Probiotic Foods and Beverages: Technologies and Protocols

Description

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. 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