Potential of High Pressure Homogenization and Functional Strains for the Development of Novel Functional Dairy Foods

Abstract

Functional foods are one of the fastest increasing fields in the global food industry since they are positively perceived by the consumers as dietary strategies to reduce the incidence of illness in the humankind. Actually, the use of biotechnological strategies, based on the use of functional and specific strains and sustainable technologies, such as highpressure homogenization, can be a great chance to create innovation in the dairy field. Critical discussion on the actual scenario is the main topic of this chapter.

Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

“…Regarding the application of high homogenization pressures, results obtained in this study also differ from those obtained by other authors [15,16] who confirmed that it can change the structure of microorganisms and increase their hydrophobicity, thus facilitating their adhesion to the cells of the digestive tract. Quite possibly, as documented by Patrignani et al [42], response to HPH varies with the species and the characteristics of individual strains, as well as with the composition of the media containing the microorganism.…”

The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

“…Patrignani et al [99] reported that HPH could be used in fermented milk for several reasons: (1) to modulate the sensorial characteristics without harmful effects on shelf life and safety; (2) to improve the technological performances of probiotics; and (3) to change the functional features of lactic acid bacteria.…”

“…An exhaustive discussion on the actual scenario concerning HPH treatment of functional dairy beverages was reported by Patrignani et al [99]. In particular, the authors mentioned a previous study on the effect of HPH on nonfat milk solids and milk fat on the technological performances of Lb.…”