REAL

Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions

Aeini, K. and Khorshidian, N. and Jamshidi, A. and Mortazavian, A.M. and Khosravi-Darani, K. (2025) Comparison of dairy products as food vehicles for delivery of viable probiotics under simulated gastrointestinal conditions. ACTA ALIMENTARIA, 54 (1). pp. 165-175. ISSN 0139-3006

[img] Text
066-article-p165.pdf - Published Version
Restricted to Repository staff only

Download (807kB)

Abstract

The main problem in incorporating probiotics to hurdle matrix of foodstuffs is mitigation of viable count in the gastrointestinal tract. This study investigated the effects of various dairy matrices (sterilised milk, doogh, UF cheese, and yoghurt) on the viability of different probiotics under simulated gastrointestinal conditions. The results showed that the highest and the lowest viability in milk were related to Lacticaseibacillus paracasei and Bifidobacterium lactis, respectively. In doogh samples, no significant difference was observed. In cheese, the highest viability was observed in Lactobacillus acidophilus followed by Bifidobacterium longum, and L. paracasei. The viability of probiotics in yoghurt was less than in cheese and control treatment. These results indicated that milk and doogh are efficient delivery matrices for carrying probiotic cells.

Item Type: Article
Uncontrolled Keywords: delivery vehicle, milk products, probiotic, in vitro model of gastrointestinal tract
Subjects: T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány
Depositing User: Dorottya Cseresnyés
Date Deposited: 24 Mar 2025 07:28
Last Modified: 24 Mar 2025 07:28
URI: https://real.mtak.hu/id/eprint/217186

Actions (login required)

Edit Item Edit Item