Submitted Successfully!
To reward your contribution, here is a gift for you: A free trial for our video production service.
Thank you for your contribution! You can also upload a video entry or images related to this topic.
Version Summary Created by Modification Content Size Created at Operation
1
Sourish Bhattacharya
 -- 2615 2022-06-20 22:02:38 |
2 format corrected.
Beatrix Zheng
 Meta information modification 2615 2022-06-28 04:14:53 |

Video Upload Options

Do you have a full video?
Send video materials Upload full video

Confirm

Are you sure to Delete?
Yes No
Cite
If you have any further questions, please contact Encyclopedia Editorial Office.
Salama, H.H.;  Trif, M.;  Rusu, A.V.;  Bhattacharya, S. Developing Yoghurt as Functional Food. Encyclopedia. Available online: https://encyclopedia.pub/entry/24513 (accessed on 16 April 2024).
Salama HH,  Trif M,  Rusu AV,  Bhattacharya S. Developing Yoghurt as Functional Food. Encyclopedia. Available at: https://encyclopedia.pub/entry/24513. Accessed April 16, 2024.
Salama, Heba Hassan, Monica Trif, Alexandru Vasile Rusu, Sourish Bhattacharya. "Developing Yoghurt as Functional Food" Encyclopedia, https://encyclopedia.pub/entry/24513 (accessed April 16, 2024).
Salama, H.H.,  Trif, M.,  Rusu, A.V., & Bhattacharya, S. (2022, June 27). Developing Yoghurt as Functional Food. In Encyclopedia. https://encyclopedia.pub/entry/24513
Salama, Heba Hassan, et al. "Developing Yoghurt as Functional Food." Encyclopedia. Web. 27 June, 2022.
Developing Yoghurt as Functional Food
Edit
This entry is adapted from the peer-reviewed paper 10.3390/coatings12060838

Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. 

probiotics nanotechnology yoghurt functional women health

1. New Strategy for Developing Yoghurt as Functional Food

1.1. Different Forms of Yoghurt

Yogurt is a fermented dairy product created by two types of lactic acid bacteria, primarily Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Without the use of rennet, this fermentation causes acidification and coagulation, as well as an increase in shelf life due to the low pH. [1]. Many studies have looked into supplementing probiotic strains to yogurt in addition to the standard starter culture to boost the health benefits. Bio-yoghurt or functional yoghurt is the resultant yoghurt with probiotic bacteria [2]. Probiotic bacteria are defined as living microorganisms administered in a sufficient number to survive in the intestinal ecosystem, and must have a positive effect on the host [3].
Set-type or firm, frozen, sipping, stirred, powder, or concentrated, are texture classifications; natural, flavored, sweetened, or with added bits of fruits (fresh or dried) or honey are flavor classifications; fat and lactose residual content are shelf life and nutritional value classifications [4]. There’s also a classification based on health advantages. Weerathilake et al. [5] have also reviewed the many varieties of yoghurt. It was based on physical and chemical properties, as well as added flavors and post-incubation treatments. El-Sayed et al. [6] recently used spray drying to make functional yoghurt powder and studied the survival of Lactobacillus helveticus CNRZ32.

1.2. Materials Used in the Manufacture of Yoghurt

A number of ingredients are needed to produce yoghurt, including starter, stabilizers, sweetener materials, fruits, and flavorings. In the yoghurt industry, yoghurt and yoghurt starters are among the most important ingredients, if not the most important. To obtain good sensory, chemical, and microbiological yoghurt, high-quality milk must be utilized. Different gums, e.g., alginate, xanthan gum, or gum arabic alone or in combination with maltodextrin, can be used as excellent coatings materials and can be proved as functional ingredients in yoghurts, not only as stabilizers or fat replacers, but as prebiotics as well. The type of milk used in yoghurt production is determined by the type of civet to be produced [5]. To fulfill the demands and expectations of some groups of customers in the community, yoghurt can also be manufactured from non-dairy milk or plant milk [7]. Coconut, soy or peanut milk, coconut with hemp milk, combined cow milk and coconut milk, barley milk, rice, guardar cereal, almonds, and other plant sources can be considered great functional components in the preparation of yoghurts.

