Vu Vincent Nguyen

FOS4041
Research Paper
March 13, 2014

Is it feasible to add probiotics to ice cream, making an effective functional food?

Introduction
When delivering a package, making sure it gets to the recipient is important. This
package should be properly boxed and handled with care to get there in one piece.
Obtaining probiotics through diet is a similar situation, in this case, ice cream will be the
box and probiotics will be the contents of the package. Probiotics are live
microorganisms that contribute a number of health benefits for humans such as; increase
resistance to infectious disease, increase immune system, decreased chance of cancer,
stabilization of intestinal micro flora, preventive measures on allergies, and improve the
bioavailability of nutrients. It is imperative the gastrointestinal tract has a balance of
pathogenic and non-pathogenic bacteria to maintain good health. This is commonly
obtained by dietary intake of probiotics. Consisting of microorganisms in the
gastrointestinal, also known as intestinal flora, these microorganisms are primarily
composed of the bacterial strands Lactobacillus and Bifidobacterium (1,2). This is where
probiotics come into play to help the growth of these bacteria. Probiotics can be
commonly found in functional foods, which have practical benefits to human health
beyond standard foods(3). When choosing an ideal functional food, ice cream comes up as
an ideal carrier for probiotics because with technology, efficiently incorporating probiotic
strands into ice cream is possible, ice cream contains the components necessary for
adequate probiotic survival. Additionally, the sensory evaluations of probiotic ice cream
is comparable to commercial ice cream(4). Before getting into the fundamentals of
probiotics in food, lets start with how they benefit the body.
Why Probiotics are Important

Probiotic bacteria have a number of ways to deter pathogenic bacteria in the body
from doing harm. They are resistant to pathogens that produce organic acid, hydrogen
peroxide, and bacteriocins which inhibit both pathogenic and non-pathogenic bacteria.
Presence of these substances reduces the number of viable probiotic cells, and impact
bacterial metabolism along with toxin production. Production of lactic acid inhibits
development of pathogenic bacteria. Secretion of hydrogen peroxide stunts growth of
Escherichia coli and cultures of Lactobacillus rhamnosus inhibit nine types of pathogenic
bacteria. Probiotic bacteria stimulate immunity by enhancing cytotoxicity of white blood
cells, specifically with the presence of Lactobacillus casei, L. rhamnosus, and
Bifidobacterium lactis. Lactobacillus is also associated with the enhancing the response
to rotavirus, which shortens the duration of diarrhea. It is seen by the given information
that the activity and presence of probiotics have an advantage in the body by regulating
harmful bacteria and enhancing the bodys immune system(2).
Technology of Probiotics
The use of probiotics in foods calls for a selection of probiotics, allowing optimal
quality control of strains in industrial practice(2). Producing a product that has acceptable
sensory qualities, maintaining viability and survival rates in probiotic cultures is
paramount. Studies have shown survival can depend on types of strains of bacteria used,
manufacturing technology, and storage. Glucose, yeast extract or milk protein fractions
can enhance growth of bacterial strains because they assist with metabolism and feed the
bacteria. As a result, probiotic strains can be utilized to produce probiotic milk or be
incorporated in milk products. When combined with yogurt cultures or Streptococcus
thermophilus, probiotic cultures have a high survival rate due to the synergistic qualities

of yogurt such as optimal pH for growth(4). Emerging technologies have found ways to
effectively produce functional and probiotic foods. Most of these technologies used are
alternative thermal treatments to sterilize products for microbes such as bacterial spores.
This results in a higher yield of probiotic bacteria in functional foods. Among these rising
technologies are High Hydrostatic Pressure, High Pressure Homogenization, and Pulsed
Electric Field. Pulsed electric field treatment uses high intensity electric field pulses to
inactivate microbial contaminants while preserving color, flavor, and structure of heat
sensitive contents. High pressure processing is the main alternative for thermal treatment
for food preservatives. A study by Sha was aimed towards evaluating the effects on
components of milk when using pulsed electric field treatments compared to pasteurize
processing. Results showed little different between the two samples. When using this new
technology, the results states PEF will effectively inactivate microbial containments like
pasteurizing, without sacrificing milks composition. This can be carried onto treatment
of ice cream because the main component of ice cream is milk(5). Finally, high-pressure
homogenizations original purpose was to improve texture, body, and flavor until now.
New generations of homogenizers are used to utilize pressure to inactivate microbes as a
secondary function(6). Another form of technology used to preserve survival of probiotics
is through microencapsulation. This technology has been able to enhance viability of
probiotic bacteria by encasing probiotics in a protective covering(7). Microencapsulating
technology improves the survival of these bacteria by protecting them from the harsh
environments of the GI tract and the final food production. Factors like high temperature,
pH, salinity will have less of an effect on the bacteria during the passage to the
gastrointestinal. Microencapsulation is done by forming a coating around the probiotic

