Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features

Abstract

Autochthonous strains belonging to Lacticaseibacillus paracasei and Lacticaseibacillus casei were screened based on pro-technological (kinetics of growth and acidification, exopolysaccharides biosynthesis), functional (cell viability during processing and storage, in vitro protein digestibility, and in vitro gastrointestinal batch digestion), and sensory properties to ferment milk intended to be included in the ice-cream formulation. The main discrimination among the strains resulted from the sensory evaluation by the panelists, who assigned the highest scores to the ice cream produced with milk fermented with L. casei F14. Antiradical and anti-inflammatory features of such fermented ice cream (with and without the addition of hydroxytyrosol) were shown in Caco-2 cell culture. The pretreatment of Caco-2 cells with fermented ice creams counteracted the accumulation of pro-inflammatory interleukin mediators IL-8 and IL-6 and reactive oxygen species (ROS) induced by detrimental stimuli, and preserved the Caco-2 cell monolayer integrity. The fermentation with L. casei F14 per se played a key role, whereas the inclusion of hydroxytyrosol only contributed to further enhancing the antiradical activity of ice cream. No protective effect on Caco-2 cells was brought about by the addition of dietary fiber.

Keywords

• cow milk
• fermentation
• lactic acid bacteria
• functional food