Naslov
(Dys)functionality of probiotics in food products

Autori
Petric, Zvonimir ; Žuntar, Irena ; Khorshidian, Nasim ; Žučko, Jurica ; Bursać Kovačević, Danijela ; Putnik, Predrag

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
In vitro functionality of probiotics in foods

Urednik/ci
Mortazavian, Amir M. ; Khorshidian, Nasim ; Gomes da Cruz, Adriano

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2021

Raspon stranica
163-202

ISBN
978-1-68507-193-6

Ključne riječi
probiotics ; functional food ; microencapsulation ; nutraceutical ; safety ; sensory

Sažetak
The aim of this chapter is to provide an overview of the advantages and disadvantages of consuming probiotics and using them as raw materials for the production of functional foods (fruit juices) and nutraceuticals. The consumption of probiotics in traditional diets has a long tradition, while recent industrial and scientific developments, together with consumer interests, have promoted the increasing production of functional foods in which probiotics are considered a source of health benefits. For example, probiotics are added to fruit juices, which are then classified as a new type of functional food. The addition of probiotics to juices could improve their nutritional value while making the health properties of both sources available to consumers, e.g., the absorption of biologically active compounds from fruits and vegetables and probiotics. Another industrial (pharmaceutical) application of probiotics, which also has great economic potential, is the production of dietary supplements (e.g. nutraceuticals) in the form of capsules, liquids, powders and tablets. In general, probiotic products appear to be safe for consumption, but there is little evidence to confirm their safety. For the same reason, a legal framework could better ensure consumer safety, especially considering that uncontrolled consumption of probiotics could have dire consequences for vulnerable populations. In addition to the evidence-based regulatory framework, the food industry and the academic community should find ways to preserve the sensory properties of the final products and the viability of probiotic microorganisms during manufacturing, storage and digestion. In this way, functional aspects and health claims on food labels should provide consumers with clear and unambiguous messages about what kind of food they are really consuming

Izvorni jezik
Engleski

Znanstvena područja
Farmacija, Prehrambena tehnologija

Napomena
Unit of Pharmacokinetics and Drug Metabolism,
Department of Pharmacology at the Institute of
Neuroscience and Physiology, Sahlgrenska Academy
at the University of Gothenburg, Göteborg, Sweden

POVEZANOST RADA