bacteria to form a capsule wall. Alginate beads, used for bacteria can release their content
at controlled rates while allowing regulated exposure to a harsh external environment.
Viability and bioavailability of probiotic bacteria has been shown to increase 5fold thus,
extending shelf-life of functional food products (8). A study by Prati sought out the
viability of encapsulating Lactobacillus salivarus with an alginate/chitosan/alginate
microcapsule. When exposed to simulated gastric fluid, there was a 60% reduction of
cells after 90 minutes without encapsulation. With the microcapsule, 99% of L. salivarus
cells survived but was reduced to 77% after freeze-drying. The survivability of
encapsulated L. salivarus, reduced 65% after 2 weeks at 4 degerees Celsius and improved
survivability after free-drying. Free L. salivarus could only survive 4 degree Celsius for 2
weeks(9). This study simulates the temperature of probiotic encapsulation in ice cream. It
can be concluded from here, microencapsulating probiotic bacteria in ice cream will
allow for acceptable survival rates.
Ice Cream as a Functional Food
Important factors to take into consideration when choosing the right probiotic are
viability and prebiotics. It is essential functional foods contain an adequate number of
probiotic cells when entering the gastrointestinal tract to have therapeutic benefits on a
person. This has produced an abundance of research for the development and validation
of selected viable probiotics. Another factor affecting the growth and survival of
probiotics in food are ingredients. PH, processing, sugar, and inulin are elements
influencing survival rates of probiotics. A study by Alamprese provided information on
the influence of temperature, bile, and acidity on Lactobacillus johnsonii in ice cream..
The presence of acid was consistent when comparing frozen-thawed cells to fresh cells,

whereas, in the presence of bile a 0.4% concentration reduced fresh cell count by 50%
and frozen thawed cells by 30% (10). The results show that ice cream as a carrier for
probiotics is more resistant to digestive enzymes when entering the GI tract. Ice creams,
along with other frozen food products incorporated with probiotics have been shown to
have better viability during shelf life. A study by Heenan et al discovered this by doing
the following; an overnight culture of Lactobacillus acidophilus, Lactobacillus
rhamnosu, Bidobacterium lactis, and Saccharomyces boulardi separately infused into
treated soy milk. This soy milk was combined and heated to 60 degrees Celsius with soy,
sugar, oil, stabilizer, and salt. The product was then churned for 20 minutes at -10
degrees Celsius to produce the soy ice and was then divided up evenly. The process of
freezing and churning did not affect B. lactis but decreases the viability of L.rhamnosus
and S. boulardi. Storage at -20 degrees Celsius decreased viability of all strands except
Bifidobacterium. Overall, this low-fat frozen dessert, similar to ice cream was suitable to
deliver bacterial probiotics considering a good rate of survival of probiotic species and a
good sensory evaluation. One thing to be concerned about when producing probiotic ice
cream is the physical process of churning will decrease the survival rates of probiotic
bacteria. Results showed the increase of churning time decreased the count of viable
probiotic cells(11). Good sensory evaluations are important for a product, it allows for a
favored and lucrative item on the market. Putting out a product that diversifies target
market allows for larger profit margins. Incorporating probiotic soy ice cream will attract
a larger market such as, vegetarians and those who are lactose intolerant. Subsequently,
the addition of inulin and sugar can have quite an impact on viability of probiotics. Inulin
is a non-digestible carbohydrate that has fructooligosaccharides, having similar

characteristics to dietary fiber. The objective of a study by Akim was to produce a

probiotic ice cream containing the recommended daily intake, >106-107 colony forming
units per gram and measure survival during storage and after freezing. Bacterial cultures
used in this study were Streptococcus salivarius spp. thermophilus, Lactobacillus
delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis. They
were then put into skim milk supplemented with 1% and 2% inulin. Ice cream production
began, the mix was divided into three parts (A,B,C). Parts B and C contained 3% and 6%
sugar, respectively. Each batch was divided into three parts and the fermented milk was
added, with or without the 1 and 2% inulin, as a 10% addition to the ice cream mix. It
was then processed and stored at -18 degrees Celsius. The results showed that the highest
number of probiotic bacteria was in a 18% sugar mix and the survival of probiotics was
greater in the presence of inulin during the 90 days of storage. Inulin was found to
stimulate the growth of L. acidophilus and B. lactis, improving the viability of these
probiotics. This was most likely due to the oligofructose in the inulin, making it a
prebiotic, a substance that can stimulate the growth of probiotic bacteria(12). These studies
show that ice cream is an effective carrier for probiotics because ice creams composition
makes for an environment suitable for probiotic bacteria. Along with selecting the right
strands of bacterial probiotics and appropriate configuration of ingredients in an ice
cream, a product with an adequate number of probiotic bacteria can be termed a
functional food for probiotics. In addition, making sure proper handling and storage is
taken into consideration to preserve the viability of the probiotics.
Sensory Evaluation of Ice Cream with Probiotics