1.3. Yoghurt Production

The principal methods of manufacturing yoghurt in traditional ways are by adding starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus). Many additives can be added to yoghurt, especially if the purpose is to make a functional and healthy yoghurt. Desired additives are added to yoghurt throughout the manufacturing process in a very traditional way. Furthermore, Omega-3 polyunsaturated fatty acids (PUFA) are an important class of fatty acids, renowned for their health and nutritional benefits for people of all ages, and adding them to yoghurt amplifies those benefits [8]. Bello et al. [9] added Camelina sativa, Echium plantagineum, flaxseed, blackcurrant, and raspberry to milk prepared for the manufacturing of yoghurt before the fermentation process. However, the reports suggested that high content of α-linolenic acid in flaxseed and black currant oils can be capitalized through using it in yoghurt. Many other kind of fiber sources have been added, which has improved the texture, such as the addition of coconut flour [10][11][12], a great source of fiber, antioxidants, phenols, and probiotic bacteria for bio-yoghurt, with a distinct taste and smell and suitable for inclusion in a school meal for children. The yoghurt fortified with minerals to enhance the nutritional benefits, along with addition of the minerals in nanoparticles form, such as selenium, that is prepared by biological method using lactic acid bacteria as green nanotechnology may be a different class of yoghurt having maximum nutritional value [13].
The main starter culture used in yoghurt preparation are Streptococcus thermophilus and Lactobacillus bulgaris. Further, the main stabilizers used in yoghurt preparation are alginates (carageenan), gelatins, gums (locust bean, guar), pectins, and starch. However, plain yoghurts are not good in taste; therefore, in order to add taste in it, sweeteners, such as sucrose, saccharine, Acesulfame-K, and Aspartame, are added to it. In some cases, maple syrup is also added to the yoghurt. However, some are allergic to natural sweeteners, and, in such cases, artificial sweeteners are added to it. Moreover, a fact that should be taken care is of shelf life of yoghurt which is always less. As a result, preservatives must be added to extend the shelf life of the yoghurt. Sodium benzoate, potassium sorbate, and natamycin are examples of chemical preservatives. Natural preservatives, such as nisin and -polylysine, on the other hand, can be utilized to extend the shelf life of yoghurt. To increase the quality of the yoghurt, skimmed milk powder, whey powder, inulin, fruits, casein powder, and vitamins are sometimes added.

