This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano-type sausage, delivery of probiotics through bakery goods, synbiotic chocolate, methods on encapsulation of probiotics, paraprobiotics, and protocols for food products with psychobiotic potential. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.
Authoritative and cutting-edge, Probiotic Foods and Beverages: Technologies and Protocols aims to be a comprehensibly guide with well-established protocols and procedures.
Author(s): Adriano Gomes da Cruz, Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck
Series: Methods and Protocols in Food Science
Publisher: Humana Press
Year: 2023
Language: English
Pages: 271
City: New York
Preface to the Series
Preface
Contents
Contributors
Chapter 1: Probiotic Fermented Milk
1 Introduction
2 Material
2.1 Raw Milk and Milk Substrate
2.2 Starter Culture and Probiotic Strains
2.3 Sweetener and Additives
3 Method
3.1 Pre-Treatment
3.2 Fermentation
3.3 Packaging and Storage
3.4 Additive Addition
4 Notes
References
Chapter 2: Probiotic Cheeses
1 Introduction
2 Material and Methods
2.1 Cheese Classification
2.2 Cheese Manufacturing Process
2.3 Incorporation of Probiotic Bacteria into Soft Cheese
2.3.1 Probiotic Cottage Cheese
2.3.2 Probiotic Minas Frescal
2.3.3 Probiotic Fresh Cheese
2.3.4 Probiotic Crescenza
2.3.5 Probiotic Turkish Cheese
2.4 Incorporation of Probiotic Bacteria into Semi-Soft Cheese
2.5 Incorporation of Probiotic Bacteria into Semi-Hard and Hard Cheeses
2.6 From Research Laboratory to Large-Scale Production
3 Notes
References
Chapter 3: Probiotic Ice Creams
1 Introduction
2 Materials
2.1 Ice Cream Ingredients
2.2 Ice Cream Equipment
2.3 Probiotic Strains
3 Methods
4 Notes
References
Chapter 4: Probiotic Butter
1 Introduction
2 Material and Methods
2.1 Cream Preparation
2.2 Batch Butter Making Process
2.3 Continuous Butter Making Process
2.3.1 Churning
2.3.2 Buttermilk Remotion
2.3.3 Working
2.3.4 Salting
3 Notes
References
Chapter 5: Probiotic Plant-Based Beverages
1 Introduction
2 Plant-Based Aqueous Extract
2.1 Soymilk
2.1.1 Materials
2.1.2 Methods
2.1.3 Notes
2.2 Oat Extract
2.2.1 Materials
2.2.2 Methods
2.2.3 Notes
2.3 Rice Extract
2.3.1 Materials
2.3.2 Methods
2.3.3 Notes
3 Fermentation
3.1 Materials
3.2 Methods
3.3 Notes
References
Chapter 6: Probiotic Plant-Based Cheese
1 Introduction
2 Pea Cheese Probiotic
2.1 Preparation of Probiotic Pea Cheese
2.1.1 Materials
2.1.2 Methods
2.1.3 Notes
3 Probiotic Tofu
3.1 Preparation of Probiotic Tofu
3.1.1 Materials
3.1.2 Methods
3.1.3 Notes
4 Soy-Based Cream Cheese Probiotic
4.1 Preparation of Probiotic Soy Cream Cheese
4.1.1 Materials
4.1.2 Methods
4.1.3 Notes
5 Chickpea Probiotic Petit Suisse Cheese
5.1 Preparation of Chickpea Probiotic Petit Suisse Cheese
5.1.1 Materials
5.1.2 Methods
6 Notes
References
Chapter 7: Probiotic Fruit Juices
1 Introduction
2 Case Study
2.1 Materials/Reagents
2.2 Cell Culture
2.3 Encapsulant Mixture
2.4 Cell Viability (Buffers)
2.5 Gastrointestinal Solutions
3 Methods
3.1 Encapsulation Process
3.1.1 Viability Assay
3.2 Inoculation and Characterization of Fruit Juices with Encapsulated Probiotic
3.2.1 Characterization of Probiotic Juice
4 In Vitro Evaluation
5 Morphological Analysis
5.1 Sampling, Preparation, and SEM Visualization
5.2 Preparation and Visualization of Capsules with Morphometric Parameters
6 Notes
References
Chapter 8: Probiotic Fermented Vegetables
1 Introduction
2 Probiotic Vegetable Pickles
2.1 Preparation of Probiotic Vegetable Pickles
2.1.1 Materials
2.1.2 Methods
2.1.3 Notes
3 Probiotic Sauerkraut
3.1 Preparation of Probiotic Sauerkraut
3.1.1 Materials
3.1.2 Methods
3.1.3 Notes
4 Probiotic Natto
4.1 Preparation of Probiotic Natto
4.1.1 Materials
4.1.2 Methods
5 Notes
References
Chapter 9: Kombucha Production and Its Bioactive Compounds Analysis
1 Introduction
