Probiotic Yogurt
|
Brazil |
Açaí pulp (Euterpe oleracea) |
Fatty acids (mainly oleic and palmitic acid) |
The açaí pulp increased the CLA formation and improved the development of the probiotic cell. |
(Espírito Santo et al., 2010Espírito Santo, A. P., Silva, R. C., Soares, F. A. S. M., Anjos, D., Gioielli, L. A., & Oliveira, M. N. (2010). Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, 20(6), 415-422. http://dx.doi.org/10.1016/j.idairyj.2010.01.002. http://dx.doi.org/10.1016/j.idairyj.2010...
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Organic yogurt
|
Brazil |
Grape juice (GJ) and grape peel flour (GPF) |
Phenolic compounds and soluble fibers |
GJ increased phenolic content and antioxidant activity. GPF increased ash, fibers, and texture properties. 79% of sensory acceptance. |
(Karnopp et al., 2017Karnopp, A. R., Oliveira, K. G., de Andrade, E. F., Postingher, B. M., & Granato, D. (2017). Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chemistry, 233, 401-411. http://dx.doi.org/10.1016/j.foodchem.2017.04.112. PMid:28530591. http://dx.doi.org/10.1016/j.foodchem.201...
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Probiotic sheep’s milk yogurt
|
Brazil |
Strawberry juice |
Phenolic compounds and prebiotic fibers |
Increase of phenolic content and improvement of probiotic cells viability |
(Balthazar et al., 2019Balthazar, C. F., Santillo, A., Guimarães, J. T., Capozzi, V., Russo, P., Caroprese, M., Marino, R., Esmerino, E. A., Raices, R. S. L., Silva, M. C., Silva, H. L. A., Freitas, M. Q., Granato, D., Cruz, A. G., & Albenzio, M. (2019). Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): nutritional and functional characterization. Journal of Dairy Science, 102(12), 10724-10736. http://dx.doi.org/10.3168/jds.2019-16909. PMid:31521367. http://dx.doi.org/10.3168/jds.2019-16909...
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Yogurt
|
Malaysia |
Red pitaya |
Betacyanin (from anthocyanins group of phenolic compounds) |
The higher stability of betalains from red pitaya pulp during the storage. Decrease of the syneresis and improvement of thermophilic culture development. |
(Gengatharan et al., 2016Gengatharan, A., Dykes, G. A., & Choo, W. S. (2016). Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science & Technology, 51(2), 427-434. http://dx.doi.org/10.1111/ijfs.12999. http://dx.doi.org/10.1111/ijfs.12999...
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Yogurt
|
Brazil |
Goji berry |
Carotenoid (Zeaxanthin) |
Incorporated into nanoparticles before adding in the yogurt, this technique enhances the carotenoid retention at the end of the storage and had a protecting effect in an in vitro gastrointestinal process. |
(de Campo et al., 2019de Campo, C., Queiroz Assis, R., Marques da Silva, M., Haas Costa, T. M., Paese, K., Stanisçuaski Guterres, S., de Oliveira Rios, A., & Hickmann Flôres, S. (2019). Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis. Food Chemistry, 301, 125230. http://dx.doi.org/10.1016/j.foodchem.2019.125230. PMid:31374531. http://dx.doi.org/10.1016/j.foodchem.201...
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Yogurt
|
Brazil |
Cantaloupe melon |
Carotenoid (β- carotene) |
The encapsulation of carotenoid extract was added into yogurt formulation, providing a yellow color stabilized during 60 days of storage and being a potential substitute for synthetic colorants. |
(Medeiros et al., 2019Medeiros, A. K., Gomes, C. C., Amaral, M. L. Q. A., Medeiros, L. D. G., Medeiros, I., Porto, D. L., Aragão, C. F. S., Maciel, B. L. L., Morais, A. H. A., & Passos, T. S. (2019). Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.). Food Chemistry, 270, 562-572. http://dx.doi.org/10.1016/j.foodchem.2018.07.099. PMid:30174087. http://dx.doi.org/10.1016/j.foodchem.201...
