Formulation optimization of a potentially prebiotic low-in-oil oat-based salad dressing to improve Lactobacillus paracasei subsp. paracasei survival and physicochemical characteristics

LWT

Volumn 53, Issue 2, 2013, Pages 560-568

  Mantzouridou, Fani ^a   Karousioti, Aggeliki ^a   Kiosseoglou, Vassilios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Emulsion; Oat flour; Probiotics; Response surface methodology; Salad dressing

Indexed keywords

BACILLI; EMULSIONS; SURFACE PROPERTIES;

CELL COUNT; FIBER SUPPORT; FORMULATION OPTIMIZATION; HEALTH-PROMOTING POTENTIALS; OAT FLOUR; PHYSICOCHEMICAL CHARACTERISTICS; PREBIOTICS; PROBIOTICS; RESPONSE-SURFACE METHODOLOGY; SALAD DRESSINGS;

EMULSIFICATION;

LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI;

EID: 84878109890     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.005     Document Type: Article

References (43)

1. Akalin A.S., Erisir D. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science 2008, 73:184-188.
2. Angelov A., Gotcheva V., Hristozova T., Gargova S. Application of pure and mixed probiotic lactic acid bacteria and yeast cultures for oat fermentation. Journal of the Science of Food and Agriculture 2005, 85:2134-2141.
3. Angelov A., Gotcheva V., Kuncheva R., Hristozova T. Development of a new oat-based probiotic drink. International Journal of Food Microbiology 2006, 112:75-80.
4. Be Miller J., Whistler R. Starch: Chemistry and technology 2009, Academic Press, Amsterdam. 3rd ed.
5. Benichou A., Aserin A., Lutz R., Garti N. Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity. Food Hydrocolloids 2007, 21:379-391.
6. Brocklehurst T.F., Parker M.L., Gunning P.A., Coleman H.P., Robins M.M. Growth of food-borne pathogenic bacteria in oil-in-water emulsions: II- effect of emulsion structure on growth parameters and form of growth. Journal of Applied Bacteriology 1995, 78:609-615.
7. Champagne C.P., Gardner N.J., Roy D. Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition 2005, 45:61-84.
8. Charalampopoulos D., Wang R., Pandiella S.S., Webb C. Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology 2002, 79:131-141.
9. Drakos A., Kiosseoglou B. Stability of acidic egg white protein emulsions containing xanthan gum. Journal of Agricultural and Food Chemistry 2006, 54:10164-10169.
10. Fialová J., Chumchalová J., Miková K., Hrusová I. Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces. Food Control 2008, 19:706-713.
11. Flander L., Suortti T., Katina K., Poutanen K. Effects of wheat sourdough process on the quality of mixed oat-wheat bread. LWT-Food Science and Technology 2011, 44:656-664.
12. Gibson G.R., Roberfroid M.B. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition 1995, 125:1401-1412.
13. Giraffa G., Chanishvili N., Widyastuti Y. Importance of lactobacilli in food and feed biotechnology. Research in Microbiology 2010, 161:480-487.
14. Gokavi S., Zhang L., Huang M.-K., Zhao X., Guo M. Oat-based symbiotic beverage fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus. Journal of Food Science 2005, 70(4):216-223.
15. Granato D., Branco G.F., Nazzaro F., Cruz A.G., Faria J.A.F. Functional foods and non-dairy probiotic food development: trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety 2010, 9:292-302.
16. Hemar Y., Tamehana M., Munro P.A., Singh H. Influence of xanthan gum on formation and stability of sodium caseinate oil-in-water emulsions. Food Hydrocolloids 2001, 15:513-519.
17. Holzapfel W.J., Haberer P., Snelb J., Schillinger U., Huis in't Veld J.H.J. Overview of gut flora and probiotics. International Journal of Food Microbiology 1998, 41:85-101.
18. Jardine S. Prebiotics and probiotics 2009, Wiley-Blackwell, Oxford. 2nd ed.
19. Karas R., Skvarća M., Źlender B. Sensory quality of standard and light mayonnaise during storage. Food Technology and Biotechnology 2002, 40:119-127.
