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Probiotics to postbiotics: Emerging functional ingredients for functional ice cream production | ||
| Food Safety and Packaging | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 18 مهر 1405 اصل مقاله (714.66 K) | ||
| نوع مقاله: Review Article | ||
| شناسه دیجیتال (DOI): 10.30466/fsp.2026.57680.1043 | ||
| نویسنده | ||
| Amin Alipashaeihalabi* | ||
| Milad Feed Manufacturing Co., Mahabad, West Azarbaijan, Iran | ||
| چکیده | ||
| Among dairy foods, ice cream has emerged as an attractive carrier for bioactive ingredients due to its widespread consumer acceptance, favorable sensory characteristics, and protective matrix. This review provides an overview of the evolution of biotic ingredients in ice cream, highlighting the transition from conventional probiotic formulations to next-generation postbiotic-based products. Probiotic strains, particularly Lactobacillus and Bifidobacterium spp., have been incorporated into ice cream and shown satisfactory survival during frozen storage, with potential benefits for gut health and immune regulation. Prebiotics, including inulin, fructooligosaccharides, galactooligosaccharides, and dietary fibers, have been used to support microbial viability and functionality, contributing to the development of synbiotic ice cream with improved technological and health-promoting properties. Recent research has increasingly focused on postbiotics, comprising organic acids, bioactive peptides, exopolysaccharides, and microbial cell components. Unlike probiotics, postbiotics do not require viability to exert biological effects, offering advantages in terms of stability, safety, and processing tolerance. This review also discusses the effects of biotics on the rheological behavior, texture, melting resistance, and sensory properties of ice cream, as well as their potential health benefits. | ||
| کلیدواژهها | ||
| Ice Cream؛ Functional Food؛ Prebiotics؛ Probiotics؛ Synbiotics | ||
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آمار تعداد مشاهده مقاله: 4 |
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