scholarly journals Study on Probiotic Icecream

2013 ◽  
Vol 70 (1) ◽  
pp. 38
Author(s):  
Cristina Cota ◽  
Andreea Stanila
Keyword(s):  
Lactobacillus Plantarum ◽  
Ice Cream ◽  
Food Product ◽  
Nutrient Content ◽  
Viable Cell ◽  
Fat Content ◽  
Cell Counting ◽  
Bacterial Cells ◽  
The Difference ◽  
Different Strains

Use of probiotics in human diet benefits the consumers by regulating intestinal transit and immune system. Using various foods as a vehicle for probiotics has become increasingly popular practice. Based on these considerations, we wanted to study the possibility of obtaining icecream which contains viable microorganism cells with probiotic role. I chose ice cream because it is a product with a high nutrient content both for microorganisms and consumers. The main objective of this paper is to study the ability of different strains of probiotics to remain viable in the matured icecream compared to icecream stored at -5°C. Five samples of icecream were prepared, all after the same recipe. Molasses was used as a sweetener. The difference between the five types of ice cream consisted of the milk used, which was inoculated with different strains: Lactobacillus plantarum, Bifidobacterium infantis 4BN, Lactobacillus casei 4BN, Bifidobacterium breve 4BN and a mix prepared from the strains mentioned above. We determined the fat content of the icecream, using the butirometric method and its acidity by titration with NaOH. The results obtained were compared with the acidity and the fat content (determined using the Röse-Gottlieb extraction method) of the homemade icecream. Viable cell counting was performed by Trypane-Blue method and then the Fourier-IR spectra of the samples were evaluated. The cells of Lactobacillus plantarum strain and the bacterial cells in the mix proliferated the best, both in matured icecream and in icecream stored at -5°C. Most of the cells belonging to other strains of bacteria remained viable, but not all. Given these results, we can consider the molasses sweetened icecream as a suitable food product to carry certain types of probiotics.

scholarly journals Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality

FOODSCITECH ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Dina Mazida Nurul Hidayah ◽  
Nunuk Hariyani ◽  
Arlin Besari Djauhari
Keyword(s):  
Activated Charcoal ◽  
Sugar Content ◽  
Ice Cream ◽  
Proximate Analysis ◽  
Fat Content ◽  
Carbohydrate Source ◽  
Parametric Data ◽  
Two Factors ◽  
Nutrition Value ◽  
The Difference

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

Note. Growth of Vibrio parahaemolyticus in lobster homogenates at different temperatures / Nota. Crecimiento de Vibrio parahaemolyticus en langosta a diferentes temperaturas

2000 ◽  
Vol 6 (2) ◽  
pp. 145-150 ◽  
Author(s):  
T. Ferreira Magalhães ◽  
R.H. Silva dos Fernandes Vieira ◽  
S.H. Ferreira Façanha ◽  
E. Hofer ◽  
A.M. Martin
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Viable Cell ◽  
Cell Counting ◽  
Plate Count ◽  
Bacterial Cells ◽  
Direct Count ◽  
Viable Cells ◽  
Colony Forming Units ◽  
Different Temperatures ◽  
Pc Method

Due to the illnesses associated with the presence of Vibrio parahaemolyticus in seafoods, its survival in lobster was studied. Lobster homogenates were prepared, sterilized, inoculated with the bacteria, and incubated at -25 °C, 6 °C and 28 °C, for 60 days. Different viable cell counting methods were employed. The results of the McFarland nephelometric standard method and the direct count of viable bacterial cells, (DVC) were not significantly different (p = 0.5). However, the DVC method was better for detecting viable cells at low numbers for longer times, especially for cultures incubated at -25 °C. Therefore, this method, and the plate count (PC) method for counting colony forming units, were selected for monitoring the survival of V. parahaemolyticus under each temperature of incuba tion. The greatest survival of the bacterium was at ambient (28 °C) temperature. At freezer tempera ture (-25 °C), no viable cells were detected towards the end of the experiments. However, the cultures kept at 6 °C were viable until the end of the incubation period, these results being different from previously published works conducted at refrigeration temperatures.

scholarly journals The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein

2020 ◽  
Vol 12 (2) ◽  
pp. 324
Author(s):  
Priyandaru Agung Eko Trapsilo ◽  
Anik Martinah Hariati ◽  
Titik Dwi Sulistiati
Keyword(s):  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Nutrient Content ◽  
Fish Feed ◽  
Nutritional Content ◽  
High Fiber ◽  
Cassava Leaves ◽  
High Nutrient ◽  
The Difference

