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TIP Revista Especializada en Ciencias Químico-Biológicas

2019, Número 1

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TIP Rev Esp Cienc Quim Biol 2019; 22 (1)


Criterios y estrategias tecnológicas para la incorporación y supervivencia de probióticos en frutas, cereales y sus derivados

Castillo-Escandón V, Fernández-Michel SG, Cueto-Wong MC, Ramos-Clamont MG

Idioma: Español
Referencias bibliográficas: 86
Paginas: 1-17
Archivo PDF: 314.90 Kb.


RESUMEN

Resumen Los alimentos a los que se les añaden probióticos (bacterias benéficas) constituyen uno de los sectores más importantes de los alimentos funcionales. Los productos lácteos son los principales vehículos para estas bacterias que producen un efecto benéfico a la salud, cuando se consumen vivas y en cantidades suficientes para adherirse al colon. Sin embargo, cada día crece el interés por desarrollar alimentos no lácteos como vehículo para probióticos. Los productos de origen vegetal son una buena alternativa para estas innovaciones. Tienen la ventaja de que son muy aceptados y accesibles para la población. Adicionalmente, representan una alternativa de consumo para poblaciones con dietas restringidas. Sin embargo, la incorporación de probióticos a estos productos requiere considerar varios criterios y vencer retos tecnológicos con la finalidad de conservarlos funcionalmente activos.


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