A formulation of synbiotic microgranules comprising vegetable oils and fats matrices, SYNBIO (TM)(R) (1:1 mixture of Lactobacillus rhamnosus IMC 501 (R) and Lactobacillus paracasei IMC 502 (R)) and Xylo-oligosaccharide were delivered into Buffalo Yoghurt, Buffalo "Mozzarella" cheese, "Ricotta" cheese, "Pecorino" cheese and "Ciauscolo" salami (cured pork meat product) to improve cell survival and bioavailability of bioactive ingredients. The prebiotics significantly stimulated >50 percent increase in the growth of probiotics during in vitro studies (P = 0.006). The viability of the probiotics was high with cell count ranging from 7.1 to 7.5 Log cfu/g of food at various temperature and times during the shelf-life of finished products. There was no significant change in the sensory profile of these synbiotic enriched foods. The functionality of Italian traditional foods was enhanced with this microgranulation technology.
Enhancing Italian traditional foods through the enrichment of functional ingredients
OGBONNA, CELESTINE CHIDI;CECCHINI, Cinzia;SILVI, Stefania;VERDENELLI, Maria Cristina;COMAN, MARIA MAGDALENA;ORPIANESI, Carla;CRESCI, Alberto
2011-01-01
Abstract
A formulation of synbiotic microgranules comprising vegetable oils and fats matrices, SYNBIO (TM)(R) (1:1 mixture of Lactobacillus rhamnosus IMC 501 (R) and Lactobacillus paracasei IMC 502 (R)) and Xylo-oligosaccharide were delivered into Buffalo Yoghurt, Buffalo "Mozzarella" cheese, "Ricotta" cheese, "Pecorino" cheese and "Ciauscolo" salami (cured pork meat product) to improve cell survival and bioavailability of bioactive ingredients. The prebiotics significantly stimulated >50 percent increase in the growth of probiotics during in vitro studies (P = 0.006). The viability of the probiotics was high with cell count ranging from 7.1 to 7.5 Log cfu/g of food at various temperature and times during the shelf-life of finished products. There was no significant change in the sensory profile of these synbiotic enriched foods. The functionality of Italian traditional foods was enhanced with this microgranulation technology.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
