulation with alginate and chitosan, with or without inulin, on viability of probiotic Lactobacillus rhamnosus GG in apple juice during 90 days storage at 4 and 25 °C were evaluated. Moreover, the probiotic survival under simulated gastrointestinal conditions and sensory attributes during apple juice storage were investigated. The survival rate of free bacteria decreased to 13.6% through the storage. The encapsulated L. rhamnosus experienced greater survival rate which was 4.5 times higher than that of free bacteria at day 90. Encapsulation of L. rhamnosus improved bacterial viability since 27.7% of bacterial population survived gastrointestinal transition model. Furthermore, inulin addition had a significant positive effect (p < 0.05) on survival of encapsulated bacteria. The sensory scores showed that the probiotic encapsulation brought an improvement in all characteristics. The results of this research suggested the encapsulation of probiotic bacteria as an effective method to improve bacterial survival both during apple juice storage and in gastrointestinal condition without any adverse organoleptic effect.

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Chapter 1 - Production of Probiotic Cultures and Their Incorporation into Foods

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