Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatment on the physical stability of almond “milk” was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively); MF3 was also combined with two different heat treatments (85 °C-30 min (LH) and 121 °C-15 min (HH)). Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days) as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.
Arskold E, Lohmeler-Vogel E, Cao R, Roos S, Radstrom P, Van Niel E. Phosphoketolase pathway dominates in lactobacillus reuteri atcc 55730 containing dual pathways for glycolysis. Journal of Bacteriology. 2008;(1):206–12.
2.
Beisson F, Ferte N, Voultoury R, Arondel V, Cháfer N, González-Martínez M, et al. Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic lactobacillus reuteri microorganisms. Food Science and Technology International. 2001;(7–8):145–57.
3.
Buddington R. Prebiotics and probiotics science and technology. 2009;1–31.
4.
Casas I, Mollstam B. Treatment of diarrhea. 1997;
5.
Cheng H. Volatile flavor compounds in yogurt: a review. Critical Reviews in Food Science and Nutrition. 2010;(10):938–50.
6.
Coccorullo P, Strisciuglio C, Martinelli M, Miele E, Greco L, Staiano A. Lactobacillus reuteri (dsm 17938) in infants with functional chronic constipation: a double-blind, randomized, placebocontrolled study. Journal of Pediatrics. 2010;(4):598–602.
7.
Cruz N, Capellas M, Hernandez M, Trujillo A, Guamis B, Ferragut V. Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics. Food Research International. 2007;(6):725–32.
8.
Desrumaux A, Marcand J. Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 mpa): effect of pressure on emulsion characteristics. International Journal of Food Science and Technology. 2002;(3):263–9.
9.
Egert S, Kratz M, Kannenberg F, Fobker M, Wahrburg U. Effects of high-fat and low-fat diets rich in monounsaturated fatty acids on serum lipids, ldl size and indices of lipid peroxidation in healthy nonobese men and women when consumed under controlled conditions. European Journal of Nutrition. 2011;(1):71–9.
10.
Fao, Who. Report on Joint FAO/WHO Expert Consultation on Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. 2001;
11.
Fiocchi A, Brozek J, Schuenemann H, Bahna S, Berg A, Beyer K, et al. World allergy organization (wao) diagnosis and rationale for action against cow’s milk allergy (dracma) guidelines. Pediatric Allergy and Immunology. 2010;(21):1–125.
12.
Floury J, Desrumaux A, Lardières J. Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-inwater emulsions. Innovative Food Science and Emerging Technologies. 2000;(2):127–34.
13.
Glahn R, Lee O, Yeung A, Goldman M, Miller D. Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion caco-2 cell culture model. Journal of Nutrition. 1998;(9):1555–61.
14.
Horwitz W. Association of Official Analytical Chemists. 2000;
15.
Indrio F, Riezzo G, Raimondi F, Bisceglia M, Cavallo L, Francavilla R. The effects of probiotics on feeding tolerance, bowel habits, and gastrointestinal motility in preterm newborns. Journal of Pediatrics. 2008;(6):801–6.
16.
International I, Standard. Dairy starter cultures of Lactic acid Bacteria (LAB): Standard of identity. 1997;
17.
Jones J, Fernandez M, Mcintosh M, Najm W, Calle M, Kalynych C.
18.
Lerman R. A mediterraneanstyle low-glycemic-load diet improves variables of metabolic syndrome in women, and addition of a phytochemical-rich medical food enhances benefits on lipoprotein metabolism. Journal of Clinical Lipidology. 2011;(3):188–96.
19.
Li YQ, Chen Q, Liu XH, Chen ZX. Inactivation of soybean lipoxygenase in soymilk by pulsed electric fields. Food Chemistry. 2008;(2):408–14.
20.
Liu R. Nutritional health. 2012;293–310.
21.
Luengo M. La almendra y otros frutos secos: castaña, pistacho, piñón, nuez. 2009;
22.
Miniello V, Brunetti L, Tesse R, Natile M, Armenio L, Francavilla R. Lactobacillus reuteri modulates cytokines production in exhaled breath condensate of children with atopic dermatitis. 2010;(5):573–6.
Saad N, Delattre C, Urdaci M, Schmitter J, Bressollier P. An overview of the last advances in probiotic and prebiotic field. LWT-Food Science and Technology. 2013;(1):1–16.
25.
Sanz Y, Dalmau J. Los probióticos en el marco de la nueva normativa europea que regula los alimentos funcionales. Acta Pediatr Esp. 2008;(1):27–31.
26.
Savino F, Pelle E, Palumeri E, Oggero R, Miniero R. E124-E130. Annual Meeting of the European-Society-for. Pediatric-Research. 2007;(1):201–11.
27.
Tamime A, Robinson R. Yoghurt: science and technology. 1999;
28.
Walstra P, Walstra P, Wouters J, Geurts T. Dairy science and technology. 2014;
29.
Yada S, Lapsley K, Huang G. A review of composition studies of cultivated almonds: macronutrients and micronutrients. Journal of Food Composition And Analysis. 2011;(4–5):469–80.
30.
Zhang H, Li L, Tatsumi E, Isobe S. High-pressure treatment effects on proteins in soy milk. LWT-Food Science and Technology. 2005;(1):7–14.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
