Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions

• Published in: Ciência e tecnologia de alimentos
• Main Authors: BARROS, Eulália Lopes da Silva, SILVA, Callebe Camelo, VERRUCK, Silvani, CANELLA, Maria Helena Machado, MARAN, Bruna Marchesan, ESMERINO, Erick Almeida, SILVA, Ramon, PRUDENCIO, Elane Schwinden
• Format: Journal Article
• Language: Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
• Subjects: FOOD SCIENCE & TECHNOLOGY; probiotic ice cream; whey; gastrointestinal simulation; block freeze concentration; concentration
• ISSN: 1678-457X
• DOI: 10.1590/fst.84021

Abstract This study’s main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams’ Bifidobacterium BB-12’s protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.