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Enriching food products with health-promoting additives represents a novel approach within the food industry of Kazakhstan, particularly pertinent due to the adverse environmental and radiation conditions in the Republic."/> <meta property="og:url" content="https://foodchemistryjournal.com/2024/05/28/synbiotic-nutritious-drink-potential-and-safety-evaluation/"/> <meta property="og:site_name" content="Journal of Food Chemistry & Nanotechnology"/> <meta property="article:section" content="Volume 10 Issue 2"/> <meta property="article:published_time" content="2024-05-28T11:02:54+00:00"/> <meta property="article:modified_time" content="2024-06-20T07:40:37+00:00"/> <meta property="og:updated_time" content="2024-06-20T07:40:37+00:00"/> <meta property="og:image" content="http://jnanoworld.com/wp-content/uploads/2017/04/pdf-icon-24-e1509106685135-1.png"/> <meta name="twitter:card" content="summary"/> <meta name="twitter:description" content="Serik Shaikhin, Zinigul Sarmurzina, Gulyaim Abitayeva, Gulmira Bissenova, Botagoz Mussabayeva, Yerassyl Naimanov, Zarina Shulgau, Aizhan Khalymbetova, Arman Abilkhadirov, Kairtai Almagambetov, Aslan Temirkhanov and Zhandarbek Bekshin The increasing concern for health and quality of life has motivated individuals to consume healthier food. Enriching food products with health-promoting additives represents a novel approach within the food industry of Kazakhstan, particularly pertinent due to the adverse environmental and radiation conditions in the Republic. 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</header><div class="mh-section mh-group"> <div id="main-content" class="mh-content"><article id="post-3432" class="post-3432 post type-post status-publish format-standard hentry category-v10n2"> <header class="entry-header clearfix"> <h1 class="entry-title">Synbiotic Nutritious Drink: Potential and Safety Evaluation</h1> </header> <p class="entry-meta"> </p> <div class="entry-content clearfix"> <div class="italics"><i>Serik Shaikhin, Zinigul Sarmurzina, Gulyaim Abitayeva, Gulmira Bissenova, Botagoz Mussabayeva, Yerassyl Naimanov, Zarina Shulgau, Aizhan Khalymbetova, Arman Abilkhadirov, Kairtai Almagambetov, Aslan Temirkhanov and Zhandarbek Bekshin</i></div> <div></div> <p> </p> <div> <p><strong>Abstract</strong></p> </div> <p>The increasing concern for health and quality of life has motivated individuals to consume healthier food. Enriching food products with health-promoting additives represents a novel approach within the food industry of Kazakhstan, particularly pertinent due to the adverse environmental and radiation conditions in the Republic. The aim of this study was to develop a new synbiotic nutritional dairy drink (SN) fortified with vitamins, the prebiotic inulin, and the radioactive element blocker potassium iodide and evaluate its physicochemical and sensory properties, shelf life, and safety. In this study, original local strains of <i>Lactobacillus</i>, isolated from traditional Kazakh products, were utilized for the first time. The SN drink was obtained by fermenting natural cow’s milk with probiotics: <i>Lactobacillus casei </i>1A, <i>Lactobacillus paracasei </i>2A, and <i>Lactobacillus brevis </i>4 LB in the presence of the prebiotic inulin, vitamins A, B1, B2, C and the essential mineral potassium iodide. Titratable acidity (TA) was estimated according to the published technical specification. The viable number of lactobacilli was assessed by plate counting. Sensory evaluation was conducted using a 9-point hedonic scale. The overall viability of probiotic microorganisms of SN drink is maintained for 28 days within the permissible range for beverages according to scientific data. According to sensory analysis, the shelf life of SN drink is determined to be 14 days. The SN drink did not alter the behavior and general conditions of laboratory mice and did not reveal any signs of allergy on the skin and conjunctiva of guinea pigs and rabbits, respectively. The results of the study indicate that the SN drink is safe and suitable for human consumption.</p> <div><strong>Published on:</strong>聽May 28, 2024<br/> <strong>doi:</strong> 10.17756/jfcn.2024-176<br/> <strong>Citation: </strong>Shaikhin S, Sarmurzina Z, Abitayeva G, Bissenova G, Mussabayeva B, et al. 2024. Synbiotic Nutritious Drink: Potential and Safety Evaluation. <i>J Food Chem Nanotechnol </i>10(2): 68-78.</p> <div class="pdfdownloadlink"><img class="alignleft size-full wp-image-507" style="margin: 4px -5px 4px 5px;" src="http://jnanoworld.com/wp-content/uploads/2017/04/pdf-icon-24-e1509106685135-1.png" alt="" width="16" height="16"/><div class="sdm_download_link"><a href="https://foodchemistryjournal.com/?smd_process_download=1&download_id=3433" class="sdm_download green" title="jfcn-176-aizhan-khalymbetova.pdf" target="_self">PDF (Download Full text)</a></div></div> <div><div class="sdm_download_count"><span class="sdm_count_number"><strong>207</strong></span><br/><span class="sdm_count_string"> Downloads</span></div><span class="postviews_eachpost"><div class="post-views post-3432 entry-meta"> <span class="post-views-label">Views </span> <span class="post-views-count">535</span> </div></span></div> </div> <script 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