Non-dairy probiotic food products: An emerging group of functional foods.
Autor: | Min M; The Department of Wine, Food and Molecular Biosciences, Lincoln University , Lincoln , Canterbury , New Zealand., Bunt CR; The Department of Agriculture Sciences, Lincoln University , Lincoln , Canterbury , New Zealand., Mason SL; The Department of Wine, Food and Molecular Biosciences, Lincoln University , Lincoln , Canterbury , New Zealand., Hussain MA; The Department of Wine, Food and Molecular Biosciences, Lincoln University , Lincoln , Canterbury , New Zealand. |
---|---|
Jazyk: | angličtina |
Zdroj: | Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2019; Vol. 59 (16), pp. 2626-2641. Date of Electronic Publication: 2018 May 03. |
DOI: | 10.1080/10408398.2018.1462760 |
Abstrakt: | The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers. |
Databáze: | MEDLINE |
Externí odkaz: |
načítá se...