1.4. Yoghurt as Functional Food

Apart from vitamins and minerals-based supplements, probiotic yoghurts are also frequently used as functional foods by wellness-oriented people. In addition, supplementation of dairy products with selenium after preparing it in the form of nano using biological methods or green nanotechnology [14] is important. Furthermore, incorporation of suitable fatty acids on milk proteins can lead to developing a complex protein very similar to HAMLT (Human α-lactalbumin Made Lethal to Kill Tumor Cell), which has the ability to kill cancer cells selectively without damaging healthy cells [15][16][17][18]. Nano-emulsions are also used for delivery of important bioactive compounds that have important health and therapeutic effects, such as beta-carotene and omega-3 [14][19]. Carotenes normally only dissolve in fat and not in water. In the production of the nanoscale dye, the color particles are coated/surrounded by a shell of starch. Thus, they can also be used in watery foods and color the beverage yellow-orange. As innovations, nanoproducts to color food or filter materials would be conceivable in principle. In addition, the encapsulation of aroma particles in nanoparticles, for example, can enable the aroma to develop at the desired time [20].
Health properties can be increased, as well as many important ingredients, such as dietary fiber lacking in dairy products, antioxidants, phenols, and residual fatty acids by incorporating coconut flour. The frozen yoghurt supplemented with coconut flour nanoparticles has been prepared with green nanotechnology and probiotic bacteria. Coconut flour nanoparticles operate as a prebiotic and boost the activity of the starting culture as well as probiotic bacteria strains. It was discovered that adding it to frozen yoghurt combinations in various proportions with probiotic bacteria present increases its activity and improves the sensory and technological aspects of the final product [21]. Yogurt was added to ethanol sage extract as a good source of phenols after encapsulating phenols in the form of liposomes, and this addition significantly influenced the yoghurt’s chemical and rheological properties, as well as the growth of the starter culture and probiotic bacteria [22]. Sprout nano-powdered have been used in the production of yoghurt to boost health benefits. According to Ahn et al. [21], this resulted in a decrease in pH compared to peanut powder, and a yoghurt with an increase antioxidant content [23]. The concentration of less than 0.1% was sensorily acceptable to the consumer and also suitable for microbial growth. Chitosan nanoparticles powder yoghurt had been proven to have no effect on chemical, sensory, or rheological properties [24]. Chitosan nanoparticle powder added to yoghurt is aimed to increase features and properties that are beneficial in the treatment of certain diseases, as evidenced by much research [24][25]. An enhanced qualities of ginseng have been obtained when it was synthesized as a nanopowder and yoghurt was produced using it as supplement, which has functional properties and represents an active ingredient in the production of functional yoghurt [25]. Egg shells are an unusual calcium booster that has been shown to be beneficial to dental and bone Various researchers have observed that preparing eggshell in nano-form enhances calcium bioavailability in clinical trials [25]. However, as compared to the control (regular—not in nanoform) yoghurt, the nutritional representation of calcium discovered in the form of nanopowder performed better in terms of chemical and sensory qualities [26][27]. Santillan-Urquiza et al. [28] used a set-type yoghurt to add two different quantities of iron oxide, zinc oxide, and calcium phosphate nanoparticles.
Yoghurt is one of the most important dairy products that can be eaten for different age groups and available in different forms in the markets whether it is plain or flavored with different form such as stirred drink (drinkable) or set [29][30]. Due to the high cost of medical treatment, particularly for chronic conditions, those have become more prevalent in recent years. Foods that have the ability to improve health status and prevent diseases such as cancer, Alzheimer’s, and other disorders affecting women’s health have recently piqued researchers’ interest [31][32][33][34]. Probiotics are referred to as ‘live microorganisms, which, when administered in inadequate amounts, confer a health benefit on the host [35]. The majority of commercial probiotics are Lactobacillus and Bifidobacterium species used in products such as yoghurt and fermented products, milk powder, and frozen desserts [36][37][38]. Lactobacillus acidophilus is a type of beneficial bacteria that can be found in the body naturally, most commonly in the intestines, mouth, and female genitals, and it is recommended that women who suffer yeast and bacterial infections eat yoghurt with this probiotic. Moreover, L. acidophilus produces lactase, and vitamin K, which is important for bone strength and blood clotting. [39][40]
It has been known that probiotics have many health benefits, such as antimicrobial activity, alleviating diarrhea, anticarcinogenic properties, high serum cholesterol, allergic, HIV diseases, and improving lactose intolerance and immune system [41][42]. Furthermore, the medical applications of nano-toothpastes, have demonstrated antimicrobial and remineralization effectiveness [43][44].
