Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour

Journal of Functional Foods

Volumn 38, Issue , 2017, Pages 242-250

  Batista, A L D ^a   Silva, R ^a,d   Cappato, L P ^b   Ferreira, M V S ^b   Nascimento, K O ^b   Schmiele, M ^c   Esmerino, E A ^d   Balthazar, C F ^d   Silva, H L A ^d   Moraes, J ^a   Pimentel, T C ^e   Freitas, M Q ^d   Raices, R S L ^a   Silva, M C ^a   Cruz, A G ^a  

^a INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^e INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

Organic green banana flour; Probiotic bacteria; Synbiotic fermented milk

Indexed keywords

EID: 85029581798     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.09.037     Document Type: Article

References (56)

1. Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M., Hassan, F.A., Prebiotics as functional foods: A review. Journal of Functional Foods 5 (2013), 1542–1553.
2. Alves, L.A.A.S., Lorenzo, J.A., Gonçalves, C.A.A., Santos, B.A., Heck, R.T., Cichoski, A.J., Campagnol, P.C.B., Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers. Meat Science 121 (2016), 73–78.
3. Anjum, N., Maqsood, S., Masud, T., Ahmad, A., Sohail, A., Momim, A., Lactobacillus acidophilus: Characterization of the species and application in food production. Critical Reviews in Food Science and Nutrition 54 (2014), 1241–1251.
4. AOAC. Official Methods of Analysis (2004). 15th ed. Association of Official Analytical Chemists, Washington, DC, USA.
5. Apas, A.L., Arena, M.E., Colombo, S., Gonzalez, S.N., Probiotic administration modifies the milk fatty acid profile, intestinal morphology, and intestinal fatty acid profile of goats. Journal of Dairy Science 98 (2015), 47–54.
6. Balthazar, C.F., Silva, H.L.A., Cavalcanti, R.N., Esmerino, E.A., Cappato, L.P., Abud, Y.K.D., Cruz, A.G., Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods 35 (2017), 564–573.
7. Batista, A.L.D., Silva, R., Cappato, L.P., Almada, C.N., Garcia, R.K.A., Silva, M.C., Cruz, A.G., Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food Research International 77 (2015), 627–635.
8. Belsito, P.C., Ferreira, M.V.S., Nascimento, K.O., Cavalcanti, R.N., Vidal, V.A.S., Pimentel, T.C., Cruz, A.G., Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. Carbohydrate Polymers 174 (2017), 869–875.
9. Brasil (2006). Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n.68 de 2006. Métodos Oficiais de análises físico-químicas para produtos lácteos. Disponível em < http://www.agricultura.gov.br>.
10. Bugaud, C., Alter, P., Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.). Postharvest Biology and Technology 112 (2016), 14–23.
11. Castro, W.F., Cruz, A.G., Bisinotto, M.S., Guerreiro, L.M.R., Faria, J.A.F., Bolini, H.M.A., Deliza, R., Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation. Journal of Dairy Science 96 (2013), 16–25.
12. Cheng, H., Volatile flavor compounds in yogurt: A review. Critical Reviews in Food Science and Nutrition 50 (2010), 938–950.
13. Crispin-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J., Vernon-Carter, E.J., Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT- Food Science and Technology 62 (2015), 438–444.
14. Cruz, A.G., Castro, W.F., Faria, J.A.F., Bolini, H.M.A., Celeghini, R.M.S., Raices, R.S.L., Mársico, E.T., Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Research International 51 (2013), 723–728.
15. Cruz, A.G., Castro, W.F., Faria, J.A.F., Lollo, P.C.B., Amaya-Farfán, J., Freitas, M.Q., Godoy, H.T., Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science 95 (2012), 2261–2269.
16. Cruz, A.G., Cavalcanti, R.N., Guerreiro, L.M.R., Sant'Ana, A.S., Nogueira, L.C., Oliveira, C.A.F., Bolini, H.M.A., Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering 114 (2013), 323–330.
17. Dan, T., Wang, D., Jin, R.L., Zhang, H.P., Zhou, T.T., Sun, T.S., Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. Journal of Dairy Science 100 (2017), 2488–2500.
