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TIP Revista Especializada en Ciencias Químico-Biológicas

2019, Number 1

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

Criteria and technological strategies for the incorporation and survival of probiotics in fruits, cereals and their products

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

Language: Spanish
References: 86
Page: 1-17
PDF size: 314.90 Kb.


ABSTRACT

Foods to which probiotics (beneficial bacteria) have been added constitute one of the most important sectors of functional foods. Dairy products are the main vehicles for these bacteria that produce a beneficial effect on health, when consumed alive and in sufficient quantities to adhere to the colon. However, every day there is a growing interest in developing nondairy foods as a vehicle for probiotics. The products of vegetable origin are a good alternative for these innovations. They have the advantage of being very accepted and accessible for the population. In addition, they represent a consumption alternative for populationwith restricted diets. However, the incorporation of probiotics to these products requires to consider several criteria and to overcome technological challenges in order to keep them functionally active.


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