Fermented milk products have gone through various developments and stages. The manufacture of fermented dairy was primarily intended to increase the conservation period and then to discover its benefits in relation to increasing its nutritional value for improving human health [45]. Various fruits, herbs, and plant sources rich in fibers, antioxidants, phenols, and other compounds, either free or coated, are sometimes added to yoghurt to make up for a lack of milk, or to improve the quality of food matrix for the development of edible coatings or films, so that the consumer can consume an integrated diet rich in all elements [46][47][48][49]. With technological developments, ultra-filtration technology has added new products to the yoghurt market, especially pre- and post-COVID-19; probiotics were considered by consumers to be a booster to the immune system, yoghurt fortified with added nutrition [50][51][52]. For probiotic bacteria and bioactive compounds which are affected by the environmental conditions through the digestive tract and during the various product manufacturing steps, the microencapsulation technology represents a good solution for that [53][54]. Coating materials are selected based on the specific functional component features as well as the type of application final products. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., xanthan gum, guar gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. The coating material protects the microorganism by controlling stress response mechanisms against the gastric environment, which include gas exchange, moisture, oxidative reaction rates, solute migration, and so on. However, it does provide some protection from harmful external conditions such as UV light and heat. Many technical approaches based on physical and chemical principles have been investigated for probiotic microorganism microencapsulation. Nanotechnology and its different forms have begun to be used to obtain products with functional health properties that have no effect on taste, composition, or other final product properties [55]. Continuous progress on much technologies research is ongoing, the most important of which is human health and satisfying consumer needs to find various products that meet desired needs and interests, along with having distinctive qualities that reflect on health and activity and protect from chronic diseases. Lately, many studies have focused on clinical investigations of fermented dairy products, particularly yoghurt, in recent years due to its features as a pleasant, healthy drink that is popular and acceptable to people of all ages in various societies [56][57].
Probiotics are meant to play crucial role in human health. In this regard, microencapsulation and nanoencapsulation for edible packaging techniques offer efficient strategy in protecting and at the same time increasing the quality of the probiotic species. Probiotic microencapsulation stands out as a promising alternative for replacing antibiotics through beneficial microorganisms. However, such a process would be providing an option of gradual release of compounds of interest for preserving food [58][59].
One of the most popular materials for storing bacteria is alginate. If one brings a solution of alginic acid in water with a solution that contains calcium ions, this leads to cross-linking of the alginic acid and the formation of a hydrogel. In this context, many works deal with the immobilization of probiotic bacteria, such as Lactobacillus acidophilus and Bifidobacterium spp. These bacteria are those found in yoghurt. The reason is to improve the survival of the bacteria in the human digestive tract, in order to increase the positive effects of these bacteria. L. plantarum and L. rhamnosus have been entrapped in an optimized hydrogel Ca-alginate system [60].
Researchers have also exploited the potential of utilizing modified starches along with mixture of probiotic cultures (Lactobacillus reuteri ATCC 55730, Lactobacillus rhamnosus GG ATCC 53103, and L. acidophilus DSM 20079) at an initial concentration of 12.9 log·CFUmL-1 [61]. Further, probiotics incorporated with natural products have emerged as an effective edible packaging material which have the potential to replace the chemical preservatives for food preservation.
There has been a rise in health and food awareness as a result of the spread of social media and the availability of internet networks that have turned the world into a tiny village [34]. The majority of consumers who are concerned about having a healthy lifestyle prefer to drink milk and dairy products, with yoghurt being the most popular [33]. However, advantages of consuming yoghurt continually include evading the bad side effects of antibiotics; supplementing vitamins as vitamin B (B-2, B-12) [62]; balancing sugar in blood [63]; cancer prevention, digestive diseases and infections; preventing diarrhea; and maintaining a healthy intestinal environment; high in conjugated linoleic acid [64]. Moreover, yoghurt is beneficial to women’s health. Lactobacillus spp. found in yoghurt helps to prevent candida and vaginitis in the vaginal area. According to studies, women who take yoghurt on a regular basis have improved vaginal health. Yogurt should be consumed on a daily basis, based on the benefits listed above [65][66].

