Article
Food Science & Technology
Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Suchanat Khongtan, Nanticha Khampithum, Subramanian Thangaleela, Sartjin Peerajan, Akkarach Bumrungpert, Khontaros Chaiyasut, Sasithorn Sirilun, Phakkharawat Sittiprapaporn
Summary: The cluster of metabolic disorders such as obesity, dyslipidemia, hypertension, and glucose intolerance increases the risk of developing cardiovascular diseases and type 2 diabetes. Research suggests a crucial role of microbiota in human health and disease, influencing digestion, energy and glucose metabolism, immunomodulation, and brain function. Supplementation of synbiotics significantly alters obesity-associated biomarkers, opening avenues for further studies to explore their potential in managing obesity-related health issues.
Article
Food Science & Technology
Hongbo Li, Wenbo Song, Tiantian Liu, Siyuan Xu, Shushu Zhang, Yuanyuan Zhang, Dingkuo Liu, Hongjuan Li, Jinghua Yu
Summary: This study evaluates the effects of adding synbiotics composed of Lacticaseibacillus paracasei and lactitol on the quality of yoghurt. The results show that yoghurt containing synbiotics has a higher number of probiotics and exhibits improved water holding capacity, texture, and rheological properties during storage.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Kariyawasam Majuwana Gamage Menaka Menike Kariyawam, Na-Kyoung Lee, Hyun-Dong Paik
Summary: This study aimed to develop a functional synbiotic yoghurt enriched with L. brevis KU200019 and FOS, which showed high antioxidant and immunomodulatory activities after storage. The supplementation of probiotics or FOS did not have adverse effects and could be used to improve the health benefits and quality of dairy products.
Article
Food Science & Technology
Asmaa G. Abu-El Khair, Tarek N. Soliman, Ayat F. Hashim
Summary: Four different emulsion gels were prepared and fortified with probiotics and biopolymers. One of the emulsion gels showed higher stability and antioxidative capacity, and improved the stability and texture of yoghurt.
Article
Food Science & Technology
Catarina Vila-Real, Ana Pimenta-Martins, Samuel Mbugua, Sawadogo-Lingani Hagretou, Kati Katina, Ndegwa H. Maina, Elisabete Pinto, Ana M. P. Gomes
Summary: This study presents the characterization of a functional fermented African finger millet-based beverage, and demonstrates the improved nutritional and physicochemical profiles achieved through a co-culture fermentation process. The developed beverage, with its innovative and high nutritional quality, has promising potential for international markets and diverse population groups.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Biotechnology & Applied Microbiology
Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batir Marin, Ana Yndira Ramos-Villarroel, Alina-Viorica Iancu
Summary: This study aimed to investigate the feasibility of sea buckthorn syrup fermentation in vegetal soy drink and evaluate the fermented product. The results showed that the addition of sea buckthorn syrup and probiotics significantly improved the antioxidant capacity of the soy drink.
FERMENTATION-BASEL
(2023)
Article
Multidisciplinary Sciences
Nilesh Anil Pawar, Chandra Prakash, Mahinder Pal Singh Kohli, Ankur Jamwal, Rishikesh Subhashrao Dalvi, B. Nightingale Devi, Soibam Khogen Singh, Shobha Gupta, Smit Ramesh Lende, Sadanand D. Sontakke, Subodh Gupta, Sanjay Balkrishna Jadhao
Summary: To achieve antibiotic-free aqua farming in the subcontinent, alternatives for species diversification from major to minor carps were sought. An experiment was conducted to investigate the efficacy of fructooligosaccharide (FOS) and Bacillus subtilis (BS) in promoting growth and immunity in Labeo fimbriatus fingerlings. The results showed that BS, not FOS, significantly improved growth and feed utilisation attributes. The combination of FOS and BS yielded synergistic effects and led to the highest improvement in immune functions and disease resistance.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Porntipha Vitheejongjaroen, Praphaiphan Kanthawang, Fabien Loison, Yamaratee Jaisin, Ulisa Pachekrepapol, Malai Taweechotipatr
Summary: This study confirmed the antioxidative properties of Bifidobacterium animalis MSMC83 derived from healthy human infants and successfully developed probiotic yoghurt with antioxidative effects. The probiotic yoghurt had a shorter fermentation time, firmer texture, and lower syneresis compared to yoghurt fermented with starter cultures, making it suitable for the development of antioxidant-rich dairy products.
