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      Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

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          Abstract

          The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms ( Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100−400M Pa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200−300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.

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          Lactic acid bacteria as functional starter cultures for the food fermentation industry

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            Probiotic functional foods: Survival of probiotics during processing and storage

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              Health benefits of fermented foods

              In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.
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                Author and article information

                Journal
                Foods
                Foods
                foods
                Foods
                MDPI
                2304-8158
                19 March 2020
                March 2020
                : 9
                : 3
                : 360
                Affiliations
                [1 ]Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 80 Athens, Greece; mtsevdou@ 123456chemeng.ntua.gr (M.T.); maria.ouli@ 123456gmail.com (M.O.-R.)
                [2 ]Luxembourg Institute of Science and Technology, Systems and Bioprocessing Engineering Group, Environmental Research and Innovation, 5 avenue des Hauts Fourneaux, L4362 Esch-sur-Alzette, Luxembourg; christos.soukoulis@ 123456list.lu
                Author notes
                [* ]Correspondence: taoukis@ 123456chemeng.ntua.gr ; Tel.: +30-210-772-3171
                Author information
                https://orcid.org/0000-0003-2045-4459
                Article
                foods-09-00360
                10.3390/foods9030360
                7142589
                32204574
                dd0473db-d353-4459-aa2a-0bb92365f14d
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 14 February 2020
                : 17 March 2020
                Categories
                Article

                probiotics,viability model,high-pressure processing,rheology,sensory quality,fermented dairy beverage

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