Ice cream lovers, rejoice! A groundbreaking study has revealed that the probiotic strain Lactiplantibacillus plantarum Jb21-11 can be successfully incorporated into low-fat ice cream, offering a dual benefit of enhanced health properties and improved product texture.
Researchers conducted a comprehensive genomic and safety analysis of this probiotic strain, ensuring it poses no health risks while exhibiting strong resilience in gastrointestinal conditions. Most importantly, L. plantarum Jb21-11 produces exopolysaccharides (EPS)—natural compounds that not only stabilize ice cream texture but may also support gut health.
Health Meets Taste
The study found that ice cream enriched with L. plantarum Jb21-11 maintained probiotic viability above the therapeutic threshold even after 90 days of storage at -20°C. This ensures consumers receive real health benefits, including potential improvements in digestion, immunity, and metabolic health—although further clinical trials are needed.
Creamier Texture, Longer Shelf Life
EPS production by L. plantarum Jb21-11 also enhanced the viscosity and melting resistance of the ice cream, resulting in a creamier texture and better product stability without artificial additives. This aligns with the growing demand for clean-label, functional foods free from synthetic stabilizers.
A Step Toward Functional Desserts
With rising consumer interest in foods that deliver both pleasure and health benefits, this research opens doors to a new generation of functional frozen desserts. Future work will focus on refining flavor profiles, conducting clinical trials, and exploring applications beyond ice cream.
Reference
Gomri, M. A., Bachtarzi, N., Boulahlib, C. Y., Bisson, G., Comuzzi, C., Marino, M., Benmoussa, A., & Kharroub, K. (2025). Genomic Analysis, Safety Evaluation, and Incorporation of Probiotic Candidate Lactiplantibacillus plantarum Jb21-11 into an Ice Cream Formulation. Probiotics and Antimicrobial Proteins. https://doi.org/10.1007/s12602-025-10765-2
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