The Use of Prebiotics of Plant Origin in Functional Milk Products

Abstract

A food that contains biologically active compounds/components which beneficially affects one or more target functions such as reduction of chronic diseases in the body along with its nutritional effects is named as "functional product". Among these foods or beverages that are fortified through addition of exogenous functional compounds (i.e. prebiotics) or using microorganisms that produce biogenic compounds or have probiotic features (probiotics). Probiotics are described as cultures of live microorganisms that are beneficial to health when administered to humans or animals, improve properties of gastrointestinal microflora. Prebiotics cannot be digested by small intestinal enzymes but are fermented by probiotic bacteria the large intestine. Much research attention is focused on the combined use of probiotics and prebiotics, generally known as symbiotic, to get their synergistic health properties. This review provides an insight on the current knowledge about the potential sources of plant-based prebiotics used in dairy industry.

Prebiotic flours in dairy food processing: Technological and sensory implications

“…Furthermore, the addition of potentially prebiotic flours in probiotic dairy products constitutes an economically viable alternative for improving the nutritional value and viability of probiotic micro‐organisms (Ozcan et al . ).…”

The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

“…Dairy products are on top of probiotic food production, among which yogurt is becoming more popular than others due to its living LAB, higher digested nutrients, taste, gel-like texture, and mouthfeel [ 109 ]. During fermentation and refrigerated storage, probiotics can utilize some plant polysaccharides to grow and improve their survival rate [ 110 ]. For example, the prebiotic effect of β-glucan in yogurt improved the viability and metabolic activity of the probiotic B. animalis subsp.…”

Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils

“…Consumer interest in healthy eating is shifting towards the potential health benefits of foods known as functional foods. Functional foods refer to foods which positively affects one or more target functions such as reduction of diseases in the body along with its nutritional effects [1]. The recent trend of moving away from chemical based remedies, towards more nature-based treatments is gaining momentum as a result of the increasing cost of healthcare [2,3] and comparatively less residue effect associated with functional foods [4].…”