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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Overcoming hurdles through innovation, persistence and creativeness in the development of probiotic foods

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Author(s):
Tiemy Rosana Komatsu [1] ; Flávia Carolina Alonso Buriti [2] ; Susana Marta Isay Saad [3]
Total Authors: 3
Affiliation:
[1] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
[2] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
[3] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Tecnologia Bioquímico-Farmacêutica
Total Affiliations: 3
Document type: Journal article
Source: Revista Brasileira de Ciências Farmacêuticas; v. 44, n. 3, p. 329-347, 2008-09-00.
Abstract

The aim of probiotic products is to achieve a balanced intestinal microbiota that will impact favorably on the consumer health. An adequate strain selection must be carried out to manufacture probiotic food products. This selection should guarantee adequate probiotic survival during the passage through the gastrointestinal tract, after retaining its viability in the target product, both during manufacture and storage, in addition to providing the product with suitable technological properties. The food matrix to be selected for the incorporation of probiotic strains should be carefully studied for the adequate probiotic strain-food matrix pair selection, especially for fermented products, in which probiotic growth might result in atypical or even undesirable changes. Compatibility of the selected strains and adaptability to the food must also be verified. These prerequisites are major technological challenges, as many probiotic strains are sensitive to oxygen, heat and acids. A number of probiotic dairy products, mainly fermented ones, in addition to certain non-dairy products have been developed. The main challenges faced during the development of these products and storage are discussed in the present review. (AU)