HighlightCassava leaves (Manihot utillisima) identification and analysisObserving the content of anti-nutritional cyanide (HCN) in cassava leavesOrganoleptic testing in the fermentation process of Lactobacillus plantarum     bacteria against cassava leaves (Manihot utilissima)Knowing the nutritional content of cassava leaves, after fermentation process that use the different Lactobacillus plantarum bacteriaKnowing the nutritional content of fermented cassava leaves (Manihot utilissima)AbstractCassava leaves (M. utilissima) are well used as a staple ingredient for feeding livestock mainly for high nutrient content especially protein which is 27%. The main problem in the use of cassava leaves as fish feed ingredients is its high fiber content, making it difficult to be digest by fish. The main purpose of this research was that fermented cassava leaves by using L. plantarum could increase its protein content. This research was conducted by adding the different concentrations of L. plantarum which were 0 cell/ml, 1012 cells/ml, and 1013 cells/ml, 1014 cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 1014 cells/ml provides the best results overall in increasing protein content by 35.8% and physical characteristic test including scent, texture, hypha quantity, and water vapor provides the best result

scholarly journals Cyclooxygenase Inhibition Alters Proliferative, Migratory, and Invasive Properties of Human Glioblastoma Cells In Vitro

2021 ◽  
Vol 22 (9) ◽  
pp. 4297
Author(s):  
Matthew Thomas Ferreira ◽  
Juliano Andreoli Miyake ◽  
Renata Nascimento Gomes ◽  
Fábio Feitoza ◽  
Pollyana Bulgarelli Stevannato ◽  
...  
Keyword(s):  
Cell Migration ◽  
Cell Biology ◽  
Gelatin Zymography ◽  
Viable Cell ◽  
Cell Counting ◽  
Gelatinolytic Activity ◽  
Ep4 Receptor ◽  
And Migration ◽  
Proliferation And Migration

Prostaglandin E2 (PGE2) is known to increase glioblastoma (GBM) cell proliferation and migration while cyclooxygenase (COX) inhibition decreases proliferation and migration. The present study investigated the effects of COX inhibitors and PGE2 receptor antagonists on GBM cell biology. Cells were grown with inhibitors and dose response, viable cell counting, flow cytometry, cell migration, gene expression, Western blotting, and gelatin zymography studies were performed. The stimulatory effects of PGE2 and the inhibitory effects of ibuprofen (IBP) were confirmed in GBM cells. The EP2 and EP4 receptors were identified as important mediators of the actions of PGE2 in GBM cells. The concomitant inhibition of EP2 and EP4 caused a significant decrease in cell migration which was not reverted by exogenous PGE2. In T98G cells exogenous PGE2 increased latent MMP2 gelatinolytic activity. The inhibition of COX1 or COX2 caused significant alterations in MMP2 expression and gelatinolytic activity in GBM cells. These findings provide further evidence for the importance of PGE2 signalling through the EP2 and the EP4 receptor in the control of GBM cell biology. They also support the hypothesis that a relationship exists between COX1 and MMP2 in GBM cells which merits further investigation as a novel therapeutic target for drug development.

scholarly journals Measuring cost and affordability of current vs. healthy diets in Argentina: an application of linear programming and the INFORMAS protocol

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Gabriel Giacobone ◽  
Maria Victoria Tiscornia ◽  
Leila Guarnieri ◽  
Luciana Castronuovo ◽  
Sally Mackay ◽  
...  
Keyword(s):  
Linear Programming ◽  
Energy Intake ◽  
Current Model ◽  
Food Product ◽  
Poor Households ◽  
Average Household Income ◽  
Healthy Diets ◽  
Diet Cost ◽  
The Difference ◽  
Optimal Approach

