The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials for an Non-Dairy Ice Cream Dessert
2.2. Preparation of the Probiotic Inoculum
2.3. Preparation of the Non-Dairy Ice Cream Desserts
2.4. Estimating the Energy and Nutritional Value of an Non-Dairy Ice Cream Dessert
2.5. Physico-Chemical Parameters
2.6. Microbiological Analysis
2.7. Color Evaluation of Non-Dairy Ice Cream Dessert
2.8. Sensory Evaluation
2.9. Statiscital Analysis
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Christ, A.; Lauterbach, M.; Latz, E. Western diet and the immune system: An inflammatory connection. Immunity 2019, 51, 794–811. [Google Scholar] [CrossRef] [PubMed]
- Zinöcker, M.K.; Lindseth, I.A. The western diet–microbiome-host interaction and its role in metabolic disease. Nutrients 2018, 10, 365. [Google Scholar] [CrossRef] [Green Version]
- Cavalcanti Neto, M.P.; Aquino, J.d.S.; Romão da Silva, L.d.F.; de Oliveira Silva, R.; Guimarães, K.S.d.L.; de Oliveira, Y.; de Souza, E.L.; Magnani, M.; Vidal, H.; de Brito Alves, J.L. Gut microbiota and probiotics intervention: A potential therapeutic target for management of cardiometabolic disorders and chronic kidney disease? Pharmacol. Res. 2018, 130, 152–163. [Google Scholar] [CrossRef] [PubMed]
- Green, M.; Arora, K.; Prakash, S. Microbial medicine: Prebiotic and probiotic functional foods to target obesity and metabolic syndrome. Int. J. Mol. Sci. 2020, 21, 2890. [Google Scholar] [CrossRef] [PubMed]
- Tsai, Y.L.; Lin, T.L.; Chang, C.J.; Wu, T.R.; Lai, W.F.; Lu, C.C.; Lai, H.C. Probiotics, prebiotics and amelioration of diseases. J. Biomed. Sci. 2019, 26, 3. [Google Scholar] [CrossRef]
- Le, B.; Yang, S.H. Efficacy of Lactobacillus plantarum in prevention of inflammatory bowel disease. Toxicol. Rep. 2018, 5, 314–317. [Google Scholar] [CrossRef] [PubMed]
- Liu, Y.W.; Liong, M.T.; Tsai, Y.C. New perspectives of Lactobacillus plantarum as a probiotic: The gut-heart-brain axis. J. Microbiol. 2018, 56, 601–613. [Google Scholar] [CrossRef]
- Manzoor, A.; Tayyeb, A. Functional probiotic attributes and gene encoding plantaracin among variant Lactobacillus plantarum strains. Microb. Pathog. 2019, 131, 22–32. [Google Scholar] [CrossRef]
- Behera, S.S.; Ray, R.C.; Zdolec, N. Lactobacillus plantarum with functional properties: An approach to increase safety and shelf-life of fermented foods. BioMed Res. Int. 2018, 2018, 9361614. [Google Scholar] [CrossRef] [Green Version]
- Molin, G. Probiotics in foods not containing milk or milk constituents, with special reference to Lactobacillus plantarum 299v. Am. J. Clin. Nutr. 2001, 73, 380–385. [Google Scholar] [CrossRef] [Green Version]
- Cruz, A.G.; Antunes, A.E.C.; Sousa, A.L.O.P.; Faria, J.A.F.; Saad, S.M.I. Ice-cream as a probiotic food carrier. Food Res. Int. 2009, 42, 1233–1239. [Google Scholar] [CrossRef]
- Mohammadi, R.; Mortazavian, A.M.; Khosrokhavar, R.; Da Cruz, A.G. Probiotic ice cream: Viability of probiotic bacteria and sensory properties. Ann. Microbiol. 2011, 61, 411–424. [Google Scholar] [CrossRef]
- Pimentel, T.C.; Gomes de Oliveira, L.I.; Carvalho de Souza, R.; Magnani, M. Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges. Trends Food Sci. Technol. 2021, 107, 381–388. [Google Scholar] [CrossRef]
- Homayouni, A.; Rezaei Mokarram, R.; Norouzi, S.; Dehnad, A.; Barkhordari, A.; Homayouni, H.; Pourjafar, H. Soy ice cream as a carrier for efficient delivering of Lactobacillus casei. Nutr. Food Sci. 2020, 51, 61–70. [Google Scholar] [CrossRef]
- Ervina; Surjawan, I.; Abdillah, E. The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream. Proc. IOP Conf. Ser. Earth Environ. Sci. 2018, 102, 12006. [Google Scholar]
- Kunachowicz, H.; Nadolna, I.; Krystyna, I.; Beata, P. Wartość Odżywcza Wybranych Produktów Spożywczych i Typowych Potraw/Nutritional Value of Selected Food Products and Typical Dishes; Wydawnictwo Lekarskie PZWL: Warsaw, Poland, 2017; ISBN 978-83-200-4444-7. [Google Scholar]
- Akimowicz, M.; Sokołowska, B. Freezing and freeze-drying as techniques of preserving and storing microorganisms. Zywn. Nauk. Technol. Jakosc—Food. Sci. Technol. Qual. 2021, 28, 28–38. [Google Scholar]
- PN-EN ISO 4833-1:2013-12. Food Chain Microbiology—Horizontal Method of Enumeration of Microorganisms—Part 1: Enumeration by Plunge Method at 30 Degrees C; Polski Komitet Normalizacyjny: Warszawa, Poland, 2013. (In Polish) [Google Scholar]
- PN ISO 15214:2002. Food and Feed Microbiology—Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria—Plate Method at 30 Degrees C; Polski Komitet Normalizacyjny: Warszawa, Poland, 2002. (In Polish) [Google Scholar]
- Regulation (EU). No 1169/2011 Of The European Parliament and of the Council of 25 October 2011 on the Provision of Food Information to Consumers. Eur. Comm. Off. J. Eur. Union 2011, 20, 168–213. Available online: https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32011R1169 (accessed on 15 August 2021).
