Year: 2017 | Month: December | Volume 6 | Issue 2
Role and Current Trends of Developing Fruit, Vegetable and Cereal based Probiotic Foods: A review
Abstract:
Scientific investigators have motivated recently from principal role of food by supplying adequate nutrients and energy to sustain physiological functions and well-being. Conversely, the consumer interest about the active role of food in well-being and life prolongation has been improved. In this manner, a novel term functional food was introduced which refers to the prevention and therapeutic effects of food beyond its nutritional value. A wide array of functional foods has been developed recently and many of them are being produced in all over the world i.e. probiotic, prebiotic and synbiotic foods. All these functional components are able to exercise substantial influences on human well-being. The present review focuses on recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in several different forms. However, the allergy and lactose intolerance are the major health concerns to dairy probiotics. Whereas, flavor and refreshing nature are the principle advantages of non-dairy drinks, especially fruit juices. Emphasizing these positive activities is one possible approach for improving the health image of non-dairy fermented products and developing the functional foods. Discovering of new probiotic/prebiotic/synbiotic functional foods is linked to the interest of the food industry to renovate constantly through introduction of products with enhanced nutritional value, but also with health advantage for consumers.
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