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Enhancing Italian traditional foods through the enrichment of functional ingredients

CELESTINE CHIDI OGBONNA*, CINZIA CECCHINI, STEFANIA SILVI, M. CRISTINA VERDENELLI, M. MAGDALENA COMAN, CARLA ORPIANESI, ALBERTO CRESCI
*Corresponding author
School of Advanced Studies, c/o Biosciences and Biotechnologies, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy

Abstract

A formulation of synbiotic microgranules comprising vegetable oils and fats matrices, SYNBIO™® (1:1 mixture ofLactobacillus rhamnosus IMC 501® and Lactobacillus paracasei IMC 502®) and Xylo-oligosaccharide were delivered intoBuffalo Yoghurt, Buffalo “Mozzarella” cheese, “Ricotta” cheese, “Pecorino” cheese and “Ciauscolo” salami (cured pork meat product) to improve cell survival and bioavailability of bioactive ingredients. The prebiotics significantly stimulated >50percent increase in the growth of probiotics during in vitro studies (P= 0.006). The viability of the probiotics was high with cellcount ranging from 7.1 to 7.5 Log cfu/g of food at various temperature and times during the shelf-life of finished products.There was no significant change in the sensory profile of these synbiotic enriched foods. The functionality of Italiantraditional foods was enhanced with this microgranulation technology.


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