How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay

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

doi:10.1590/fst.28621

Abstract

The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.

Highlights

Functional foods are food products to be consumed as part of a balanced diet, such as dairy products containing probiotics (Rodrigues et al, 2012). Zendeboodi et al (2020) defined the probiotics as ‘viable or inviable microbial cell that is potentially healthful to the host’
Bifidobacteria initial samples count ensured that all samples, including MRS broth, can be classified as a probiotic product
The initial Bifidobacterium BB-12 viable cell count of all samples ensured their classification as probiotic products

Summary

Introduction

Functional foods are food products to be consumed as part of a balanced diet, such as dairy products containing probiotics (Rodrigues et al, 2012). Zendeboodi et al (2020) defined the probiotics as ‘viable or inviable microbial cell (vegetative or spore; intact or ruptured) that is potentially healthful to the host’. Akalın et al (2018) related that ice cream has good potential to be used as a probiotic vehicle, because of its composition, as well as its pleasant taste and attractive texture These authors affirmed that probiotics could be able to survive in frozen systems, such as ice cream matrix because nutritive constituents of milk are present in its composition. Studies with in vitro methods in comparison with human in vivo studies are considered faster; less expensive; highly reproducible; allow for a large number of samples, being measured in parallel for screening purposes; allow the choice of controlled conditions; and have no ethical restrictions (Calvo-Lerma et al, 2019; Minekus et al, 2014) Among these factors, simulated digestion methods typically include the oral, gastric, and small intestinal phases and occasionally large intestine conditions.

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Conclusion