Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability
Jeyanthi Palanivelu, Thanigaivel Sundaram, Sundaram Vickram, Nibedita Dey, Dasha Mihaylova, Ivelina Desseva
Applied Sciences
Abstract
Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
probiotics survive through gastrointestinal tract
“to assess their survival through gastrointestinal tract”
probiotics have health benefits
“Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutrition...”