As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today's world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.

Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints.

Lactobacillus acidophilus was encapsulated in xanthan⁻chitosan (XC) and xanthan⁻chitosan⁻xanthan (XCX) polyelectrolyte complex (PEC) gels by extrusion method. The obtained capsules were characterized by X-ray diffraction and FTIR spectroscopy. The effects of microencapsulation on the changes in survival and release behavior of the Lactobacillus acidophilus during exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were studied. Encapsulated Lactobacillus acidophilus exhibited a significantly higher resistance to SGF and SIF than non-encapsulated samples. In addition, the viability of free and immobilized cells of Lactobacillus acidophilus incorporated into dairy beverages was assessed for 21 days both at room temperature and in refrigerated storage. The results indicated that xanthan⁻chitosan⁻xanthan (XCX) and xanthan⁻chitosan (XC) significantly (p < 0.05) improved the cell survival of Lactobacillus acidophilus in yogurt during 21 days of storage at 4 and 25 °C, when compared to free cells.

Effect of Xanthan–Chitosan Microencapsulation on the Survival of Lactobacillus acidophilus in Simulated Gastrointestinal Fluid and Dairy Beverage

The objective of this studies were to determine the physical properties of viscosity and organoleptic of yogurt drink with the suplementation of mangosteen peel extract. The experimental design used was Completely Randomized Design (CRD) of the factorial pattern. The first factor was the difference of mangosteen peel extract level (0%, 3% and 6% v / v), while the second factor was the storage time of yogurt (0, 1, and 2 weeks) with 3 replications. The results showed that the supplementation of mangosteen peel extract on yogurt drink gave significant effect (p <0.05) on viscosity, color and sensory analysis (viscosity and texture). Yogurt drink was recommendation with mangosteen peel extract 3% (74.65cp), lightness (L) 79.89, redness (a*) 0.14 yellowness (b*) 2.32, sensory analysis of viscosity with score 2.84 (moderate viscosity), organoleptics of color 3.52 (white yelowness) and texture test with score 2.12 (moderate smooth). It can be concluded that the addition of mangosteen peel extract can improve the quality of physical, color, organoleptik yogurt drink. The use of mangosteen peel extract will increase the economic value and product diversification.

https://jitek.ub.ac.id/index.php/jitek/article/download/283/272

Sifat Fisik dan Organoleptik Yogurt Drink Susu Kambing dengan Penambahan Ekstrak Kulit Manggis (Garcinia mangostana L.)

Peranakan Etawah (PE) milk is highly nutritive goaty flavour make it not preferable by consumer. Processing of yogurt drink made PE goat milk enhances palatability. Goat yogurt drink can be supplemented high antioxidantive activity by mangosteen rind extract. Comletely Randomized Design (CRD) was throughout the research with different concentrations of mangosteen rind extract (0, 1, 2, 3, and 4% (v/v). The organoleptic analysis showed the significant enhancement by fortification with mangosteen rind extract. The highest antioxidant activity was shown on the yogurt drink 4% v/v of mangosteen extract. In conclusion, the fortification of mangosteen rind extract was enhanced of characteristics of yogurt drink.

https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012008/pdf

Improving characteristics of goat milk yogurt drink fortified by mangosteen rind (Garcinia mangostana Lin.) extract

Abstract Lactobacillus bulgaricus is a common yogurt starter in dairy production. But the viable counts of the bacteria in the productions are relatively low during free-drying and storage which is not good for its commercial production. In order to obtain a medium with high activity and high density for bacterial cultured, the experiments and regression analysis were conducted by Box-Behnken design in this study, and a model was established to predict the influence of glucose (9-11 g·L−1), casein hydrolysate (15-17 g·L−1) and glutamate (6.5-7.5 mg·L−1) on viable counts of L. bulgaricus and. The results showed that the glucose, 9.5 g·L−1; casein hydrolysate, 15.5 g·L−1; glutamate, 7.0mg·L−1, the number of viable bacteria of L. bulgaricus could reach (2.95±0.07) ×109, which was very similar to the predicted value of the model of 3.00×109 cfu·mL−1, indicating that the optimized conditions and models used were feasible and effective. The optimized medium components can improve the viable counts of bacteria which are useful from its application in industrial production.

/pdf/optimization-of-culture-medium-for-lactobacillus-bulgaricus-2pxuu6svx1.pdf

Optimization of Culture Medium for Lactobacillus bulgaricus using Box-Behnken Design

In order to obtain the optimum parameters of fermentation for goat milk, the effect of inoculum and incubation temperature on the fermentation of yogurt strains was studied by measuring acidity, pH and viable bacterial counts by single factor test. Inoculum (v/v) was 1, 3, 5, 7 and 9%, respectively. Incubation temperature was 37, 39, 41, 43 and 45°C, respectively. The results were as follows: lower or higher inoculum and incubation temperature resulted in adversely influence on overall properties of goat yogurt. The optimum inoculum in goat milk was 3% and incubation temperature 43°C, respectively.

