I-Corps: Manufacturing method for blends of anhydrous probiotic bacteria and low-water, high-fat content nut butters

I-Corps：无水益生菌和低水、高脂肪含量坚果酱混合物的制造方法

• 批准号: 2039443
• 负责人: Rebecca Menapace
• 金额: $ 5万
• 依托单位: Brandeis University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2020
• 资助国家: 美国
• 起止时间: 2020-08-15 至 2021-01-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=2039443&HistoricalAwards=false
• 关键词: Corps; Manufacturing; method; blends; anhydrous

The broader impact/commercial potential of this I-Corps project is the translation of a manufacturing technology to produce a shelf-stable probiotic supplement using peanut and other nut butters. The availability of probiotics in certain food products has become a major factor in the choice of processed foods by health-conscious consumers. Probiotics in foods may provide a number of benefits, including limiting the growth of pathogenic gut bacteria, reducing bloating, helping to control certain digestive problems such as lactose intolerance, and enhancing nutrient absorption. However, the shelf-life and the need for refrigeration is a major deterrent in the widespread adoption of probiotics food products. Americans consume about 800 million pounds of peanut butter a year and the U.S. market for nut butters totaled $2.3 billion in 2018. The aim of the proposed technology is to define the requirements of providing in nut butters a healthy source of probiotics with a long shelf-life at room temperature. The health benefits from the addition of probiotics to peanut butter and other culinary butters may give these products a competitive advantage.This I-Corps project is based exploring the translation of a food manufacturing technology to produce nut butters with probiotics. This manufacturing method uses blends of anhydrous probiotic bacteria and low-water activity, high-fat content culinary butters made from roasted nuts. Typically, a slurry is made from freeze-dried probiotic bacteria and edible oil, which is subsequently blended into a warm nut butter at the time of the addition of melted structuring fat and before fat crystallization and product packaging. Dispersing and storing probiotics in such an anhydrous fatty food environment helps keep probiotic bacteria viable for a longer time at room temperature. Long-term viability of probiotic bacteria was tested over a 12-month period by measuring the number of colony-forming units (CFU) from the different bacteria stored at 4 oC and 20 oC in multiple low-water activity, fat-based foods including peanut butter, anhydrous butterfat, and palm fat. Room temperature-stable probiotics products do not require refrigeration during shipping or storage. Eliminating cold storage in the value chain is important for both consumer pricing and sales convenience.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.

这个I-Corps项目的更广泛的影响/商业潜力是将一种制造技术转化为使用花生和其他坚果酱生产货架稳定的益生菌补充剂。 某些食品中益生菌的可用性已成为具有健康意识的消费者选择加工食品的主要因素。食物中的益生菌可以提供许多好处，包括限制致病性肠道细菌的生长，减少腹胀，帮助控制某些消化问题，如乳糖不耐症，以及增强营养吸收。然而，保质期和冷藏的需要是益生菌食品广泛采用的主要障碍。美国人每年消费约8亿磅花生酱，2018年美国坚果酱市场总额为23亿美元。提出的技术的目的是确定在坚果酱中提供益生菌的健康来源的要求，该益生菌在室温下具有长的保质期。将益生菌添加到花生酱和其他烹饪黄油中的健康益处可能会使这些产品具有竞争优势。这个I-Corps项目是基于探索食品制造技术的转化，以生产含有益生菌的坚果黄油。这种制造方法使用无水益生菌和低水活性，高脂肪含量的烹饪黄油的混合物，由烤坚果制成。通常，浆料由冷冻干燥的益生菌和食用油制成，随后在添加熔化的结构化脂肪时并且在脂肪结晶和产品包装之前将其共混到温热的坚果黄油中。将益生菌分散和储存在这种无水脂肪食物环境中有助于使益生菌在室温下存活更长时间。益生菌的长期生存能力在12个月的时间内进行了测试，方法是测量在4 ℃和20 ℃下储存的不同细菌在多种低水活度、脂肪基食品（包括花生酱、无水乳脂和棕榈油）中的菌落形成单位（CFU）数量。室温稳定的益生菌产品在运输或储存期间不需要冷藏。消除价值链中的冷藏对于消费者定价和销售便利都很重要。该奖项反映了NSF的法定使命，并通过使用基金会的知识价值和更广泛的影响审查标准进行评估，被认为值得支持。