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In recent years, many studies have been conducted to develop functional meat products, focusing on strategies to maximize health-promoting compounds and reduce the presence of those that may cause negative impacts on the consumer's health. As such, the use of prebiotic, probiotic, and synbiotic agents in meat products has grown considerably. In addition, the use of new generation probiotics in meat products is a novel field that can be explored. With the most recent paraprobiotics/postbiotics update, several components could be tested in meat products. Some interventional studies using meat products added with biotic agents have shown great potential as functional foods by reducing the formation of nitrous compounds in the gut and improving the functionality of the gut microbiota. Although there are few studies focusing on synbiotic meat products, the results are also very promising in this field. As such, this review seeks to describe how probiotics, prebiotics, paraprobiotics and postbiotics can be employed in meat products to give them functional properties, as well as some of the major issues that may arise when using these agents., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermophilus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8-9 log CFU g -1 , above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p < 0.05). The fermented milk proved to be an effective matrix for the probiotic stability and incorporation of guabiroba components. Bioactive compounds present in the guabiroba pulp may have occasioned a prebiotic and protective effect on Bifidobacterium BB-12 after gastric conditions. The possible bioconversion of these compounds in more active forms can contribute to the absorption in epithelial cells, enhancing fermented milks with guabiroba pulp as important sources of dietary accessible bioactive compounds., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Irritable bowel syndrome (IBS) is a chronic condition that affects 11.2% of the world's population. The management of gut microbiota using probiotic and synbiotic agents might be a valid alternative to assist in the treatment of IBS. The focus of this study was to evaluate the effects of prebiotic and synbiotic compounds carried by different foods on major symptoms of IBS through a systematic literature review. MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials, and LILACS were accessed during July 2021. The studies included in this review were the ones that tested volunteers older than 16 years of age and were conducted using a randomized, controlled clinical trial. The risk of bias was assessed by using the Cochrane risk-of-bias tool for randomized trials (RoB2). Furthermore, the data found were qualitatively evaluated due to the studies' differences. Two papers were able to fit the criteria, with a total sample size of 280 participants. No datum was found regarding the use of prebiotics in the treatment of IBS. Synbiotic agents, however, had a positive effect on gastrointestinal symptoms and the participants' overall bowel satisfaction; however, it was not possible to reach a consensus on which effects. Further studies regarding the use of synbiotics and prebiotics must be carried out to determine which effects are the most significant in the treatment of IBS. [ABSTRACT FROM AUTHOR]

This review covers the application and brings perspectives of ultrasound as a tool for microbial inactivation, plant-based foods functionalization, and improvements in their functional food potential. Fruit juices, fruit and vegetable-based products, and dairy alternatives were the main plant-based foods evaluated. Ultrasound could inactivate spoilage and pathogenic micro-organisms when used alone or associated with temperature (thermosonication). Furthermore, it promoted functionalization of plant-based products by increasing the bioactive compounds content (phenolics, flavonoids, carotenoids, anthocyanins, condensed tannins, flavonols, ascorbic acid, minerals, lycopene, oligosaccharides, organic acids, chlorophyll, amino acids, glucoraphanin, and sulforaphane) and their bioaccessibility, and improving the antioxidant and antidiabetic (α-amylase and α-glucosidase inhibitions) properties of the products. Finally, it could increase the functional food potential of plant-based products by improving probiotic growth and promoting the biotransformation of compounds to more bioactive ones. The technological (natural color, increased cloudiness, decreased sedimentation index) and sensory characteristics could also be improved. The ultrasound device, process parameters (processing times, amplitudes, intensity, temperature, nominal power), food matrix, and probiotic characteristics (strain type and growth phase) are factors to be considered for achieving results. Our review summarizes for the first time the potential of ultrasound to functionalize and improve functional food potential of plant-based foods by improving probiotic growth and metabolic activity, increasing bioactive compounds content, bioaccessibility, and functional properties, and improving technological and sensory properties. We highlight opportunities for ultrasound on postbiotic production and the need for more in vitro and in vivo studies. This review is important for the plant-based functional foods area. • Ultrasound can be used as a tool for functionalizing plant-based products. • Ultrasound reduced fermentation time and improved probiotic growth and biotransformation. • Ultrasound increased contents of bioactives and their stability over storage. • Ultrasound increased antioxidant and antidiabetic properties and improved technological and sensory characteristics. • There are opportunities for using ultrasound on postbiotic production. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce a powdered probiotic passion fruit juice, in order to develop a new non-dairy probiotic beverage. For this purpose, passion fruit juice added with Bifidobacterium animalis ssp. lactis BB-12 was microencapsulated by spray drying using maltodextrin and/or inulin as encapsulating agents. The microcapsules obtained were characterized in relation to their morphological, physical and thermogravimetric properties after spray drying. The viability of probiotic microorganism, as well as the powders’ moisture content, water activity, solubility and color were evaluated throughout 30 days of storage at 25 °C and 4 °C. The storage at 4 °C resulted in a better maintenance of probiotic viability throughout the storage period. During storage at 25 °C, the sample made only with maltodextrin showed loss of viability of the bifidobacteria while the sample made with inulin offered better protection to the encapsulated bacteria. The different carrier agents affected the morphology and the particle size of the microcapsules. All the probiotic juice powders had similar flow characteristics. The use of maltodextrin resulted in higher values for moisture content and water activity. Throughout storage, an increase in moisture content and water activity was noted for all the samples. All the powders showed high solubility indexes. An increase in luminosity and a concurrent reduction in b* values throughout storage was noted for all the juice powder formulations at both temperatures, but more markedly at 25 °C. The results of the thermal analysis showed that both encapsulating agents improved the stability of the passion fruit juice. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB‐12 and the prebiotic inulin in a Mascarpone‐type cheese on its physicochemical parameters during storage, as well as the protective effects of the matrix on the viability of the probiotics and their survival after exposure to simulated gastrointestinal conditions. The incorporation of the probiotic and inulin into the Mascarpone‐type cheese affected specific physicochemical and textural properties. Viable cell counts remained above 6 log cfu/g throughout the whole storage period and after the simulated gastrointestinal conditions, indicating the protective effect of the matrix of the Mascarpone‐type cheese. [ABSTRACT FROM AUTHOR]