20. Kedia G., Vazquez J.A., Charalampopoulos D., Pandiella S.S. Invitro fermentation of oat bran obtained by debranning with a mixed culture of human fecal bacteria. Current Microbiology 2009, 58:338-342.
21. Kedia G., Vazquez J.A., Pandiella S.S. Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria. Journal of Applied Microbiology 2008, 105:1227-1237.
22. Kedia G., Vazquez J.A., Pandiella S.S. Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum. Journal of Food Engineering 2008, 89:246-249.
23. Kedia G., Vazquez J.A., Pandiella S.S. Enzymatic digestion and invitro fermentation of oat fractions by human lactobacillus strains. Enzyme and Microbial Technology 2008, 43:355-361.
24. Kourelis A., Zinonos I., Kakagianni M., Christidou A., Christoglou N., Yiannaki E., et al. Validation of the dorsal air pouch model to predict and examine immunostimulatory responses in the gut. Journal of Applied Microbiology 2010, 108:274-284.
25. Lambo A.M., Öste R., Nyman M.E.G.-L. Dietary fibre in fermented oat and barley β-glucan rich concentrates. Food Chemistry 2005, 89:283-293.
26. Ma L., Barbosa-Canovas G.V. Rheological characterization of mayonnaise. Part II: flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering 1995, 25:409-425.
27. Mälkki Y., Virtanen E. Gastrointestinal effects of oat bran and oat gum. A Review. LWT-Food Science and Technology 2001, 34:337-347.
28. Mandala I., Michon C., Launay B. Phase and rheological behaviours of xanthan/amylase and xanthan/starch mixed systems. Carbohydrate Polymers 2004, 58:285-292.
29. Mantzouridou F., Spanou A., Kiosseoglou V. An inulin-based dressing emulsion as a potential probiotic food carrier. Food Research International 2012, 46:260-269.
30. Mårtensson O., Öste R., Holst O. The effect of yoghurt culture on the survival of probiotic bacteria in oat-based non-dairy products. Food Research International 2002, 35:775-784.
31. Moschakis T., Murray B., Dickinson E. Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum. Journal of Colloid and Interface Science 2005, 284:714-728.
32. Oliveira R., Perego P., Converti A., Oliviera M. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology 2009, 62:195-203.
33. Oliveira R.P.S., Perego P., Oliveira M.N., Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT-Food Science and Technology 2011, 44:520-523.
34. Papagianni M., Anastasiadou S. Encapsulation of Pediococcus acidilactici cells in corn and olive oil microcapsules emulsified by peptides and stabilized with xanthan in oil-in-water emulsions: studies on cell viability under gastro-intestinal simulating conditions. Enzyme and Microbial Technology 2009, 45:514-522.
35. Picot A., Lacroix C. Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal 2004, 14:505-515.
36. Pimentel-González D.J., Campos-Montiel R.G., Lobato-Calleros C., Pedroza-Islas R., Vernon-Carter E.J. Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Research International 2009, 42:292-297.
37. Rodrigues D., Rocha-Santos T.A.P., Pereira C.I., Gomes A.M., Malcata F.X., Freitas A.C. The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices. LWT-Food Science and Technology 2011, 44:100-108.
38. Saarela M., Virkajarvi I., Mohynek L., Vaari A., Matto J. Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology 2006, 112:171-178.
39. Sadek Z.I., Shafei K.E., Murad H.A. Utilization of xanthan gum and inulin as prebiotics for lactic acid bacteria. Deutsche Lebensmittel-Rundschau 2006, 102:109-114.
40. Shah N.P. Functional cultures and health benefits. International Dairy Journal 2007, 17:1262-1277.
41. Walsh H., Ross J., Hendricks G., Guo M. Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agent. Journal of Food Science 2010, 75(5):327-337.
42. Xanthopoulos V., Litopoulou-Tzanetaki E., Tzanetakis N. Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts. Food Microbiology 2000, 17:205-215.
43. Ye A., Hemar Y., Singh H. Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. Colloids and Surfaces B: Biointerfaces 2004, 38:1-9.