18. Delgado, F.J., González-Crespo, J., Cava, R., García-Parra, J., Ramírez, R., Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese PDO Torta del Casar during ripening. Food Chemistry 118 (2010), 182–189.
19. Donkor, O.N., Henriksson, A., Vasiljevic, T., Shah, N.P., Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal 16:10 (2006), 1181–1189.
20. Esmerino, E.A., Tavares Filho, E.R., Carr, B.T., Ferraz, J.P., Silva, H.L.A., Pinto, L.P.F., Bolini, M.Q.A., Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples. Food Research International 99 (2017), 375–384.
21. Espírito Santo, A.A., Cartolano, N.S., Silva, T.F., Soares, F.A.S.M., Gioielli, L.A., Perego, P., Nogueira, M.N., Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology 154 (2012), 135–144.
22. Facundo, H.V.V., Garruti, D.S., Dias, C.T.S., Cordenunsi, B.R., Lajolo, F.M., Influence of different banana cultivars on volatile compounds during ripening in cold storage. Food Research International 49 (2012), 626–633.
23. FAO/WHO (2002). Guidelines for the evaluation of probiotics in food. Report of a Joint Food and Agriculture Organization of the United Nations, World Health OrganizationWorking Group of Drafting Guidelines for the Evaluation of Probiotic in food, Ontario, Canadá < ftp://ftp.fao.org/es/esn/food/wgreport2.pdf>.
24. FAO/WHO (2007). Food and Agriculture Organization of the United Nations. FAO Technical Meeting on Prebiotics, 12 pp.
25. Florence, A.C.R., Béal, C., Silva, R.C., Bogsan, C.S., Pilleggi, A.L.O., Gioielli, L.A., Oliveira, M.N., Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry 135 (2012), 2207–2214.
26. Fonseca, C.R., Bordin, K., Fernandes, A.M., Rodrigues, C.E.C., Corassin, C.H., Cruz, A.G., Oliveira, C.A.F., Storage of refrigerated raw goat milk affecting the quality of whole milk powder. Journal of Dairy Science 96 (2013), 4716–4724.
27. Fuentes-Zaragoza, E., Sánchez-Zapata, E., Sendra, E., Sayas, E., Navarro, C., Fernández-López, J., Pérez-Alvarez, J.A., Resistant starch as prebiotic: A review. Starch/Stärke 63 (2011), 406–415.
28. Gaze, L.V., Oliveira, B.R., Ferrão, L.L., Granato, D., Cavalcanti, R.N., Conte Junior, C.A., Freitas, M.Q., Preference mapping of dulce de leche commercialized in Brazilian markets. Journal of Dairy Science, 98(1443–1454), 2017, 2015.
29. Ghaeni, M., Ghahfarokhi, K.N., Zaheri, L., Fatty acids profile, atherogenic (IA) and thrombogenic (IT) health lipid indices in Leiognathusbindus and Upeneussulphureus. Journal of Marine Science, Research & Development, 3, 2013, 1.
30. Global Industry Analysts, Inc. (2016). The global prebiotics market (MCP-6079) < http://www.strategyr.com/Marketresearch/Prebiotics_Market_Trends.asp> Accessed 09.03.17.
31. Gomes, A.A.B., Ferreira, M.E., Pimentel, T.C., Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance. International Food Research Journal 23 (2016), 2214–2222.
32. Januário, J.G.B., da Silva, I.C.F., de Oliveira, A.S., de Oliveira, J.F., Dionísio, J.N., Klososki, S.J., Pimentel, T.C., Probiotic yoghurt flavored with organic beet with carrot, cassava, sweet potato or corn juice: Physicochemical and texture evaluation, probiotic viability and acceptance. International Food Research Journal 24 (2017), 359–366.
33. Lengkey, H.A.W., Adriani, L., Effects of milk fermented with Lactobacillus acidophilus and Bifidobacterium spp., on lactic acid and acetic acid content and on Staphylococcus aureus and Pseudomonas aeruginosa. Biotechnology in Animal Husbandry 25 (2009), 719–724.
34. Lockyer, S., Nugent, A.P., Health effects of resistant starch. Nutrition Bulletin 42 (2017), 10–41.
35. Matsuda, H., Kumazaki, K., Orokozawa, R., Tanaka, M., Udagawa, E., Shirai, T., Resistant starch suppresses postprandial hypertriglyceridemia in rats. Food Research International 89 (2016), 838–842.
