[15].
2.5 Synbiotic Dairy Functional Foods
Functional dairy foods represent an excellent alternative of foods that presents additional beneficial properties to consumers. Probiotics, prebiotics, or their combination (synbiotics) are the primary three categories of functional dairy products [82]. The balanced combinations of probiotics and prebiotics, resulting in ingredients with the functional characteristics of both groups are reported as synbiotics. In the literature, several workers are reporting the production of synbiotic dairy products, since they represent an excellent way to carry live and active cultures. Table 2.4 describes examples of the application of probiotic bacteria in association with prebiotics (synbiotics) in dairy products. Dairy beverages and yogurt are the most explored matrices since the use of synbiotic in dairy products can multiply the positive effects of this kind of food on the host. In a randomized study, individuals who consumed yogurt added with isomaltooligosaccharide (0.6%) and B. lactis Bi-07 and L. acidophilus NCFM as probiotic cultures showed higher populations of bifidobacterial and lactobacilli in the colon. In addition, synbiotic yogurt may have immunomodulatory properties [83]. The ability of synbiotic fermented milk containing isomaltooligosaccharide (1%) and Lacticaseibacillus paracasei 01 (108 CFU/mL) to defend epithelial cells (in vitro) was evaluated. The synbiotic fermented beverage was capable of protect the intestinal cells [84]. In addition, kefir supplementation with isomaltooligosaccharide (4%) reduced the fermentation time and improved the acidification rate. The reduction in the fermentation time may provide lower costs to the industries [85].
Table 2.4 Examples of synbiotic dairy products. Adapted from Dantas et al. [47].
| Product | Probiotic strain | Prebiotic | Raw material | Reference |
| Cheese | Enterococcus faecium NRRL B-2354, Bifidobacterium longum NRRL B-41409, Lacticaseibacillus paracasei subsp. paracasei NRRL B-4560 | Inulin and oligofructose | Goat milk | [93] |
| Cream cheese | Bifidobacterium animalis subsp lactis Bb-12 and Lactobacillus acidophilus LA-05 | Inulin | Goat milk | [87] |
| Chevrotin cheese | Bifidobacterium lactis | Inulin | Cow and goat milk | [94] |
| Fresh cheese | Bifidobacterium lactis BB-12 | Inulin | Cryoconcentrated milk | [95] |
| Mascarpone cheese | Bifidobacterium lactis BB-12 | Inulin | Milk cream | [96] |
| Greek-type yogurt | Microencapsulated Bifidobacterium lactis BB-12 | Inulin | Cow milk | [97] |
| Cupuaçu yogurt | Lactobacillus acidophilus LA-5 | Inulin | Goat milk and cupuassu | [98] |
| Yogurt | Lactobacillus acidophilus L10 DSM, Lactobacillus acidophilus L10 NCFM, Bifidobacterium animalis subsp. lactis Bl04, Bifidobacterium animalis subsp. lactis HN019 | Powdered passion fruit peel (potential prebiotic) | Skimmed milk powder, whole milk powder | [99] |
| Yogurt | Lactobacillus acidophilus, Bifidobacterium bifidium | Lactulose, oligofructose, and inulin | Buffalo milk | [100] |
| Chocolate milk beverage | Bifidobacterium lactis | A mix of inulin and oligofructose | Goat milk, goat whey | [101] |
| Milk beverage | Lacticaseibacillus paracasei | Inulin and oligofructose | Cow milk | [102] |
| Milk beverage | Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5 | Oligofructose | Cow milk and whey | [103] |
| Peach ice cream | Bifidobacterium lactis BB-12 | Inulin | Cow milk | [104] |
| Ice cream | Bifidobacterium lactis and Lacticaseibacilluscasei microencapsulated with sodium alginate and Camellia sinensis extract. | Camellia sinensis (potential prebiotic) | Cow milk and milk cream | [105] |
| Ice cream | Pediococcus pentosaceus UAM22 | Inulin | Cow milk and whey protein | [106] |
| Dairy chocolate dessert | Lacticaseibacillus paracasei subsp. paracasei LBC 81 | Fructooligosaccharide | Cow milk | [86] |
Due to high overall liking, dairy chocolate desserts can be innovative synbiotic products [86]. The addition of inulin to a synbiotic creamy cheese and ice cream processed with goat milk resulted in improved texture properties (consistency), which was associated with its high capacity of holding water, resulting in decreased syneresis and important changes in texture and viscosity. In this way, probiotics and inulin could be used to manufacture creamy goat cheese with maintenance of the overall quality characteristics of the product and improving its functional potential [87].
Inulin favored the maintenance of Lactiplantibacillus plantarum subsp. plantarum in low-fat yogurt for three weeks of storage above the limit established for the product
