The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. (25th April 2018)

• Record Type: Journal Article
• Authors: Balthazar, Celso F.; Silva, Hugo L.A.; Esmerino, Erick A.; Rocha, Ramon S.; Moraes, Jeremias; Carmo, Mariana A.V.; Azevedo, Luciana; Camps, Ihosvany; K.D Abud, Yuri; Sant'Anna, Celso; Franco, Robson M.; Freitas, Mônica Q.; Silva, Marcia C.; Raices, Renata S.L.; Escher, Graziela B.; Granato, Daniel; Senaka Ranadheera, C.; Nazarro, Filomena; Cruz, Adriano G.
• Is Part Of: Food chemistry. Volume 246(2018)
• Page Start: 464
• Page End: 472
• Publication Date: 2018-04-25
• Subjects: L. casei 01 -- Ice cream -- Sheep milk -- Bioactivity -- Caco 2 adhesion -- Functional foods; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.12.002
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Inulin and L. casei addition in sheep milk ice cream formulation. Inulin addition did not improve probiotic counts and CaCo-2 adhesion. Inulin improved the ACE inhibitory and antioxidant activity and hardness. Probiotic and synbiotic sheep milk ice creams presented different volatiles compounds and improved acid organic levels. Abstract: The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (−18 °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.