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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).
Exploration of Extremophiles for Value-Added Products
Published in Pratibha Dheeran, Sachin Kumar, Extremophiles, 2022
Surojit Bera, Trinetra Mukherjee, Subhabrata Das, Sandip Mondal, Suprabhat Mukherjee, Sagnik Chakraborty
For those susceptible to infection, acidophiles are often used in the mitigation of gastric cancers and stomach ulcers (Foster 2004). They were also proven helpful for iron cycling and performing in situ experiments, however. The acidophilus species are commonly classified as probiotic and intestinal residents. Some of those residents inside are more beneficial than others. Acidophilus improves the function of the digestive tract and eliminates the presence of harmful organisms. Because of that, probiotic use can help prevent infectious diarrhoea. Lactobacillus acidophilus was used to avoid certain infections with diarrhoea, such as traveler’s diarrhoea, viral diarrhea, and antibiotic diarrhoea (Ouwehand et al. 2014). Crohn’s disease and symptoms of ulcerative colitis are considered inflammatory bowel diseases. Chronic diarrhoea is a typical symptom of both conditions. The Helicobacter pylori microorganism is known to cause stomach and duodenum ulcers.
Nanotechnology in Functional Foods and Their Packaging
Published in Alok Dhawan, Sanjay Singh, Ashutosh Kumar, Rishi Shanker, Nanobiotechnology, 2018
Satnam Singh, Shivendu Ranjan, Nandita Dasgupta, Chidambaram Ramalingam
Probiotics are generally referred to as a mixture of bacterial species such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, and Bifidobacterium spp. and are present in dairy foods like yogurts, yogurt-type fermented milk, cheese, puddings, fruit-based drinks, and so on. Their viability in food products can be increased by nanoencapsulation. Nanoencapsulation is desirable to develop designer probiotic bacterial formulations that trigger their delivery to certain parts of the gastrointestinal tract, where they interact with specific receptors (Kailasapathy and Rybka 1997, Vidhyalakshmi et al. 2009). An enhanced shelf life of probiotic organisms has been seen when nanoencapsulated with calcium alginate (Kailasapathy and Rybka 1997). Curcumin, a natural pigment present in turmeric and responsible for its yellow color, has health benefits that can be enhanced by encapsulation in nanoemulsions (Wang et al. 2009). The bioavailability of lycopene can be enhanced by fortifying nanoparticles of lycopene in tomato juice, pasta sauce, and jam (Auweter et al. 1999). The milk protein casein can act as a neutral nanocarrier and be employed as a vehicle for delivering mineral nutrients such as vitamin D2 (Semo et al. 2007).
Processing of thermosensitive biological API from suspension using an integrated continuous granulation – Drying – Milling line into powder ready for tableting
Published in Drying Technology, 2023
Panna Vass, András Domokos, Eszter Pantea, Botond Szilágyi, Mónika Molnár, Petra Záhonyi, Brigitta Nagy, Zsombor Kristóf Nagy
This work aims to demonstrate that process modeling can be utilized to identify the optimal operating conditions of an integrated granulation-drying-milling manufacturing line to process a heat-sensitive active pharmaceutical ingredient (API) into granules ready for tableting. The case study involves Lactobacillus acidophilus, one of the most widely used probiotic bacteria found in the human gastrointestinal tract, mouth, and vagina, used as a model heat-sensitive bio-API. By producing lactic acid, L. acidophilus prevents the adhesion and growth of pathogens and thus, helps keeping the microflora healthy.[27] Drying temperature is considered to be one of the main factors influencing bacteria survival in this processing step.[28–30]