formulating dairy based using pro & prebiotic

7/30/2019 Formulating Dairy Based Using Pro & Prebiotic

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FORMULATING DAIRY BASED PRODUCT

USING PRO-PREBIOTIC INGRIDIENTS

Ir. Lilis Nuraida, MSc. Ph.D.SEAFAST Center and

Departemen Teknologi Pangan dan GiziInstitut Pertanian Bogor

Outline

- -

Application of Probiotic in Dairy Industry

Pro- and Pre-biotic in Fermented DairyProducts

Pro- and Pre-biotic in non fermentedproduct

LilisNuraida June2012

Microencapsulation to improve viability ofprobiotic


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Probiotic, Prebiotic and SynbioticTerm Definition

Probiotic = for life Live microorganisms administered inree a equa e amoun s w c con er a

beneficial health effect to the hostFAO/WHO (2001)

Prebiotic Nondigestible food ingredient thatbeneficially affects the host byselectively stimulating the growth


an or ac v y o one or a m enumber of bacteria in the colon, andthus improves host health

Synbiotic A mixture of probiotic and prebiotic

Probiotic Market Probiotic foods

The largest share of the market, estimated $13.8 billion in 2008, should reach $17.0billion in 2013, 4.2 percentgrowth.

Mostly in dairy products, with yogurts, kefir and cultured drinks representing the majorcategories of probiotic foods.

ogur pro uc s accoun e or e arges s are o saes, represen ng . percen .

Emerging food applications: probiotic cheese, nutrition bars, breakfast cereal, andinfant formula.

Probiotic supplements.

The second largest share, $1.2 billion in 2007, expected to reach $1.7 in 2013, 5.8percentgrowth.

Capsules, tablets and powders, with capsule the largest share of sales, representing75 percent.


ro o c ngre en s

Worth $797.6 million in 2008 and increase to $917 million by the end of 2013, 2.8percent growth.

Probiotics of the lactobacillus genus accounted for the largest share, representing 61.9percent of total sales in 2007.

http://www.naturalproductsinsider.com/news/2008/05/global-probiotics-market-worth-196b-by-2013.aspx


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Prebiotic market Projected to reach nearly $1.2 billion and $225

million, respectively, by the year 2015, in theEuropean and the U.S. market (Global IndustryAnalysts).

Rapidly rising in popularity within the functional foodmarket: Applications in dairy products, health drinks, nutrition bars,

breakfast cereals, beverages, bakery products, meat products,


, , ,food and pet food.

http://www.nutraceuticalsworld.com/contents/view_breaking-news/2010-02-23/report-finds-significant-potential-in-prebiotics-m/

Microflora Species

Lactobacilli Lactobacillus acidophilusL. rhamnosus

L reuteri

Probiotic bacteria

.

L. casei

L. gasseri

L. plantarum

L. jhonsoniiBifidobacteria Bifidobacterium bifidum

B. longum

B. Breve

Not allspecies/strainsare equalProbiotic


.

B. adolescentis

Enterococci Enterococcus faecalisE. faecium

Lactococci Lactococcus lactis subsp lactis

properties arestrain dependentEach strains hasto becharacterised


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Viability of probiotic bacteria Viability, physiological and metabolic activity of probiotic

bacteria in a food productat the point of sale are importantconsideration for their efficacy

Probiotic bacteria should be present in a food to minimumconcentration of 106 cfu/g or the daily intake should be about 109

cfu/g

Fermented Milk and Lactic Acida Bacteria Beverages7

,high acidic and alkaline conditions in the gastro-intestinal tract


,products

National Yoghurt Association, USA specifies 108 cfu/g at the timemanufacture

Prebiotic effect of various oligosaccahrides

Carbo hy drate Nond igestibility Fermentation S electivity PrebioticstatusInulinand

oligofructose

Yes Yes Yes Yes

Galactooligosacc

harides

Probable ? Yes Yes

Lactulose Probable ? Yes Yes

Isomaltoligosaccharides

Partly Yes Promising No

Lactosucrose NA NA Promising No

Xylooligosacchrai NA NA Promising No


Soybean

oligosaccharides

NA NA NA No

Glucooligosaccha

rides

NA NA NA No

Roberfroid,2007


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Use of Prebiotics in food

Safety of ingredient is a must and goodsensory properties desirable

when dried, can be stored at room T formonths

A daily dose of 5-8g/d FOS or GOS has aprebiotic effect in adults


some side effects, such as increasedflatulence or abdominal bloating.