Incorporating probiotics can effectively be done through ice cream without

sacrificing taste or texture. A study by Ferraz collected data from 120 ice cream
consumers. A sensory evaluation was collected after two weeks of frozen storage and
each panelist was given a sample of 3 prototypes and one commercial ice cream.
Appearance, aroma, taste, texture, and overall liking were evaluated on a 9-point scale, 9
being most liked and 1 being immense dislike. The probiotic ice cream prototypes varied
by levels of overrun, process of air incorporation. These levels consisted of 45%, 60%,
and 90% with the commercial ice cream at a 78% overrun level. The study concluded,
high levels of overrun decreased the viability of probiotic bacteria but the incorporation
of Lactobacillus acidophilus and variation of overrun levels did not change the products
acceptance. It can be concluded that lower overrun levels should be used when producing
probiotic ice cream to sustain maximal amounts of probiotic bacteria while proving an
acceptable product(13). In order to deliver a product that will sell to consumers, there are
different sensory drivers that affect acceptability in consumers. 10 to be exact; they are
sweet, sour, astringent, vanilla flavor, gunny, coarse, watery, creamy, and foamy. This
study by Soukoulis formulated 120 different ice creams. Composition of the ice cream
mix went as follows; 2 or 4% milk fat, 11% skim milk powder, 16% sugar solid, 0.2%
emulsifier, 0.2 or 0.3 or 0.4% stabilizer, and 5 different hydrocolloids (for structure).
These were all homogenized together and pasteurized. The ice cream was then blended
with probiotic yogurt containing Bifidobacterium bifidum, Lactobacillus bulgaricus, and
Streptoccocus thermophile at a 25 or 50% level of total ice cream. Results showed that
the increase ratio of yogurt to ice cream caused coarseness and wateriness, increased
hardness and decreased gumminess, and a creamy perception. Yogurt also masked the

flavor of vanilla in the ice cream and the 50% addition of yogurt was seen as sour,
astringent, and depressed sweetness. The probiotic yogurt did not severely impact flavor
other than attributing sour-astringent, an acceptable quality. 25% yogurt base along with
4% fat, 0.3% xanthan gum or HPMC enhanced creaminess, mouth feel, viscosity, vanilla
flavor and melting qualities, all of which are desired sensory elements when creating an
ice cream(14). An article by Granato states that ice cream shows great potential for a
carrier of probiotics. Ice creams advantage, being a food consumed by all ages while
maintaining a viable dose of probiotics that can provide therapeutic effects without
sacrificing taste or texture. Quality is all dependent on the development of the product(15).
Conclusion
In conclusion, ice cream is seen as an efficient functional food because it is a
desired food by people of all ages. The composition of ice cream provides an excellent
environment for probiotic bacteria to survive until it reaches the gastrointestinal tract.
Manipulation of ingredients such as fat, sugar, inulin, physical handling, storage, and
selection of probiotic bacteria make it possible to create an ice cream that is able to
effectively deliver probiotics to the consumer without sacrificing therapeutic effect. In
addition to being a functional food, ice cream with the addition of probiotics do not
hinder the sensory qualities of the ice cream. The ice cream infused with probiotics will
be just as delicious and creamy as a conventional ice cream. This is all due to the
technology that has increased the viability of probiotics by delivering the bacteria in
microencapsulation to protect it from harsh environments and alternatives to thermal
pasteurizations which retain the survival rates of probiotic bacteria while effectively

inactivating contaminants. All these components make ice cream a good carrier for
probiotics.
Application to Practice
Incorporating probiotics into ice cream is a new idea with great potential. At the
moment, there are several companies that are producing these novel frozen treats. Mostly
marketed as frozen yogurt, this treat is an effective way of getting a client to consume a
daily recommended value of probiotics in just about one serving. There will be no
problem when getting a client to try this novelty because ice cream is a desirable food for
most people and with the addition of probiotics, taste and texture is not compromised.
Besides, the attraction to novelty items is in human instinct. A typical pint or box of bars
will average around 5 dollars, a little more expensive than regular ice cream. Once people
begin to realize that probiotic ice cream is out there, the demand for it will rise and
eventually lower the price.