- Daily Value on the New Nutrition and Supplement Facts Labels|FDA. Available online: https://www.fda.gov/food/new-nutrition-facts-label/daily-value-new-nutrition-and-supplement-facts-labels (accessed on 15 August 2021).
- Kadooka, Y.; Sato, M.; Ogawa, A.; Miyoshi, M.; Uenishi, H.; Ogawa, H.; Ikuyama, K.; Kagoshima, M.; Tsuchida, T. Effect of Lactobacillus gasseri SBT2055 in fermented milk on abdominal adiposity in adults in a randomised controlled trial. Br. J. Nutr. 2013, 110, 1696–1703. [Google Scholar] [CrossRef] [Green Version]
- Kalicka, D.; Znamirowska, A.; Pawlos, M.; Buniowska, M.; Szajnar, K. Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols. Int. J. Dairy Technol. 2019, 72, 456–465. [Google Scholar] [CrossRef]
- Szydłowska, A.; Kołożyn-Krajewska, D. Effect of oligofructose as additive on selected distinguishing features of quality of probiotic fruit-tea sorbets. Zywność. Nauk. Technol. Jakosć–Food Sci. Technol. Qual. 2016, 5, 82–94. [Google Scholar]
- Senanayake, S.A.; Fernando, S.; Bamunuarachchi, A.; Arsekularatne, M. Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream. Food Sci. Nutr. 2013, 1, 428–431. [Google Scholar] [CrossRef]
- Nousia, F.G.; Androulakis, P.I.; Fletouris, D.J. Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability. Int. J. Dairy Technol. 2011, 64, 130–136. [Google Scholar] [CrossRef]
- Iraporda, C.; Rubel, I.A.; Manrique, G.D.; Abraham, A.G. Influence of inulin rich carbohydrates from Jerusalem artichoke (Helianthus tuberosus L.) tubers on probiotic properties of Lactobacillus strains. LWT 2019, 101, 738–746. [Google Scholar] [CrossRef]
- Libera, J.; Sionek, B.; Dolatowski, Z.J. Effect of probiotic bacteria on selected physico-chemical and microbiological parameters of dry-cured pork necks during storage. Zesz. Probl. Postępów Nauk Rol. 2014, 577, 83–92. [Google Scholar]
- Norouzi, S.; Pourjafar, H.; Ansari, F.; Homayouni, A. A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert. Biocatal. Agric. Biotechnol. 2019, 21, 101297. [Google Scholar] [CrossRef]
- Krawȩcka, A.; Sobota, A.; Sykut-Domańska, E. Functional cereal products in the diet for type 2 diabetes patients. Int. J. Food Sci. 2019, 2019, 4012450. [Google Scholar] [CrossRef] [PubMed]
Nutritional Value per 100 g | Avocado | Banana |
---|---|---|
Total fat (g) - saturated fat (g) - monounsaturated fat (g) - polyunsaturated fat (g) | 15.3 1.80 11.5 1.33 | 0.30 0.12 0.03 0.06 |
Total Carbohydrates (g) - dietary fiber (g) - total sugars (g) - fructose (g) - saccharose (g) | 7.40 3.30 4.10 0.20 0.10 | 23.5 1.70 21.8 3.70 11.1 |
Protein (g) - exogenous amino acids (g) | 2.00 0.84 | 1.00 0.50 |
Vitamins - folates (μg) - niacin (mg) - pyridoxine (mg) - vitamin A (μg) - vitamin C (mg) - vitamin E (mg) | 62.0 1.90 0.26 7.00 8.00 1.30 | 22.0 0.50 0.36 8.00 9.00 0.27 |
Minerals - calcium (mg) - iodine (μg) - magnesium (mg) - phosphorus (mg) - potassium (mg) - sodium (mg) | 11.0 2.00 39.0 41.0 600 10.0 | 6.00 2.80 33.0 20.0 395 1.00 |
Nutrition Facts in Serving Size (90 g) | Non-Dairy Ice Cream Dessert | % Daily Value 1 |
---|---|---|
Energy value - kcal - kJ | 109 456 | 5 5 |
Total fat (g) - saturated fat (g) | 4.77 0.61 | 6 3 |
