Probiotic Ice Cream by Aziz Homayouni-Rad

Author:Aziz Homayouni-Rad [Homayouni-Rad, Aziz]
Language: eng
Format: epub
ISBN: 9781119081227
Published: 2024-10-24T00:00:00+00:00

8

Synbiotic Ice Cream (Definition, Formulation, and Characterization)

8.1 Definition of Synbiotic Ice Cream

Synbiotic ice cream is a formulation where both probiotics and prebiotic components are used simultaneously. This combination aims to provide a synergistic effect by promoting the growth of beneficial microorganisms (probiotics) using prebiotic compounds (Homayouni 2009). The goal of synbiotics is to enhance the overall health benefits of the ice cream. Probiotics are live microorganisms that, when consumed in sufficient amounts and in their live form, exert health-promoting effects on the host. Prebiotics are nondigestible or poorly digestible compounds that, upon reaching the gut environment, selectively stimulate the growth and activity of probiotics. The ice cream that contains both probiotic and prebiotic components simultaneously is referred to as synbiotic or functional ice cream. In synbiotic ice cream, there is a synergistic effect between probiotics and prebiotics. When such ice cream is eaten and enters the large intestine, prebiotics are consumed by probiotics and enhance their population, leading to a decrease in the population of pathogenic bacteria. Ice cream has a good distribution capability for synbiotics among consumers. Studies have explored the possibility of adding each prebiotic to a special probiotic in ice cream. It seems that every probiotic microorganism needs special prebiotic compound to express better growth as well as survivability. L. casei and Bifidobacterium bifidum are commonly used with resistant starch in the production of synbiotic ice cream. Also, microencapsulation may be used as a novel method for directly protecting probiotics, preventing the adverse effects of ice cream and the gastrointestinal system, and increasing the synergistic effect of probiotics and prebiotics in synbiotic ice cream (Homayouni 2008).

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