The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

被引：177

作者：

Balthazar, Celso F. ^{[1
]}

Silva, Hugo L. A. ^{[1
]}

Esmerino, Erick A. ^{[1
]}

Rocha, Ramon S. ^{[2
]}

Moraes, Jeremias ^{[2
]}

Carmo, Mariana A. V. ^{[3
]}

Azevedo, Luciana ^{[3
]}

Camps, Ihosvany ^{[4
]}

Abud, Yuri K. D. ^{[5
]}

Sant'Anna, Celso ^{[5
]}

Franco, Robson M. ^{[1
]}

Freitas, Monica Q. ^{[1
]}

Silva, Marcia C. ^{[2
]}

Raices, Renata S. L. ^{[2
]}

Escher, Graziela B. ^{[6
]}

Granato, Daniel ^{[6
]}

Ranadheera, C. Senaka ^{[7
]}

Nazzaro, Filomena ^{[8
]}

Cruz, Adriano G. ^{[2
]}

机构：

[1] Univ Fed Fluminense, Fac Vet, BR-24230340 Niteroi, RJ, Brazil

[2] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro, RJ, Brazil

[3] Univ Fed Alfenas UNIFAL, Fac Nutr, BR-37130000 Alfenas, MG, Brazil

[4] Univ Fed Alfenas UNIFAL, Dept Fis, BR-37133840 Alfenas, MG, Brazil

[5] Inst Nacl Metrol Normalizacao & Qualidade Ind Inm, BR-25250020 Rio De Janeiro, Brazil

[6] Univ Estadual Ponta Grossa, Dept Engn Alimentos, BR-84030900 Ponta Grossa, Brazil

[7] Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Melbourne, Vic 3010, Australia

[8] CNR, ISA, Via Roma 64, I-83100 Avellino, Italy

来源：

FOOD CHEMISTRY | 2018年 / 246卷

关键词：

L; casei; 01; Ice cream; Sheep milk; Bioactivity; Caco; 2; adhesion; Functional foods; INTERNATIONAL SCIENTIFIC ASSOCIATION; SOLID-PHASE MICROEXTRACTION; LACTIC-ACID BACTERIA; CONSENSUS STATEMENT; VOLATILE COMPOUNDS; FUNCTIONAL FOODS; FERMENTED MILK; RHAMNOSUS GG; PROBIOTICS; PREBIOTICS;

D O I：

10.1016/j.foodchem.2017.12.002

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 degrees C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (> 6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed.

引用

页码：464 / 472

页数：9

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