Prebiotic Addition in Dairy Products

Morais, Elisa Carvalho de

doi:10.1016/b978-0-12-802189-7.00003-4

“…Recently, the interest in the use of probiotics in foods has increased, due to the various beneficial effects that have been attributed to them ( De Morais, 2016 ). The minimum amount in which a probiotic must be present in a food, to be considered functional is 10 6 CFU/g, and thus the consumer can obtain all the benefits previously mentioned ( Guimarães et al, 2019 ).…”

Section: Probioticsmentioning

confidence: 99%

Sprouts as probiotic carriers: A new trend to improve consumer nutrition

Chávez García,

Rodríguez-Herrera,

Nery Flores

et al. 2023

Food Chemistry: Molecular Sciences

2

0

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“…There is a widespread knowledge about the real benefits of functional dairy foods at the level of health promotion, well-being maintenance, and longevity [27,44]. By themselves dairy products can confer several biological effects due to the naturally occurrence of biologically active constituents on its chemical composition, such as bioactive proteins, lipids, oligosaccharides, immunoglobulins, enzymes, hormones, antimicrobial peptides, cytokines, growth factors, among others [37].…”

Section: Bioactive Effects Of Functional Dairy Foodsmentioning

confidence: 99%

“…Once again, probiotic bacteria seem to exert multiple contributing effects when combined with other food ingredients in dairy functional products' formulation. However, besides plant extracts, several other ingredients, such as milk proteins, inulin, oligosaccharides, and lactulose, have been incorporated for prebiotic purposes, i.e., to promote the growth of Bifidobacterium and other probiotic bacteria, to ensure gut health, to keep harmful bacteria under control, and to enhance immune system [9,27]. Besides prebiotic effects, these active ingredients also show other important functions, such as improvement of minerals and vitamins absorption, decrease of triglycerides and cholesterol levels, and due to their high contents in dietary fiber, improvement of fecal transit time and stool weight, crucial to prevent constipation [9,22].…”

mentioning

confidence: 99%

“…Therefore, the development of functional dairy foods provides a great opportunity to contribute to the improvement of food quality and consumers' health and well-being. Among the wide variety of food ingredients, there are three main groups that have become increasingly common in functional foods formulation, such as: probiotics (live bacteria), prebiotics (compounds as fibers), and antioxidants [27,37]. The latest group of antioxidants mainly includes vitamins, minerals, plants and fruits, and even its derivatives (Table 1).…”

mentioning

confidence: 99%

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Development of Functional Dairy Foods

Martins

¹

,

Oliveira

²

,

Ferreira

³

2019

Reference Series in Phytochemistry

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There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers' acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers' familiarity with new products and functional ingredients used on their formulation, consumers' knowledge and awareness

show abstract

Development of Functional Dairy Foods

Martins

¹

,

Oliveira

²

,

Ferreira

³

2017

Reference Series in Phytochemistry

View full text Add to dashboard Cite

There has been a growing interest on functional foods, markedly recognized as being able to provide additional benefits on health promotion, wellbeing maintenance, and disease prevention. Based on this scenario, food industries have been increasingly focused in developing added-value foodstuffs, being dairy foods one of the most currently used food products for functional purposes. Different extraction and encapsulation technologies have been used to obtain target food bioactive ingredients and to ensure an effective functionalization of dairy products, respectively. Probiotics, prebiotics, mushrooms, and plant food bioactive extracts comprise the most commonly used food ingredients to produce functional dairy foods, mostly fermented milk, yogurt, and cheese. In fact, dynamic and promissory biological effects have been documented for these functional dairy foods, among them antioxidant, cardioprotective, antihypertensive, immunomodulatory, antimicrobial, antidiabetic, anti-inflammatory, neuromodulatory, and even bone protection. However, besides the impact of health benefits on consumers' acceptance and subsequent consumption of functional dairy foods, other factors, such as consumers' familiarity with new products and functional ingredients used on their formulation, consumers' knowledge and awareness

show abstract

Prebiotic Addition in Dairy Products

Cited by 5 publications

References 94 publications

Sprouts as probiotic carriers: A new trend to improve consumer nutrition

Sprouts as probiotic carriers: A new trend to improve consumer nutrition

Development of Functional Dairy Foods

Development of Functional Dairy Foods

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