36. McFadden, J.R., Huffman, W., Willingness-to-pay for natural, organic, and conventional foods: The effects of information and meaningful labels. Food Policy 68 (2017), 214–232.
37. McLaughlin, H.P., Motherway, M.O.C., Lakshminarayanan, B., Stanton, C., Ross, R.P., Brulc, J., Van Sinderen, D., Carbohydrate catabolic diversity of bifidobacteria and lactobacilli of human origin. International Journal of Food Microbiology 203 (2015), 109–121.
38. Miremadi, F., Sherkat, F., Stojanovska, L., Hypocholesterolaemic effect and anti-hypertensive properties of probiotics and prebiotics: A review. Journal of Functional Foods 25 (2016), 497–510.
39. Mork, T., Bech-Larsen, T., Grunert, K.G., Tsalis, G., Determinants of citizen acceptance of environmental policy regulating consumption in public settings: Organic food in public institutions. Journal of Cleaner Production 148 (2016), 407–414.
40. Oliveira, E.W., Esmerino, E.A., Carr, B.T., Pinto, L.P.F., Silva, H.L.A., Pimentel, T.C., Freitas, M.Q., Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires. Journal of Dairy Science 100 (2017), 6111–61124.
41. Oliveira, R.P.S., Perego, P., Oliveira, M.N., Converti, A., Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology 47 (2012), 358–363.
42. Oliveira, R.P.S., Perego, P., Oliveira, M.N., Converti, A., Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect. Food Research International 48 (2012), 21–27.
43. Ovando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., Bello-Pérez, L.A., Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry 113 (2009), 121–126.
44. Pimentel, T.C., Madrona, G.S., Garcia, S., Prudencio, S.H., Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT - Food Science and Technology 63 (2015), 415–422.
45. Prada, M., Garrido, M.V., Rodrigues, D., Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food. Appetite, 2017, 10.1016/j.appet.2017.03.031.
46. Prisco, A., Mauriello, G., Probiotication of foods: A focus on microencapsulation tool. Trends in Food Science & Technology 48 (2016), 27–39.
47. Rayo, L.M., Carvalho, L.C., Sardá, F.A.H., Dacanal, G.C., Menezes, E.W., Tadini, C.C., Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT- Food Science and Technology 63 (2015), 461–469.
48. Sardá, F.A.H., Giuntini, E.B., Gomez, M.L.P.A., Lui, M.C.Y., Negrini, J.A.E., Tadini, C.C., Menezes, E.W., Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers. Journal of Functional Foods 24 (2016), 63–74.
49. Segundo, C., Román, L., Gómez, M., Martínez, M.M., Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chemistry 219 (2017), 240–248.
50. Shakerian, M., Razavi, S.H., Ziai, S.A., Khodaiyan, F., Yarmand, M.S., Moayedi, A., Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture. Journal of Food Science and Technology 52 (2015), 2428–2433.
51. Silva, L.I., Rodrigues, D.M., Freitas, A.C., Gomes, A.M., Rocha-Santos, T.A., Pereira, M.E., Duarte, A.C., Optical fibre-based methodology for screening the effect of probiotic bacteria on conjugated linoleic acid (CLA) in curdled milk. Food Chemistry 127 (2011), 222–227.
52. Singh, B., Singh, J.P., Kaur, A., Singh, N., Bioactive compounds in banana and their associated health benefits–A review. Food Chemistry 206 (2016), 1–11.
53. Tadesse, S., Probiotics, prebiotics and synbiotics as functional food ingredients: Production, health benefits and safety. Journal of Biologically Active Products 2 (2012), 124–134.
54. Thushara, R.M., Gangadaran, S., Solati, Z., Moghadasian, M.H., Cardiovascular benefits of probiotics: A review of experimental and clinical studies. Food & Function 7 (2016), 632–642.
55. Torres, F.R., Esmerino, E.A., Carr, B.T., Ferrão, L.L., Granato, D., Pimentel, T.C., Freitas, M.Q., Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data. Journal of Dairy Science 100 (2017), 6100–6110.
56. Yerlikaya, O., Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks. Ciência e Tecnologia de Alimentos 34 (2014), 221–229.