Year: 2021 | Month: June | Volume 10 | Issue 1

Technological Challenges for Future Probiotic Foods

Meekha Mary Paul Anand N. Arun Raj S.N. Raghavendra


In the modern era, people are interested in personal health and they take the food which is healthy and gives immunity to our body. Most people prefer functional foods which contain probiotics or live microbes. The market for probiotics has grown as demand for food and drinks, as well as dietary supplements and health awareness, has expanded. Between 2021 and 2027, the probiotics market is predicted to increase at an annual pace of 8.7%, surpassing USD 4.30 billion. New product development with probiotics as the key supplement in it can also increase the growth of probiotics in the functional food markets.
Generally Recognized as Safe (GRAS) probiotic strains must be used in the production and the strains used should have stability and viability. Probiotic bacteria which have acid and heat tolerance and could withstand the conditions in the gastro intestine must be selected in the market. Before reaching the consumer, the manufacturer must ensure that all technological requirements have been met and that probiotics will survive throughout the product’s production and storage. They must be acid, bile, and heat resistant, as well as viable and survive in the gastrointestinal environment. The most used delivery system of probiotics are dairy products but ice creams, chocolates, and certain beverages could also be used as carriers.
The future of the probiotic industry depends on the finding and implementation of new techniques which could increase the viability and shelf-life of the probiotic bacteria in our food. RBGR methodology is used to identify the heat-tolerant strains. Microencapsulation is a cutting-edge technology that solves the challenge of heat-tolerant strains surviving in severe environments. Novel production of probiotics in different foods and pharmaceuticals will provide new possibilities and new technologies. And hence maintaining low-cost productivity will be a great challenge with the new technologies being introduced.

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@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

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