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Mexico City. Mexican scientists have created a probiotic ice cream, that is, that restores the balance of the gut microbiota, which reduces the discomfort caused by colitis and also improves the absorption of the calcium.
The beneficial effects of Saludatto, product name, have already been proven by the creators of the Food and Development Research Center (CIAD) in laboratory tests, both in vitro and mouse (in vivo).
However, a sensory analysis was also conducted with chocolate ice cream with children and berries for the elderly, who also enjoy the benefits of their antioxidants. "In both cases, we were very well accepted," says Gabriela Ramos Clamont Montfort, research professor at CIAD's Food Science Coordination and Project Manager.
In an interview, he said that the idea of prebiotic ice cream responds to the trend of functional foods, that is, those that contain an element to prevent disease.
"In the beginning, you added vitamins and minerals to help you eat well, but over time, the concept of functional products has evolved, and today we even try to cure diseases."
For the creation of Saludatto, several strategies have been used to encapsulate probiotics or healthy bacteria to restore the balance of intestinal flora or microbiota. If the conditions are not reached in the best conditions, its resistance to passage into the stomach and intestinal adhesion decreases, which greatly reduces the effectiveness.
The specialist explains that because of what we eat, our intestines are unbalanced. So, if you are analyzing the microbiota of someone with autism, cancer, diabetes, or any other illness, that of a healthy person. Probiotic ice cream therefore seeks to restore this balance among those who consume it.
CIAD specialists have registered the mark and are working on the protection of the formula because, according to Dr. Ramos Clamont Montfort, interested investors have come closer because of their presence in the cohort 2019 of the north-west binational node (NoBi ) manufactured in Culiacán, Sinaloa.
"The experience of NoBi Noroeste has provided us with several tools and the opportunity to better understand the current needs of the population who address functional food technology."
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