Chocolate is appreciated worldwide for its flavor and antioxidant properties. This study aims to evaluate the viability of Lactiplantibacillus plantarum , Lacticaseibacillus casei , and Bacillus subtilis in milk and 70% cocoa chocolates during 90-days. Chocolates incorporated with free and microencapsulated strains were subjected to a gastrointestinal tract (GIT) in vitro passage simulation. Results indicate that survival depends on the strain used; B. subtilis presented the highest performance, with values above 8.0 log CFU/g. GIT simulation demonstrated strains survival during the passage through all the phases, with intestinal phase average values above 7.9 log CFU/g for B. subtilis and L. casei ; a factor attributed to the protection provided by the chocolate matrix. Bioaccessibility to phenolics, flavonoids, and antioxidants was also higher in all samples simulated analysis, and 70% cocoa chocolates showed the highest concentrations. The chocolates showed high acceptance in the sensorial analysis. The maintenance of the viability of potential probiotic microorganisms in the food matrix, and the high content of antioxidant compounds, indicate the great potential of chocolate for the diversification of probiotic foods currently available in the market. [Display omitted] • Bacillus subtilis have high survival during the chocolates' shelf life. • Lactiplantibacillus casei e B. subtilis did not affect the chocolate physicochemical characteristics. • Chocolate improved the survival of strains in simulated gastrointestinal fluids. • Bioaccessibility to phenolics, flavonoids, and antioxidants was higher after gastrointestinal passage simulation. • Sensory evaluation of probiotic chocolates showed high acceptance. [ABSTRACT FROM AUTHOR]

The buffalo Minas Frescal cheese with Bifidobacterium BB-12 and the MRS broth, as a control, were used under in vitro simulated gastrointestinal conditions. Both samples were submitted to typical conditions in the human mouth, oesophagus-stomach, duodenum and ileum, sequentially. At the end of each step it was evaluated the count of bifidobacteria viable cells and their survival rates. After each one step of simulated gastrointestinal conditions, the bifidobacteria viable cells count were above the recommended for a probiotic product, both the buffalo cheese as the MRS broth. A protective effect of buffalo cheese was observed in the simulated gastrointestinal conditions, including the recovery of the injured bifidobacteria cells, as verified after the duodenum step. Buffalo Minas Frescal cheese thus appeared to protect the Bifidobacterium BB-12 during in vitro simulated gastrointestinal conditions, being a promising carrier of this probiotic bacterium. [ABSTRACT FROM AUTHOR]

Buffalo Minas Frescal cheese produced with a probiotic culture was evaluated in relation to the viability of Bifidobacterium Bb-12, physicochemical, color, rheological and microstructural properties during 30 days of storage. The cheese formulation containing bifidobacteria were classified as probiotic. After this storage time, the probiotic buffalo Minas Frescal cheese showed a greenish white color and an increase in the syneresis values. The addition of bifidobacteria and the storage time of the buffalo Minas Frescal cheeses did not affect its rheological properties. These properties indicated a tendency to obtain hard and elastic cheeses, showing a tendency to be more elastic than viscous. [ABSTRACT FROM AUTHOR]

[Display omitted] • Lactose-free milk and/or prebiotic spray-dried powders showed probiotic stability. • Lactose-free milk and/or prebiotic spray-dried powders showed BAL stability. • The probiotic survival rate was higher for the yogurt with free cells. • Encapsulated probiotic addition with lactose-free milk showed the highest survival rate. • Physicochemical behavior was favorable to probiotic skyr-style yogurts elaboration. This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g−1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g−1 after storage; as well as the starter cultures (>8 log UFC g−1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts. [ABSTRACT FROM AUTHOR]

