TY - JOUR
T1 - Non-dairy probiotic food products : an emerging group of functional foods
AU - Min, Min
AU - Bunt, Craig R.
AU - Mason, Susan L.
AU - Hussain, Malik A.
PY - 2019
Y1 - 2019
N2 - The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as “food additives”. The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.
AB - The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as “food additives”. The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.
UR - https://hdl.handle.net/1959.7/uws:62205
U2 - 10.1080/10408398.2018.1462760
DO - 10.1080/10408398.2018.1462760
M3 - Article
SN - 1549-7852
SN - 1040-8398
VL - 59
SP - 2626
EP - 2641
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 16
ER -