Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

2009 ◽  
Vol 76 (1) ◽  
pp. 74-82 ◽  
Author(s):  
Francesca Patrignani ◽  
Patricia Burns ◽  
Diana Serrazanetti ◽  
Gabriel Vinderola ◽  
Jorge Reinheimer ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Lactobacillus Acidophilus ◽  
Fermented Milk ◽  
Food Preservation ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
High Pressure Homogenization ◽  
Heat Treated ◽  
Texture Parameters

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

scholarly journals Using homogenization, sonication and thermo-sonication to inactivate fungi

PeerJ ◽  
2016 ◽  
Vol 4 ◽  
pp. e2020 ◽  
Author(s):  
Daniela Campaniello ◽  
Antonio Bevilacqua ◽  
Milena Sinigaglia ◽  
Maria Rosaria Corbo
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
The Other ◽  
Distilled Water ◽  
High Pressure Homogenization ◽  
Antifungal Effect ◽  
Other Hand

Ultrasound (US), Thermo-sonication (TS) and High Pressure Homogenization (HPH) were studied as tools to inactivate the spores ofPenicilliumspp. andMucorspp. inoculated in distilled water. For US, the power ranged from 40% to 100%, pulse from 2 to 10 s, and duration of the treatment from 2 to 10 min. TS was performed combining US (40–80% of power, for 8 min and pulse of 2 s) with a thermal treatment (50, 55 and 60°C at 4, 8 and 12 min). Homogenization was done at 30–150 MPa for 1, 2 and 3 times. Power was the most important factors to determine the antifungal effect of US and TS towards the conidia ofPenicilliumspp.; on the other hand, in US treatmentsMucorspp. was also affected by pulse and time. HPH exerted a significant antifungal effect only if the highest pressures were applied for 2–3 times.

scholarly journals Storage stability of fermented milk with probiotic monoculture and transglutaminase

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 332-337 ◽  
Author(s):  
Izabela Dmytrow ◽  
Anna Mituniewicz-Małek ◽  
Ziarno Małgorzata ◽  
Jerzy Balejko
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Bifidobacterium Bifidum ◽  
Microbial Transglutaminase ◽  
Probiotic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Previously Treated

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

Effect of high-pressure homogenization on different matrices of food supplements

2016 ◽  
Vol 22 (8) ◽  
pp. 708-719 ◽  
Author(s):  
Ascensión Martínez-Sánchez ◽  
Martha Patricia Tarazona-Díaz ◽  
Antonio García-González ◽  
Perla A Gómez ◽  
Encarna Aguayo
Keyword(s):  
High Pressure ◽  
Functional Food ◽  
Physicochemical Characteristics ◽  
Food Supplement ◽  
Food Supplements ◽  
High Pressure Homogenization ◽  
Novel Technologies ◽  
Accelerated Storage ◽  
Heat Treated ◽  
Sensory Qualities

There is a growing demand for food supplements containing high amounts of vitamins, phenolic compounds and mineral content that provide health benefits. Those functional compounds have different solubility properties, and the maintenance of their compounds and the guarantee of their homogenic properties need the application of novel technologies. The quality of different drinkable functional foods after thermal processing (0.1 MPa) or high-pressure homogenization under two different conditions (80 MPa, 33 ℃ and 120 MPa, 43 ℃) was studied. Physicochemical characteristics and sensory qualities were evaluated throughout the six months of accelerated storage at 40 ℃ and 75% relative humidity (RH). Aroma and color were better maintained in high-pressure homogenization-treated samples than the thermally treated ones, which contributed significantly to extending their shelf life. The small particle size obtained after high-pressure homogenization treatments caused differences in turbidity and viscosity with respect to heat-treated samples. The use of high-pressure homogenization, more specifically, 120 MPa, provided active ingredient homogeneity to ensure uniform content in functional food supplements. Although the effect of high-pressure homogenization can be affected by the food matrix, high-pressure homogenization can be implemented as an alternative to conventional heat treatments in a commercial setting within the functional food supplement or pharmaceutical industry.

