Use of Nisin in Ice Cream and Effect on the Survival of Listeria monocytogenes†

1996 ◽  
Vol 59 (5) ◽  
pp. 476-480 ◽  
Author(s):  
J. P. DEAN ◽  
E. A. ZOTTOLA
Keyword(s):  
Listeria Monocytogenes ◽  
Cell Population ◽  
No Reduction ◽  
Frozen Storage ◽  
Ice Cream ◽  
Reduced Fat ◽  
Selective Agar ◽  
Ice Creams ◽  
The Stability

The survival characteristics of Listeria monocytogenes V7 were investigated in a full fat (10% fat) and reduced fat (3%) ice cream. The effect of nisin on the survival of Listeria monocytogenes in the ice creams was also evaluated. Ice cream mixes varying in composition were manufactured and inoculated with L. monocytogenes, passed through a “soft serve” freezer and then frozen at −18°C for up to 3 months. Samples were removed from storage throughout the three months, thawed, and then plated on Listeria-selective agar. In the samples that did not contain nisin, no reduction in the cell population was observed throughout manufacture and frozen storage. When nisin was present in the ice cream, a significant reduction in the cell population (P < .05) was observed. At the end of 3 months of frozen storage, no Listeria cells were detected in the 3% fat ice cream containing nisin. The effect of nisin on Listeria cells was decreased somewhat in the higher fat ice cream but this decrease was not significant over the 3 month storage. The stability of nisin in the ice cream remained constant throughout storage at −18°C.

scholarly journals Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams

2020 ◽  
Vol 8 (1) ◽  
pp. 107-121 ◽  
Author(s):  
Varongsiri Kemsawasd ◽  
Pittaya Chaikham
Keyword(s):  
Survival Rates ◽  
Frozen Storage ◽  
Ice Cream ◽  
Cell Loss ◽  
Viable Cell ◽  
Gut Health ◽  
Phenolic Contents ◽  
Cell Counts ◽  
Bile Fluid ◽  
Ice Creams

According to many recent studies, ice cream was found to be an effective carrier of probiotics along the human gastrointestinal tract. While probiotics have long been known to improve gut health, prebiotic-supplemented ice creams have demonstrated properties that could be linked to various health benefits and improvement of the gut microbiota. In this study, riceberry and sesame-riceberry milk ice creams were supplemented with inulin, Lactobacillus casei 01 and Lactobacillus acidophilus LA5 to examine the changes of probiotic populations in different formulations of ice cream. The survivability of probiotics after 60 days of frozen storage and the level of viable cell tolerance towards the simulated gastrointestinal environment were also assessed, followed by sensory evaluation with 100 untrained panelists and determination of chemical qualities of ice cream samples. Findings revealed L. casei 01 to be more resistant to frozen storage compared to L acidophilus LA5, whereas addition of sesame milk and inulin were shown to minimize levels of viable cell loss following environmental and mechanical stress, suggesting enhanced probiotic activity. Significant reductions in probiotic viability were observed for all ice cream samples, however higher survival rates were observed in prebiotic-supplemented samples prior to and after 60 days of frozen storage. Probiotic cell counts in all samples exceeded the minimum recommended value (6 log CFU/g). In simulated gastric and bile fluid, all samples illustrated a significant change in probiotic levels, which significantly decreased with increase time of exposure to acidic and basic conditions. Probiotic strains in samples containing riceberry, sesame and inulin demonstrated greatest survivability as observed by reduction in pH and increased total acidity, with increased antioxidant and phenolic contents. On the other hand, changes in physicochemical properties of ice cream lowered overall sensory scores in terms of color and flavor. This study contributes to future development and applications of riceberry and sesame for inducement of synbiotic effects in novel probiotic products.

scholarly journals Prevalence of Listeria in ice creams in Baghdad province

2010 ◽  
Vol 34 (2) ◽  
pp. 39-44
Author(s):  
Ali Hassan Ahmed AL-Shamary
Keyword(s):  
Listeria Monocytogenes ◽  
Drug Administration ◽  
Potential Risk ◽  
Dairy Products ◽  
Food And Drug Administration ◽  
Ice Cream ◽  
International Organization ◽  
Powdered Milk ◽  
Ice Creams ◽  
Different Origins

