An overview of prebiotics and their applications in the food industry

Ferreira, Vanessa Cosme; Barroso, Tiago Linhares Cruz Tabosa; Castro, Luiz Eduardo Nochi; Rosa, Rafael Gabriel da; Oliveira, Luciana de Siqueira

doi:10.1007/s00217-023-04341-7

Cited by 8 publications

(2 citation statements)

References 193 publications

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“…This goal could be achieved by controlling the composition of UPFs, especially by adding food components known to promote the establishment of a healthy microbiome, such as prebiotics, probiotics, or postbiotics (Ballini et al, 2023). Prebiotics are non-living edible substances that promote the growth of healthy bacteria in the colon, which includes substances like some oligosaccharides, dietary fibers, and phytochemicals (Ferreira et al, 2023). Probiotics are viable bacteria capable of colonizing the large intestine and providing health benefits when consumed in sufficient amounts (Ballini et al, 2023;Kerry et al, 2018).…”

Section: Microbiome Controlmentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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Section: Microbiome Controlmentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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“…Konjac glucomannan has been demonstrated to regulate the intestinal microbiota and reduce obesity rates in mice [ 18 ]. Furthermore, some microbial polysaccharides, such as fructo-oligosaccharides, galacto-oligosaccharides, and ꞵ-glucans, have been confirmed to regulate the human intestinal microbiota and influence growth performance and immunity in rat models [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

New Horizons in Probiotics: Unraveling the Potential of Edible Microbial Polysaccharides through In Vitro Digestion Models

Wang,

Zhu,

Zhang

et al. 2024

Foods

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In vitro digestion models, as innovative assessment tools, possess advantages such as speed, high throughput, low cost, and high repeatability. They have been widely applied to the investigation of food digestion behavior and its potential impact on health. In recent years, research on edible polysaccharides in the field of intestinal health has been increasing. However, there is still a lack of systematic reviews on the application of microbial-derived edible polysaccharides in in vitro intestinal models. This review thoroughly discusses the limitations and challenges of static and dynamic in vitro digestion experiments, while providing an in-depth introduction to several typical in vitro digestion models. In light of this, we focus on the degradability of microbial polysaccharides and oligosaccharides, with a particular emphasis on edible microbial polysaccharides typically utilized in the food industry, such as xanthan gum and gellan gum, and their potential impacts on intestinal health. Through this review, a more comprehensive understanding of the latest developments in microbial polysaccharides, regarding probiotic delivery, immobilization, and probiotic potential, is expected, thus providing an expanded and deepened perspective for their application in functional foods.

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