{"id":2032,"date":"2022-07-19T08:21:42","date_gmt":"2022-07-19T08:21:42","guid":{"rendered":"https:\/\/psa-equipment.com\/?p=2032"},"modified":"2022-07-19T08:27:57","modified_gmt":"2022-07-19T08:27:57","slug":"2032","status":"publish","type":"post","link":"https:\/\/psa-equipment.com\/en\/weblog-posts-en\/2032\/","title":{"rendered":"Probiotic ice cream"},"content":{"rendered":"

An explanation about probiotics:<\/a><\/h2>\n

Worldwide, due to increasing consumer awareness of the impact of food on health,\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \"\"
\nThe demand for functional foods is growing rapidly.
\nProbiotic foods are also known as “medicinal foods” or “nutrients”.
\nProbiotic foods contain ingredients to treat or prevent diseases.
\nToday, there is a sharp increase in the consumption of probiotic bacteria in food products.<\/h4>\n

Including probiotics:<\/h2>\n

Fermented milks
\nIce cream
\nTypes of cheese
\nMilk powder for baby food
\nFrozen dairy desserts
\nDrinks containing whey
\nThe following products are popular among probiotic dairy products:
\nSour cream
\nDough
\nLiquid and flavored milk and condensed milk as well as ice cream
\nProbiotic ice cream can be kept unchanged for a long time.<\/h4>\n

Compared to matrix fermented dairy products, ice cream is an excellent idea for delivering probiotic organisms to the human body.
\nProbiotics can be defined as live microorganisms that can provide health benefits to the human body or animals.
\nUsually Lactobacillus and Bifidobacterium are the most common types of bacteria and they are effective in maintaining and improving the microbial balance of the intestinal environment.
\nProbiotics are used to produce fermented milk and other dairy products.<\/h4>\n

Among the benefits of probiotics for health, we mention the following:<\/h2>\n

Anti-mutagenic effects
\nAnticancer
\nStimulation of the immune system
\nAnti-infective properties
\nReduction of serum cholesterol
\nReducing the symptoms of lactose intolerance
\nIncrease nutrition<\/h4>\n

Maintaining the shelf life of probiotic cultures in food until the end of shelf life is an important criterion for providing probiotic food products.
\nMost of the studies on the viability of probiotic bacteria in ice cream have been related to their survival rate in products obtained by different techniques such as mixed ice cream culture.
\nUsing unfermented ice cream mix or adding fermented milk to regular ice cream mix. The figure shows the flow diagram of the production process of fermented and unfermented ice creams.
\nVarious researches have shown that probiotic cultures can better maintain their stability in frozen food products at an appropriate level compared to probiotic fermented milks.
\nLoss of probiotic organisms in ice cream occurs either during production or during frozen storage.
\nThawing the product at the moment of consumption can be harmful to the probiotic cells.
\nAt each stage, probiotic cells are exposed to various stressors.<\/h4>\n

Among the side effects of stress, the following can be mentioned:\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \"\"<\/h2>\n

Harmful chemical compounds in the product formula,
\nfreeze damage,
\nOxygen toxicity and
\nMechanical stresses.
\nTherefore, during cold storage, temperature fluctuations that lead to periodic relative melting and refreezing should be avoided.
\nEffects of formulation
\nSugars, which are used as main ingredients in dairy desserts and ice cream,
\nhave complex effects on the viability of probiotics in frozen products.
\nWhile they may reduce probiotic survival
\nBecause osmotic stress can affect cell viability,
\nAt the same time, they may increase the viability of a probiotic by acting as a cryoprotectant.
\nThe final effect may depend on the type and concentration of sugars, the type of probiotic organism, freezing temperature and speed, as well as freezing technology and storage time.
\nShort-chain polysaccharides have been shown to be more protective against cold than long-chain polysaccharides.
\nShort chain polysaccharides, which are considered “prebiotic compounds”, have the most beneficial effects on probiotic stability.
\nHowever, the effect of these carbohydrates on the texture of the product when they are used as a cold protectant or prebiotic should not be ignored.
\nConsumer positive opinion tests are a must in the formulation of a food product.<\/h4>\n

