Abstract
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100−400M Pa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200−300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.
Highlights
In recent decades, the functional food market has experienced a remarkable expansion as a result of the increasing consumer awareness for products that confer significant well-being and health promoting benefits
The selection of MRS growth medium instead of a milk-based medium was based on the fact that the viability of the tested microorganisms will not be affected by the possible presence of any protective agent of the bacterial cells
The D-values decreased with increasing processing pressure and temperature at all levels tested, indicating the combined effect of temperature and pressure on the viability loss of these bacteria
Summary
The functional food market has experienced a remarkable expansion as a result of the increasing consumer awareness for products that confer significant well-being and health promoting benefits. According to Food and Agriculture Organization/World Health Organization (FAO/WHO) definition, the term probiotics refers to “live microorganisms, which when administered in adequate amounts confer a health benefit to the host” [1]. In this context, only well-defined commensals and microbe consortia isolated from human samples with generic or core effects on gut physiology and supporting the health of reproductive tract, oral cavity, lungs, skin or brain-gut axis can be considered to be probiotics [2]. The health benefits attained by the regular consumption of probiotic foods are associated with postbiotics, i.e., the production of secondary metabolites such as organic acids, enzymes, bioactive or antimicrobial peptides, exopolysaccharides, conjugated linoleic acids, vitamins, and phenolic compounds.
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