Loading...

​Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review

DOI: 10.18805/ag.R-2331    | Article Id: R-2331 | Page : 436-442
Citation :- ​Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review.Agricultural Reviews.2022.(43):436-442
Shaikh Adil, A.H. Jana, B.M. Mehta, P.B. Chandgude adilshaikh36@yahoo.com
Address : Department of Dairy Technology, Parul Institute of Technology, Parul University, Vadodara-391 760, Gujarat, India.
Submitted Date : 17-07-2021
Accepted Date : 30-09-2021

Abstract

Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the dairy products with live cultures, probiotic ice cream and fermented frozen desserts such as frozen yoghurt are the emerging functional foods. Ice creams and frozen yoghurt are food products showing potential for use as probiotic vehicles and are highly popular with the consumers. The problem to be tackled relates to the loss of viability of probiotic cells in frozen dairy desserts which can occur during product formulation, processing, freezing and storage. The development of probiotic frozen dairy desserts containing live probiotic bacteria necessitates certain technological interventions. The means used to attain higher survivability of probiotic cells in such frozen products include use of selected probiotic strains, use of prebiotics along with probiotics, encapsulation of probiotic cells, use of cryoprotectants, etc.

Keywords

​Cell viability Frozen yoghurt Ice cream Prebiotic Probiotic Sensory quality

References

  1. Abdelazez, A., Muhammad, Z., Zhang, Q.X., Zhu, Z.T., Abdelmotaal, H., Sami, R., Meng, X.C. (2017). Production of a functional frozen yogurt fortified with Bifidobacterium spp. BioMed Research International. 1-10. 
  2. Ahmadi, A., Milani, E., Madadlou, A., Mortazavi, S.A., Mokarram, R.R., Salarbashi, D. (2012). Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructo-oligo- saccharide. Journal of Food Science and Technology. 51: 1568-1574.
  3. Akalin, A.S. and Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science. 73: M184-M188.
  4. Akalin, A.S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E., Kinik, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. Journal of Dairy Science. 101: 37-46.
  5. Akin, M.B., Akin, M.S., Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry. 104: 93-99. 
  6. Akin, M.S. (2005). Effects of inulin and different sugar levels on viability of probiotic bacteria and the physical and sensory characteristics of probiotic fermented ice-cream. Milchwissenschaft. 60: 297-301.
  7. Akin, Z. and Ozcan, T. (2017). Functional properties of fermented milk produced with plant proteins. LWT Food Science and Technology. 86: 25-30.
  8. Alamprese, C., Foschino, R., Rossi, M., Pompei, C., Corti, S. (2005). Effects of Lactobacillus rhamnosus GG addition in ice cream. International Journal of Dairy Technology. 58: 200- 206.
  9. Alamprese, C., Foschino, R., Rossi, M., Pompei, C., Savani, L. (2002). Survival of Lactobacillus johnsonii La1 and influence of its addition in retail manufactured ice cream produced with different sugar and fat concentrations. International Dairy Journal. 12: 201-208.
  10. Al-Saleh, A.A., Metwalli, A.A., Ismail, E.A. (2011). Physico-chemical properties of probiotic frozen yoghurt made from camel milk. International Journal of Dairy Technology. 64: 557-562.
  11. Anal, A.K. and Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18: 240-251.
  12. Araujo, E.A., dos Santos Pires, A.C., Pinto, M.S., Jan, G., Carvalho, A.F. (2012). Probiotics in dairy fermented products. Rijeka: Intech Open. 3: 129-148.
