Abstract
Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109 CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.
Highlights
The yogurt production occurs from the coagulation and gelling of milk, which occurs through the action of the bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp, which ferment lactose, producing organic acids such as lactic acid and bioactive peptides contributing to the unique flavor and texture and characteristic of yogurt (Yerlikaya, Saygili & Akpinar, 2021)
Yogurt fermentation is a chemical process, in which probiotic bacteria participate, producing lactic acid as the main end product of lactose metabolism, hydrolyzing milk proteins into individual peptides and amino acids, and degrading milk lipids into free fatty acids, the concentration of lactic acid, pH rate, temperature and fermentation time can affect the viability of probiotics during fermentation (Das, Choudhary, & Thompson-Witrick, 2019; Yang et al, 2021), and generate difference and change in sensory properties, organoleptic and rheological (Peng, Koubaa, Bals, & Vorobiev, 2020)
According to Silva et al (2021) ohmic heating (0, 4, 6, and 8 V / cm; CONV, Ohmic heating (OH), 90-95°C / 5 min) can provide satisfactory results in cell survival at the gastrointestinal tract level in probiotic fermented milk, in addition, improve the generation of bioactive compounds increase the antioxidant capacity of the product and resulting in fermented milk with higher health benefits, especially when used electric field intensities medium or high, and this study showed that the OH is an interesting alternative to minimize the effects of contamination with potential pathogens (L . monocytogenes) after fermentation can secure the OH functional and safety goals in the manufacture probiotic fermented milk
Summary
Dairy products are one of the main trends in the food industry, in addition to be widely consumed and recognized as health promoters (Yilmaz-Ersan, Ozcan, & Akpinar-Bayizit, 2020), they represent one of the largest segments of the functional food market (Akin & Ozcan, 2017). Yogurt has been regularly present in the diet of various societies/communities and it is derived from the turkish word 'yogurmak' which refers to thickening or coagulating (Behera & Panda, 2020), and currently, there is growing interest in the food industry to continuously develop innovative dairy products containing probiotic microorganisms with potential for human health (Dimitrellou, Kandylis, Lević, Petrović, Ivanović, Nedović, & Kourkoutas, 2019). To obtain positive therapeutic effects on the health of the host, the effectiveness of probiotics must be achieved and optimized through technological innovations and adequate yogurt processing (Champagne, da Cruz, & Daga, 2018), with the maintenance of cells viable probiotic, is considered a key step in the production of functional food (Terpou et al, 2019b).
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