Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities

Gaba, Kritika; Anand, Sanjeev

doi:10.3390/dairy4040044

Cited by 3 publications

(1 citation statement)

References 100 publications

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“…The minerals calcium, phosphorus, and vitamins B12 and D included in these products are also vital for healthy bones. Dairy products also include bioactive peptides that have antioxidant and antibacterial qualities that may be beneficial to health ( 3 ). Moreover, dairy products such as milk can be fermented to produce yogurt and cheese etc.…”

Section: Introductionmentioning

confidence: 99%

Therapeutic potential of popular fermented dairy products and its benefits on human health

Saleem,

Gu,

et al. 2024

Front. Nutr.

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In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are “the pearls of the dairy industry.” During fermentation, fermented dairy products produce bioactive compounds and metabolites derived from bacteria. Research indicates the beneficial effects of probiotics found in dairy products on human health is making lightning-fast headway these days. The utilization of lactic acid bacteria as probiotics for the prevention or treatment of disease has been a driving force behind the discovery of novel potential probiotics found in naturally fermented milk. Probiotics such as lactic acid bacteria and bifidobacteria found in fermented dairy products have a variety of health benefits, including innate immune enhancement, diarrhea treatment, inflammatory bowel disease, diabetes, Tuberculosis, and obesity, relieving irritable bowel disease symptoms, preventing cancer, improving lactose tolerance, lowering cholesterol, enhancing antioxidant activity, and antimicrobial activity against pathogens. This review aims to evaluate the therapeutic efficacy and nutritional and microbiological properties of popular fermented dairy products and their health benefits.

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Section: Introductionmentioning

confidence: 99%

Therapeutic potential of popular fermented dairy products and its benefits on human health

Saleem,

Gu,

et al. 2024

Front. Nutr.

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Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Meher,

Acharya,

Sahu

2024

Food Bioengineering

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The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut‐brain axis. This review delves into the intricate connections between probiotics, gut microbiome development, and their impact on neurological disorders. Biotics, live microorganisms with proven health benefits, have emerged as a promising intervention, particularly during critical developmental stages. Administering specific probiotic strains (Lactobacillus species and Bifidobacterium) in infancy has shown promise in preventing and alleviating gut disorders, with implications for psychological well‐being. The bidirectional communication along the gut‐brain axis underscores the potential of probiotics in influencing neurological outcomes, ranging from anxiety to neurodevelopmental disorders. Additionally, this review explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed in preparing probiotic‐based foods, ensuring the viability and targeted release of probiotics in the gastrointestinal tract.

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Probiotic icecream as a functional food - a review

Sarkar

2024

NFS

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Purpose Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream. Design/methodology/approach Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream. Findings Retention of probiotic viability at a level of >106 cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food. Originality/value Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

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Incorporation of Probiotics and Other Functional Ingredients in Dairy Fat-Rich Products: Benefits, Challenges, and Opportunities

Cited by 3 publications

References 100 publications

Therapeutic potential of popular fermented dairy products and its benefits on human health

Therapeutic potential of popular fermented dairy products and its benefits on human health

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Probiotic icecream as a functional food - a review

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