Application of Probiotic in Dairy Industry

Fermented products:

Cheeses

Non-fermented products:

Ice cream and milk based dessert

Powdered milk for infant

Butter, Mayonnaise, Fat spread



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The choice of probiotic microoganism for

production of starter culture

Posses health beneficial effect to human

Tolerance to acidity and bile salts

The ability of the probioticmicroorganism to grow in the medium toincrease the cell number


withstand the freezing or drying ofstarter culture

Several aspect must be considered during theproduction of probiotic fermented milk drink

Many probiotic strain grow slowly in non-supplementedmilk due to limited proteolytic activity

uppemene w y ro se pro en, w eyderivatives, or amino acid

The production condition are often unsuitable for their

growth Optimum temperature for probiotic isolated from

human is 37oC

Conventional yoghurt fermentation done at 42oC


The metabolites of probiotics may be undesirable due toformation off flavor

Bifidobacteria produce acetic acid and lactic acid inthe proportion 3:2 which give vinegar like taste


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Yoghurt and fermented milk drink

ConventionalyoghurtisfermentedbyL.bulgaricus

.

notveryresistanttothebilereleasedinto thesmall

intestinenotmaintainedaliveinthegastrointestinal

tractinveryhighnumbers

Bioyoghurtisyoghurtcontainliveprobiotic

microoganisme,i.e.Lactobacillusacidophillus and


strainsof

Bifidobacterium the

presence

of

which

may

providebeneficialhealtheffect(LaurentHattinghand

Viljoen, 2001).

Incorporation of probiotic into

fermented milk

Add the probiotic microorganisms together with the

culture) Probiotics do not usually grow markedly during mixed

fermentation The probiotic microorgnisms may be grown in one

batch of milk to achieve a high viable count, another batch of milk is fermented with traditional starter


cuture.

The two batches are then mixed together

Probiotic microorganism(s) may be used as starterculture, the fermentation may be longer


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Yoghurt fermentation

Homogenized milkTS 12%

Incubation at 43.3, to reachpH 4.8

Prebiotic

Heating andcooling

Addition starterculture

Cooling,agitating,

Packaged in

Cooling andHolding

Set yoghurt


Packedin cups

Bulkcontainer

Or cup

ProbioticStirred yoghurt

Factors affectingL. acidophillus and

Bifidobacteria in bio-yoghurt Yoghurt acidity

Most strain of bifidobacteria are sensitive to pH below 4.6

The product should be maintain at pH above 4.6

L. acidophillus is more resistant

Strains

The bifidobacteria should be able to grow in milk. Some lack of proteolytic

activity

Co-culture and species interaction

H2O2 produced by L. bulgaricus is detrimental to L. acidophillus

Synergistic growth between L. acidophillus and Bifidobacterium


Dissolved oxygen

Bifidobacteria is strictly anaerob

Storage condition

Low temperature restrict the growth of Lactobacillus and so over-acidification

Bifidobacteria less tolerant to low temperature storage


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Improvement of survival L. acidophillus and

Bifdobacteria in bio-yoghurt...................1

Prevention over acidification:

Applying heat shock before addition of probiotic culture

-

Improving buffering capacity by the addition of whey proteinconcentrate

Modification of incubation temperature

Incubation temperature of 37oC favours the growth ofbifidobacteria

Rate of innoculation


Some probiotic bacteria grow poorly in milkuse a largeinnoculum size or concentrated inoculum

Selection of starter culture

Improvement of survival L. acidophillus and

Bifidobacteria in bio-yoghurt...................2

Two-stage fermentation

Acid and hydrogen peroxyde produce by yoghurt starter culture maye e rmena o pro o c cu ure a ng pro o c ac era a er

fermentation or adding yoghurt starter culture at later stage

Addition of growth promoting substances

Supplementation of casitone, casein hydrolysate, fructose, wheyprotein concentrate improved viability ofL. acidophillus

Cystein, acid hydrolysate and tryptone improved viability ofbifidobacteria


Microencapsulation

Type of packaging container

Bifidobacteria is anaerobic, while lactobacilli is microaerophilic


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Effect prebiotic on bio-yoghurt

Addition of oligosaccharides potentially enhance viabilitybifidobacteria:

Use of lactulose in fermented milk improved quality ofermen e s m m y . ac op us, . r amnosus,Lactobacillus bulgaricus and Bifidobacterium lactis in co-culture with Streptococcus thermophilus.

Increased the counts of all probiotics, with particularconcern to B. lactis (bifidogenic effect)

Inulin addition to co-cultures and cocktail:


Enhanced products firmness, Increase in microbial growth induced by metabolic

interactions among lactic acid bacteria and partial inulinmetabolization.

(Oliviera et al., 2011)

ProbioticCheeses Natural cheese has proven to be a good carrier for

probiotic cultures.

Studies have suggested that consumingprobiotics in acheese matrix is favorable for the viabilit of robioticsthrough the digestive tract.

Desirable properties of probiotic bacteria to be incorporated to cheese: Must survive the entire shelf-life of cheese.