Consumer testing, which is valuable in determining the sensory characteristics of a product, is in the following two ways:<\/h4>\n
    \n
  • \n

    diagnostic<\/h4>\n

    Descriptive<\/h4>\n<\/li>\n<\/ul>\n

    These tests show what sensory characteristics and levels of these characteristics a product must show in order to be successful in the market.
    \nSome studies have shown that taste is the first time indicator
    \nthat consumers choose a food and look for its health benefits.
    \nThese studies also showed that consumers are not interested in consuming a functional food.
    \nIf the added material gives unpleasant flavors to the product,
    \nEven if this leads to health benefits.
    \nIn general, the composition of prebiotics in ice cream has a greater effect on taste and texture.
    \nWhile the addition of probiotics mainly affects the taste.
    \nThe metabolism of probiotic cultures can lead to the production of components that may contribute to product flavor and aroma.
    \nDuring fermentation and storage, the Bifidobacterium fermentation pathway results in 3 moles of acetic acid and 2 moles of lactic acid for every 2 moles of glucose in an ideal synthetic medium.
    \nwhich creates a theoretical molar ratio of acetic acid to lactic acid of 3:2.
    \nIf the concentration of acetic acid is high enough, it causes “vinegar stain”.
    \nDavidson et al reported that, in general, ice creams fermented with probiotic cultures,
    \nThey have a weaker flavor compared to ice creams fermented with traditional yogurts.
    \nTherefore, producing probiotic ice creams with high sensory acceptance is a difficult task.
    \nHowever, it is possible to produce probiotic ice cream with good sensory quality.
    \nThe combination of probiotic bacteria in different types of ice cream is very beneficial.
    \nIn addition to creating a food rich in health benefits, Setni itself contains raw dairy ingredients, vitamins and minerals and is consumed by the general public.
    \nTherefore, ice cream can serve as an excellent medium for delivering probiotics to the human gut.
    \nFrozen production and storage of ice cream has relatively little effect on probiotic survival compared to fermented milk products.
    \nAnd studies have shown that bacterial cultures remain at levels sufficient to provide the proposed therapeutic effects.
    \nHowever, loss of viability of probiotics in ice cream inevitably occurs during processing and storage.
    \nOccurs due to exposure of cells to various stress factors associated with formulation, freezing, overdrying, storage and thawing.
    \nThe stability of probiotics in ice cream can be increased by several methods, including selection of strong bacterial strains, removal of molecular oxygen, use of microencapsulation techniques, and adjustment of product formulation.
    \nEfforts are being made to increase the shelf life of probiotic ice cream and maintain the therapeutic benefits of this product.
    \nSupplementing ice cream with probiotic bacteria has been found to have little effect on its flavor, texture, or compositional characteristics.
    \nThere are also many ways to improve the sensory properties of the product.
    \nIce cream can be supplemented with prebiotics to improve probiotic stability as well as sensory and physicochemical properties of synbiotic ice cream.<\/h4>\n","protected":false},"excerpt":{"rendered":"

    An explanation about probiotics: Worldwide, due to increasing consumer awareness of the impact of food on health,\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 The demand for functional foods is growing rapidly. Probiotic foods are also known as “medicinal foods” or “nutrients”. Probiotic foods contain ingredients to treat or prevent diseases. Today, there is a sharp […]<\/p>\n","protected":false},"author":2,"featured_media":2025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[216,625],"class_list":["post-2032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-weblog-posts-en","tag-ice-cream","tag-probiotic"],"acf":[],"_links":{"self":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/comments?post=2032"}],"version-history":[{"count":2,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2032\/revisions"}],"predecessor-version":[{"id":2034,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2032\/revisions\/2034"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media\/2025"}],"wp:attachment":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media?parent=2032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/categories?post=2032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/tags?post=2032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}