A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food

Abstract

Paraprobiotics are nonvital bacteria that have health benefits. Recently, they have been incorporated into dairy products as supplements to probiotics. The advantages of using paraprobiotics mainly include superior resistance to processing conditions, extended shelf-life, and safer consumption by people with weaker immune systems. In high-protein ice cream, paraprobiotics enhance freezing stability and eliminate the risks of microbial overgrowth and rare adverse effects. They also promote gut health, regulate immune responses, and have anti-inflammatory properties, which are important for children. Moreover, paraprobiotics enhance the functional value of high-protein ice cream by promoting gut health and immune support, making it an ideal functional supplement for athletes and bodybuilders. This review discusses recent developments in high-protein ice cream fortified with paraprobiotics, focusing on product stability, texture, and consumer acceptance while addressing challenges in the sensory quality of the final product.