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

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.

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	low‐fat ice creams, prebiotic β‐manno‐ oligosaccharides, β‐MOS, gastro‐intestinal stress, Lactobacillus plantarum
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Nov 2020 08:28
Last Modified:	25 Nov 2020 08:28
URI:	http://ir.cftri.res.in/id/eprint/14633

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