Probiotics as a Functional Food Ingredient in Frozen Desserts

by
Kaley Ingram

Introduction
Probiotics can be defined as beneficial intestinal microbes that alter intestinal epithelial cell
tight junction and immunological functions. One is not born with probiotics, rather they are obtained
from exposure, and usually within the first two years after birth. The bacteria that colonize within the
gut are specific to the host's diet and lifestyle. They are also dependent upon which bacteria can survive
the passage, and acidity of the stomach and large intestine, the alkaline environment of the small
intestine, and tolerate the activity of digestive enzymes. They also must be able to attach themselves to
the mucosal surface of the GI tract. 8,11
The human intestine is home to 1013 1014 microbial cells, and the total gut bacterium actually
outnumber the body cells of the host by a factor of 10. These bacteria interact with normal flora in the
human body, and disturbance of the intestinal microbiota has been associated with risk of developing
allergic, infectious, and inflammatory diseases. 8
However, probiotics have been espoused to have a plethora of health benefits. It is thought that
they do this by digesting food that the human body is unable to, producing vitamins, resisting
colonization of pathogens and creating a pH environment that does not favor pathogen production, and
modulating immunity. The also produce antimicrobial substances, compete with pathogens for
receptors in the GI tract, interfere in disease progression and provide a protective barrier. 8,11
Studies have shown that probiotics can decrease duration and prevent multiple types of
diarrhea, reduce IBS symptoms, help with metabolic disorders, and be used as adjunct therapy in the
treatment of helicobacter pylori, and much more.5,8,9
Because of these health advantages, the use of probiotics as a functional food ingredient has
been rising rapidly, as health awareness increases. A functional food is defined as one that contains an
ingredient that can treat or prevent illness, and probiotics certainly qualify. Probiotics are becoming
common additives to food such as frozen dairy desserts and ice creams. There are many factors
involved in creating these products and making sure that the probiotics remain viable. Mastering these

steps would increase the healthful options available on the market today.8,11,16
Negative Factors Affecting Viability
One of the most vital characteristics of a probiotic food item is its level of viable probiotics
contained within. It is key that the amount is high enough that the probiotics are still viable by the end
of its shelf life. The minimum necessary concentration is thought to be 106 viable cells/g-mL of product
at the time the food item is consumed. 6
Factors affecting viability include pH, acidity, freezing, sugar concentrations and oxygen
toxicity. The highest rate of loss in the production of these desserts is often during freezing and mixing.
This is because ice crystals that form during the freezing process can cause the cells to rupture, and
during mixing they can be mechanically sheared. The incorporation of oxygen into the mix can reduce
viability depending on which strain is being used, with bifdobacteria being especially vulnerable
because it is anaerobic. Sucrose concentrations affect osmotic pressures within the mixture and this also
affects the bacteria. Lactobacillus is considered a good strain, better able to resist damage in the
presence of low temperatures, oxygen, and sucrose. The pH of a fermented milk within these desserts
can either help or harm probiotics. The prime range for bifdobacteria is 6.0 7.0, and for lactobacillus
it is 5.5 to 6.0. However, the range for fermented frozen desserts is often less than 4.5. 6,11
In a study done by Lankaputhra and Shah studying the survival rates of several
strains of probiotics in different pH ranges, it was found that the majority of
strains lost viability in storage at a pH of less than or equal to 4.3.

6,14

Positive Factors Affecting Viability

In order to create a probiotic product that remains viable through the
manufacturing and storage process, that can also survive the travel to the
intestine, there are steps that can be taken.
Beginning with strains of bacteria that are better able to tolerate the

