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1 – 10 of 14Maede Mohseni, Mohamad Reza Ehsani and Ali Mohamadi Sani
The aim of this study is to produce non‐fermented symbiotic milk with natural taste and to evaluate the effect of prebiotics including inulin, lactolose and…
Abstract
Purpose
The aim of this study is to produce non‐fermented symbiotic milk with natural taste and to evaluate the effect of prebiotics including inulin, lactolose and galacto‐oligosaccharides (respectively in 0.6, 0.4 and 1.6% w/w) on probiotics count of Lactobacillus acidophilus (La‐5) and Bifidobacterium bifidus (lactis) (Bb‐12) in cooled pasteurized milk.
Design/methodology/approach
The probiotic cultures (count: 109 CFU/mL, dosage: 0.01% w/v) and prebiotics were added to 2.5% fat milk in Pegah pasteurized milk factory. The chemical properties of milk and the survival of La5 and Bb12 were studied at 4°C during ten days.
Findings
Results of sensory evaluation tests showed that none of the symbiotic samples were acceptable after ten days. So the minimum acceptance time of the samples was seven days except for the lactolose one. When compared to the control sample, at day 0, the viable counts for both L. acidophilus La‐5 and B. bifidus(lactis) Bb‐12 significantly increased in the symbiotic milk by addition of lactolose (P<0.05) due to possible probiotic effects of this source.
Originality/value
No research had been done to produce non‐fermented symbiotic milk in Iran. The minimum shelf life of the product was one week.
Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic…
Abstract
Purpose
Yoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.
Design/methodology/approach
Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.
Findings
Functional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.
Originality/value
Inclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.
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The author shows the importance of defining exactly what a child is and poses a number of questions including ‘Who are they?’ in relation to Internet audiences.
Abstract
The author shows the importance of defining exactly what a child is and poses a number of questions including ‘Who are they?’ in relation to Internet audiences.
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S. Sarkar and S. Chandra
Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental…
Abstract
Purpose
Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt.
Design/methodology/approach
Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc.
Findings
Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures.
Research limitations/implications
Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food.
Originality/value
Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.
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Probiotics are known to extend health benefits and therefore may be included during yoghurt manufacture to enhance its prophylactic properties. Different probiotic strains may…
Abstract
Purpose
Probiotics are known to extend health benefits and therefore may be included during yoghurt manufacture to enhance its prophylactic properties. Different probiotic strains may exhibit diverse biotechnological behaviour in association with yoghurt cultures, therefore interactive behaviour amongst probiotic and yoghurt cultures must be evaluated prior to their commercial application. This paper aims to assess the effect of inclusion of different probiotic cultures on various biotechnological (technological, dietetic and prophylactic) characteristics of yoghurt cultures.
Design/methodology/approach
Yoghurt was assessed for technological characteristics based on acidification and flavour production, dietetic characteristics based on proteolytic activity, vitamin synthesis and L (+) lactic acid production and prophylactic characteristics based on β‐galactosidase activity, antibacterial spectrum, viability in product as well as during gastro‐intestinal transit, intestinal colonization, immunomodulation, anti‐carcinogenicity and hypocholesterolemic effect.
Findings
Different probiotic cultures exhibited diverse technological, dietetic and prophylactic behaviour in association with yoghurt cultures. Functional properties of traditional yoghurt could be enhanced with the combined introduction of probiotic cultures such as Bifidobacterium bifidum, Bifidobacterium infantis and Lactobacillus acidophilus and the resultant product may be recommended for consumption as a dietary adjunct.
Originality/value
The paper shows that combined introduction of probiotic cultures such as B. bifidum, B. infantis and L. acidophilus, as microbial additives during the manufacture of yoghurt would result in a product with enhanced functional properties.
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Cray Valley Products Ltd., Farnborough, Kent BR6 7EA, have produced a “Resin Guide to the Eighties” for their range of surface coating resins, which, as the title suggests, is…
Abstract
Cray Valley Products Ltd., Farnborough, Kent BR6 7EA, have produced a “Resin Guide to the Eighties” for their range of surface coating resins, which, as the title suggests, is intended as a quick reference to all normal grades.
Deepti Kaushal and Gurpreet Kalsi
Gut health has multidimensional impact on childhood growth and development. Diet being the major modulator of gut health, this study aims to hypothesize if supplementation of…
Abstract
Purpose
Gut health has multidimensional impact on childhood growth and development. Diet being the major modulator of gut health, this study aims to hypothesize if supplementation of dietary prebiotics and vitamins can impact gut environment of healthy children.
Design/methodology/approach
A double-blind placebo-controlled trial was conducted with parallel allocation of children 8–13 years of age to placebo or test group. Test group was supplemented with 1.5 g of formulation comprising prebiotics and vitamins, and to placebo, maltodextrin (1.5 g) was supplemented. After four weeks, the effect on markers of gut health (i.e. beneficial microbes, and gut integrity markers such as secretory Immunoglobulin A [sIgA] and calprotectin concentration) was evaluated in feces of children.
Findings
Significant increase of 17.1% in fecal bifidobacteria counts (p = 0.04) was observed in the test group compared to placebo after four weeks. Also, fecal calprotectin concentration decreased (20%) significantly (p = 0.01) in test group compared to placebo. In addition, the test group showed significant improvement in fecal sIgA and lactobacilli compared to baseline concentration (p = 0.01 and 0.001, respectively).
Research limitations/implications
This study demonstrates that prebiotic (and vitamin) intervention may influence health outcomes in children by positively modulating markers of gut health.
Originality/value
There are limited studies demonstrating the efficacy of prebiotic and vitamins on gut health of school age children.
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Plato Smith II, Tanu Malik and Gary Berg-Cross
The EarthCube Technology and Architecture Committee working groups needed current information on the development of existing EarthCube-funded projects (e.g. building blocks…
Abstract
Purpose
The EarthCube Technology and Architecture Committee working groups needed current information on the development of existing EarthCube-funded projects (e.g. building blocks, conceptual designs, and research coordination networks) to fulfill the goals of the working groups (e.g. gap analysis, use cases, standards bodies and testbed). The aims of this study include a compilation of planned outcomes, an assessment of current work and an investigation of interests in research collaboration among select EarthCube-funded projects.
Design/methodology/approach
Twenty-four principal investigators of 24 different EarthCube projects completed the Funded Projects Questionnaire composed of 35 questions in March and April 2015.
Findings
The survey response rate was 100 per cent and included a diversity of results ranging from planning stages to early development to final development. The funded projects in this study received awards in 2013 and 2014.
Research limitations/implications
The results are EarthCube-specific and are not generalizable. Suggestions for future research include integration of crosscutting disciplines and perspectives, best practices, guidelines and standards for broader impact.
Practical implications
This study identified potential collaboration opportunities, use cases and gaps (e.g. unmet architectural, functional, operational, organizational and/or technical needs).
Social implications
The impact on society include an improved understanding of the various EarthCube-funded projects and potential for collaboration within and across multiple disciplines.
Originality/value
This study contributed to the development of select outputs for EarthCube-funded projects’ presentations, Tech Hands Meeting, 2015 All Hands Meeting, select working groups’ outcomes and EarthCube Strategic Technology Plan and is of value to stakeholders, scientists and users.
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Leila Nikravan, Setayesh Zamanpour and Seyyed Mohammad Ali Noori
The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and…
Abstract
Purpose
The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food.
Design/methodology/approach
In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study.
Findings
In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics.
Originality/value
Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.
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The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of…
Abstract
Purpose
The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.
Design/methodology/approach
Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.
Findings
In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.
Originality/value
The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.
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