ArticleUltrasonics sonochemistry2026
Stimulation of probiotics by ultrasound pre-treatment and their subsequent incorporation in bread system: A new strategy for bread containing live probiotic.
Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigates the potential of ultrasound treatment to enhance the viability and efficacy of Lacticaseibacillus paracasei (L. paracasei) in bread production. Given the increasing consumer demand for probiotic-enriched foods, bread represents a promising vehicle for these beneficial microorganisms. Nevertheless, the high temperatures involved in traditional baking processes significantly reduce probiotic cell viability, limiting the functional effectiveness of probiotic-enriched breads. High-intensity ultrasound (HIU) has emerged as a potential strategy to enhance probiotic viability and stimulate microbial metabolic pathways, thus potentially improving probiotic performance throughout bread fermentation and baking processes. Results indicated that certain controlled ultrasound treatments promoted L. paracasei growth and metabolic activity. Specifically, treatments at lower power did not affect the immediate viability of the cells, while higher power caused a significant reduction. However, after recovery incubation, certain treated groups exhibited improved growth, indicating that specific ultrasound parameters could foster cell growth and propagation. During bread proofing, ultrasound-treated probiotics showed a slight but significant increase in cell growth. In the baking phase, while the overall viability of L. paracasei decreased, ultrasound-treated cells demonstrated enhanced heat resistance. Furthermore, the addition of L. paracasei in the dough positively impacted dough height, stability, and gas retention. Bread with added L. paracasei, both treated and untreated, revealed improvements in texture, specific volume, moisture content, and pH. In conclusion, carefully optimised ultrasound pre-treatment demonstrates substantial potential for improving probiotic-related viability and processing performance within bread systems. Further research is needed to optimise ultrasound parameters and to elucidate the underlying mechanisms responsible for the protective effects observed during bread processing.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.