  13. Bordoni, A., Amaretti, A., Leonardi, A. (2013). Cholesterol-lowering probiotics: In vitro selection and in vivo testing of bifidobacterial. Applied Microbiology and Biotechnology. 97: 8273-8281.
  14. Champagne, C.P. and Gardner, N.J. (2005). Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition. 45: 61-84. 
  15. Chavez-Tapia, N.C., Gonzalez-Rodriguez, L., Jeong, M., Lopez- Ramirez, Y., Barbero-Becerra, V., Juarez-Hernandez, E., Uribe, M. (2015). Current evidence on the use of probiotics in liver diseases. Journal of Functional Foods. 17: 137-151. 
  16. Clancy, R. (2003). Immunobiotics and the probiotic evolution. FEMS Immunology and Medical Microbiology. 38: 9-12. 
  17. Crittenden, R.G., Morris, L.F., Harvey, M.L., Tran, L.T., Mitchell, H.L., Playne, M.J. (2001). Selection of a Bifidobacterium strain to complement resistant starch in synbiotic yoghurt. Journal of Applied Microbiology. 90: 268-278. 
  18. Cruz, A.G., Antunes, A.E., Sousa, A.L.O., Faria, J.A., Saad, S.M. (2009). Ice-cream as a probiotic food carrier. Food Research International. 42: 1233-1239. 
  19. Davidson, R.H., Duncan, S.E., Hackney, C.R., Eigel, W.N., Boling, J.W. (2000). Probiotic culture survival and implications in fermented frozen yogurt characteristics. Journal of Dairy Science. 83: 666-673. 
  20. dos Santos Cruxen, C.E., Hoffmann, J.F., Zandona, G.P., Fiorentini, A.M., Rombaldi, C.V., Chaves, F.C. (2017). Probiotic butia (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds and viability of Bifidobacterium lactis during storage. LWT Food Science and Technology. 75: 379-385. 
  21. Eisner, M.D., Wildmoser, H., Windhab, E.J. (2005). Air cell microstructuring in a high viscous ice cream matrix. Colloids and Surfaces A: Physico-chemical and engineering aspects. 263: 390-399. 
  22. Espirito Santo, A.P., Perego, P., Converti, A., Oliveira, M.N. (2011). Influence of food matrices on probiotic viability-A review focusing on the fruity bases. Trends in Food Science and Technology. 22:377-385. 
  23. Forbes, M.S., Jeon, I.J., Schmidt, K.A. (1996). Probiotic frozen yogurt containing high protein and calcium. Conference paper. Dairy Day. Kansas Agricultural Experiment Station. Kansas State University, Manhattan, Kansas State, pp. 58-59. 
  24. Fritzen-Freire, C.B., Muller, C.M.O., Laurindo, J.B., Prudencio, E.S. (2010). The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese. Journal of Food Engineering. 96: 621-627.
  25. Fuller, R. (1989). Probiotics in man and animals. Journal of Applied Bacteriology. 66: 365-378.
  26. Fuller, R. (1997). Introduction: Development of commercial preparations. Factors affecting the response. In: Probiotics 2: Application and Practical Aspects. Chapman and Hall, London.
  27. Gadaga, T.H., Mutukumira, A.N., Narvhus, J.A., Feresu, S.B. (1999). A review of traditional fermented foods and beverages of Zimbabwe. International Journal of Food Microbiology. 53:1-11.
  28. Gibson, G.R., Probert, H.M., Van Loo, J., Rastall, R.A., Roberfroid, M.B. (2004). Dietary modulation of the human colonic microbiota: Updating the concept of prebiotics. Nutrition Research Reviews. 17: 259-275. 
  29. Goff, H.D. (2008). 65 years of ice-cream science. International Dairy Journal. 18: 754-758. 
  30. Golnaz, E., Zarrati, M., Agah, S., Hosseini, A.F., Hosseini, S., Shidfar, S., Shidfar, F. (2017). Effects of symbiotic and vitamin E supplementation on blood pressure, nitric oxide and inflammatory factors in non-alcoholic fatty liver disease. Exprimental and Clinical Sciences. 16: 278.
