Читать книгу Functional Foods - Группа авторов - Страница 32

Functional dairy foods represent an excellent alternative of foods that presents additional beneficial properties to consumers. Probiotics, prebiotics, or their combination (synbiotics) are the primary three categories of functional dairy products [82]. The balanced combinations of probiotics and prebiotics, resulting in ingredients with the functional characteristics of both groups are reported as synbiotics. In the literature, several workers are reporting the production of synbiotic dairy products, since they represent an excellent way to carry live and active cultures. Table 2.4 describes examples of the application of probiotic bacteria in association with prebiotics (synbiotics) in dairy products. Dairy beverages and yogurt are the most explored matrices since the use of synbiotic in dairy products can multiply the positive effects of this kind of food on the host. In a randomized study, individuals who consumed yogurt added with isomaltooligosaccharide (0.6%) and B. lactis Bi-07 and L. acidophilus NCFM as probiotic cultures showed higher populations of bifidobacterial and lactobacilli in the colon. In addition, synbiotic yogurt may have immunomodulatory properties [83]. The ability of synbiotic fermented milk containing isomaltooligosaccharide (1%) and Lacticaseibacillus paracasei 01 (10⁸ CFU/mL) to defend epithelial cells (in vitro) was evaluated. The synbiotic fermented beverage was capable of protect the intestinal cells [84]. In addition, kefir supplementation with isomaltooligosaccharide (4%) reduced the fermentation time and improved the acidification rate. The reduction in the fermentation time may provide lower costs to the industries [85].

Table 2.4 Examples of synbiotic dairy products. Adapted from Dantas et al. [47].

Product	Probiotic strain	Prebiotic	Raw material	Reference
Cheese	Enterococcus faecium NRRL B-2354, Bifidobacterium longum NRRL B-41409, Lacticaseibacillus paracasei subsp. paracasei NRRL B-4560	Inulin and oligofructose	Goat milk	[93]
Cream cheese	Bifidobacterium animalis subsp lactis Bb-12 and Lactobacillus acidophilus LA-05	Inulin	Goat milk	[87]
Chevrotin cheese	Bifidobacterium lactis	Inulin	Cow and goat milk	[94]
Fresh cheese	Bifidobacterium lactis BB-12	Inulin	Cryoconcentrated milk	[95]
Mascarpone cheese	Bifidobacterium lactis BB-12	Inulin	Milk cream	[96]
Greek-type yogurt	Microencapsulated Bifidobacterium lactis BB-12	Inulin	Cow milk	[97]
Cupuaçu yogurt	Lactobacillus acidophilus LA-5	Inulin	Goat milk and cupuassu	[98]
Yogurt	Lactobacillus acidophilus L10 DSM, Lactobacillus acidophilus L10 NCFM, Bifidobacterium animalis subsp. lactis Bl04, Bifidobacterium animalis subsp. lactis HN019	Powdered passion fruit peel (potential prebiotic)	Skimmed milk powder, whole milk powder	[99]
Yogurt	Lactobacillus acidophilus, Bifidobacterium bifidium	Lactulose, oligofructose, and inulin	Buffalo milk	[100]
Chocolate milk beverage	Bifidobacterium lactis	A mix of inulin and oligofructose	Goat milk, goat whey	[101]
Milk beverage	Lacticaseibacillus paracasei	Inulin and oligofructose	Cow milk	[102]
Milk beverage	Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5	Oligofructose	Cow milk and whey	[103]
Peach ice cream	Bifidobacterium lactis BB-12	Inulin	Cow milk	[104]
Ice cream	Bifidobacterium lactis and Lacticaseibacilluscasei microencapsulated with sodium alginate and Camellia sinensis extract.	Camellia sinensis (potential prebiotic)	Cow milk and milk cream	[105]
Ice cream	Pediococcus pentosaceus UAM22	Inulin	Cow milk and whey protein	[106]
Dairy chocolate dessert	Lacticaseibacillus paracasei subsp. paracasei LBC 81	Fructooligosaccharide	Cow milk	[86]

Due to high overall liking, dairy chocolate desserts can be innovative synbiotic products [86]. The addition of inulin to a synbiotic creamy cheese and ice cream processed with goat milk resulted in improved texture properties (consistency), which was associated with its high capacity of holding water, resulting in decreased syneresis and important changes in texture and viscosity. In this way, probiotics and inulin could be used to manufacture creamy goat cheese with maintenance of the overall quality characteristics of the product and improving its functional potential [87].

Inulin favored the maintenance of Lactiplantibacillus plantarum subsp. plantarum in low-fat yogurt for three weeks of storage above the limit established for the product to be considered probiotic [88]. In addition, the impact of adding inulin (1.5%) was evaluated on the survival of the probiotic bacteria Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri in yogurt. Inulin improved the probiotic survival and the sensory attributes of the synbiotic yogurt [89]. The probiotics B. animalis Bb-12 and L. acidophilus La-5 and prebiotics FOS (2.5%) and inulin (7.5%)were added to the petit-suisse cheese and evaluated under simulated gastrointestinal conditions in vitro [90]. Higher probiotic counts were observed in the synbiotic cheese on both 1^st and 28^th days of storage at 4 ^oC [90]. The addition of these prebiotics also provided faster fermentation and higher production of lactic acid, promoting higher growth rates of bifidobacteria and lactobacilli, when petit-suisse cheese was manufactured [91]. In addition, cheese pastes containing Lacticaseibacillus paracasei subsp. sakei and inulin showed greater inhibition of Listeria monocytogenes through the production of bacteriocins during storage compared to non-synbiotic cheeses [92].

Other prebiotics were used in the elaboration of functional dairy products in order to positively influence probiotics. With regard to infant formulas, the incorporation of 0.5% lactulose was considered adequate to stimulate the growth of bifidobacteria [107]. The addition of lactulose did not impact on the stability during storage or acceptability of infant formula [108]. Furthermore, this prebiotic compound could improve many functional properties of yogurts, and the product with lactulose was effective in reduce the incidence of constipation in children, similarly to yogurts containing transgalactooligosaccharides, inulin, soy fiber, and resistant starch [109]. In addition, lactulose decreased the fermentation time during processing of probiotic yogurt (Bifidobacterium bifidum and Lactobacillus acidophilus) and increased the probiotic survival (B. bifidum) during storage [110]. Other prebiotics are also being tested. Raffinose was added to fermented milk and its influence on the Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 survival was evaluated. The results demonstrate that this prebiotic could increase the survival of the probiotic cultures. Therefore, fermented milk containing probiotics and prebiotics showed synergistic actions in promoting health [111]. In addition, supplementation with galactooligosaccharides (0.24 g/100 mL) in infant formula decreased fecal pH, improved stool frequency, and stimulated lactobacilli and bifidobacterial [112].

There is a demand for studies with new prebiotic compounds and combinations with traditional probiotics or other microorganisms that could have health effects. Agave salmiana could be used a prebiotic to stimulate probiotic cultures [113]. Future research can improve the concentration and profile of fructooligosaccharides from plants by selecting varieties with high concentrations and alter the agronomic and post-harvest practices. In this way, they could be applied in food industry and for health promotion.