Development of probiotic-enriched dried fruits by vacuum impregnation

Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina

“…Atualmente, considera-se que a alimentação é o principal fator que contribui para um estilo de vida saudável, podendo reduzir, consideravelmente, os riscos de doenças e promover a saúde (Betoret et al, 2003;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005). Paralelamente, os consumidores procuram por alimentos que sejam, ao mesmo tempo, saudáveis, nutritivos e saborosos (Thamer, Penna, 2005).…”

“…

Avaliou-se o efeito da adição do probiótico

INTRODUÇÃOAtualmente, considera-se que a alimentação é o principal fator que contribui para um estilo de vida saudável, podendo reduzir, consideravelmente, os riscos de doenças e promover a saúde (Betoret et al, 2003;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005). Paralelamente, os consumidores procuram por alimentos que sejam, ao mesmo tempo, saudáveis, nutritivos e saborosos (Thamer, Penna, 2005).

Todos esses fatos têm colaborado para a criação de um mercado lucrativo para uma série de novos produtos enriquecidos com componentes fisiologicamente ativos, como os probióticos e prebióticos, uma das prioridades de pesquisa da indústria de alimentos (Janer et al, 2004;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005;Saad, 2006).

A definição mais recente considera os probióticos como microrganismos vivos que, quando administrados em quantidades adequadas, afetam positivamente a saúde do

…”

Trends in dairy and non-dairy probiotic products - a review

“…The major differences between dairy and non-dairy based fermented foods are summarized in Table 3. The following sections highlight some Tomato-based drink Yoon et al (2004) Many dried fruits Betoret et al (2003) Green coconut water Prado et al (2008a) Peanut milk Mustafa et al (2009) Cranberry, pineapple, and orange juices Sheehan et al (2007) Ginger juice Chen et al (2008) Grape and passion fruit juices Saarela et al (2006) Cabbage juice Wheat, rye, millet, maize, and other cereals fermented probiotic beverages Blandino et al (2003) Malt-based drink Kedia et al (2007) Boza (fermented cereals) Moncheva et al (2003) Maize, sorghum, and millet malt fermented probiotic beverages Blandino et al (2003) Millet or sorghum flour fermented probiotic beverage Muyanja et al (2003) Mixed cereal beverage Rathore et al (2012) Bread and baked products Côté et al (2013) of the recent developments in the area of non-dairy based probiotic fermented foods.…”

“…Soni et al (1986) Meat products Krockel (2006) Meat based products Amor and Mayo (2007) Dry-fermented sausages Sidira et al (2014) As mentioned earlier in this review, the lactose intolerance and cholesterol content of dairy based probiotics is a setback for its commercialization (Heenan et al 2004). For our benefit, technological advances have helped in changing the matrix components of the foods in a controlled way to improve the cell viability and cell functionality (Betoret et al 2003). The modification of the matrix makes them ideal substrates for the culture of probiotics as they readily have beneficial nutrients such as minerals, vitamins, dietary fibers, and antioxidants (Yoon et al 2004).…”

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

“…[7] According to the advantage of MVD, the products from MVD were used to be impregnated in vacuum by different impregnating solutions. In general, impregnated dried food has been researched for many fruit and vegetables, such as apple slices, [8,9] carrots, [10] and so on. [11] Compared with salted and pickled processes, vacuum impregnation can preserve the nutrition of fresh materials better.…”