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A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food

Summary

Paraprobiotics are inactivated bacterial cells that offer the same health benefits as live probiotics but are much more stable and don’t require refrigeration. When added to high-protein ice cream, paraprobiotics help boost immune function and gut health while improving the product’s texture and shelf-life. This makes paraprobiotic-enriched ice cream an ideal functional dessert for athletes, people with dietary restrictions, and anyone seeking healthier frozen food options.

Background

Paraprobiotics are nonvital inactivated bacterial cells that provide health benefits similar to live probiotics but with superior stability and safety. Recent interest has grown in incorporating paraprobiotics into dairy products and functional foods due to their resistance to processing conditions and extended shelf-life without requiring refrigeration.

Objective

This review examines the role of paraprobiotics in formulating high-protein ice cream as a functional food, focusing on their immunological mechanisms, production methods, technological advantages, and potential health benefits for athletes and specific populations.

Results

Paraprobiotics exhibit immunomodulatory and anti-inflammatory properties through cell surface components like peptidoglycan and teichoic acids. Various inactivation methods (thermal, mechanical, radiation-based, and chemical) produce paraprobiotics with different functional properties. High-protein ice cream formulations containing 15-18.59% protein with incorporated paraprobiotics enhance gut health, immune function, and product stability while maintaining sensory quality.

Conclusion

High-protein ice cream fortified with paraprobiotics represents an innovative functional food addressing health-conscious consumer demands. Paraprobiotics offer significant technological and safety advantages over live probiotics while delivering immunological benefits, making them suitable for athletes, individuals with dietary restrictions, and those seeking functional dessert alternatives to traditional ice cream.
  • Published in:International Journal of Food Science,
  • Study Type:Review,
  • Source: 40557334
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