2 Materials
2.1 Sugared Tea Broth
2.2 Yeast Extract Peptone Dextrose (YPD) Broth
2.3 Hestrin-Schramm (HS) Medium
2.4 De Man Rogosa Sharpe (MRS) Medium
3 Methods
3.1 Preparation Method of Kombucha
3.2 Determination of Organic Acids
3.3 Determination of Sugars
3.4 Determination of Catechins
4 Notes
References
Chapter 10: Probiotic Beer
1 Introduction
2 Materials
3 Methods
3.1 Preparation of Wort
3.2 Sterilization of Wort
3.3 Wort Chilling
3.4 Primary Fermentation
3.5 Secondary Fermentation
3.6 Maturation
3.7 Packaging
3.8 Refrigerated Storage
4 Notes
References
Chapter 11: Probiotic Fermented Sausage
1 Introduction
2 Materials
2.1 Equipment
3 Methods
3.1 Probiotic Cultures
3.2 Friolano Salami Manufacture
4 Notes
References
Chapter 12: Probiotic in Bakery
1 Introduction
2 Materials
2.1 Probiotic Microorganisms
2.2 Edible Film
2.3 Bread
2.4 Equipment
3 Methods
3.1 Probiotic Cultures
3.2 Probiotic Bread
3.3 Probiotic Edible Film
3.3.1 Chia (Salvia hispanica L.) Mucilage Extraction
3.3.2 Probiotic Edible Film Based on Sodium caseinate and Chia Mucilage
3.3.3 Other Methods for Delivering Probiotics Through Bread
4 Notes
References
Chapter 13: Probiotic and Synbiotic Chocolate
1 Introduction
2 Material
2.1 Chocolate Formulation
2.1.1 Probiotic Chocolate
2.1.2 Synbiotic Chocolate
2.2 Probiotic Strains
2.3 Equipment for Chocolate Production
2.4 Chocolate Probiotic Viability Analysis
2.4.1 MRS Agar Formulation (See Note 9)
2.4.2 M17 Agar Formulation (See Note 9)
Reagents, Solvents, and Solutions
2.4.3 Laboratory Glassware and Equipment
2.5 Chocolate Physical Analysis
3 Methods
3.1 Probiotic and Synbiotic Chocolate Production
3.2 Quality Analysis Related to Probiotic and Synbiotic Chocolate
3.2.1 Chocolate Probiotic Viability Analysis
Preparation of MRS Agar
Preparation of M17 Agar
Viable Cell Count
3.2.2 Chocolate Physical Analysis
Water Activity
Color Measurement
Texture Analysis
Fusion Properties
Particle-Size Distribution
Rheological Measurements
4 Notes
References
Chapter 14: Microencapsulation of Probiotics
1 Introduction
2 Material
3 Methods
3.1 Preparation of Probiotic Suspension
3.2 Encapsulation of Probiotics by Emulsion
3.3 Encapsulation of Probiotics by Extrusion
3.4 Encapsulation of Probiotics by Spray-Drying
4 Notes
References
Chapter 15: Paraprobiotics Preparation for Use in Food and Beverages
1 Introduction
1.1 How to Produce Paraprobiotics?
2 Materials
3 Methods
3.1 Probiotics Strains and Cell Suspensions Preparation
3.2 Inactivation Treatment for Paraprobiotic Production
3.3 Assessment of Probiotic Cell Viability After Inactivation Treatment
4 Notes
References
Chapter 16: Postbiotics Preparation for Use in Food and Beverages
1 Introduction
2 Materials
2.1 Consumables
2.2 Equipment
3 Methods
3.1 Cell-Free Supernatant (CFS)
3.1.1 Fermentation Medium
3.1.2 Microbial Propagation
3.1.3 Harvesting
3.1.4 Concentration and Preservation Methods
Spray Drying
3.1.5 Method of Application
3.2 Postbiotic Compounds Identification
3.2.1 Vitamins
3.2.2 Short-Chain Fatty Acids
3.2.3 Secreted Proteins/Peptides
4 Notes
References
Chapter 17: Psychobiotic Carried by Food and Beverage
1 Introduction
2 General Recommendations Proposed for Application of Psychobiotic Strains in Foods and Beverages
3 General Considerations for the Evaluation of Psychobiotic Activity in the Food Product by Behavior Tests
4 Materials
4.1 Probiotic Strain (s)
4.2 Isolation of Probiotic Strains
4.3 Behavioral Tests
5 Methods
5.1 Isolation of Probiotic Strains
5.2 Psychobiotic Food Processing
5.3 Assessment of Probiotic Cell Viability
5.4 Behavioral Tests
5.4.1 Open Field Test
5.4.2 Light-Dark Box Test
5.4.3 Elevated Plus Maze Test
5.4.4 Marble Burying Test
5.4.5 Tail Suspension Test
5.4.6 Forced Swim Test
5.5 Sucrose Preference Test
5.5.1 Hospital Anxiety and Depression Scale (HADS)
6 Notes
References
Index