2. Effect of Yoghurt Manufacture Technology on Health

Yogurt has a number of beneficial effects on human health, particularly when consumed on a daily and consistent basis, as shown in Figure 1 [67]. Probiotics are living and active bacteria found in fermented dairy products, particularly yogurt. These bacteria have been demonstrated to promote gut health by favoring the growth of “preferred” bacteria over “undesirable” bacteria. One of the most significant technological advancements in the production of yoghurt has been the development of healthy yoghurt that has a clear influence on the diseases of the time, either by preventing injury or by improving the condition and lowering the symptoms associated with injury. Alzheimer’s disease is one of the most common age-related diseases, and the most important and recent studies on the condition will be discussed, with yoghurt content on probiotics as a beneficial form of disease protection and treatment.
/media/item_content/202206/62ba637dca708coatings-12-00838-g002.png
Figure 1. Health benefits of probiotic bacteria (adapted from Linares et al. [67]).

References

  1. Codex Alimentarius Commission. Codex Standard for Fermented Milks; Food and Agriculture Organization of the United Nations: Rome, Italy, 2003; pp. 1–5.
  2. Yilmaz-Ersan, L.; Kurdal, E. The production of set-type-bio-yoghurt with commercial probiotic culture. Int. J. Chem. Eng. Appl. 2014, 5, 402.
  3. Gismondo, M.R.; Drago, L.; Lombardi, A. Review of probiotics available to modify gastrointestinal flora. Int. J. Antimicrob. Agents 1999, 12, 287–292.
  4. Corrieu, G.; Be’al, C. Yoghurt: The Product and its Manufacture. In The Encyclopedia of Food and Health; Elsevier: Amsterdam, The Netherlands, 2016; Volume 5, pp. 617–624.
  5. Weerathilake, W.A.D.V.; Rasika, D.M.D.; Ruwanmali, J.K.U.; Munasinghe, M.A.D.D. The evolution, processing, varieties and health benefits of yoghurt. Int. J. Sci. Res. 2014, 4, 1–10.
  6. EL-Sayed, S.M.; Salama, H.H.; El-Sayed, M.M. Preparation and properties of functional milk beverage fortified with kiwi pulp and sesame oil. Res. J. Pharm. Biol. Chem. Sci. 2015, 6, 609–618.
  7. McClements, D.J.; Newman, E.; McClements, I.F. Plant-Based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. Compr. Rev. Food Sci. Food Saf. 2019, 18, 2047–2067.
  8. Zahran, H.; Mabrouk, A.M.M.; Salama, H.H. Evaluation of Yoghurt Fortified with Encapsulated Echium Oil Rich in Stearidonic Acid as a Low-Fat Dairy Food. Egypt. J. Chem. 2022, 65, 29–41.
  9. Dal Bello, B.; Torri, L.; Piochi, M.; Zeppa, G. Healthy yoghurt fortified with n-3 fatty acids from vegetable sources. J. Dairy Sci. 2015, 98, 8375–8385.
  10. Salama, H.H.; Abdelhamid, S.M.; El Dairouty, R.K. Coconut bio-yoghurt Phytochemical-Chemical and antimicrobial-microbial activities. Pak. J. Biol. Sci. 2019, 22, 527–536.
  11. Salama, H.H.; Abdelhamid, S.M.; Abd-Rabou, N.S. Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles. Curr. Bioact. Compd. 2020, 16, 661–670.
  12. Salama, H.H.; El-Said, M.M.; Abdelhamid, S.M.; Abozed, S.S.; Mounier, M.M. Effect of Fortification with Sage Loaded Liposomes on the Chemical, Physical, Microbiological Properties and Cytotoxicity of Yoghurt. Egypt. J. Chem. 2020, 63, 3879–3890.
  13. Salama, H.H.; El-Sayed, H.S.; Abd-Rabou, N.S.; Hassan, Z.R. Production and use of eco-friendly selenium nanoparticles in the fortification of yoghurt. J. Food Process. Preserv. 2021, 45, e15510.
  14. Salama, H.H.; Abd El-Salam, M.H.; El-Sayed, M.M. Preparation of ß-carotene enriched nanoemulsion by spontaneous emulsification using oleic acid as nano carrier. Res. J. Pharm. Biol. Chem. Sci. 2016, 7, 585–593.
