Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives

Granato, Daniel; Zabetakis, Ioannis; Koidis, Anastasios

doi:10.1016/j.jff.2023.105793

Cited by 11 publications

(1 citation statement)

References 88 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consumers are increasingly aware of their food choices and looking for a higher-quality eating habit. Due to this growing demand for nutrient-rich foods, there are foods that provide us with other benefits in addition to nutrition; these are functional foods [15][16][17].…”

Section: Functional Foodsmentioning

confidence: 99%

Functional Cheeses: Updates on Probiotic Preservation Methods

Araujo,

de Jesus,

Sandes

et al. 2023

Fermentation

View full text Add to dashboard Cite

The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in adequate quantities, can promote a health benefit for consumers. Probiotic dairy products, especially cheese, are the most appreciated and have been produced to possess the properties that favor the viability of these microorganisms after passing through the gastrointestinal tract. They provide benefits such as antibacterial activity, prevention of cancer and cardiovascular diseases, anti-obesity effects, anti-diabetic effects, improved immune systems, and prodiseases, among others. Despite cheeses being a viable matrix for the survival of these probiotics, the development and adoption of technologies with the aim of increasing the viability of probiotic bacteria are necessary, which presents a research trend to be increasingly explored, as well as studies about the complex mechanisms of health benefits resulting from the actions of probiotics. Thus, this review aims to address the most recent innovations regarding the incorporation of probiotics in cheeses and their functional potential.

show abstract

Section: Functional Foodsmentioning

confidence: 99%