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Application of probiotics in food products—challenges and new approaches

Paper ID Volume ID Publish Year Pages File Format Full-Text
16190 42489 2010 7 PDF Available
Title
Application of probiotics in food products—challenges and new approaches
Abstract

The probiotic research conducted over the past 20 years has resulted in a valuable source of data related to health beneficial effects of probiotics. Nevertheless, documentation of probiotic benefits remains challenging, especially in functional foods that are designed for the generally healthy population that, however, regularly experiences episodes of ‘suboptimal’ health. In addition, in view of today's application of probiotics in an increasing variety of food matrixes, process optimization and product design need to take into account cell viability and probiotic function altogether. To meet this challenge, medium to high-throughput bioassays – based on the identification of active compounds and their mechanism of action – have to be developed and their predictive value established. Together with validated biomarkers for health and disease, this should help rationalize probiotic product development and associated health claim substantiation in human studies.

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Application of probiotics in food products—challenges and new approaches
Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 21, Issue 2, April 2010, Pages 175–181
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering