New Trends in the Development of Products with Probiotics, Prebiotics, Symbiotics, Paraprobiotics and Postbiotics
Abstract In recent years, the transition in the population's lifestyle, associated with healthier habits, has generated the need to consume more nutritious foods. Thus, functional foods gained space in scientific research and food industry, bringing formulations that incorporate substances such...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2025-05-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132025000101200&lng=en&tlng=en |
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| Summary: | Abstract In recent years, the transition in the population's lifestyle, associated with healthier habits, has generated the need to consume more nutritious foods. Thus, functional foods gained space in scientific research and food industry, bringing formulations that incorporate substances such as probiotics, prebiotics, symbiotics, paraprobiotics and postbiotics, capable of modulating the intestinal microbiota, acting positively on people's health. Considering all the benefits associated with biotic compounds, their application in everyday foods promotes new perspectives for the food market and new challenges. The processing of products containing biotic substances must maintain their appropriate proportions without interfering with sensorial characteristics of the food throughout its production cycle, storage and arrival to the final consumer in a safe way and guaranteeing its functional properties. |
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| ISSN: | 1678-4324 |