Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability
The demand for healthier snack options has driven innovation in frozen dairy products. This study developed and characterized novel frozen dairy snacks fermented with probiotics (<i>Lactobacillus acidophilus</i> LA5; <i>Lacticaseibacillus rhamnosus</i> GG, and <i>Strept...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/13/1/86 |
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| author | Alejandra Hurtado-Romero Andrea Zepeda-Hernández Javier Cárdenas-Rangel Ricardo Aguilar-Márquez Luis Eduardo Garcia-Amezquita Danay Carrillo-Nieves Tomás García-Cayuela |
| author_facet | Alejandra Hurtado-Romero Andrea Zepeda-Hernández Javier Cárdenas-Rangel Ricardo Aguilar-Márquez Luis Eduardo Garcia-Amezquita Danay Carrillo-Nieves Tomás García-Cayuela |
| author_sort | Alejandra Hurtado-Romero |
| collection | DOAJ |
| description | The demand for healthier snack options has driven innovation in frozen dairy products. This study developed and characterized novel frozen dairy snacks fermented with probiotics (<i>Lactobacillus acidophilus</i> LA5; <i>Lacticaseibacillus rhamnosus</i> GG, and <i>Streptococcus thermophilus</i> BIOTEC003) and containing 2% blueberry bagasse. Four formulations (LA5, LGG, LA5-BERRY, and LGG-BERRY) were analyzed for their nutritional, physicochemical, functional, and sensory properties. High protein content (>17% d.w.) and increased dietary fiber (5.77–5.88% d.w.) were observed in bagasse-containing formulations. Stable technological characteristics were maintained, with melting rates increasing slightly during storage. Probiotic viability remained high (>8.5 log CFU/mL) after freezing and storage at −20 °C for 30 days. Post-simulated digestion, probiotics retained >7.5 log CFU/mL, while blueberry bagasse formulations exhibited significantly higher phenolic content (7.62–8.74 mg/g d.w.) and antioxidant capacity, though anthocyanin content decreased (66–68%). Sensory evaluation by 100 panelists revealed high acceptance scores (>63%), with LGG-BERRY achieving the highest score (78%). These formulations demonstrate significant potential for incorporating probiotics and functional ingredients, providing an innovative solution for probiotic delivery and the sustainable utilization of fruit by-products in the food industry. |
| format | Article |
| id | doaj-art-2e3a4ac4cac140cea2c1e17b239c078b |
| institution | Kabale University |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj-art-2e3a4ac4cac140cea2c1e17b239c078b2025-01-24T13:42:35ZengMDPI AGMicroorganisms2076-26072025-01-011318610.3390/microorganisms13010086Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive ViabilityAlejandra Hurtado-Romero0Andrea Zepeda-Hernández1Javier Cárdenas-Rangel2Ricardo Aguilar-Márquez3Luis Eduardo Garcia-Amezquita4Danay Carrillo-Nieves5Tomás García-Cayuela6Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoThe demand for healthier snack options has driven innovation in frozen dairy products. This study developed and characterized novel frozen dairy snacks fermented with probiotics (<i>Lactobacillus acidophilus</i> LA5; <i>Lacticaseibacillus rhamnosus</i> GG, and <i>Streptococcus thermophilus</i> BIOTEC003) and containing 2% blueberry bagasse. Four formulations (LA5, LGG, LA5-BERRY, and LGG-BERRY) were analyzed for their nutritional, physicochemical, functional, and sensory properties. High protein content (>17% d.w.) and increased dietary fiber (5.77–5.88% d.w.) were observed in bagasse-containing formulations. Stable technological characteristics were maintained, with melting rates increasing slightly during storage. Probiotic viability remained high (>8.5 log CFU/mL) after freezing and storage at −20 °C for 30 days. Post-simulated digestion, probiotics retained >7.5 log CFU/mL, while blueberry bagasse formulations exhibited significantly higher phenolic content (7.62–8.74 mg/g d.w.) and antioxidant capacity, though anthocyanin content decreased (66–68%). Sensory evaluation by 100 panelists revealed high acceptance scores (>63%), with LGG-BERRY achieving the highest score (78%). These formulations demonstrate significant potential for incorporating probiotics and functional ingredients, providing an innovative solution for probiotic delivery and the sustainable utilization of fruit by-products in the food industry.https://www.mdpi.com/2076-2607/13/1/86frozen snackdairy productblueberry by-productprobiotic viabilityfunctional foodfermented food |
| spellingShingle | Alejandra Hurtado-Romero Andrea Zepeda-Hernández Javier Cárdenas-Rangel Ricardo Aguilar-Márquez Luis Eduardo Garcia-Amezquita Danay Carrillo-Nieves Tomás García-Cayuela Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability Microorganisms frozen snack dairy product blueberry by-product probiotic viability functional food fermented food |
| title | Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability |
| title_full | Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability |
| title_fullStr | Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability |
| title_full_unstemmed | Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability |
| title_short | Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability |
| title_sort | frozen fermented dairy snacks with probiotics and blueberry bagasse stability bioactivity and digestive viability |
| topic | frozen snack dairy product blueberry by-product probiotic viability functional food fermented food |
| url | https://www.mdpi.com/2076-2607/13/1/86 |
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