Abstract Background Food cost and affordability is one of the main barriers to improve the nutritional quality of diets of the population. However, in Argentina, where over 60% of adults and 40% of children and adolescents are overweight or obese, little is known about the difference in cost and affordability of healthier diets compared to ordinary, less healthy ones. Methods We implemented the “optimal approach” proposed by the International Network for Food and Obesity/non-communicable diseases Research, Monitoring and Action Support (INFORMAS). We modelled the current diet and two types of healthy diets, one equal in energy with the current diet and one 6.3% lower in energy by linear programming. Cost estimations were performed by collecting food product prices and running a Monte Carlo simulation (10,000 iterations) to obtain a range of costs for each model diet. Affordability was measured as the percentage contribution of diet cost vs. average household income in average, poor and extremely poor households and by income deciles. Results On average, households must spend 32% more money on food to ensure equal energy intake from a healthy diet than from a current model diet. When the energy intake target was reduced by 6.3%, the difference in cost was 22%. There are no reasonably likely situations in which any of these healthy diets could cost less or the same than the current unhealthier one. Over 50% of households would be unable to afford the modelled healthy diets, while 40% could not afford the current diet. Conclusions Differential cost and affordability of healthy vs. unhealthy diets are germane to the design of effective public policies to reduce obesity and NCDs in Argentina. It is necessary to implement urgent measures to transform the obesogenic environment, making healthier products more affordable, available and desirable, and discouraging consumption of nutrient-poor, energy-rich foods.

Effect of Thickness on Mechanically Tunable Magnetic Anisotropy of FeGa Thin Films Deposited on Flexible Substrates

2015 ◽  
Vol 815 ◽  
pp. 227-232 ◽  
Author(s):  
Ying Yu ◽  
Shu Hong Xie ◽  
Qing Feng Zhan
Keyword(s):  
Thin Films ◽  
Magnetic Properties ◽  
Magnetic Anisotropy ◽  
Effective Strain ◽  
Anisotropy Field ◽  
Saturation Field ◽  
Effective Anisotropy ◽  
Magnetostriction Constant ◽  
The Difference ◽  
Different Strains

A practical way to manipulate the magnetic anisotropy of magnetostrictive FeGa thin films grown on flexible polyethylene terephthalate (PET) substrates is introduced in this study. The effect of film thickness on magnetic properties and magnetostriction constant of polycrystalline FeGa thin films was investigated. The anisotropy field Hk of flexible FeGa films, i.e., the saturation field determined by fitting the hysteresis curves measured along the hard axis, was enhanced with increasing the tensile strain applied along the easy axis of the thin films, but this enhancement via strain became unconspicuous with increasing the thickness of FeGa films. In order to study the magnetic sensitivity of thin films responding to the external stress, we applied different strains on these films and measure the corresponding anisotropy field. Moreover, the effective magnetostriction constant of FeGa films was calculated from the changes of both anisotropy field and external strain based on the Villari effect. A Neel’s phenomenological model was developed to illustrate that the effective anisotropy field of FeGa thin films was contributed from both the constant volume term and the inverse thickness dependent surface term. Therefore, the magnetic properties for the volume and surface of FeGa thin films were different, which has been verified in this work by using vibrating sample magnetometer (VSM) and magneto-optic Kerr effect (MOKE) system. The anisotropy field contributed by the surface of FeGa film and obtained by MOKE is smaller than that contributed by the film volume and measured by VSM. We ascribed the difference in Hk to the relaxation of the effective strain applied on the films with increasing the thickness of films.

Hydrothermal Generation of 3-Dimensional WO3 Nanocubes, Nanobars and Nanobricks, Their Antimicrobial and Anticancer Properties

2021 ◽  
Vol 21 (10) ◽  
pp. 5337-5343
Author(s):  
Nilam Qureshi ◽  
Seungjae Lee ◽  
Ravindra Chaudhari ◽  
Pramod Mane ◽  
Jayant Pawar ◽  
...  
Keyword(s):  
Chemical Characterization ◽  
Growth Curves ◽  
Viable Cell ◽  
Inhibition Zone ◽  
Bacterial Cells ◽  
Hydrothermal Route ◽  
3 Dimensional ◽  
Anticancer Properties ◽  
Bacteria And Fungi ◽  
Micro Organisms

In our current endeavor, 3-dimensional (3D) tungsten oxide (WO3) nanostructures (nanocubes, nanobars and nanobricks) have been swiftly generated via hydrothermal route at 160 °C for 24 h. Physico-chemical characterization of the resultant powder revealed formation of WO3 nanostructures with predominantly faceted cube, brick and rectangular bar-like morphology. The present study was also aimed at exploring the antimicrobial and anticancer potential of WO3 nanostructures. Antimicrobial activity was tested against different micro-organisms viz., Pseudomonas aeruginosa, Staphylococcus aureus, Klebsiella pneumoniae, Escherichia coli and Aspergillus fumigatus. The antibacterial and antifungal activity was ascertained against these micro-organisms by measuring the diameter of inhibition zone in agar well diffusion test which revealed that the resultant WO3 nanostructures acted as excellent antibacterial agents against both bacteria and fungi but were more effective against the fungus, A. fumigatus. To examine the growth curves of bacterial cells, time kill assay was monitored for E. coli, against which significant antibacterial action of WO3 nanostructures was noted. The anti-cancer activity of WO3 nanostructures was found to be concentration-dependent against KB cell line by viable cell count method. In our pilot study, WO3 nanostructures suspension with concentration in the range of 10−1 to 10−5 mg/ml was found to kill KB cells effectively.

