In situ enzymatic synthesis of prebiotics to improve food functionality

Gonçalves, Daniela A.; Teixeira, J. A.; Nobre, Clarisse

doi:10.1016/b978-0-323-89929-1.00026-3

Cited by 4 publications

(2 citation statements)

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“…The awareness of functional food for well-being, which is essentially correlated to the diet consumed, has been rising [74]. Thus, consumers are more interested in buying food products containing required nutritional components with health promotion properties [75]. This has regulated an approximately 10% increase in the functional food business, opening the market for new nutraceutical products, such as food with prebiotic-DF and probiotic components [76].…”

Section: Prebiotics Studied For Their Use In Functional Foodmentioning

confidence: 99%

“…In addition, to supply cost-effective and consumer-friendly options, the food industry can incorporate prebiotics sourced from various seasonal and regional agricultural materials in the formulation of economically attractive products [79,80]. The standard strategy has been the direct combination of the prebiotics into food products by simple fortification [75]. FOS are oligomers of fructose and are synthesized enzymatically through the transfructosylation of sucrose by the activity of the enzyme fructosyltransferase [81].…”

Section: Prebiotics Studied For Their Use In Functional Foodmentioning

confidence: 99%

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Inclusion of Dietary-Fibers in Nutrition Provides Prebiotic Substrates to Probiotics for the Synthesis of Beneficial Metabolites SCFA to Sustain Gut Health Minimizing Risk of IBS, IBD, CRC

Dahiya,

Singh NIGAM

2023

Recent Prog Nutr

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Usually, everyday meals constitute materials and ingredients for food preparation derived from different agricultural sources. Although most customers are aware of the benefits of a balanced diet, they mainly focus on a diet based on the daily requirements of protein, fat, and carbohydrates in their meals. However, the vital aspect of the including dietary fibers in diets is overlooked, which is equally important as is the daily requirement of calories and protein intake for maintaining the muscle mass. Some societies consume a diet heavily based on animal-sourced materials, which is deficient in components of plant-derived beneficial fibers. In such consumers, the smooth functioning of the digestive system and the overall metabolism could be affected in due course of time. As a result, their excretion system would be adversely influenced. The long-term irregularities in the alimentary system might be a cause of the initiation of a problem, particularly in the colon. Foods are natural therapeutics to sustain the healthy functioning of the gastrointestinal tract (GIT), which is also interconnected with other systems impacting the physiology of the human body. Consumers generally select their meals according to their personal choice and taste, and their nutrition is geographically influenced. However, the dietary fibers (prebiotics) sourced from various agricultural materials can be easily included as a constituent of food for the survival and metabolism of probiotic cultures resident in consumers’ GIT. This article aims to review information available on plant-derived dietary fibers and their role in the functioning of probiotic microorganisms resident in the gastrointestinal tract, which is important for managing gut health, thereby minimizing inflammatory gut issues.

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Section: Prebiotics Studied For Their Use In Functional Foodmentioning

confidence: 99%