Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions

Eulália Lopes Da Silva Barros,Ramon Silva,Maria Helena Machado Canella,Erick Almeida Esmerino,Callebe Camelo Silva,Bruna Marchesan Maran,Silvani Verruck,Elane Schwinden Prudencio

doi:10.1590/fst.84021

Abstract

This study’s main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams’ Bifidobacterium BB-12’s protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.

Highlights

Ice cream has been described as a complex frozen colloid, consisting of a continuous aqueous phase with ice crystals dispersed in a semi-frozen solution (Akbari et al, 2019; Saremnezhad et al, 2020)
Both ice cream samples could be considered a good vehicle for Bifidobacterium BB-12, since the probiotic viable cell count was higher than the recommended amount for a product to be considered a probiotic
Akalin et al (2018) and Kozłowicz et al (2019) classified the ice cream as a great product to be used as a probiotic vehicle because of its stability in frozen systems and its composition that includes proteins, fat and lactose

Summary

Introduction

Ice cream has been described as a complex frozen colloid, consisting of a continuous aqueous phase with ice crystals dispersed in a semi-frozen solution (Akbari et al, 2019; Saremnezhad et al, 2020). Replacing milk with concentrated whey obtained through freezing concentration processes was not yet described on ice cream production. Liquids’ non thermal concentration processes, including block freeze concentration, have been gaining interest in the past few years. This process is based on water’s fractional crystallization into ice and its sequential separation from the concentrated liquid through gravitational thawing (Petzold et al, 2015). Block freezing concentration is considered an environmentally friendly technology, with high effectiveness and low energy consumption. It preserves the product’s sensorial and nutritional qualities and doesn’t require expensive maintenances (Aider & Halleux, 2008). Muñoz et al (2018a) stated that the energy required on freezing concentration processes is relatively low when compared to evaporation and other water removal techniques

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