INFLUENCE OF FAT CONTENT ON RHEOLOGICAL PROPERTIES OF MOLTEN ICE CREAM COMPOUND COATINGS AND THICKNESS OF SOLIDIFIED PRODUCTS

2011 ◽  
Vol 34 (1) ◽  
pp. 144-159 ◽  
Author(s):  
DORRA GHORBEL ◽  
NAZIHA BARBOUCHE ◽  
HAÏTHEM RIAHI ◽  
AHMED BRAHAM ◽  
HAMADI ATTIA
Keyword(s):  
Rheological Properties ◽  
Ice Cream ◽  
Fat Content ◽  
Compound Coatings

scholarly journals Application of Bacteriophages on Shiga Toxin-Producing Escherichia coli (STEC) Biofilm

Antibiotics ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1423
Author(s):  
Nicola Mangieri ◽  
Roberto Foschino ◽  
Claudia Picozzi
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Biofilm Formation ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Bacterial Cells ◽  
Abiotic Surfaces ◽  
Continuous Presence ◽  
Different Strains ◽  
Better Than

Shiga toxin-producing Escherichia coli are pathogenic bacteria able to form biofilms both on abiotic surfaces and on food, thus increasing risks for food consumers. Moreover, biofilms are difficult to remove and more resistant to antimicrobial agents compared to planktonic cells. Bacteriophages, natural predators of bacteria, can be used as an alternative to prevent biofilm formation or to remove pre-formed biofilm. In this work, four STEC able to produce biofilm were selected among 31 different strains and tested against single bacteriophages and two-phage cocktails. Results showed that our phages were able to reduce biofilm formation by 43.46% both when used as single phage preparation and as a cocktail formulation. Since one of the two cocktails had a slightly better performance, it was used to remove pre-existing biofilms. In this case, the phages were unable to destroy the biofilms and reduce the number of bacterial cells. Our data confirm that preventing biofilm formation in a food plant is better than trying to remove a preformed biofilm and the continuous presence of bacteriophages in the process environment could reduce the number of bacteria able to form biofilms and therefore improve the food safety.

scholarly journals Phytoplankton community structure in Menjer Lake, Central Java

2021 ◽  
Vol 869 (1) ◽  
pp. 012037
Author(s):  
F Sulawesty ◽  
G P Yoga ◽  
L Subehi ◽  
R Rosidah
Keyword(s):  
Community Structure ◽  
Phytoplankton Community ◽  
Diversity Index ◽  
Nutrient Content ◽  
Cell Counting ◽  
Phytoplankton Community Structure ◽  
Nitrogen And Phosphorus ◽  
Central Java ◽  
Phytoplankton Communities ◽  
Ecological Pressure

Abstract The occurrence of land changes around Lake Menjer, Central Java Province will affect the condition of water quality subsequently will affect biota, including phytoplankton. The purposes of study was to analyze the composition and abundance of phytoplankton in Menjer Lake regarding to nutrient content i.e. nitrogen and phosphorus. Observations on the phytoplankton community were conducted in July and October 2019 at six locations in Menjer Lake. Water samples were taken at the water surface as much as 10 L filtered using plankton net. Identification was carried out under the inverted microscope Diaphot 300. The abundance was calculated using the Sedgwick Rafter cell counting (SRCC) method. Analysis of the phytoplankton community structure was derived by calculating the Diversity Index, Evenness Index, and Simpson Dominance Index. The nutrient content in Menjer Lake influences the structure of phytoplankton communities quantitatively and qualitatively. Observation showed that the diversity of phytoplankton was low and there was one species dominanted, the result explained that the phytoplankton community in Menjer Lake is unstable and there is ecological pressure on the community. It can be concluded that the improvement of environmental conditions around Menjer Lake is the basis for the sustainable management of Menjer Lake.

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