Total Carbohydrates (g) - dietary fiber (g) - sugars (g) | 16.3 2.01 14.3 | 6 7 16 |
Protein (g) | 1.20 | 2 |
Vitamins - folates (ug) - niacin (mg) - pyridoxine (mg) - vitamin A (ug) - vitamin C (mg) - vitamin E (mg) | 31.8 0.87 0.29 6.90 7.80 0.55 | 8 5 17 1 9 4 |
Minerals - calcium (mg) - iodine (ug) - magnesium (mg) - phosphorus (mg) - potassium (mg) - sodium (mg) | 6.90 2.28 31.5 24.3 417 3.6 | 1 2 8 2 9 0 |
Test | Time | Samples | ||
---|---|---|---|---|
Lb1 | Lb2 | CON | ||
pH value (−) | before freezing | 5.1 ± 0.0 bA | 5.2 ± 0.0 aA | 5.2 ± 0.0 aA |
after 4 weeks of freezing | 5.2 ± 0.1 aB | 5.3 ± 0.0 aB | 5.3 ± 0.0 aB | |
after 8 weeks of freezing | 5.1 ± 0.0 aB | 5.2 ± 0.0 bB | 5.2 ± 0.1 bB | |
Oxidation-reduction potential (mV) | before freezing | 473 ± 2.4 aA | 466 ± 2.5 bA | 466 ± 1.3 bA |
after 4 weeks of freezing | 446 ± 2.9 aB | 441 ± 4.3 aB | 447 ± 0.8 aB | |
after 8 weeks of freezing | 451 ± 4.0 aB | 445 ± 1.4 aB | 451 ± 3.9 aB |
Test | Time | Samples | ||
---|---|---|---|---|
Lb1 | Lb2 | CON | ||
LAB (log CFU/g) | before freezing | 8.1 ± 0.3 aA | 7.3 ± 0.2 aA | 3.9 ± 1.2 bA |
after 2 weeks of freezing | 7.2 ± 0.3 aB | 5.7 ± 0.3 bB | 1.0 ± 0.2 cB | |
after 4 weeks of freezing | 7.5 ± 0.2 aB | 5.9 ± 0.3 bB | 1.8 ± 0.2 cB | |
after 8 weeks of freezing | 7.5 ± 0.3 aB | 5.9 ± 0.3 bB | 1.3 ± 0.2 cB | |
TVC (log CFU/g) | before freezing | 8.0 ± 0.3 aA | 7.0 ± 0.3 bA | 4.7 ± 0.2 cA |
after 2 weeks of freezing | 7.3 ± 0.3 aA | 5.8 ± 0.3 bB | 3.1 ± 0.2 cB | |
after 4 weeks of freezing | 7.3 ± 0.3 aA | 5.8 ± 0.3 bB | 3.3 ± 0.3 cB | |
after 8 weeks of freezing | 7.3 ± 0.3 aA | 5.8 ± 0.3 bB | 2.9 ± 0.3 cB |
Test | Time | Samples | ||
---|---|---|---|---|
Lb1 | Lb2 | CON | ||
L* parameter (−) | before freezing | 58.6 ± 3.5 aA | 59.0 ± 2.4 aA | 61.4 ± 1.1 bA |
after 4 weeks of freezing | 59.0 ± 5.2 aA | 61.0 ± 2.1 aB | 60.3 ± 2.0 aA | |
a* parameter (−) | before freezing | 2.8 ± 0.2 aA | 3.1 ± 0.2 bA | 3.1 ± 0.2 bA |
after 4 weeks of freezing | 4.3 ± 0.2 aB | 4.0 ± 0.5 aB | 4.1 ± 0.7 aB | |
b* parameter (−) | before freezing | 23.6 ± 3.7 aA | 25.8 ± 1.7 aA | 28.7 ± 1.6 bA |
after 4 weeks of freezing | 27.6 ± 2.0 aB | 28.7 ± 1.6 abB | 29.5 ± 2.3 bA | |
ΔE (−) | 4.0 | 3.6 | 1.7 |
Characteristic | Lb1 | CON |
---|---|---|
Appearance | 3.12 | 3.25 |
Color | 3.96 | 4.03 |
Structure and consistency | 4.35 | 4.35 |
Smell and taste | 4.54 | 4.45 |
Overall quality | 4.0 ± 0.6 | 4.0 ± 0.5 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Krawęcka, A.; Libera, J.; Latoch, A. The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado. Foods 2021, 10, 2492. https://doi.org/10.3390/foods10102492
Krawęcka A, Libera J, Latoch A. The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado. Foods. 2021; 10(10):2492. https://doi.org/10.3390/foods10102492
Chicago/Turabian StyleKrawęcka, Ada, Justyna Libera, and Agnieszka Latoch. 2021. "The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado" Foods 10, no. 10: 2492. https://doi.org/10.3390/foods10102492
APA StyleKrawęcka, A., Libera, J., & Latoch, A. (2021). The Use of the Probiotic Lactiplantibacillus plantarum 299v in the Technology of Non-Dairy Ice Cream Based on Avocado. Foods, 10(10), 2492. https://doi.org/10.3390/foods10102492