Lactose-free probiotic powders were obtained by mixing Bifidobacterium BB-12 suspensions with lactose-free milk powder or lactose-free milk powder and prebiotics (inulin or oligofructose). A thorough investigation was performed to know their water sorption properties and physical and thermal characteristics. By evaluating the water sorption properties, the Peleg model fitted well to the experimental sorption data, showing that the equilibrium moisture content of powders increased as the relative humidity increased. The isotherm found for all samples was a Type III Isotherm, commonly observed in most foods. For both morphology and particle size, the use of different carrier agents affected these properties; however, all the spray-dried powders presented good size to be added in food products. X-ray diffraction and Raman spectroscopy showed us amorphous structure for all powders, and typical bands of the milk constituents and sugars, respectively. Regarding the spray-dried powders thermal properties, it was possible to confirm that the addition of prebiotics gave higher thermal stability, highlighting the sample produced with inulin. We concluded that a good quality of lactose-free milk based probiotic powder could be obtained using spray drying technique, with great potential to be applied in lactose-free dairy products. - Probiotic stability was found for the microspheres with lactose-free milk. - Probiotic stability was found for the microspheres with prebiotics. - The amorphous sugars were responsible to obtain a Type III isotherm. - RH > 33 and 43% were not able to maintain the spray-dried powders stability. - The inulin conferred greater thermal stability to spray-dried powder. [ABSTRACT FROM AUTHOR]

• Primers 23S- Bal and Tuf were evaluated for B. animalis ssp. lactis quantification. • Tuf gene showed better results and higher efficiency than 23S- Bal. • qPCR was able to evaluate viable but non-culturable cells. • Microcapsules only with goat's milk powder showed better protection to cells by qPCR. • qPCR was more rapid and sensitive alternative for BB-12 quantification. The current study was conducted to develop a quantitative polymerase chain reaction (qPCR) assay for Bifidobacterium animalis ssp. lactis BB-12 quantification in microcapsules matrix with full-fat goat milk and inulin-type fructans. DNA was isolated from milk, feed solutions (before spray drying) and microcapsules (after spray drying) using DNAzol. Two primer pairs targeting Bal-23S or Tuf sequences were evaluated by qPCR. The qPCR efficiency was higher (89.5%) using the Tuf primers than Bal-23S primers (84.8%). Tuf primer pair was able to selectively detect B. animalis ssp. lactis BB-12. After, quantification of bifidobacteria in the microcapsules matrix by Tuf qPCR assay was compared to conventional enumeration by plate counting. The analysis of probiotic feed solutions and microcapsules showed higher (P < 0.05) bacterial enumeration determined by Tuf qPCR assay compared to those obtained by plate counting. This qPCR assay was considered a rapid and sensitive alternative for the quantification of B. animalis ssp. lactis BB-12 in probiotic microcapsules compared to plate counting. [ABSTRACT FROM AUTHOR]

• Goat's whey concentrate was an efficient wall material for bifidobacteria. • The inulin amount was not able to improve the viability of bifidobacteria entrapped. • Goat's whey concentrate and inulin increased the thermal stability of microcapsules. • Bifidobacteria survival decreased after the spray drying process. Goat's whey was submitted to two cycles of block freeze concentration process, resulting in concentrate 1 and concentrate 2. Concentrate 1 was added with 5 g of inulin and both concentrates were inoculated with Bifidobacterium animalis ssp. lactis BB-12, the concentrates were then denoted as feed solutions 1 and 2, respectively. Feed solutions were spray-dried, resulting in powder 1 and 2. The stability of the bifidobacteria entrapped within the powders was evaluated for both spray-dried powders stored at 4 °C and 25 °C for 60 days. The spray-dried powders were also evaluated in relation to their physical and thermal properties. It was noted that Bifidobacteria displayed increased stability at refrigeration temperature. Analysis of physical properties indicated that the addition of inulin resulted in increased water solubility. However, both spray-dried powders displayed less flowability, as well as a yellow-greenish color. By evaluating the spray-dried powders thermal properties, it was possible to confirm that goat whey concentrates behave as excellent wall materials. [ABSTRACT FROM AUTHOR]

[Display omitted] • Chocolate was fortified with L. rhamnosus GG co-encapsulated with beet extract. • Chocolates with probiotic microcapsules were less hard and resistant to breakage. • Probiotic population in chocolates were still high after 120 days of storage. • Chocolate improved probiotic survival in simulated gastrointestinal fluids. • L. rhamnosus GG used phenolic compounds from beet extract as a substrate source. Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect. [ABSTRACT FROM AUTHOR]