Issazadeh Seyed Ali, Hatami Samaneh
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Int J Food Sci. 2025 Jun 17;2025:8875377. doi: 10.1155/ijfo/8875377. eCollection 2025.
Paraprobiotics are nonvital bacteria that have health benefits. Recently, they have been incorporated into dairy products as supplements to probiotics. The advantages of using paraprobiotics mainly include superior resistance to processing conditions, extended shelf-life, and safer consumption by people with weaker immune systems. In high-protein ice cream, paraprobiotics enhance freezing stability and eliminate the risks of microbial overgrowth and rare adverse effects. They also promote gut health, regulate immune responses, and have anti-inflammatory properties, which are important for children. Moreover, paraprobiotics enhance the functional value of high-protein ice cream by promoting gut health and immune support, making it an ideal functional supplement for athletes and bodybuilders. This review discusses recent developments in high-protein ice cream fortified with paraprobiotics, focusing on product stability, texture, and consumer acceptance while addressing challenges in the sensory quality of the final product.
副益生菌是具有健康益处的非活性细菌。最近，它们已被作为益生菌的补充剂添加到乳制品中。使用副益生菌的优点主要包括对加工条件具有更强的抵抗力、延长保质期以及免疫系统较弱的人食用更安全。在高蛋白冰淇淋中，副益生菌可增强冷冻稳定性，消除微生物过度生长的风险和罕见的不良反应。它们还能促进肠道健康、调节免疫反应并具有抗炎特性，这对儿童很重要。此外，副益生菌通过促进肠道健康和免疫支持来提高高蛋白冰淇淋的功能价值，使其成为运动员和健美运动员的理想功能性补充剂。本文综述了添加副益生菌的高蛋白冰淇淋的最新进展，重点关注产品稳定性、质地和消费者接受度，同时探讨最终产品感官质量方面的挑战。
