Production of an Ice Cream Base with Added <i>Lacticaseibacillus rhamnosus</i> GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity

Production of an Ice Cream Base with Added <i>Lacticaseibacillus rhamnosus</i> GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity

Given the rising interest in functional foods for health benefits, this study aims to evaluate the antihypertensive activity of an ice cream base incorporating <i>Lacticaseibacillus rhamnosus</i> GG and aguamiel syrup. We assessed the probiotic viability and ACE inhibitory activity in ic...

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Bibliographic Details
Main Authors: Edward Hernández-Riveros, Laura Berenice Olvera-Rosales, Judith Jaimez-Ordaz, Emmanuel Pérez-Escalante, Elizabeth Contreras-López, Alma Elizabeth Cruz-Guerrero, Luis Guillermo González-Olivares
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Dairy
Subjects:
probiotic
bioactive peptides
proteolytic system
ACE inhibition
ice-cream
Online Access:https://www.mdpi.com/2624-862X/5/3/35
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