益生菌
乳糖不耐受
腹泻
肠易激综合征
生物技术
功能性食品
健康福利
食品科学
医学
肥胖
生物
乳糖
传统医学
遗传学
内科学
细菌
作者
Zahida Naseem,Sajad Ahmad Mir,Sajad Mohd Wani,Abdul Rouf,Iqra Bashir,Aiman Zehra
出处
期刊:Nutrition
[Elsevier]
日期:2023-11-01
卷期号:115: 112154-112154
被引量:7
标识
DOI:10.1016/j.nut.2023.112154
摘要
Consumers' growing interest in using foods that improve health has motivated researchers and the food industry to develop new functional products, such as foods containing probiotics or live microbes. Probiotics have functional attributes that could satisfy most basic nutritional and therapeutic supplementation requirements. These microbes positively respond to clinical therapies against diseases and illnesses such as rotavirus-associated diarrhea, irritable bowel syndrome, and food allergies. Moreover, the role of probiotics in the prevention and treatment of obesity, diabetes, cancer, and diseases related to pathogenic microbes is an exciting and rapidly advancing research arena. Probiotic supplementation usually involves dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices like fruits, vegetables, cereals, and so on, have been studied as potential carriers for these microorganisms, presenting an alternative and better source in the process of assessing novel probiotic strains. The present review discusses the various factors affecting the survival of probiotics during storage in fruit juices, the possible effect of probiotics on sensory attributes and the overall acceptance of the products, and future technologies to improve the viability of probiotics.
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