Hurtado-Romero Alejandra, Zepeda-Hernández Andrea, Cárdenas-Rangel Javier, Aguilar-Márquez Ricardo, Garcia-Amezquita Luis Eduardo, Carrillo-Nieves Danay, García-Cayuela Tomás
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. General Ramón Corona 2514, Zapopan 45138, Mexico.
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico.
Microorganisms. 2025 Jan 4;13(1):86. doi: 10.3390/microorganisms13010086.
The demand for healthier snack options has driven innovation in frozen dairy products. This study developed and characterized novel frozen dairy snacks fermented with probiotics ( LA5; GG, and BIOTEC003) and containing 2% blueberry bagasse. Four formulations (LA5, LGG, LA5-BERRY, and LGG-BERRY) were analyzed for their nutritional, physicochemical, functional, and sensory properties. High protein content (>17% d.w.) and increased dietary fiber (5.77-5.88% d.w.) were observed in bagasse-containing formulations. Stable technological characteristics were maintained, with melting rates increasing slightly during storage. Probiotic viability remained high (>8.5 log CFU/mL) after freezing and storage at -20 °C for 30 days. Post-simulated digestion, probiotics retained >7.5 log CFU/mL, while blueberry bagasse formulations exhibited significantly higher phenolic content (7.62-8.74 mg/g d.w.) and antioxidant capacity, though anthocyanin content decreased (66-68%). Sensory evaluation by 100 panelists revealed high acceptance scores (>63%), with LGG-BERRY achieving the highest score (78%). These formulations demonstrate significant potential for incorporating probiotics and functional ingredients, providing an innovative solution for probiotic delivery and the sustainable utilization of fruit by-products in the food industry.
对更健康零食选择的需求推动了冷冻乳制品的创新。本研究开发并表征了用益生菌（LA5、GG和BIOTEC003）发酵且含有2%蓝莓渣的新型冷冻乳制品零食。分析了四种配方（LA5、LGG、LA5 - BERRY和LGG - BERRY）的营养、理化、功能和感官特性。在含渣配方中观察到高蛋白含量（>17%干重）和膳食纤维增加（5.77 - 5.88%干重）。保持了稳定的技术特性，储存期间融化速率略有增加。在-20°C冷冻和储存30天后，益生菌活力仍很高（>8.5 log CFU/mL）。模拟消化后，益生菌保留>7.5 log CFU/mL，而蓝莓渣配方的酚类含量（7.62 - 8.74 mg/g干重）和抗氧化能力显著更高，尽管花青素含量下降（66 - 68%）。100名评审员的感官评价显示接受度得分很高（>63%），LGG - BERRY得分最高（78%）。这些配方在纳入益生菌和功能性成分方面显示出巨大潜力，为食品工业中益生菌递送和水果副产品的可持续利用提供了创新解决方案。