Creation of a fermented milk product using the association of probiotic cultures

2021 ◽  
pp. 36-39
Author(s):  
Ирина Владимировна Рожкова ◽  
Анна Васильевна Бегунова ◽  
Юлия Игоревна Крысанова
Keyword(s):  
Salmonella Typhimurium ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Milk Products ◽  
Fermented Milk Product ◽  
Fermented Milk Products

Кисломолочные продукты приобретают популярность во всем мире благодаря их полезным и функциональным свойствам. Проблема разработки и широкого использования кисломолочных продуктов приобретает огромное значение в период пандемии и экологического кризиса. Полезные свойства кисломолочных продуктов зависят от состава заквасок, используемых для их производства. Вид и количество используемых в составе закваски штаммов обуславливает бифункциональный эффект пробиотического кисломолочного продукта. Из молочнокислых бактерий Lactobacillus являются наиболее изученными пробиотическими микроорганизмами с широким спектром физиолого-биохимических свойств. Для разработки кисломолочного продукта была использована ассоциация заквасочных культур, состоящая из Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1 и Lactobacillus acidophilus H-9 в соотношении 1:6:1, которая обладает функциональным потенциалом. В работе научно обоснованы технологические режимы производства пробиотического кисломолочного продукта c использованием указанной выше ассоциации культур, которая обеспечивает сквашивание пастеризованного обезжиренного молока за 7-8 ч при внесении 5-7 % инокулята, обеспечивая определенные органолептические показатели. При этом количество клеток пробиотических культур составляет для L. acidophilus Н-9 1,1×10 КОЕ/см, для L. reuteri LR 1 (2,1±1,3)×10КОЕ/см, для L. rhamnosus TR (1,37±0,98)×10 КОЕ/см. Показано, что разработанный кисломолочный продукт обладает антагонистической активностью к S. aureus АТСС 6538 и Salmonella typhimurium NCTC 00074, а также антиоксидантной и АПФ-ингибирующей активностью, что характеризует его бифункциональные свойства. Диаметр зоны ингибирования роста S. aureus АТСС 6538 составляет 15,25±0,35 см, а Salmonella typhimurium NCTC 00074 10,5±0,71 см. Антиоксидантная активность разработанного продукта составляет 570,64±18 мкмоль TЭ/мг, а АПФ ингибирующая активность - IC 1,23±1,6 мг белка/см. Fermented milk products are gaining popularity all over the world due to their useful and functional properties. The problem of the development and widespread use of fermented milk products becomes of great importance during a pandemic and an ecological crisis. The beneficial properties of fermented milk products depend on the composition of the starter cultures used for their production. The type and quantity of strains used in the starter culture determine the bifunctional effect of the probiotic fermented milk product. Of the lactic acid bacteria, Lactobacillus is the most studied probiotic genus with a wide range of physiological and biochemical properties. For the development of a fermented milk product, an association of starter cultures was used, consisting of Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1, and Lactobacillus acidophilus H-9 in a ratio of 1: 6:1, which has a functional potential. The work scientifically substantiates the technological modes of production of a probiotic fermented milk product using the above-mentioned association of cultures, which ensures the fermentation of pasteurized skim milk in 7-8 hours with the introduction of 5-7 % inoculum, providing certain organoleptic characteristics. In this case, the cells number of probiotic cultures for L. acidophilus H-9 is 1.1×10 CFU/cm, for L. reuteri LR 1 (2.1±1.3)×10 CFU/cm, for L. rhamnosus TR (1.37±0.98)×10 CFU/cm. It was shown that the developed fermented milk product has an antagonistic activity to S. aureus ATCC 6538 and Salmonella typhimurium NCTC 00074, as well as antioxidant and ACE-inhibiting activity, which characterizes its bifunctional properties. The diameter of the growth inhibition zone for S. aureus ATCC 6538 is 15.25±0.35 cm and for Salmonella typhimurium NCTC 00074 10.5±0.71 cm. The antioxidant activity of the developed product is 570.64±18 μmol TE/mg, and ACE inhibitory activity IC50 1.23±1.6 mg protein/cm.

scholarly journals Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Encarna Aguayo ◽  
Martha Patricia Tarazona-Díaz ◽  
Ascensión Martínez-Sánchez ◽  
Antonio García-González
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Functional Food ◽  
New Technologies ◽  
Unsaturated Fatty Acids ◽  
Food Supplement ◽  
Food Supplements ◽  
High Pressure Homogenization

Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120 MPa) versus thermal treatment (80°C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40°C  ±  2°C and 75%  ±  5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10-hydroxy-2-decenoic acid). The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds.

Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages

2009 ◽  
Vol 19 (5) ◽  
pp. 336-341 ◽  
Author(s):  
María Luján Capra ◽  
Francesca Patrignani ◽  
Andrea del Luján Quiberoni ◽  
Jorge Alberto Reinheimer ◽  
Rosalba Lanciotti ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Bacteria ◽  
High Pressure Homogenization

scholarly journals Identification of Lactic Acid Bacteria Isolated from Local Commercial Yahe (Fermented Caridean-Shrimp) Products

2021 ◽  
Vol 1 (3) ◽  
Author(s):  
Say Sophakphokea ◽  
Rith Sokuncharya ◽  
Norng Chakriya ◽  
Ang Vichheka ◽  
Chheun Malyheng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Acid Tolerance ◽  
Food Preservation ◽  
Starter Cultures ◽  
Caridean Shrimp ◽  
Food Fermentation

Fermentation was used since ancient times as an easy method of food preservation, which also maintains and/or improves the nutritional and sensory properties of food. A research as aimed at identifying strain of lactic acid bacteria (LAB) from fermented caridean-shrimp, which properties suitable for starter cultures in food fermentation. A total of 18 LAB stains were obtained from ten different samples, in each sample consisted of commercial LAB strain that isolated from ten samples of caridean-shrimp. The LAB strains from ten samples were screened for resistance to biological barriers (acid and bile salts), and the three most promising strains were selected. The three bacteria strains were isolated from samples of caridean[1]shrimp and were characterized by the API 50 CHL system of identification. Three lactic acid bacteria species were identified and included Lactobacillus plantarum, and Lactobacillus acidophilus. Strain Y’11b,2, Y’11e,2, Y’85,1, which showed probiotic characteristics reducing cell growth of cancer, could be suitable as a starter culture for food fermentation because of its strong acid production and high acid tolerance. This is the first report to describe bacteria, isolated from caridean[1]shrimp, Lactobacillus Plantarum (Y’11b,2, Y’11e,2) and Lactobacillus acidophilus (Y’85,1) which have the probiotic characteristics and the acid tolerance needed for its use as a starter culture in food fermentation.

scholarly journals The viability of probiotic Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies decreased during 4 weeks of storage

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1191-1195
Author(s):  
L.A. Lestari ◽  
W.I. Kusuma ◽  
Nurhayati F. ◽  
R.J. Kusuma ◽  
Y. Erwanto
Keyword(s):  
Lactobacillus Acidophilus ◽  
Room Temperature ◽  
Storage Temperature ◽  
Agar Medium ◽  
Bifidobacterium Longum ◽  
Fermented Milk ◽  
Cell Number ◽  
Selective Medium ◽  
Probiotic Bacteria ◽  
Viable Cells

In addition to fermented milk, incorporation of probiotic bacteria into other food products has been increasing in recent years. Incorporation of probiotic bacteria into gummy candies, a popular chewy gelatin-based candy, is aimed to increase the consumption of probiotics since they have many health benefits. The purpose of this study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research used a true experimental design to evaluate the viability of probiotic bacteria during storage at room temperature (25-30oC) and cold temperature (4-10oC). The viable cells of L. acidophilus IFO 13951 were counted with Rogosa agar medium, while B. longum ATCC 15707 was counted with Bifidobacterium Selective Medium. The results showed that the reduction of viable cells during 4 weeks of storage ranged between 1.15 to 1.95 log CFU/g. The highest reduction of probiotic bacteria was found in B. longum ATCC 15707 that has been stored in room temperature. Meanwhile, the viability of L. acidophilus IFO 13951 in cold storage temperature was higher than the other probiotic bacteria. Even though there were reductions in cell viability after 4 weeks of storage, the number of probiotic cells ranged between 6.27 to 7.03 log CFU/g. In conclusion, the number of probiotics in the gummy candy met the criteria of probiotic products based on the cell number. However, further study is needed to extend the self-life of this probiotic gummy candies.

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