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Kefir
|
Brazil |
Mango peel |
Phenolic compounds |
Higher phenolic compounds content and antioxidant activity when compared to a control sample. Phenolic compounds improved the probiotic development, with a potential prebiotic action. |
(Vicenssuto & de Castro, 2020Vicenssuto, G. M., & de Castro, R. J. S. (2020). Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate. Biocatalysis and Agricultural Biotechnology, 24, 101564. http://dx.doi.org/10.1016/j.bcab.2020.101564. http://dx.doi.org/10.1016/j.bcab.2020.10...
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Probiotic yogurt
|
Iran |
Date extract |
Phenolic compounds, dietary fibers |
The date extract had a high influence on probiotic development, an increase of the total soluble solids, and antioxidant activity. The fermented milk was sensorially accepted. |
(Abdollahzadeh et al., 2018Abdollahzadeh, S. M., Zahedani, M. R., Rahmdel, S., Hemmati, F., & Mazloomi, S. M. (2018). Development of Lactobacillus acidophilus-fermented milk fortified with date extract. LWT, 98, 577-582. http://dx.doi.org/10.1016/j.lwt.2018.09.042. http://dx.doi.org/10.1016/j.lwt.2018.09....
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Probiotic yogurt
|
Italy |
Passion fruit |
Dietary fiber |
The addition of fibers increases the viscosity and firmness of the yogurts, which were sensorially accepted. |
(Espírito-Santo et al., 2013Espírito-Santo, A. P., Lagazzo, A., Sousa, A. L. O. P., Perego, P., Converti, A., & Oliveira, M. N. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50(1), 224-231. http://dx.doi.org/10.1016/j.foodres.2012.09.012. http://dx.doi.org/10.1016/j.foodres.2012...
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Probiotic goat’s milk yogurt
|
Brazil |
Guava, orange and passion fruit |
Dietary fiber, phenolic compounds, and carotenoids |
Increase of phenolic compounds, β-carotene, and lycopene. Increase in the survival rate of probiotic cells. Fibers with a prebiotic effect. |
(Casarotti et al., 2018Casarotti, S. N., Borgonovi, T. F., Batista, C. L. F. M., & Penna, A. L. B. (2018). Guava, orange and passion fruit by-products: characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. LWT, 98, 69-76. http://dx.doi.org/10.1016/j.lwt.2018.08.010. http://dx.doi.org/10.1016/j.lwt.2018.08....
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Yogurt
|
Brazil |
Camu-camu (Myrciaria dúbia)
|
Phenolic compounds, ascorbic acid (vitamin C) |
Increase of antioxidant and anti-proliferative activities. High sensory acceptance. |
(Fidelis et al., 2020Fidelis, M., de Oliveira, S. M., Sousa Santos, J., Bragueto Escher, G., Silva Rocha, R., Gomes Cruz, A., Araújo Vieira do Carmo, M., Azevedo, L., Kaneshima, T., Oh, W. Y., Shahidi, F., & Granato, D. (2020). From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model. Journal of Dairy Science, 103(2), 1131-1140. http://dx.doi.org/10.3168/jds.2019-17173. PMid:31759605. http://dx.doi.org/10.3168/jds.2019-17173...
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Stirred-type yogurt
|
Canada |
Apple pomace |
Phenolic compounds, soluble and not soluble fibers |
The fibers increase the color, total phenolic content, viscosity and decrease the syneresis, which is typical in a stirred yogurt |
(Wang et al., 2020Wang, X., Kristo, E., & LaPointe, G. (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids, 100, 105453. http://dx.doi.org/10.1016/j.foodhyd.2019.105453. http://dx.doi.org/10.1016/j.foodhyd.2019...
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Probiotic Fermented milk
|
Brazil |
Pomegranate juice |
Phenolic compounds |
After an in vitro gastrointestinal simulation, the polyphenol content increased, as did the survival rate and probiotic cell count |
(Pena et al., 2021Pena, F. L., Souza, M. C., Valle, M. C. P. R., Bezerra, R. M. N., Rostagno, M. A., & Antunes, A. E. C. (2021). Probiotic fermented milk with high content of polyphenols: study of viability and bioaccessibility after simulated digestion. International Journal of Dairy Technology, 74(1), 170-180. http://dx.doi.org/10.1111/1471-0307.12735. http://dx.doi.org/10.1111/1471-0307.1273...
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