Must not produce metabolites that are detrimental to the quality ofcheese


Should not interfere with the normal activity of other essentialmicroorganisms in the cheese

Should be compatible and not produce antimicrobialcompounds

Should be able to grow on starter culture media


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Introduction of probiotic

microorganism into cheeses Introduce as adjunct cultures together with lactic starter cultures

Risk of losing large numbe rof cells to whey or domination of lactic startercultures

Addition of microencapsulated probiotic

Protected the probiotic from degradation duirng teh aging period

Addition of dried probiotic cultures during salting of curd on semi-hard and hardcheese

Addition of freeze dried culture to mtrix of Cheddar cheese following cheddaringand salting

Addition of fermented cream dressing in cotage cheese


Cream dressing is added for flavour and texture development Two stage fermentation:

Fermentation with probiotic bacteria for 2 h followed by fermentation withstarter culture

The lactic starter culture grow faster than probiotic bacteria

Standardized milk

Starter culture

Whey draining

CheddaringProbiotic

Rennet

Curd Cutting

Milling

SaltingProbiotic

LilisNuraida Juni2012

Cooking Hooping andPressing

The manufacturing stage of Cheddar Cheese (Tamime et al., 2007)


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Ice cream and frozen milk based

dessert

The ice cream matrix might be a good vehicle for probioticculture due to its composition (milk protein, fat, lactose andother compounds)

During manufacturing ice cream, freezing involvesvigorously agitating to incorporate air

Detrimental to probiotic bacteria:

Lactobacilli microaerophilic, bifidobacteria anaerobic


during manufacture and extended storageImpact ofprobiotic bacteria on flavor should be considered as icecream is not fermented product

Incorporating probiotic into ice

cream

Direct, i.e. blend the ice cream mix and probiotic cells prior to freezing

Involve fermentation of the milk for proliferation of probiotic bacteriapror o en ng w ce cream mx rozen yog ur ce cream

Protection of the probiotic cells againts freeze damage is important(use cryoprotectant)

Freeze driedencapsulated

Ice cream mix Natural yoghurtcontainin robiotic

Prebiotic


probiotic

Blend, Freeze and Stored

Fermented frozen dessertPro or synbiotic ice cream


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Problems during processing ice-cream

containing probiotic cultures


Cruz et al., 2009

Stability of the probiotic cultures during

ice-cream storage

Probiotic cultures wee capable maintaining theirstabilit in frozen food roducts

Addition of prebiotic (inulin and oligofructose) :

Higher overrun for the ice-cream mix with inulin

Less changes in melting properties

Firmer during storage

Increase probiotic survival during storage of the ice-


cream contanng o go ructose

Improvement stability: the use of microencapsulation ofcultures and the supplementation with prebiotics

Cruz et al., (2009)


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Application of probiotic in

powdered/dried dairy products

Liquid materials +liquid ingredient

Spray drying

Dry base


Powdered dairy product

Mixing Dry ingredient

Driedencapsulated

probiotic

Microencapsulation: a process

Microencapsulation Technique to

improved viability

Protection againts adverseconditions in the product

the encapsulating membrane

Improving viability, survival during

freezing, stability during storage Entrapment in gelatin, calcium

alginat, xanthan-gellan or vegetablegums


ncapsua e ce s can e re oproduce cell powder/granule (freezedrying, spray drying, fluidized beddrying)

Protection againts deleteriousconditions in the upper GI tract


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Technique for microencapsulation

Atomization:

Spray Chilling

Extrusion Technique

Emulsion Technique

Freeze Drying



Atomization

Spray drying is a commonly used method of encapsulation in thefood industry:

,

Carrier: polysaccharides, lactose, proteins, skim milk, gelatin,soluble starch and gum arabic

Skimmilk has provedto be a better wall material thangelatin,soluble starch and gum arabic

Spray Chilling:

the atomization step is similar to spray drying, but the solidifcation


o ge par c es s ase on e nec on o co a r n o e vesse

Freeze drying

Cryoprotectan: fructose, lactose, mannose, monosodium glutamate,sorbitol, trehalose


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Extrusion Technique

adding microrganisms to a hydrocolloid solution, andextruding the cell suspension through a syringe needle tofree-fall into a hardeningsolut ion or setting bath

Supporting materials: alginate

Emulsion Technique

Adding small volume of the cell-polymer suspension(discontinuous phase to a large volume of a vegetable oil(continuous hase), homo enized to form a water-in-oil


emulsion, cross-linked to form insoluble tiny gel particleswithin the oil phase

Supporting materials: K-karagenan, locust bean gum,cellulose actetate pthalate, alginate, chitosan and gelatin

Extrusion Technique Emulsion Technique

LilisNuraida Juni2012

Krasaekoopt et al., 2003


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formulating dairy based using pro & prebiotic

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