conditions involved is important. Lactobacilli are typically more resistant than

bifdobacteria. B. longum and B. infantis strains have shown to be able to survive
production and storage for up to 11 weeks, and are not influenced by the content
of fat in the medium used.6
Eliminating molecular oxygen and redox potential within the mix is
important, as well. Bacteria is either anaerobic or microaerophillic, and cannot
reduce O2 or break down H2O2, the latter of which is produced by other cultures in
the mix. Air is added to the dessert during the freezing of the final product to
increase the overrun to 100%, and 21% of this air is oxygen. These factors have
toxic effects on bacteria. To reduce this, adding L ascorbic acid to scavenge
oxygen, and L cysteine to reduce redox potentials can help. Applying a heat
treatment and deaeration process to the milk used in the product is necessary.
Using a co culture such as S. thermophilus with bifdobacteria will destroy
molecular oxygen. A key consideration is the packaging process; as little oxygen
as possible should be in the item upon packaging, and the materials used to
contain the product should be impermeable and thick.6
Using the milk added to the dessert as a growth factor for the probiotics is
beneficial. Adding fortifying agents and growth factors like casein hydrolysates,
yeast extract, L cysteine, and glucose can have a highly positive effect on the
stability of the probiotics within. Glucose will provide energy to the cell in the
presence of cryoprotectants and acids, which will increase the survival rate during
freeze dry.3 Derivatives of protein also give nutrients to the cells, and will improve
buffering capability of the medium while reducing the redox potential.6
Sugars, glycerol, and fat content protect against damages from freezing.

Still, sugar content should not be raised too high as it can increase osmotic
pressure and harm the probiotics.6
Methods
There are two main methods to inoculate probiotics into a frozen dessert,
free form or microencapsulation. In free form probiotics are typically blended with
an acidified or fermented milk base with a mix base during the initial step of
production, or directly inoculated into the mix with a single or symbiotic culture
before the whipping and freezing step. Depending on the sensory characteristics
desired, the direct injection can have positive or negative effects. Free form isn't
as effective in regards to probiotic viability as microencapsulation. When
examining frozen yogurt ice cream with either free form or microencapsulated
probiotics, the free form viability decreased from 9.55 to 7.3 cfu/g after a storage
period of 60 days, while the microencapsulated decreased only by 1 log cycle.

1, 6

In microencapsulation, probiotics are contained within a capsule, typically

made from biomaterials, alginate, carrageenan, whey proteins, or gelatin. They
can also be spray or freeze dried.4 Cultured milk is not needed in this process,
unlike in free form inoculation. Using microencapsulation is highly popular due to
its positive effects on the viability of probiotics. The probiotics within these
capsules can be released at controlled rates, and the capsules provide protection
against thermal and mechanical treatments, processing, and storage.4 It reduces
osmotic stress that will damage the cells, increases shelf life, and has little to no
effect on the taste, texture, or structure of the medium used. Microencapsulated
probiotics are more likely to remain viable in low pH state of the product, the
acidity of the stomach, and the travel through the GI tract to the intestine. In

Shah's experiment it is shown that microencapsulation increased viable levels of

lactobacillus acidophus and bifdobacterium in comparison to free cells in a frozen,
fermented dairy dessert that was stored for 12 weeks.

6, 14,15

In a study done examining the viability of bifdobacterium in frozen yogurt

after 90 days in microencapsulated and free form, the microencapsulated
probiotics remained nearly constant while the free form levels fell by about 34%
after the 90 days.10
Prebiotics
Prebiotics are indigestable food ingredients, often oligosaccharides, that
have a positive effect on growth and the activity of probiotics and will typically
improve viability. The products that contain both pre and probiotics are called
synbiotic. Some common prebiotics or prebiotic fibers are inulin, polydextrose,
oligofructose, and wheat dextrin.

Prebiotics are thought to enhance the viscosity, induce gelation, and mimic fat by reduce friction
and causing increased lubrication of the tongue. They also have a multitude of claimed health benefits
including the suppression of pathogenic microorganisms such as e.coli and salmonella, while
modulating colonic function by stimulating probiotic growth. Adding prebiotics and probiotics to food
frozen desserts prolong shelf life and have higher rates of probiotics that reach the colon safely. 3,6,15
Oligofructose can be used as a sugar replacement, as it has a sweetness of
35% when compared to sucrose. It is compatible especially with fruits, and
enhances the mouth perception of aroma and flavor. It can be particularly handy
in diet products that use strong artificial sugars, as it reduces the after taste.3
Inulin often replaces fat due to its gelling properties and neutral flavor. It is
the prebiotic fiber most often used in the production of desserts. It provides a

texture that is creamy and gives a well rounded flavor.3Upon studying the effects
of inulin at different levels, inulin at the highest amount of 2% significantly
improved viscosity, overrun, and melting properties.12
When analyzing the effects of fructooligosaccharides combined with
lactobacillus in a frozen yogurt ice cream, it was found that higher levels of FOS
correlated with a lower pH value, higher solid content, and increased overrun and
lower firmness levels.

