Bigel Matrix Loaded with Probiotic Bacteria and Prebiotic Dietary Fibers from Berry Pomace Suitable for the Development of Probiotic Butter Spread Product

This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactobacillus reuteri, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum), uploaded selected compatible combination in the bigel matrix, and applied it in the probiotic butter spread formulation. Bigels and products were characterized by physical stability, rheological, textural properties, and viability of probiotics during storage at different conditions. The highest prebiotic activity score was observed in soluble cranberry (1.214 ± 0.029) and sea buckthorn (1.035 ± 0.009) fibers when cultivated with L. reuteri. The bigels loaded with probiotics and prebiotic fiber exhibited a significant increase in viscosity (higher consistency coefficient 40–45 Pa·sn) and better probiotic viability (>6 log CFU/g) during long-term storage at +4 °C temperature, surpassing the bigels loaded with probiotics alone. Bigels stored at a lower temperature (−18 °C) maintained high bacterial viability (above 8.5 log CFU/g). The butter spread enriched with the bigel matrix was softer (7.6–14.2 N), indicating improved spreadability. The butter spread product consistently met the required 6 log CFU/g for a functional probiotic food product until 60 days of storage at +4 °C temperature. The butter stored at −18 °C remained probiotic throughout the entire storage period, confirming the protective effect of the bigel matrix. The study’s results showed the potential of the bigel to co-encapsulate, protect, and deliver probiotics during prolonged storage under different conditions

One‐bite‐sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people

Corresponding author: [email protected] data that support the findings of this study are available from the corresponding author upon reasonable request.International audienceBACKGROUNDIn this study, innovative chocolate, citrus and mixture flavoured tofu‐based nutritionally customised, dysphagia‐oriented, comfortably consumed, appetising, one‐bite‐sized finger foods, oriented to malnutrition, sarcopenia and frailty prevention in older people were created by using 3D printing technology. Developed products were characterised by evaluating chemical composition and physical properties and performing sensory evaluation among geriatric clinic residents (≥60 years).RESULTSThe dietary composition of the developed foods was: 19–21 g (100 g) −1 protein, 6–8 g (100 g) −1 fibre, 8–9 g (100 g) −1 fat, 11 mg (100 g) −1 iron, 14 mg (100 g) −1 zinc, 70 μg (100 g) −1 selenium. Foods were also enriched with branched‐chain amino acids, such as leucine, isoleucine and valine. All formulated foods were classified as level 6 by International Dysphagia Diet Standardisation Initiative classification. Chocolate‐flavoured food was much harder (4914 g) with lower adhesiveness value (−33.6 g s), compared to the citrus‐ or mixture‐flavoured foods. Older people evaluated all finger foods as very easy handled by hand, soft, easy to swallow, having a moderate flavour intensity and a weak afterfeel. Despite the fact that the chocolate food was evaluated as having the highest hardness and gumminess values by the instrumental method, this difference was not noticeable to the evaluators. However 7% of the participants said that 3D printed foods were sticky to dentures.CONCLUSIONThe results suggest that it is possible to create nutrient‐dense comfortably consumed 3D printed foods, oriented to malnutrition, sarcopenia and frailty prevention in older people. © 2024 Society of Chemical Industry

Bigel as a curcumin delivery system and its application in 3D-printed in-between-meal foods to boost the immune system of elderly people

International audienceCurcumin is highly beneficial to the functioning of the human immune system. We studied bigel, structured with collagen, monoglycerides and diglycerides, to improve the stability and bioavailability of curcumin. We noted a high stability of the encapsulated curcumin (97.55 %); the suitability of the bigel matrix for curcumin loading was also confirmed with an in vitro digestion study. We used curcumin-loaded bigel in meat-based, 3D-printed in-between-meal foods, intended to boost the immune system of elderly people. We characterized the foods' textural properties, chemical composition, behavior during in vitro digestion and sensory acceptability. The foods, contained roughly 24 % of a person's daily protein needs, 4 % of their fiber needs, 50 % curcumin and resveratrol needs and 100 % of their zinc, iron and selenium needs. Protein hydrolysis kinetics during in vitro digestion revealed that the technological steps we applied had no negative effect on the foods' digestibility. Elderly people perceived all of the foods to be delicious, easy-to-swallow and soft. In addition, people suffering from dysphagia attributed high scores for the mouthfeel-related question. Bigel holds great promise as a food-compatible curcumin delivery system for foods aimed at elderly people