Probiotic and Prebiotic Dairy Desserts

Buriti, Flávia Carolina Alonso; Bedani, Raquel; Saad, Susana Marta Isay

doi:10.1016/b978-0-12-802189-7.00023-x

Cited by 7 publications

(2 citation statements)

References 108 publications

(112 reference statements)

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“…By 2018, the global market for probiotics is predicted to exceed $40 billion (Buriti et al 2016), and the prebiotic market may soon reach $5 billion (Belorkar & Gupta 2016). Despite these market opportunities, however, several scientific and industrial barriers exist (Van den Nieuwboer et al 2016).…”

Section: Commercial Synbiotics: Obstacles Challenges and Future Promentioning

confidence: 99%

Synbiotics for Improved Human Health: Recent Developments, Challenges, and Opportunities

Krumbeck

Walter

Hutkins

2018

Annu. Rev. Food Sci. Technol.

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Research on combining pro- and prebiotics as synbiotics to enhance human and animal health has accelerated in the past 10 years, including many clinical trials that have assessed a diverse range of synbiotic formulations. In this review, we summarize these studies as well as the commercial applications of synbiotics that are available. In particular, we critically assess the claimed health benefits of synbiotic applications and the ecological and therapeutic factors to consider when designing synbiotics and discuss the implications of these concepts for future research in this field.

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Section: Commercial Synbiotics: Obstacles Challenges and Future Promentioning

confidence: 99%

Synbiotics for Improved Human Health: Recent Developments, Challenges, and Opportunities

Krumbeck

Walter

Hutkins

2018

Annu. Rev. Food Sci. Technol.

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“…The demand for functional foods is increasing each year because of the awareness among consumers regarding the role of a healthy diet in the proper functioning of the body. Foods for health improvement provide basic nutrition and are safe to be consumed without medical supervision [1][2][3]. Probiotics are one of the most popular, commercialized, and researched foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of co-encapsulation using a calcium alginate matrix and fructooligosaccharides with gelatin coating on the survival of Lactobacillus paracasei cells

et al. 2021

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The demand for functional foods is increasing each year because consumers are gaining awareness about the importance of a healthy diet in the proper functioning of the body. Probiotics are among the most commonly known, commercialized, and studied foods. However, the loss of viability of probiotic products is observed during their formulation, processing, and storage. This study aimed to investigate the co-encapsulation of two Lactobacillus paracasei probiotic strains (LBC81 and ELBAL) with fructooligosaccharides (FOS) in a calcium alginate matrix using extrusion technology with gelatin as a coating material. The viability of the strains under gastrointestinal conditions and in storage at low temperature was also assessed. An immobilization yield of more than 59% was observed for both bacterial strains. Exposure to 2% biliary salts led to a decrease in the viability of free cells in the two L. paracasei strains, whereas the viability of microencapsulated cells increased up to 47%. After 35 days of storage at 4°C, the population of free cells was reduced, but microencapsulated cells remained stable after storage at low temperature. LBC81 bacteria microencapsulated with 1.5% FOS coated with gelatin were the most resistant to the stressful environments tested. Therefore, these results showed that co-encapsulation with FOS in a calcium alginate matrix coated with gelatin improved L. paracasei survival and may be useful for the development of more resistant probiotics and new functional foods.

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