Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian
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These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effects of ultrasound on probiotic functionality: an updated review.\",\"authors\":\"Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian\",\"doi\":\"10.1080/10408398.2023.2242490\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. 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引用次数: 0
摘要
超声波(US)对益生菌这种促进健康的微生物的影响已引起发酵和健康食品生产研究人员的关注。本文旨在回顾应用 US 增强益生菌细胞活性的最新进展,阐述其中的机理,解释益生菌相关产业如何从这一新兴食品加工技术中获益,并探讨这一创新方法的前景。数据显示,US 可以增强发酵,而发酵正越来越多地被用来为农业食品添加益生菌。在益生菌中,最近的研究主要集中在植物乳杆菌(Lactiplantibacillus plantarum)、布氏乳杆菌(Lactobacillus brevis)、乳酸乳球菌(Lactococcus lactis)、干酪乳杆菌(Lactobacillus casei)、中肠亮杆菌(Leuconostoc mesenteroides)和双歧杆菌(Bifidobacteria)。当使用浓度相对较低的 US 处理时,这些细菌以对数相增殖。此外,这种非热技术还增加了细胞外酶,主要是β-半乳糖苷酶,并有效提取了抗氧化剂和生物活性化合物,如酚类、类黄酮和花青素。因此,在适当的条件下进行超声处理后,以益生元为基础的食品(如发酵乳制品)有望具有更好的功能和理化特性。此外,超声波处理通过缩短生产时间提高了发酵效率,使益生菌的存活率更高,乳糖含量更低,低聚糖含量更高,并减少了难闻的味道。此外,US 还能通过改变酸度来增强益生菌食品的流变特性。建议优化 US 设置,以保持益生菌的活力,实现高质量食品生产,为改善食品营养和可持续食品生产做出贡献。
The effects of ultrasound on probiotic functionality: an updated review.
The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.
期刊介绍:
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.