NDLI: Synbiotic Amazonian palm berry (açai, <i>Euterpe oleracea</i> Mart.) ice cream improved <i>Lactobacillus rhamnosus</i> GG survival to simulated gastrointestinal stress

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Back cover

Food & Function Vol - 8 Issue - 1

Food & Function Vol -7

Food & Function Vol -6

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress

Content Provider	Royal Society of Chemistry (RSC)
Author	Ooki, Gabriela Namur Vieira, Antônio Diogo Silva Bedani, Raquel Saad, Susana Marta Isay Costa, Mayra Garcia Maia
Copyright Year	2017
Abstract	The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at −18 °C for up to 112 days was evaluated and morphological changes during stress were monitored. Lb. rhamnosus GG viability was stable in all formulations for up to 112 days of storage, preserving populations around 9 log CFU g−1. Compared to the fresh culture, Lb. rhamnosus GG showed higher survival under simulated gastrointestinal conditions when incorporated into açai ice cream, indicating that the presence of the food matrix contributed to the microorganism survival. A reduction of at least 5 log cycles of Lb. rhamnosus GG was observed in all formulations after the gastrointestinal simulation in all storage periods assessed. The addition of I, WC, and/or WI did not show any significant effect on the probiotic survival under simulated gastrointestinal stress (p < 0.05). Compared to the fresh culture, fewer morphological changes were observed when the probiotic was added to ice cream. Thus, the açai pulp ice cream was shown to be a suitable matrix for Lb. rhamnosus GG, improving its survival under in vitro simulated gastrointestinal conditions.
Starting Page	731
Ending Page	740
Page Count	10
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	8
Issue Number	2
Journal	Food & Function
DOI	10.1039/c6fo00778c
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	CFU Açaí palm Ice cream Inulin Whey protein Probiotic Lactobacillus Extracellular matrix Microorganism
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Desenvolvimento de sorvete simbiótico de açaí (Euterpe oleracea) com Lactobacillus rhamnosus GG e resistência do probiótico em um modelo de digestão gastrintestinal in vitro

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Polyphenolic Constituents of Fruit Pulp of Euterpe oleracea Mart. (Açai palm)

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ENHANCEMENT OF PROBIOTIC VIABILITY IN ICE CREAM BY MICROENCAPSULATION

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance

Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance

Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress

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Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress