Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods
- PDF / 417,883 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 26 Downloads / 240 Views
REVIEW ARTICLE
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam1 Na-Kyoung Lee1 • Hyun-Dong Paik1
•
Revised: 8 October 2020 / Accepted: 14 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic lactic acid bacteria isolates were distinguished from the commercial probiotics based on multiple therapeutic effects and functionalities. Recent in vitro and in vivo investigates have also verified the usage of probiotics to lower the risk of diseases. Application of these novel strains in fermented dairy products is also an emerging trend to improve the physical and quality characteristics, functional properties, and safety of dairy products. Moreover, since dairy products are one of the highest consumed products in the globe, the dispatch channels for fermented dairy products are already established. Therefore, incorporating novel probiotic strains into fermented dairy products might be the most feasible approach for their delivery. In this context, our aim is to discuss the feasibility of dairy products as delivery vehicles for novel probiotic strains. Thus, we summarize the scientific evidence that points to a dynamic future for the production of fermented dairy-based probiotics. Keywords Probiotics Traditional fermented food Probiotic carrier Fermented dairy product Functional effect
& Hyun-Dong Paik [email protected] 1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Introduction The paradigm of food consumption behavior has drastically changed, and consumers tend to purchase foods that promote health and lower the risk of diseases. This has inevitably led to an increase in functional food development (Turkmen et al. 2019). Functional foods are described as foods that are able to modulate targeted body functions through enhancing some physiological responses, reducing the risk of disease or both, that extend beyond nutritional and energy supply (ILSI 2006). Furthermore, functional foods can be classified as fresh, fortified, and enriched foods, encompassing a very broad range of products including probiotics, prebiotics, and synbiotic (Turkmen et al. 2019). Probiotics have a wide range of possible health benefits, which has led to an upsurge of probiotic consumption globally (Champagne et al. 2018). The probiotic industry is expected to raise $57.4 billion by 2022 while sustaining a compound annual growth rate (CAGR) of 7.7% during the 2016–2022 projection period (Allied Market Research 2019). Probiotics are live microorganisms that provide human health benefits when given in sufficient quantities (FAO/WHO 2006). Many probiotics belong to the lactic acid bacteria (LAB) genera of Lactobacil
Data Loading...