  31. Gowri, R.S., Meenambigai, P., Prabhavathi, P., Rajeswari, P.R., Yesudoss, L.A. (2016). Probiotics and its effects on human health-A Review. International Journal of Current Microbiology and Applied Sciences. 5: 384-392.
  32. Guo, Z., Liu, X.M., Zhang, Q.X. (2011). Influence of consumption of probiotics on the plasma lipid profile: A meta-analysis of randomized controlled trials. Nutrition, Metabolism and Cardiovascular Diseases. 21: 844-850.
  33. Hagen M. and Narvhus J.A. (1999). Production of ice cream containing probiotic bacteria. Milchwissenschaft. 54: 265- 268.
  34. Haynes, I.N., Playne, M.J. (2002). Survival of probiotic cultures in low fat ice cream. Australian Journal of Dairy Technology. 57: 10-14.  
  35. Hekmat, S. and Mc Mahon, D.J. (1992). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. Journal of Dairy Science. 75: 1415-1422.
  36. Homayouni, A., Azizi, A., Ehsani, M.R., Yarmand, M.S., Razavi, S.H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry. 111: 50-55.
  37. Hussein, G.A. and Aumara, I.E. (2006). Preparation and properties of probiotic frozen yoghurt made with sweet potato and pumpkin. Arab Universities Journal of Agricultural Science. 14: 679-695.
  38. Ishibashi, N. and Shimamura, S. (1993). Bifidobacteria: research and development in Japan. Journal of Food Technology. 47: 126-134.
  39. Jay, J.M., Loessner, M.J., Golden, D.A. (2005). Protection of Foods with Low-temperatures. In: Modern Food Microbiology.  [Heldman, D.R. (Ed.)], Springer, New York. pp. 399-404.
  40. Karimi, R., Mortazavian, A.M., Da Cruz, A.G. (2011). Viability of probiotic microorganisms in cheese during production and storage: A review. Dairy Science and Technology. 91: 283-308.
  41. Kebary, K.M.K., Hamed, A.I., Salem, O.M., Yousef, E.T.A. (2004). Impact of frozen yoghurt ingredients on its quality and survival of bifidobacteria I. Effect of sweeteners. 9th Egyptian Conference for Dairy Science and Technology, Cairo, 9-11 October, Research Papers I, pp.163-165.
  42. Kumar, M., Kumar, A., Nagpal, R. (2010). Cancer preventing attributes of probiotics: an update. International Journal of Food Science and Nutrition. 61: 473-496. 
  43. Le-Tien, C., Millette, M., Mateescu, M.A., Lacroix, M. (2004). Modified alginate and chitosan for lactic acid bacteria immobilization. Biotechnology and Applied Biochemistry. 39: 347-354.
  44. Lourens-Hattingh, A. and Viljoen, B.C. (2001). Yogurt as probiotic carrier food. International Dairy Journal. 11: 1-17. 
  45. Ma, G. (1995). An ice-cream containing Lactobacillus bifidus. Journal of Food Industry, 1: 15-16.
  46. Mahrous, H. and Abd-El-Salam, R. (2014). Production of a functional frozen yoghurt fortified with omega-3 and vitamin E. American Journal of Food and Nutrition. 2: 77-84.
  47. Manoj, G., Monika, B., Shailesh, Y. (2012). Probiotics: The friendly microbes. Indian Journal of Clinical Practice. 23: 126-130.
  48. Margoles, A. and Garcia, L. (2003). Characterization of a bifidobacterium strain wish acquired resistance to cholate: A preliminary study. International Journal of Food Microbiology. 82: 191-198.
  49. Miller, C.W., Nguyen, M.H., Rooney, M., Kailasapathy, K. (2003). The control of dissolved oxygen content in probiotic yogurts by alternative packing materials. Packaging Technology and Science. 16: 61-67. 
  50. Mohammadi, R., Mortazavian, A.M., Khosrokhavar, R., da Cruz, A.G. (2011). Probiotic ice cream: Viability of probiotic bacteria and sensory properties. Annals of Microbiology. 61: 411-424.
