Minimally processed fruits with added probiotics: A review
Probiotics can be like microorganisms that, when used for the health of living animals, confer health benefits. Probiotics are well known and well accepted by consumers, but they are mainly in dairy products, being a barrier to consumers who are lactose intolerant or allergic to milk proteins. In t...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Viçosa (UFV)
2022-11-01
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| Series: | The Journal of Engineering and Exact Sciences |
| Subjects: | |
| Online Access: | https://periodicos.ufv.br/jcec/article/view/14894 |
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| author | Vanessa Caroline de Oliveira Maria José do Amaral e Paiva Daniele Juliana Rodrigues Gonçalves Nataly de Almeida Costa Érica Nascif Rufino Vieira Bruno Ricardo de Castro Leite Júnior |
| author_facet | Vanessa Caroline de Oliveira Maria José do Amaral e Paiva Daniele Juliana Rodrigues Gonçalves Nataly de Almeida Costa Érica Nascif Rufino Vieira Bruno Ricardo de Castro Leite Júnior |
| author_sort | Vanessa Caroline de Oliveira |
| collection | DOAJ |
| description |
Probiotics can be like microorganisms that, when used for the health of living animals, confer health benefits. Probiotics are well known and well accepted by consumers, but they are mainly in dairy products, being a barrier to consumers who are lactose intolerant or allergic to milk proteins. In this sense, plant matrices are suitable to host probiotic microorganisms to increase the functional characteristics of minimally processed vegetables. In this way, this work reviews the main studies that show the potential of adding probiotics to minimally processed fruits. In addition, different ways of adding probiotics to plant matrices are discussed. In parallel, the review presents the viability of probiotics in minimally processed fruits, the challenges encountered and the best strategy for the incorporation of these microorganisms into plant matrices. Available research indicates that the intrinsic properties of vegetables contribute to an effective association of probiotics. Therefore, the possibility of using these matrices as carriers of probiotic strains is an opportunity to provide consumers with new probiotic foods that can be part of a varied diet, ensuring a regular intake of these microorganisms.
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| format | Article |
| id | doaj-art-67779b4d12e54df98f614668b81d7b94 |
| institution | Kabale University |
| issn | 2527-1075 |
| language | English |
| publishDate | 2022-11-01 |
| publisher | Universidade Federal de Viçosa (UFV) |
| record_format | Article |
| series | The Journal of Engineering and Exact Sciences |
| spelling | doaj-art-67779b4d12e54df98f614668b81d7b942025-02-02T19:55:55ZengUniversidade Federal de Viçosa (UFV)The Journal of Engineering and Exact Sciences2527-10752022-11-018810.18540/jcecvl8iss8pp14894-01eMinimally processed fruits with added probiotics: A reviewVanessa Caroline de Oliveira0Maria José do Amaral e Paiva1Daniele Juliana Rodrigues Gonçalves2Nataly de Almeida Costa3Érica Nascif Rufino Vieira4Bruno Ricardo de Castro Leite Júnior5Federal University of Viçosa, BrazilFederal University of Viçosa, BrazilFederal University of Viçosa, BrazilFederal University of Viçosa, BrazilFederal University of Viçosa, BrazilFederal University of Viçosa, Brazil Probiotics can be like microorganisms that, when used for the health of living animals, confer health benefits. Probiotics are well known and well accepted by consumers, but they are mainly in dairy products, being a barrier to consumers who are lactose intolerant or allergic to milk proteins. In this sense, plant matrices are suitable to host probiotic microorganisms to increase the functional characteristics of minimally processed vegetables. In this way, this work reviews the main studies that show the potential of adding probiotics to minimally processed fruits. In addition, different ways of adding probiotics to plant matrices are discussed. In parallel, the review presents the viability of probiotics in minimally processed fruits, the challenges encountered and the best strategy for the incorporation of these microorganisms into plant matrices. Available research indicates that the intrinsic properties of vegetables contribute to an effective association of probiotics. Therefore, the possibility of using these matrices as carriers of probiotic strains is an opportunity to provide consumers with new probiotic foods that can be part of a varied diet, ensuring a regular intake of these microorganisms. https://periodicos.ufv.br/jcec/article/view/14894Microorganism. Vegetable matrices. Challenges. Viability. |
| spellingShingle | Vanessa Caroline de Oliveira Maria José do Amaral e Paiva Daniele Juliana Rodrigues Gonçalves Nataly de Almeida Costa Érica Nascif Rufino Vieira Bruno Ricardo de Castro Leite Júnior Minimally processed fruits with added probiotics: A review The Journal of Engineering and Exact Sciences Microorganism. Vegetable matrices. Challenges. Viability. |
| title | Minimally processed fruits with added probiotics: A review |
| title_full | Minimally processed fruits with added probiotics: A review |
| title_fullStr | Minimally processed fruits with added probiotics: A review |
| title_full_unstemmed | Minimally processed fruits with added probiotics: A review |
| title_short | Minimally processed fruits with added probiotics: A review |
| title_sort | minimally processed fruits with added probiotics a review |
| topic | Microorganism. Vegetable matrices. Challenges. Viability. |
| url | https://periodicos.ufv.br/jcec/article/view/14894 |
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