The aim of this study was concerned on the prevalence of Listeria spp.in the ice cream samples collected from the different pastry shops and downtown stores of Baghdad province during December 2009 till April 2010. A total of 50 ice cream samples (25 locally produced samples from raw and imported powdered milk and 25 imported samples from different origins) were analyzed and processed according to the standard protocols of Food and Drug Administration (FDA) and International Organization for Standardization (ISO) with some modifications. Growth of Listeria spp. was determined in 7 (14%) of total samples as 4 (16%) isolates from locally produced ice creams , from which one isolate was confirmed as Listeria monocytogenes, and 3 (12%) isolates from imported ice creams. The findings of this study suggest that Listeriacontaminates some dairy products and Listeria infections are not a potential risk in Baghdad province, but it is strongly recommended that these products are monitored carefully.

Survival of Listeria monocytogenes Attached to Stainless Steel Surfaces in the Presence or Absence of Flavobacterium spp.

2001 ◽  
Vol 64 (9) ◽  
pp. 1369-1376 ◽  
Author(s):  
PHILIP J. BREMER ◽  
IAN MONK ◽  
CAROLYN M. OSBORNE
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Mixed Culture ◽  
Cell Population ◽  
Exposure Time ◽  
Food Processing ◽  
Pure Culture ◽  
Bacterial Biofilm ◽  
Selective Agar ◽  
Steel Surfaces

Contaminated surfaces of food processing equipment are believed to be a significant source of Listeria monocytogenes to foods. However, very little is known about the survival of Listeria in processing environments. In a mixed bacterial biofilm of L. monocytogenes and Flavobacterium spp., the number of L. monocytogenes cells attaching to stainless steel increased significantly compared to when L. monocytogenes was in a pure culture. The L. monocytogenes cells in the mixed biofilms were also recoverable for significantly longer exposure periods. On colonized coupons held at 15°C and 75% humidity, decimal reduction times were 1.2 and 18.7 days for L. monocytogenes in pure and mixed biofilms, respectively. With increasing exposure time, the proportion of cells that were sublethally injured (defined as an inability to grow on selective agar) increased from 8.1% of the recoverable cell population at day 0 to 91.4% after 40 days' exposure. At 4 and −20°C, decimal reduction times for L. monocytogenes in pure culture were 2.8 and 1.4 days, respectively, and in mixed culture, 10.5 and 14.4 days, respectively. The enhanced colonization and survival of L. monocytogenes on “unclean” surfaces increase the persistence of this pathogen in food processing environments, while the increase in the percentage of sublethally injured cells in the population with time may decrease the ability of enrichment regimes to detect it.

Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage

2011 ◽  
Vol 61 (4) ◽  
pp. 931-937 ◽  
Author(s):  
Sofia K. Mastronicolis ◽  
Ioannis Diakogiannis ◽  
Anita Berberi ◽  
Panagiotis Bisbiroulas ◽  
Christos Soukoulis ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Cold Adaptation ◽  
Frozen Storage ◽  
Ice Cream

scholarly journals Occurrence of Listeria monocytogenes in cheese and ice cream produced in the State of Paraná, Brazil

2008 ◽  
Vol 44 (2) ◽  
pp. 289-296 ◽  
Author(s):  
Wanda Moscalewski Abrahão ◽  
Paulo Roberto da Silva Abrahão ◽  
Cristina Leise Bastos Monteiro ◽  
Roberto Pontarolo
Keyword(s):  
Listeria Monocytogenes ◽  
Ice Cream ◽  
The State

scholarly journals The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. Silva-Avellaneda ◽  
K. Bauer-Estrada ◽  
R. E. Prieto-Correa ◽  
M. X. Quintanilla-Carvajal
Keyword(s):  
Palm Oil ◽  
Numerical Optimization ◽  
Protein Concentration ◽  
Technological Development ◽  
Ice Cream ◽  
Processing Conditions ◽  
Surface Response Methodology ◽  
High Oleic ◽  
Ice Creams ◽  
Oil Type