Effect of Inoculum and Temperature on the Fermentation of Goat Yogurt

The invention discloses solidified synbiotic goat yogurt and a preparation method thereof The method comprises the following steps of: adding cane sugar the amount of which is 5-10% of the weight of goat milk and prebiotics the amount of which are 04-10% of the weight of the goat milk into the goat milk; inoculating probiotics the amount of which are 5-10% of the weight of the goat milk; and carrying out anaerobic fermentation at the constant temperature of 35-42 DEG C till the pH is 4-6 The probiotics comprise Lactobacillus bulgaricus, Streptococcus thermophilus and two or more of Bifidobacterium bifidum, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus Rhamnosus According to the solidified synbiotic goat yogurt and the preparation method thereof disclosed by the invention, the prebiotics and yogurt are organically combined; simultaneously, the multi-strain mixed fermentation is adopted; the product functionality is improved; the taste is improved; and the mutton smell is reduced

Solidified synbiotic goat yogurt and preparation method thereof

The invention provides a method for enzyme-assisted extraction of fructus tribuli polysaccharide, which adopts the enzyme-assisted (cellulose, xylanase and pectinase) extraction of fructus tribuli polysaccharide, wherein the selected enzyme cannot damage the structure of the fructus tribul polysaccharide but not damaging the structure of the cellulose, the xylanase and the pectinase and other polysaccharides in the fructus tribul raw material, thus the yield of the polysaccharide can be greatly improved compared with the traditional water-extraction and alcohol-precipitation method, and the content of the polysaccharide in the acquired sample is much higher than that of the sample by the water-extraction and alcohol-precipitation method, so that not only the polysaccharide yield is improved, but also the polysaccharide purity is improved, and high quality raw material is provided for further development of the fructus tribul polysaccharide products In the method of the invention, the added enzyme can improve the extraction rate and purity of the fructus tribul polysaccharide, so that the extraction rate of the polysaccharide is improved by 18 to 4067 percent, and the purity is improved by 15 to 42 percent, compared with treatment without adding enzyme Compared with the hot water extraction method, the acid extraction method and the alkali extraction method, the enzyme method has mild extracting conditions, can easily remove impurities, and can maintain the activity of the fructus tribul polysaccharide

Method for enzyme-assisted extraction of fructus tribuli polysaccharide

The invention provides a protective agent in the freeze drying process of Lactobacillus acidophilus, which consists of 70 to 120g/L of defatted milk powder, 40 to 80mL/L of glycerol, 30 to 70g/L of trehalose, 05 to 2g/L of ascorbic acid, 3 to 85g/L of sodium chloride and 0 to 5g/L of gelatin The protective agent can make the survival rate of the Lactobacillus acidophilus subjected to freeze drying reach 983 percent, which is improved by 468 times compared with that (21 percent) of the Lactobacillus acidophilus subjected to the freeze drying without the protective agent; and the bacterium powder activity can reach 1*10 cfu/g

Protective agent in the freeze drying process of Lactobacillus acidophilus

The invention provides a lactobacillus acidophilus composite antifreeze factor and a freeze-drying method. According to a formula, 1 liter of the composite antifreeze factor comprises 2 to 6mL of glycerine, 2 to 8g of sodium chloride, 0 to 4g of trehalose and 0 to 0.8g of alanine. The method comprises the following steps of: adding the composite antifreeze factor into a culture medium for culturing the lactobacillus acidophilus; centrifuging and then collecting the lactobacillus acidophilus, cleaning the lactobacillus acidophilus by using normal saline, centrifuging and then removing clear liquid; and preparing the lactobacillus acidophilus into lactobacillus acidophilus suspension by using the normal saline, then uniformly mixing the lactobacillus acidophilus suspension with a protective agent and finally performing freeze drying. The freeze-drying antifreeze factor of the invention is directly added into the culture medium to prepare lactobacillus acidophilus powder; after freeze drying, the maximum survival rate of the lactobacillus acidophilus reaches 82.75 percent and a powder activity reaches over 1*10 cfu/g; and the survival rate of the lactobacillus acidophilus is over three times the survival rate (40.67 percent) of the lactobacillus acidophilus powder prepared without the antifreeze factor for the freeze drying.

Lactobacillus acidophilus composite antifreeze factor and freeze-drying method

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