  15. Hassan, Z.M.R.; Awad, R.A.; El-Sayed, M.M.; Foda, M.I.; Otzen, D.; Salama, H.H. Interaction between Whey Protein Nanoparticles and Fatty Acids. Integr. Food Nutr. Metab. 2014, 1, 1–6.
  16. Bangar, S.P.; Siroha, A.K.; Nehra, M.; Trif, M.; Ganwal, V.; Kumar, S. Structural and Film-Forming Properties of Millet Starches: A Comparative Study. Coatings 2021, 11, 954.
  17. Salama, H.H.; Foda, M.I.; El-Sayed, M.M.; Hassan, Z.M.R.; Awad, R.A.; Otzen, D. Characteristic and cytotoxic activity of different α-Lactalbumin/fatty acids nanocomplex. Am. Int. J. Contemp. Sci. Res. 2015, 2, 200–207.
  18. Trif, M.; Socaciu, C. Evaluation of effiency, release and oxidation stability of sea buckthorn microencapsulated oil using Fourier transformed infrared spectroscopy. Chem. Listy 2008, 102, 1198–1199.
  19. Coronel-Aquilera, C.P.; Martin-Gonzalez, M.F.S. Encapsulation of spray dried β-carotene emulsion by fluized bed coating technology. LWT Food Sci. Technol. 2015, 62, 187–193.
  20. Ahn, Y.J.; Ganesan, P.; Kwak, H.S. Comparison of nanopowdered and powdered peanut sprout-added yoghurt on its physicochemical and sensory properties during storage. Food Sci. Anim. Resour. 2012, 32, 553–560.
  21. Ahn, Y.J.; Ganesan, P.; Kwak, H.S. Comparison of polyphenol content and antiradical scavenging activity in methanolic extract of nanopowdered and powdered peanut sprouts. J. Korean Soc. Appl. Biol. Chem. 2012, 55, 793–798.
  22. Seo, M.H.; Lee, S.Y.; Chang, Y.H.; Kwak, H.S. Physicochemical, microbial, and sensory properties of yoghurt supplemented with nanopowdered chitosan during storage. J. Dairy Sci. 2009, 92, 5907–5916.
  23. Park, J.H.; Hong, E.K.; Ahn, J.; Kwak, H.S. Properties of nanopowdered chitosan and its cholesterol lowering effect in rats. Food Sci. Biotechnol. 2010, 19, 1457–1462.
  24. Seo, M.H.; Park, J.H.; Kwak, H.S. Antidiabetic activity of nanopowdered chitosan in db/db mice. Food Sci. Biotechnol. 2010, 19, 1245–1250.
  25. Lee, S.B.; Ganesan, P.; Kwak, H.S. Comparison of nanopowdered and powdered ginseng-added yoghurt on its physicochemical and sensory properties during storage. Food Sci. Anim. Resour. 2013, 33, 24–30.
  26. Schaafsma, A.; Beelen, G.M. Eggshell powder, a comparable or better source of calcium than purified calcium carbonate: Piglet studies. J. Sci. Food Agric. 1999, 79, 1596–1600.
  27. Mijan, M.A.; Lee, Y.K.; Kim, D.H.; Kwak, H.S. Effects of Nanopowdered Eggshell on Postmenopausal Osteoporosis: A Rat Study. Master’s Thesis, Sejong University, Seoul, Korea, 2013.
  28. Santillán-Urquiza, E.; Méndez-Rojas, M.Á.; Vélez-Ruiz, J.F. Fortification of yoghurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT Food Sci. Technol. 2017, 80, 462–469.
  29. Fisberg, M.; Machado, R. History of yoghurt and current patterns of consumption. Nutr. Rev. 2015, 73, 4–7.
  30. El-Sayed, H.S.; Salama, H.H.; Edris, A.E. Survival of Lactobacillus helveticus CNRZ32 in spray dried functional yoghurt powder during processing and storage. Int. J. Dairy Sci. 2020, 19, 461–467.
  31. Winblad, B.; Amouyel, P.; Andrieu, S.; Ballard, C.; Brayne, C.; Brodaty, H.; Cedazo-Minguez, A.; Dubois, B.; Edvardsson, D.; Feldman, H.; et al. Defeating Alzheimer’s disease and other dementias: A priority for European science and society. Lancet Neurol. 2016, 15, 455–532.
  32. Ano, Y.; Ayabe, T.; Kutsukake, T.; Ohya, R.; Takaichi, Y.; Uchida, S.; Yamada, K.; Uchida, K.; Takashima, A.; Nakayama, H. Novel lactopeptides in fermented dairy products improve memory function and cognitive decline. Neurobiol. Aging 2018, 72, 23–31.
  33. Khalil, H.M.A.; Salama, H.H.; Al-Mokaddem, A.K.; Aljuaydi, S.H.; Edris, A.E. Edible dairy formula fortified with coconut oil for neuroprotection against aluminium chloride-induced Alzheimer’s disease in rats. J. Funct. Foods. 2020, 75, 104296.
