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Ice Cream as Probiotic Food and Its Potential Benefits in Human Health
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
Tatiana Colombo Pimentel, Michele Rosset, Suellen Jensen Klososki, Carlos Eduardo Barão, Vanessa Aparecida Marcolino, Vanessa Guimarães, Alves Olher, Adriano Gomes Da Cruz
The proteins present in the milk have excellent biological value since it has all essential amino acids, such as lysine and tryptophan and high digestibility. As milk is the chief ingredient used to manufacture ice cream, there is the transfer of these characteristics to the product. The ice cream has about 4 times more carbohydrates than milk, being mostly mono and disaccharides. In ice cream, lactose accounts for 20% of the carbohydrates. This sugar favors the development of Lactobacillus acidophilus in the intestines of consumers by raising the acidity in this environment, also favoring the absorption of calcium and phosphorus. Milk fat considerably contributes to the nutritional significance of the product, containing a significant amount of arachidonic acid and linoleic acid, type of essential fatty acids. It is also the energy source and carrier of the fat-soluble vitamins (A, D, E, and K).
Application of Nanoparticles for Quality and Safety Enhancement of Foods of Animal Origin
Published in Sunil K. Deshmukh, Mandira Kochar, Pawan Kaur, Pushplata Prasad Singh, Nanotechnology in Agriculture and Environmental Science, 2023
The demand for animal origin foods is rising day-by-day in the international market. Various foods of animal origin include milk, meat, egg, fish, and their variety of processed products Animal products are a rich source of protein, essential amino acids, vitamins, and minerals. The biological value of these proteins is very high as compared to protein sources from plants. The satiety level is also high. Hence, consumers prefer animal origin foods. But the perishability of animal origin foods is a major concern leading to control measures on quality and safety.
Low cost nutrient-rich oil palm trunk bagasse hydrolysate for bio-succinic acid production by Actinobacillus succinogenes
Published in Preparative Biochemistry & Biotechnology, 2022
Nurul Adela Bukhari, Soh Kheang Loh, Abdullah Amru Indera Luthfi, Peer Mohamed Abdul, Jamaliah Md Jahim
The highest bio-SA yield of 0.47 g/g was attainable in the presence of 5 g/L YE and 10 g/L SP (Table 1). Both the SP and YE supplied nitrogen in the form of amino acids to stimulate cell growth and bio-SA synthesis. However, the peptide-bound amino acid in SP was less preferred by A. succinogenes for metabolism, probably due to a higher level of structural complexity, which affected the bioavailability and digestibility.[8] Although both substrates have a biological value and digestibility score of >70 and 0.9, respectively,[23] YE was probably more favorable than SP as the former contains 6.0% amino nitrogen compared to 3.9% in the latter as per manufacturer’s specifications. Amino nitrogen is a measure of the nitrogen compounds that may be metabolized by microbial cells for growth and proliferation.[24] The energy conserved from utilization of amino nitrogen triggers the metabolic flux down the C4-pathway and leads to a higher bio-SA synthesis.[8]