10

References
1. Jain D, Singh Chaudhary H. Clinical significance of probiotics in
human. International Journal Of Nutrition, Pharmacology, Neurological
Diseases [serial online]. January 2014;4(1):11-22. Available from: Academic
Search Complete, Ipswich, MA.
2. Sarkar S. Probiotics as functional foods: gut colonization and safety
concerns. Nutrition & Food Science [serial online]. August 2013;43(5):496-504.
Available from: Academic Search Complete, Ipswich, MA.
3. Functional Foods. Website http://www.mayoclinic.org/functional-foods/expertanswers/FAQ-20057816
4. R.D.C.S. R, S.K. B, M.C. A. Review: Importance of food in probiotic
efficacy. Food Research International [serial online]. n.d.;43:1-7. Available from:
ScienceDirect, Ipswich, MA.
5. Sha Z, Ruijin Y, Wei Z, Xiao H, Wenbin Z, Zhong Z. Influence of Pulsed Electric
Field Treatments on the Volatile Compounds of Milk in Comparison with
Pasteurized Processing. Journal Of Food Science [serial online]. January
2011;76(1):C127-C132. Available from: Academic Search Complete, Ipswich,
MA. Accessed March 13, 2014.
6. M Saxelina, B Grenovb, U Svenssonc, R Fondnc, R Renierod, T MattilaSandholme. The technology of probiotics. Trends in Food Science & Technology
[serial online]. September 2000; 10(12): 387-392. Available from: Science
Citation Index, Ipswich, MA.
7. Faria J, Cruz A, Shah N. Probiotic And Prebiotic Foods : Technology, Stability
And Benefits To Human Health [e-book]. Hauppauge, N.Y.: Nova Science
Publishers; 2011. Available from: eBook Collection (EBSCOhost), Ipswich, MA.
8. Corona-Hernandez R, lvarez-Parrilla E, Lizardi-Mendoza J, Islas-Rubio A, Rosa
L, Wall-Medrano A. Structural Stability and Viability of Microencapsulated
Probiotic Bacteria: A Review.Comprehensive Reviews In Food Science & Food
Safety [serial online]. November 2013;12(6):614. Available from: Publisher
Provided Full Text Searching File, Ipswich, MA. Accessed March 12, 2014.
9. Bajracharya P, Islam M, Jiang T, Kang S, Choi Y, Cho C. Effect of
microencapsulation of Lactobacillus salivarus 29 into alginate/chitosan/alginate
microcapsules on viability and cytokine induction. Journal Of
Microencapsulation [serial online]. August 2012;29(5):429-436. Available from:
Academic Search Complete, Ipswich, MA. Accessed March 13, 2014.
10. Alamprese C, Foschino R, Rossi M, Pompei C, Savani L. Survival of
Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured
ice cream produced with different sugar and fat concentrations. International
Dairy Journal [serial online]. 2002;12(2-3):201-208. Available from: Science
Citation Index, Ipswich, MA.
11. Heenan C, Adams M, Hosken R, Fleet G. Survival and sensory acceptability of
probiotic microorganisms in a nonfermented frozen vegetarian
dessert. Lebensmittel-Wissenschaft Und-Technologie-Food Science And
Technology [serial online]. 2004;37(4):461-466. Available from: Science Citation
Index, Ipswich, MA.
11

12. Akin M, Akin M, Kirmaci Z. Effects of inulin and sugar levels on the viability of
yogurt and probiotic bacteria and the physical and sensory characteristics in
probiotic ice-cream. Food Chemistry [serial online]. 2007;104(1):93-99.
Available from: Science Citation Index, Ipswich, MA.
13. Ferraz J, Cruz A, Bolini H, et al. Sensory Acceptance and Survival of Probiotic
Bacteria in Ice Cream Produced with Different Overrun Levels. Journal Of Food
Science [serial online]. January 2012;77(1):S24-S28. Available from: Academic
Search Complete, Ipswich, MA.
14. Soukoulis C, Lyroni E, Tzia C. Sensory profiling and hedonic judgement of
probiotic ice cream as a function of hydrocolloids, yogurt and milk fat
content. LWT - Food Science & Technology [serial online]. November
2010;43(9):1351-1358. Available from: Academic Search Complete, Ipswich,
MA. Accessed March 9, 2014.
15. Granato D, Branco G, Cruz A, Faria J, Shah N. Probiotic Dairy Products as
Functional Foods. Comprehensive Reviews In Food Science & Food Safety [serial
online]. September 2010;9(5):455. Available from: Publisher Provided Full Text
Searching File, Ipswich, MA. Accessed March 10, 2014.

12