Development of prebiotic food products and health benefits

Abstract

In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of Chronic Non-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers and rich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting the importance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer. Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrients that support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouraged the development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention, besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of the main known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologies to the recognition of pre and probiotic functions.

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

“…Currently, Latin America represents $45 billion or 17% of the market for foods and functional beverages (Rolim 2015), suggesting the prosperity of this market in the implementation of functional dairy products produced with milk from goat and sheep, which can be used in the probiotic fermented dairy industry (Varga and others 2014). Dairy products containing sheep milk as an ingredient have technological potential for the addition of prebiotics and probiotic cultures in their formulations.…”

“…Consumers are more aware of the nutrition and quality of food they eat, increasing the demand for "healthy" foods (Burgain and others 2011;Rolim 2015;Ramos and others 2017). The popularity of dairy products containing probiotic bacteria or prebiotic components for these bacteria is intrinsically related to the palatability and favorable physiological effects (Yerlikaya 2014).…”

Energy and Nutritional Properties of the White Mulberry (Morus alba L.)

“…The sugars content (total 7.55 g/100 g fw), vitamin B 2 (riboflavin, 0.088 mg/100 g fw), niacin (3.10 mg/100 g fw), ascorbic acid (15.2 mg/100 g fw) were also detected [23]. The detailed information about carbohydrate composition in fruits showed that total soluble carbohydrates was 3.4 g/100 g fw, reducing sugars 1.7 g/100 g fw, monosaccharides fructose 3.0 g/100 g fw, glucose 3.1 g/100 g fw, fructooligosaccharides 1-ketose 0.1 g/100 g fw, nystose 0.01 g/100 g fw and inulin 0.04 g/100 g fw [21,24]. What is more, mulberry fruits are rich in minerals.…”

“…The white mulberry is very rich source of antioxidants, including ascorbic acid (vitamin C), anthocyanins and polyphenols. These active substances are crucial in protecting and preventing human organism against civilization diseases, such as atherosclerosis, diabetes, obesity and cancer [24].…”

“…One of the ways of increasing the number of beneficial intestinal microorganisms is the use of prebiotic ingredients, and to be able to generate the bifidogenic effect is necessary for the counting of cultures prebiotics in the colon [47]. The oligosaccharides associated with intestinal bacteria guide the T lymphocytes maturation, closely linked to the prevention of gastrointestinal diseases [24].…”