  34. Mustafa, M.A.; Ashry, M.; Salama, H.H.; Abdelhamid, S.M.; Hassan, L.K.; Abdel-Wahhab, K.G. Amelioration Role of Ashwagandha/Probiotics Fortified Yoghurt against AlCl3 Toxicity in Rats. Int. J. Dairy Sci. 2020, 15, 169–181.
  35. FAO/WHO. Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. In Probiotics in Food Health and Nutritional Properties and Guidelines for Evaluation; Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria; FAO/WHO: Cordoba, Argentina, 1–4 October 2001; FAO: Rome, Italy; WHO: Geneva, Switzerland, 2006.
  36. Shah, N.P. Functional cultures and health benefits. Int. Dairy J. 2007, 17, 1262–1277.
  37. Tamime, A.Y.; Robinson, R.K. Yoghurt Science and Technology; CRC Press: New York, NY, USA, 2001; p. 619.
  38. Misra, S.; Mohanty, D.; Mohapatra, S. Applications of Probiotics as a Functional Ingredient in Food and Gut Health. J. Food Nutr. Res. 2019, 7, 213–223.
  39. Szilagyi, A.; Ishayek, N. Lactose Intolerance, Dairy Avoidance, and Treatment Options. Nutrients 2018, 10, 1994.
  40. Commission Regulation (EU) No 432/2012, Consolidated Version. Available online: http://data.europa.eu/eli/reg/2012/432/2021-05-17 (accessed on 16 February 2022).
  41. Nazir, Y.; Hussain, S.A.; Hamid, A.A.; Song, Y. Probiotics and their potential preventive and therapeutic role for cancer, high serum cholesterol, and allergic and hiv diseases. BioMed Res. Int. 2018, 2018, 3428437.
  42. Stavropoulou, E.; Bezirtzoglou, E. Probiotics in Medicine: A Long Debate. Front. Immunol. 2020, 11, 2192.
  43. Elgamily, H.; Safwat, E.; Soliman, Z.; Salama, H.; El-Sayed, H.; Anwar, M. Antibacterial and Remineralization Efficacy of Casein Phosphopeptide, Glycomacropeptide Nanocomplex, and Probiotics in Experimental Toothpastes: An In Vitro Comparative Study. Eur. J. Dent. 2019, 13, 391–398.
  44. Elgamily, H.; Salama, H.; El-Sayed, H.; Safwat, E.; Abd El-Salam, M. The Promising Efficacy of Probiotics, Casein Phosphopeptide and Casein Macropeptide as Dental Anticariogenic and Remineralizing Agents Part I; An In Vitro Study. Annu. Res. Rev. Biol. 2018, 22, 1–11.
  45. Sarvari, F.; Mortazavian, A.M.; Fazeli, M.R. Biochemical Characteristics and Viability of Probiotic and Yoghurt Bacteria in Yoghurt during the Fermentation and Refrigerated Storage. Appl. Food Biotechnol. 2014, 1, 55–61.
  46. Mohan, A.; Hadi, J.; Gutierrez-Maddox, N.; Li, Y.; Leung, I.K.; Gao, Y.; Quek, S.Y. Sensory, Microbiological and Physicochemical Characterization of Functional Manuka Honey Yoghurts Containing Probiotic Lactobacillus reuteri DPC16. Foods 2020, 9, 106.
  47. Akl, E.M.; Abdelhamid, S.M.; Wagdy, S.M.; Salama, H.H. Manufacture of functional fat-free cream cheese fortified with probiotic bacteria and flaxseed mucilage as fat replacing agent. Curr. Nutr. Food Sci. 2020, 16, 1393–1403.
  48. El-Messery, T.M.; El-Said, M.M.; Salama, H.H.; Mohammed, D.M.; Ros, G. Bioaccessibility of Encapsulated Mango Peel Phenolic Extract and Its Application in Milk Beverage. Int. J. Dairy Sci. 2021, 16, 29–40.
  49. El-Said, M.M.; El-Messery, T.M.; Salama, H.H. Functional properties and in vitro bio-accessibility attributes of light ice cream incorporated with purple rice bran. Int. J. Dairy Sci. 2021, 16, 1–10.
  50. Alizadeh, A.; Ehsani, M.R.; Homayouni, A. Acetaldehyde production rate in yoghurt made from ultrafiltered skim milk. Asian J. Chem. 2008, 20, 6529.
  51. Valencia, A.P.; Doyen, A.; Benoit, S.; Margni, M.; Pouliot, Y. Effect of ultrafiltration of milk prior to fermentation on mass balance and process efficiency in Greek-style yoghurt manufacture. Foods 2018, 7, 144.
