Impact of probiotics and prebiotics on food texture

Author(s):Show less -

Guimaraes, Jonas T. ^[1] ; Balthazar, Celso F. ^[1] ; Silva, Ramon ^{[1, 2]} ; Rocha, Ramon S. ^{[1, 2]} ; Graca, Juliana S. ^[3] ; Esmerino, Erick A. ^[1] ; Silva, Marcia C. ^[2] ; Sant'Ana, Anderson S. ^[3] ; Duarte, Maria Carmela K. H. ^[1] ; Freitas, Monica Q. ^[1] ; Cruz, Adriano G. ^[2]

Affiliation

^[1] Univ Fed Fluminense UFF, Fac Vet, BR-24230340 Niteroi, RJ - Brazil

^[2] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro - Brazil

^[3] Univ Estadual Campinas, Fac Engn Alimentos FEA, UNICAMP, BR-13083589 Campinas, SP - Brazil

• Document type: Journal article
• Source: CURRENT OPINION IN FOOD SCIENCE; v. 33, p. 38-44, JUN 2020.
• Web of Science Citations: 18

Abstract

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer's acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products. (AU)

• FAPESP's process: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing
• Grantee: Celso Fasura Balthazar
• Support Opportunities: Scholarships in Brazil - Post-Doctoral