  51. Momir, M.M., Maja, P.S., Gordana, M.B. (2014). Probiotics as a promising treatment for inflammatory bowel disease. The Hospital Pharmacology. 1: 52-60.
  52. Muzammil, H.S. and Rasco, B. (2018). Probiotics viability in frozen yoghurt supplemented with oligofructose and glycerol. International journal of Horticulture, Agriculture and Food science. 2: 70-74.
  53. Muzammil, H.S., Rasco, B., Sablani, S. (2017). Effect of inulin and glycerol supplementation on physico-chemical properties of probiotic frozen yogurt. Food and Nutrition Research. 61: 1-7.
  54. Oliveira, R.P.S., Perego, P., Oliveira, M.N., Converti, A. (2011). Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering. 107: 36-40. 
  55. Ordonez, A., Jeon, I.J., Roberts, H.A. (2000). Manufacture of frozen yogurt with ultrafiltered milk and probiotic lactic acid bacteria. Journal of Food Processing and Preservation. 24: 163-176. 
  56. Parussolo, G., Busatto, R.T., Schmitt, J., Pauletto, R., Schons, P.F., Ries, E.F. (2017). Synbiotic ice cream containing yacon flour and Lactobacillus acidophilus NCFM. LWT-Food Science and Technology. 82: 192-198.
  57. Pinto, S.S., Fritzen-Freire, C.B., Munoz, I.B., Barreto, P.L., Prudencio, E.S., Amboni, R.D. (2012). Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt. Journal of Food Engineering. 111: 563- 569.
  58. Salem, M.M., Fathi, F.A., Awad, R.A. (2005). Production of probiotic ice cream. Polish Journal of Food and Nutrition Sciences, 4: 267-271.
  59. Sanders, M.E. (2003). Probiotics: considerations for human health. Nutrition Reviews. 1: 91-99.
  60. Senanayake, S.A., Fernando, S., Bamunuarachchi, A., Arsekularatne, M. (2013). Application of Lactobacillus acidophilus (LA 5) strain in fruit based ice cream. Food Science and Nutrition. 1: 428-431.
  61. Sengsaengthong, S. and Oonsivilai, R. (2019). Effect of micro- encapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physico-chemical, sensorial and microbiological characteristics of ice cream. International Food Research Journal. 26: 585-594.
  62. Shah, N.P. (2004). Probiotics and prebiotics. Agro Food Industry Hi-Tech. 15: 13-16.
  63. Soodbakhsh, S., Gheisari, H.R., Aminlari, M., Dehnavi, T. (2012). Viability of encapsulated Lactobacillus casei and Bifidobacterium lactis in synbiotic frozen yogurt and their survival under in vitro simulated gastrointestinal conditions. International Journal of Probiotics and Prebiotics. 7: 121- 128.
  64. Soukoulis, C. and Tzia, C. (2008). Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt. International Journal of Dairy Technology. 61: 170-177.
  65. Szajewska, H. and Mrukowicz, J.Z. (2001). Probiotics in the treatment and prevention of acute infectious diarrhea in infants and children: a systematic review of published randomized, double-blind, placebo-controlled trials. Journal of Pediatric Gastroenterology and Nutrition. 33: 17-25.
  66. Terpou, A., Papadaki, A., Bosnea, L., Kanellaki, M., Kopsahelis, N. (2019). Novel frozen yogurt production fortified with sea buckthorn berries and probiotics. LWT Food Science and Technology. 105: 242-249. 
  67. Tungrugsasut, W., Wiwat, C., Tippawat, P. (2012). Probiotic frozen yogurt. Mahidol University Journal of Pharmaceutical Sciences. 39: 24-31.
  68. Vijayageetha, V., Begum, S.K., Reddy, Y.K. (2011). Technology and quality attributes of probiotic ice cream. Tamil Nadu Journal of Veterinary and Animal Sciences. 7: 299-302.

Global Footprints