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Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress.

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Relation http://ir.cftri.com/14633/
https://doi.org/10.1111/jfpp.14097
 
Title Enhanced survival of Lactobacillus sp. in
β‐manno‐oligosaccharides‐enriched low‐fat ice cream
under simulated gastrointestinal stress.
 
Creator Deepesh, Panwar
Shubhashini, A.
Mukesh, Kapoor
 
Subject 02 Bacteriology
01 Carbohydrates
27 Dairy products
 
Description Survival of probiotic Lactobacillus plantarum NCIM 2372 and Lactobacillus fermen‐
tum NCIM 2165 was studied in low‐fat ice creams enriched with prebiotic β‐manno‐
oligosaccharides (β‐MOS) under simulated gastro‐intestinal stress. β‐MOS‐enriched
synbiotic ice creams had better overrun values (up to 23%), brightness (up to 78.06),
whiteness index (up to 72.3), consistency index (up to 1.11 Pa.sn
), flow behavior (up to
0.67), and viscosity (up to 0.22 Pa.s) than low fat control. Viability of probiotic cultures
in β‐MOS‐enriched ice cream during storage period showed insignificant (p > 0.05)
reduction till 40th day and marginal reduction at 65th day (up to 1.4 log CFU/ml).
In vitro gastro‐intestinal stress study of stored ice creams (−20°C, till 65 days) re‐
vealed that β‐MOS enriched ice cream enhanced L. plantarum and L. fermentum sur‐
vival under gastric stress (up to 2.8 log CFU/ml less reduction) and bile stress (up to
3.12 log CFU/ml less reduction) when compared with respective controls.
Practical applications
The growth and survival of probiotic bacteria in functional food products under gas‐
tro‐intestinal stress conditions holds utmost importance to deliver health benefits.
Low‐fat dairy products enriched with prebiotics to support the probiotic bacteria
appear as a viable strategy to cater the requirements of health inclined consumers.
Our studies demonstrated not only the effectiveness of β‐manno‐oligosaccharides
(β‐MOS) in improving the survival of Lactobacillus sp. but also enhancement of the
functional properties of low‐fat ice creams. β‐MOS appears as suitable candidates for
the development of low‐fat dairy‐based functional food products.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14633/1/J%20Food%20Process%20Preserv.%202019%3B43e14097.pdf
Deepesh, Panwar and Shubhashini, A. and Mukesh, Kapoor (2019) Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress. Journal of Food Processing and Preservation, 43. p. 14097.