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Strategies to improve the functionality of probiotics in supplements and foods

Author:
Champagne, Claude P, Gomes da Cruz, Adriano, Daga, Monica
Source:
Current opinion in food science 2018 v.22 pp. 160-166
ISSN:
2214-7993
Subject:
cell viability, fermentation, fermented foods, food science, metabolites, probiotics, spoilage
Abstract:
Probiotic bacteria are increasingly marketed in supplements and in foods. In order to ensure their functionality (effectiveness), the focus has traditionally been to simply maintain cell viability. However, the bioactive metabolites that are specifically the result of probiotics (probioactives), are increasingly being identified. Thus, ensuring the presence of the probioactives in the products will contribute to health functionality. It is argued that improving the functionality of probiotics can be achieved by adapting fermentation technologies in order to produce high levels of probioactives in the supplements or in fermented foods. Also, probiotics will need to demonstrate multiple benefits in foods, including delaying spoilage.
Agid:
6238511