Article
Food Science & Technology
Sheng-Yao Wang, Ren-Feng Huang, Ker-Sin Ng, Yen-Po Chen, Jia-Shian Shiu, Ming-Ju Chen
Summary: Through a co-culture strategy, we have successfully improved the viability of kefir strain HL1 in fermented skimmed milk products and developed a novel milk product with a unique flavor and sufficient probiotics.
Article
Food Science & Technology
Prittam Chand, M. Dharani Kumar, Ashish Kumar Singh, Gaurav Kr Deshwal, Priyanka Singh Rao, Sudhir K. Tomar, Heena Sharma
Summary: The study found that adding Lactobacillus rhamnosus with Streptococcus thermophilus 74 in yogurt resulted in the highest acidity, acidification rate, and probiotic count. Additionally, the combination of 2% inulin and oligofructose significantly improved the viscosity and probiotic count of the yogurt.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Xiaoqing Liu, Xiangrong Fan, Jun Li, Danshi Zhu, He Liu
Summary: Fermentation of soy yogurt with different combinations of probiotic micro-organisms had varying effects on yogurt quality, texture, flavor, and soy isoflavone content. The use of Danisco probiotic starter resulted in the best overall yogurt quality, including shorter fermentation time, better water holding capacity, and higher sensory scores.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Juhi Chauhan, Rakesh Kumar Sharma
Summary: The development of new nutraceutical formulations with a broader range of probiotics, prebiotics, and synbiotics is needed to enhance the activity and functioning of gut microbiota. These techniques depend on the type of food and the application of biotic components, probiotics, and synbiotics, as well as the encapsulation method. Co-encapsulation is required to improve the oral transfer, viability, efficacy, and stability of synbiotics delivery within the intestine. The review highlights the utilization of diverse prebiotic polymers in synbiotic formulations, along with microbial biofilms, for enhancing gut microbiota activity and improving overall health.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Fisheries
Juana Cristina del Valle, Maria Cecilia Bonadero, Analia Veronica Fernandez-Gimenez
Summary: Aquaculture is the fastest-growing food production area in the world. The use of probiotics, prebiotics, synbiotics, and parabiotics as alternatives to regular feed has been proven to improve the growth, immunity, and gut health of cultured species. Yeasts, particularly Saccharomyces cerevisiae, have shown health stimulating effects in various cultured species. However, the research on the application of S. cerevisiae in aquaculture has not been fully integrated, and this review aims to fill that gap and provide insights for future investigations.
Article
Multidisciplinary Sciences
Tamer I. M. Ragab, Khadega R. M. Badawi, Mohamed Ahmed Naeem, Wafaa A. Helmy, Al Shimaa Gamal Shalaby
Summary: This study focused on extracting galactomannan polysaccharide from guar gum beans and microbial galactomannan source, and examined the effects of using these extracted galactomannans and commercial galactomannan as food additives to replace non-fat dry milk in yogurt production. The results showed that yogurt supplementation with the three types of galactomannans increased acidity, curd tension and total solids content, while decreasing pH values and syneresis. The yogurt treatments with galactomannans also had higher bifidobacteria counts and better organoleptic scores compared to the control group.
Article
Polymer Science
Gabriela Itziar Saavedra Isusi, Johannes Marburger, Nils Lohner, Ulrike S. van der Schaaf
Summary: Soy-based yoghurt alternatives have been in high demand, but their texture often falls short of consumers' expectations. Adding fibre in the form of microgel particles (MGP) to the soy matrix can improve the texture by creating different microstructures. This study found that adding 1 wt.% MGP had no effect on the flow behavior or lubrication properties, regardless of MGP size. However, higher concentrations of MGP (3 and 5 wt.%) reduced viscosity, gel strength, and water-holding capacity. At 5 wt.%, phase separation occurred. In conclusion, pectin-based MGP can be used as inactive fillers in fermented soy protein matrices to intentionally weaken the gel and create novel microstructures.
