_Innovative Approaches to Formulating Probiotic Products

1. INNOVATIVE APPROACHES TO FORMULATING PROBIOTIC PRODUCTS  A presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: info@foodresearchlab.com

2. What is Gut Flora? • The symbiotic flora in the human gut is more numerous and complex than that found in other areas of the body. In the colon, there are roughly 3.9 × 1013 adult intestinal flora, which is marginally greater than the total number of human cells. • Intestinal flora can be categorized into three functional groups based on their effect on human health: probiotics, neutral bacteria, and pathogenic bacteria. • The human body and intestinal flora interact to generate functional molecules including amino acids, vitamins, short-chain fatty acids, metabolise toxic waste, and aid in absorption of nutrients from food.

3. Current Trends in Probiotic Formulation • Novel advancements in the composition of dried probiotics encompass alternative modes of application, like nasal sprays and creams or lotions. • Probiotic formulations are advantageous for the upper respiratory tract (URT), helping to prevent acute respiratory tract infections. • The following formulation exhibited a stable formulation and maximum shelf-life stability: 4.5% (w/v) lactose and 1% (w/v) HPMC; 2.5% (w/v) trehalose and 1% (w/v) HPMC (hydroxypropyl methylcellulose); 2.5% (w/v) sucrose and 0.4% (w/v) xanthan gum; 2.5% (w/v) isomalt and 0.4% (w/v) xanthan gum

4. Applications in Dairy Industry • Dairy products with probiotics are manufactured and consumed globally in a variety of forms, including pasteurized milk, new-born formula, fermented milk, and ice creams. • Certain foods, such as cheese and fermented milk, are more suited as probiotic carriers because of their ability to buffer pH and fat content, which gives probiotics more protection as they go through the GI system. • Probiotics, prebiotics, conjugated linoleic acids, sterols, stanols, reduced lactose or lactose-free yogurts, and yogurts enriched with functional ingredients have all enjoyed long-term market success.

6. Applications in Beverage Industry • Fruit juices enhanced with probiotics occupies a distinctive place in the food and beverage market. • Due to the unfavourable conditions that probiotics in beverages endure, their viability in non-dairy foods is shorter than that of dietary supplements. • Probiotic juice manufacturing involves a number of considerations for processors, including pH, temperature, anthocyanin, and—above all—a vegetative form of the bacteria.

7. Applications in Bakery Industry • A variety of important nutritional components, including carbohydrates, proteins, lipids, dietary fiber, vitamins, and minerals, are included in varied levels in bakery items (bread, biscuits, doughnuts, cookies, etc.). • In an effort to provide probiotics the ability to withstand the high temperatures involved in baking, researchers have been working to develop novel delivery methods for thermo-durable bioactive materials. • Examples include: Leveraging microencapsulation and sourdough method for bread making and encapsulation of L. rhamnosus in sodium alginate for pan bread baking

8. CONTACT US UNITED KINGDOM +44- 161 394 1144 INDIA +91 9566299022 EMAIL info@foodresearchlab.com