Strained fermented milks – A review of existing legislative provisions,survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

A survey of the information contained in the labels of 109 commercial concentrated fermented milks from the Eastern Mediterranean, Australasia, the United Kingdom, Ireland, the United States of America and Canada plus Skyr (from Iceland), Ymer (from Denmark) and Chakka (from India) was carried out in late 2012 and early 2013. There were substantial differences in composition. The carbohydrate, fat and protein contents ranged between 1–12, 0–20 and 3.3–11 g/100 g, respectively. Considering the compositional data of the product and existing legislative provisions, a typical strained product should have a protein content of ≥8 g/100 and ~5 g/100 g of carbohydrates, and it would be appropriate to name such products as ‘strained yoghurt’, ‘Greek strained yoghurt’ and/or ‘Labneh’. A higher content of carbohydrate would suggest that the product was made using the product formulation method (i.e. without straining the fermentate), or the milk base had been fortified with skimmed milk before straining the fermentate to enhance the yield of the product, and such products should be known, for example, as ‘Greek‐style yoghurt’. It was also observed in some of the samples that the nomenclature of the starter cultures did not conform to recommendations of the International Union of Microbiological Societies (IUMS). Manufacturers could address such issues to minimise consumer confusion.     

英语小句中附加语的元功能论述

Halliday认为语言具有三大元功能:概念功能、人际功能和语篇功能;它们分别通过及物性系统、语气和情态系统与主位系统、信息系统和衔接系统得以体现.附加语与语义系统关系密切,能体现语言的元功能.     

Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review

BackgroundFunctional foods are a fastest growing sector of the food industry. The development of functional foods comprising omega-3 fatty acids and probiotic bacteria, through complex coacervation process is an emerging area of research and product development.Scope and approachWe reviewed relevant literature concerning the use of complex coacervation in microencapsulation, focusing primarily on the inclusion of probiotic bacteria and omega-3 oils into a single delivery format. This review covers advantages and disadvantages of the complex coacervation process to microencapsulate bioactive ingredients, viability of probiotic bacteria and oxidative stability of omega-3 oil during the complex coacervation process, the bioaccessibility of omega-3 oil and probiotic bacteria during simulated gastrointestinal conditions and in-vivo testings.Key findings and conclusionsThe review describes the advantages of co-encapsulation using complex coacervation followed by spray drying. It also describes the technological hurdles that need to be resolved for further development of industrial applications of co-encapsulation of probiotic bacteria and omega-3 lipids. The co-encapsulation concept has been widely used in pharmaceutical delivery systems, but is a relatively new concept in food ingredient stabilisation and delivery. There is a commercial need of co-encapsulation of multiple bioactive ingredients within a single microcapsules, due to decreased cost and enhanced product quality. Complex coacervation has been shown to be a useful method for the co-encapsulation of multiple unstable bioactive ingredients. Although in-vitro evaluation deliver useful bioavailability information, additional in-vivo and clinical trials are needed to determine the efficacy of bioactive release, particularly for microcapsules containing multiple bioactive ingredients.     

Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264

The effects of 60‐MPa milk homogenisation treatment were investigated on the viability of the probiotic strain Lactobacillus rhamnosus BFE5264, when used as yoghurt co‐starter, as well as on the aroma profile, texture and microstructure of the resulting set‐type fermented milks. The results demonstrated that the combined use of homogenisation pressure and co‐inoculation of the probiotic strain with the traditional yoghurt starters allowed the reduction in the product coagulation time, the increase of the probiotic strain viability and the improvement of the product volatile molecule profiles. The rheological indices and the microstructure results indicated the positive effects of the milk homogenisation treatment on the product viscosity index and exopolysaccharide production.     

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical,microbiological, rheological and sensory characteristics

In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.     

Probiotics: An emerging food supplement with health benefits

Probiotics are among the important functional foods. They comprise approximately 65% of the world functional food market. Probiotic products are foods, which improve intestinal microflora and support good health of the consumer. The live bacteria present in the probiotic products are lactic acid bacteria, including Lactobacilli, Bifidobacteria and Enterococci. Apart from health claims and maintenance of intestinal microflora, they protect against infections, alleviate lactose intolerance, reduce blood cholesterol levels and also stimulate the immune system. The interactive research between physiology, microbiology, food technology and molecular biology followed by clinical trials may produce a multi-functional probiotic strain for human consumption.     

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics,artificial neural networks and logistic regression

This research aimed to identify the drivers of acceptance and purchase intent of a probiotic (Bifidobacterium longum BL05) nonflavoured yoghurt supplemented with glucose oxidase, and to model the consumers’ acceptability using sensometrics and artificial neural networks (ANN). Consumers (n = 100) evaluated the degree of liking of yoghurt assays in respect of appearance, aroma, taste, texture and overall linking. Sensometric techniques – multiple linear regression (MLR), partial least squares regression (PLS), principal component regression (PCR) – and ANN were used to model the overall liking. Sensory drivers of global acceptance and purchase intent were also determined using logistic regression (LR). Hierarchical cluster analysis (HCA) identified three consumer segments that presented differences in all sensory attributes evaluated (P < 0.05). The ANN model showed the best performance to predict overall liking, followed by the MLR, PLS and PCR, indicating that taste and texture were the most significant attributes impacting the yoghurts overall liking. In accordance with the logistic models, overall acceptance and purchase intent could be predicted with 81.94 and 85.49% accuracy, respectively. The logistic regression indicated that taste was the attribute that contributed significantly (P < 0.0001) to higher scores for purchase intent and was considered the driver of acceptance.     

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

The main objectives of the present study were (a) to study the effects of the different combinations of Lactobacillus delbrueckii subsp. bulgaricus (Lb), Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), and Bifidobacterium animalis subsp. lactis (Bl) in co-culture with Streptococcus thermophilus (St) on the rate of acid development in milk and milk-whey mixture, and (b) the effect of the level of the total solids of the different bases on the acidification profile and viability of potential health-promoting micro-organisms. The co-culture of St-Lr showed the lowest values V_max in all bases; while the co-culture St-Bl had high t_Vmax in milk and whey bases (12 and 10 g/100 g, respectively). Co-cultures St-La and St-Lb reached V_max at pH 5.5, while St-Lr and St-Bl at pH 5.91. Fermentation time to reach pH 4.5 was longer when St-Lr co-culture was used, while St-Lb had the lowest value. All the products had slight development of acid during the storage period, and lowest values were observed when the St-Bl co-culture was employed. Lb, Bl and St cultures had high counts at pH 4.5 in the three bases. The total solids affected the viability of Lb and La. The technological interest of these combinations is discussed in this article.     

Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

Inulin was used as a prebiotic to improve quality of skim milk fermented by pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis, binary co-cultures with Streptococcus thermophilus, or a cocktail containing all them. Inulin supplementation to pure cultures lowered the generation time, with particular concern to S. thermophilus and L. acidophilus. The generation time of all micro-organisms decreased in the following order: mono-cultures, co-cultures, cocktail. It was demonstrated a synergism between S. thermophilus and the other strains and a bifidogenic effect of inulin. Enumerations of L. rhamnosus in cocktail markedly decreased compared to co-cultures likely because of greater competition for the same substrates. The results of this work highlight the industrial potential of the cocktail, mainly in terms of fermentation acceleration.