scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

scholarly journals Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 30 ◽  
Author(s):  
Maria Aspri ◽  
Photis Papademas ◽  
Dimitrios Tsaltas
Keyword(s):  
Dairy Products ◽  
Functional Foods ◽  
Food Products ◽  
Cholesterol Content ◽  
Probiotic Bacteria ◽  
High Fat ◽  
Dairy Food ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Probiotic Delivery

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

Retail refrigerated probiotic foods and their association with evidence of health benefits

2020 ◽  
Vol 11 (2) ◽  
pp. 131-133 ◽  
Author(s):  
Z. Dailey ◽  
M.E. Sanders ◽  
D. Merenstein
Keyword(s):  
Health Benefits ◽  
Health Benefit ◽  
Food Products ◽  
Grocery Stores ◽  
Controlled Trials ◽  
Washington Dc ◽  
Probiotic Food ◽  
Retail Grocery

Probiotic usage in food is widespread and growing. The objective of this study was to determine the percentage of probiotic food products sold in the refrigerated section of retail grocery stores in the Washington DC area that we could link to evidence of any health benefit. We surveyed refrigerated sections of eight large grocery stores representing five national chains for probiotic products. Based on declared probiotic composition (strain and count) for each product, we searched PubMed for controlled trials that provided evidence of any health benefit. Our assessment showed that 49% (22 out of 45 distinct probiotic foods) could be linked to evidence supporting a health benefit. All products indicating strain composition could be linked to evidence. Our study suggests that consumers have a reasonable likelihood of purchasing a refrigerated probiotic food with evidence, but room for improvement exists.

The Functional Properties of Casein Glycomacropeptide as Stabilising Agent for Emulsion Based Food Products

2010 ◽  
Vol 150 ◽  
pp. 326-327
Author(s):  
R. Kovacova ◽  
M. Sedlarik ◽  
M. Mihulova ◽  
M. Sirmerova ◽  
L. Curda ◽  
...  
Keyword(s):  
Functional Properties ◽  
Food Products

scholarly journals Divergent Approaches Regulating Beta Agonists and Cloning of Animals for Food: USA and European Union

2020 ◽  
Vol 28 (5-6) ◽  
pp. 613-632
Author(s):  
Terence J. Centner ◽  
Ludivine Petetin
Keyword(s):  
United States ◽  
European Union ◽  
Dairy Products ◽  
Food Products ◽  
The United States ◽  
Beta Agonist ◽  
Spongiform Encephalopathy ◽  
Beta Agonists ◽  
Nonhuman Animals ◽  
Production Technologies

Abstract Technologies being used to produce nonhuman animals who are used for meat and dairy products are viewed by some people as meaningful. Two technologies receiving scrutiny in agriculture are beta agonists that are fed to food animals to improve weight gain and cloning animals to secure offspring with specific traits. The technologies enhance the productive capacities of animals so that fewer resources are needed to produce meat and dairy products. Yet consumers are not sure they want food products with beta agonist residues and that are produced from clones. In overseeing the safety of food products and animals, legislators and regulators in the United States (US) and European Union (EU) have developed contrasting provisions regarding the usage of these technologies. An evaluation of heuristics involving information and experiences with bovine spongiform encephalopathy and animal production technologies offers support in explaining the US’s and EU’s divergent provisions.

scholarly journals Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Hasitha Priyashantha ◽  
C. S. Ranadheera ◽  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi
Keyword(s):  
Sri Lanka ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Farming Systems ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Buffalo Milk ◽  
Food Culture ◽  
Cow Milk ◽  
Sri Lankan

AbstractMeekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. Meekiri consumption is widespread irrespective of geographic boundaries, across the cultural and/or ethnic communities. In Sri Lanka, buffalo milk is predominantly used in producing Meekiri, where production has been specialized in various geographic areas in the country, associated with major buffalo farming regions. Physicochemical and microbiological quality attributes are apparent to differ in Meekiri according to varying production regions, processing techniques and storage conditions. The mouthfeel and taste of Meekiri are widely accepted to be thicker and creamier with a pleasant note and is whiter in colour compared to fermented cow milk gel/yoghurt. Since Meekiri production is localized in Sri Lanka and available as traditional know-how at the primary production level, up-to-date comprehensive scientific literature that accounts for processing and detailed product quality characteristics is lacking. Hence, this review evaluates and outlines updated information about the Meekiri production, associated buffalo farming systems, quality characteristics of Meekiri including physicochemical, sensorial and microbiological aspects in the final product.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

scholarly journals Application of the Transport Problem from the Criterion of Time to Optimize Supply Network with Products „Fast-Running”

2019 ◽  
Vol 49 (4) ◽  
pp. 127-137
Author(s):  
Jerzy Małachowski ◽  
Józef Żurek ◽  
Jarosław Ziółkowski ◽  
Aleksandra Lęgas
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Transport Problem ◽  
Supply Network ◽  
Delivery Time ◽  
Important Goal ◽  
Fast Running ◽  
Perishable Goods ◽  
Potential Customers

Abstract The article presents the application in practice of a transport problem with the criterion of time to optimize the supply of store chains. When transporting perishable goods (e.g. dairy products, fruits, vegetables) the most important goal is to minimize delivery time. Shortening the delivery time gives the opportunity to meet the expectations of potential customers, as well as to maintain the functional properties of transported goods.

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