Types of Frozen Desserts

There are several types of frozen desserts with probiotics that are on the
market or being experimented with. One such item is fermented ice cream. When
consuming fermented ice cream, there is a difference between it and regular ice
cream in texture, flavor, physiochemical and colloidal characteristics. Gelation,
casein micelle destabilization, and formation of protein aggregates and
fermentation metabolites such as lactic acid and volatile organic compounds have
been observed. If probiotics are inoculated as starter cultures they can continue
to proliferate and increase in viability.6
Factors like inoculum size, endpoint pH, and fermentation conditions can
have affect on sensory factors and viscosity. In studies done, it has been shown
that keeping the inoculum size less than .02% of symbiotic culture can help keep
the aforementioned traits desirable.16
Fermented, frozen dairy products, not just ice cream, are thought to better
enable lactase digestion, inhibit intestinal pathogens, alleviate allergies in infants,
and assist passing of stool and regularity.6,16
In unfermented ice cream, there are thought to be little to no effect on the

texture, taste, aroma or other sensory features of the ice cream. The reasoning
behind this is because there is less bacterial volume in unfermented ice cream;
yet, on studies done by Di Criscio and others, consumers noted that the taste and
smell was less appealing. The theory behind this is the use of different strains,
and that some cause more notable differences than others. In a triangle test done
by Di Criscio, it was evident that the probiotic ice cream was notably different
than the plain.6,16
It is becoming increasingly popular to experiment with different types of
milk for probiotic ice creams. Because different milks contain different sizes and
types of fats, and this directly affects the physical properties and final structure of
the ice cream, the type of milk used is important.
A study was done to compare the properties of frozen yogurt with probiotics
one with camel milk and one with dairy. While the viscosity of the camel milk ice
cream was higher and had less destabilized fat, and required more melting time,
the flavor scores were much lower than those of regular milk. Camel milk is
thought to provide some health benefits like being anti carcinogenic, anti diabetic,
and antihypertensive because of this, using camel milk can be a good option
rather than dairy milk.2
Goats milk has been used, also. In a study using chocolate probiotic ice
cream made from goats milk, the viability of the probiotics was successful and
consumers accepted the sensory qualities. Interestingly, they preferred the ice
cream that had been stored for over 12 weeks rather than 1 week. This may be
because the high fat content in goats milk resisted negative changes due to
storage, and development in the chemical and physical structures of the product

over time.

13

Vegetarian options are important to be considered, and one such study

examined the viability and sensory acceptability of a non fermented frozen soy
dessert. Probiotic microorganisms of different strains were inoculated at a level of
106 cfu/g. Most strains survived the 6 month storage term at the same levels or
greater, and the product injected with L. acidophilus was not differentiated from
control ice cream in trials, showing that this method is suitable for both delivery of
probiotics and satisfying consumption.7
It has also been proposed that fortifying syrup mixes and fruit bits in frozen
desserts and ice creams with probiotics is a possibility, though this line of thinking
has not been studied much.17
Applications to Dietetic Practice
Being aware of health trends such as increasing probiotic addition to foods
is important for one practicing in the nutrition field. Probiotics, taken at high
enough levels, can greatly enhance one's health and ability to prevent disease
and illness. However, being aware of the food science of these additives is
necessary, as many products on the shelf do not have levels of probiotics that are
high enough or viable to give any added benefits to the consumer.
As a dietitian it is key to research and be aware of the products that provide
false claims, and those that can actually provide the perks that come with
probiotic consumption, to properly advise clients. Without this, purchasing and
eating these desserts can be simply empty calories added to the diet.
Conclusion
It is clear that probiotics offer much in the way of health advantages, and as

technology and options for the consumer increase, more and more people will
begin to indulge in these. Offering probiotics in frozen desserts is especially
clever, as these frozen desserts can provide an ideal environment for pro and
prebiotics, and are widely desirable to the population. Still, care must be taken
that factors negatively affecting viability are avoided as much as possible, while
adding in positive factors. Microencapsulation is a popular, effective method and
much is being done to improve it including different materials used. Adding a
synbiotic culture, or one that contains both pre and probiotics can significantly
improve the survival rate of probiotics, and also the taste, texture, and structures
of frozen desserts.
As more options are created and marketed, such as vegetarian options and
those implementing different milk types, probiotic consumption will become a
mainstay in the supermarket isles.

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