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Food Chem

Title:		The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
Author(s):		Balthazar CF; Silva HLA; Esmerino EA; Rocha RS; Moraes J; Carmo MAV; Azevedo L; Camps I; Abud KD; Sant'Anna C; Franco RM; Freitas MQ; Silva MC; Raices RSL; Escher GB; Granato D; Senaka Ranadheera C; Nazarro F; Cruz AG;
Address:		"Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340, Niteroi, RJ, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021, Rio de Janeiro, RJ, Brazil. Universidade Federal de Alfenas (UNIFAL), Faculdade de Nutricao, 37130-000, Alfenas, MG, Brazil. Universidade Federal de Alfenas (UNIFAL), Departamento de Fisica, 37133-840, Alfenas, MG, Brazil. Instituto Nacional de Metrologia, Normalizacao e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020, Rio de Janeiro, Brazil. Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900, Ponta Grossa, Brazil. University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia. Istituto di Scienze dell'Alimentazione, CNR-ISA, Via Roma, 64, 83100 Avellino, Italy. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021, Rio de Janeiro, RJ, Brazil. Electronic address: food@globo.com"
Journal Title:		Food Chem
Year:		2018
Volume:		20171205
Issue:
Page Number:		464 - 472
DOI:		10.1016/j.foodchem.2017.12.002
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18?ª+ degrees C, 150?ª+days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6?ª+log?ª+CFU/mL; 10% w/w inulin, L. casei 01, 6?ª+log?ª+CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6?ª+log?ª+CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed"
Keywords:		"Angiotensin-Converting Enzyme Inhibitors/pharmacology Animals Antioxidants/pharmacology Caco-2 Cells Cell Adhesion Food, Fortified Gastrointestinal Tract Humans *Ice Cream/analysis/microbiology *Inulin *Lacticaseibacillus casei *Milk Probiotics Sheep Vola;"
Notes:		"MedlineBalthazar, Celso F Silva, Hugo L A Esmerino, Erick A Rocha, Ramon S Moraes, Jeremias Carmo, Mariana A V Azevedo, Luciana Camps, Ihosvany K D Abud, Yuri Sant'Anna, Celso Franco, Robson M Freitas, Monica Q Silva, Marcia C Raices, Renata S L Escher, Graziela B Granato, Daniel Senaka Ranadheera, C Nazarro, Filomena Cruz, Adriano G eng England 2018/01/03 Food Chem. 2018 Apr 25; 246:464-472. doi: 10.1016/j.foodchem.2017.12.002. Epub 2017 Dec 5"