1
|
Gaba K, Anand S, Syamala A. Development of Value-Added Butter by Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics. Microorganisms 2023; 11:1139. [PMID: 37317113 DOI: 10.3390/microorganisms11051139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/17/2023] [Accepted: 04/22/2023] [Indexed: 06/16/2023] Open
Abstract
The probiotic foods market is growing exponentially; however, probiotics' survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 °C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological characterization. Analyses were conducted in triplicates, and means were differentiated (p < 0.05). The viability of probiotic bacteria and the physicochemical characteristics of the butter samples with 1% encapsulant were significantly higher as compared to 0.1%. Furthermore, the 1% encapsulated probiotics butter variant showed a relatively higher stability of probiotics ratio (LA5 and BB12) than the control with unencapsulated probiotics during storage conditions. Although the acid values increased along with a mixed trend of hardness, the difference was insignificant. This study thus provided a proof of concept for incorporating encapsulated probiotics in salted and unsalted butter samples.
Collapse
Affiliation(s)
- Kritika Gaba
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Athira Syamala
- Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007, USA
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| |
Collapse
|
2
|
Złoch M, Rafińska K, Sugajski M, Buszewska-Forajta M, Walczak-Skierska J, Railean V, Pomastowski P, Białczak D, Buszewski B. Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream. Foods 2022; 11:foods11111659. [PMID: 35681409 PMCID: PMC9179987 DOI: 10.3390/foods11111659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 01/27/2023] Open
Abstract
Butter is an important source of essential fatty acids, lipid-soluble vitamins, and antioxidants in the diet. However, this study showed that the presence of the Lacticaseibacillus paracasei strain has a great influence on the fatty acid profile as well as provitamin D3 and vitamin D3 content in the cream—the raw material from which the butter is obtained. The addition of this lactic acid bacteria enriches the cream in 9-hexadecenoic acid, oleic acid, octadeca-9,12-dienoic acid, and conjugated linoleic acid, which exhibit antimutagenic and anticarcinogenic properties. Moreover, a higher level of monounsaturated fatty acids can extend the shelf life of butter in the future. In the present work, we observed that the presence of lactic acid bacteria contributed to an increase in the level of provitamin D after 6 h of incubation and an increase in the levels of vitamin D3 after 24 and 48 h. Fatty acid profiles and the content of vitamins were largely dependent on the presence of light and mixing, which are probably associated with the status of lipid peroxidation.
Collapse
Affiliation(s)
- Michał Złoch
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Correspondence:
| | - Mateusz Sugajski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
| | - Magdalena Buszewska-Forajta
- Institute of Veterinary Medicine, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, Lwowska 1, 87-100 Toruń, Poland;
| | - Justyna Walczak-Skierska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
| | - Viorica Railean
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| | - Dorota Białczak
- POLMLEK Grudziądz Sp. z o. o., Magazynowa 8 St., 86-300 Grudziądz, Poland;
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7 St., 87-100 Torun, Poland; (M.Z.); (M.S.); (J.W.-S.); (B.B.)
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4 St., 87-100 Torun, Poland; (V.R.); (P.P.)
| |
Collapse
|