AbstractThe use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an emulsion which form oleogels with the lowest ζ-potential and average droplet size (ADS) for use as ice cream base. Using surface response methodology (SRM), the effects of three numerical factors (microfluidization pressure, oil and whey protein concentration, WP) and four categorical factors (oil type, temperature, surfactant, and type of WP) on formation of emulsions were assessed. The response variables were ζ, ADS, polydispersity index (PDI), viscosity (η), hardness, cohesiveness and springiness. Additionally, a numerical optimization was performed. Two ice creams containing milk cream and oleogel, respectively were compared under the optimization conditions. Results suggest oleogels obtained from the microfluidization of whey and high oleic palm oil are viable for the replacement of cream in the production of ice cream.

Inactivation of Surface-adherent Listeria monocytogenes Hypochlorite and Heat

1991 ◽  
Vol 54 (1) ◽  
pp. 4-6 ◽  
Author(s):  
SHIN-HO LEE ◽  
JOSEPH F. FRANK
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Cell Population ◽  
Incubation Time ◽  
Cell Populations ◽  
Adherent Cell ◽  
Adherent Cells ◽  
D Cells

Inactivation by hypochlorite of Listeria monocytogenes cells adherent to stainless steel was determined. Adherent cell populations were prepared by incubating stainless steel slides with a 24 h culture of L. monocytogenes for 4 h at 21°C. Adherent microcolonies were prepared by growing L. monocytogenes on stainless steel slides submerged in a 1:15 dilution of tryptic soy broth at 21°C. The slides were then rinsed and transferred to fresh sterile broth every 2 d with a total incubation time of 8 d. Although the 4 h and 8 d adherent populations were at similar levels, 8 d adherent cells were over 100 times more resistant than the 4 h adherent cell population when exposed to 200 ppm hypochlorite for 30 s. When stainless steel slides containing adherent cells were heated at 72°C both adherent cell populations were inactivated after 1 min. Detectable numbers of L. monocytogenes remained on stainless steel slides after treatment at 65°C for 3 min when adherent 8 d cells were tested but not when adherent 4 h cells were used.

The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

2018 ◽  
Vol 11 (4) ◽  
pp. 1348-1354 ◽  
Author(s):  
Muhammad Afzaal ◽  
Farhan Saeed ◽  
Muhammad Umair Arshad ◽  
Muhammad Tahir Nadeem ◽  
Muhammad Saeed ◽  
...  
Keyword(s):  
Ice Cream ◽  
Probiotic Bacteria ◽  
Gastrointestinal Conditions ◽  
The Stability

The Slurry Trench Cut-off for the Duncan Dam

1971 ◽  
Vol 8 (1) ◽  
pp. 94-108 ◽  
Author(s):  
D. R. Duguid ◽  
D. J. Forbes ◽  
J. L. Gordon ◽  
O. K. Simmons
Keyword(s):  
Stability Analysis ◽  
No Reduction ◽  
Differential Settlement ◽  
Slurry Trench ◽  
Hydrostatic Head ◽  
The Stability

A slurry trench cut-off was constructed for the Duncan Dam. Two failures of the trench wall occurred during construction, one of which required relocation of a portion of the cut-off to avoid delaying construction of the dam. The relocated cut-off was successfully constructed from a higher ground elevation, using a denser slurry, produced by mixing in more silt. To analyze the failures a nomograph was developed which can be used to determine the required slurry density for trench wall stability. The stability analysis, first developed by Morgenstern and Amir-Tahmasseb was confirmed. The hydrostatic head drop across the cut-off varies from 85 to 90 % of the gross head on the dam. Differential settlement of almost 10 ft (3 m) has occurred along the cut-off after completion without detrimental effects. Readings over the last 3 years indicate no reduction in the efficiency of the cut-off.

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

Sign in / Sign up

Export Citation Format

Share Document