  52. Saad, S.A.; Salama, H.H.; EL-Sayed, H.S. Manufacture of Functional Labneh from UF-Retentate with Artichoke Puree. Int. J. Dairy Sci 2015, 10, 186–197.
  53. Das, A.; Ray, S.; Raychaudhuri, U.; Chakraborty, R. Microencapsulation of Probiotic Bacteria and Its Potential Application in Food Technology. Int. J. Agric. Environ. Biotechnol. 2014, 6, 63–69.
  54. Silva, K.C.G.; Cezarino, E.C.; Michelon, M.; Sato, A.C.K. Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival. LWT Food Sci Technol. 2018, 89, 503–509.
  55. Chavada, P.J. Novel application of nanotechnology in dairy and food industry: Nano inside. Int. J. Agric. Sci. 2016, 8, 2920–2922.
  56. Newbold, D.; Koppel, K. Carbonated Dairy Beverages: Challenges and Opportunities. Beverages 2018, 4, 66.
  57. Abesinghe, A.M.N.L.; Priyashantha, H.; Prasanna, P.H.P.; Kurukulasuriya, M.S.; Ranadheera, C.S.; Vidanarachchi, J.K. Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. Fermentation 2020, 6, 121.
  58. Favaro-Trindade, C.S.; de Pinho, S.C.; Rocha, G.A. Revisão: Microencapsulação de ingredientes alimentícios. Braz. J. Food Technol. 2008, 11, 103–112.
  59. Mirzaei, H.; Pourjafar, H.; Homayouni, A. Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chem. 2012, 132, 1966–1970.
  60. Polat, S.; Trif, M.; Rusu, A.; Šimat, V.; Čagalj, M.; Alak, G.; Meral, R.; Özogul, Y.; Polat, A.; Özogul, F. Recent advances in industrial applications of seaweeds. Crit. Rev. Food Sci. Nutr. 2021, 8, 1–30.
  61. Kanmani, P.; Lim, S.T. Development and characterization of novel probioticresiding pullulan/starch edible films. Food Chem. 2013, 141, 1041–1049.
  62. Wang, H.; Livingston, K.A.; Fox, C.S.; Meigs, J.B.; Jacques, P.F. Yoghurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutr. Res. 2013, 33, 18–26.
  63. Panahi, S.; Tremblay, A. The Potential Role of Yoghurt in Weight Management and Prevention of Type 2 Diabetes. J. Am. Coll. Nutr. 2016, 35, 717–731.
  64. Wang, H.; Troy, L.M.; Rogers, G.T.; Fox, C.S.; McKeown, N.M.; Meigs, J.B.; Jacques, P.F. Longitudinal association between dairy consumption and changes of body weight and waist circumference: The Framingham Heart Study. Int. J. Obes. 2014, 38, 299–305.
  65. Fares, B.S.; Abd el Kader, S.; Abd El Hamid, A.A.; Gaafar, H.M. Effect of ingestion of yoghurt containing Lactobacillus acidophilus on vulvovaginal candidiasis among women attending a gynecological clinic. Egypt. Nurs. J. 2017, 14, 41–49.
  66. Joseph, R.J.; Ser, H.-L.; Kuai, Y.-H.; Tan, L.T.-H.; Arasoo, V.J.T.; Letchumanan, V.; Wang, L.; Pusparajah, P.; Goh, B.-H.; Ab Mutalib, N.-S.; et al. Finding a Balance in the Vaginal Microbiome: How Do We Treat and Prevent the Occurrence of Bacterial Vaginosis? Antibiotics 2021, 10, 719.
  67. Linares, D.M.; Gomez, C.; Renes, E.; Fresno, J.M.; Tornadijo, M.E.; Ross, R.P.; Stanton, C. Lactic acid bacteria and Bifidobacteria with potential to design natural biofunctional health-promoting dairy foods. Front. Microbiol. 2017, 8, 846.
More
© Text is available under the terms and conditions of the Creative Commons Attribution (CC BY) license; additional terms may apply. By using this site, you agree to the Terms and Conditions and Privacy Policy.
Upload a video for this entry
Information
Subjects: Agriculture, Dairy & Animal Science
Contributors MDPI registered users' name will be linked to their SciProfiles pages. To register with us, please refer to https://encyclopedia.pub/register :
Heba Hassan Salama
,
Monica Trif
,
Alexandru Vasile Rusu
,
Sourish Bhattacharya
View Times: 1.0K
Revisions: 2 times (View History)
Update Date: 28 Jun 2022
Table of Contents
    1000/1000
    Hot Most Recent
    Feedback