Probiotic functional foods: Survival of probiotics during processing and storage

By M. Tripathi, S. Giri. 2014

1,092 citations recorded by the source corpus.

Probiotic foods are reported to provide several health benefits, as they help in maintaining a good balance and composition of intestinal flora, and increase the resistance against invasion of pathogens. The demand of probiotic functional foods is growing rapidly due to increased awareness of consumers about the impact of food on health. Development of foods with adequate doses of probiotics at the time of consumption is a challenge, because several factors during processing and storage affect the viability of probiotic organisms. The presence of probiotics in food products may also adversely affect their quality and sensory properties. Several attempts have been made during the last few decades to improve the viability of probiotics in different food products during their production until the time of consumption. Major emphasis has been given to protect the microorganisms with the help of encapsulation technique, by addition of different protectants, and by alteration of processing and storage conditions. This contribution provides an overview of probiotic foods, factors responsible for survival of probiotics, and advance technologies used to stabilize their viability during processing and storage.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/255cde6853b28afe4d6e0099c80a2e294a84a4db

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

In Nutrition and Dietetics

Citations in the corpus

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “For instance, lactobacilli are more tolerant to oxygen than bifidobacteria, to the point where oxygen levels are rarely an important issue in maintaining the survival of the former [60].”
Preparation and properties of milk proteins-based encapsulated probiotics: a review (2015, background): “…their passage through GI, probiotics are adversely affected by enzymatic action of pepsin and low pH of the stomach with further antagonism associated with antimicrobial activity of bile salts and protease-rich conditions of the intestine (Farnworth and Champagne 2010; Tripathi and Giri 2014).”
Yeasts in foods and beverages: In vitro characterisation of probiotic traits (2015, background): “…to the host, it must be in high amounts in 60 the product with which it is administered and maintain its viability during its shelf-life, 61 it must be technologically usable and survive the gastrointestinal transit (de Vrese and 62 Schrezenmeir, 2008; Tripathi and Giri, 2014; Hill et al., 2014).”
Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics (2017, methodology): “The most common techniques used in the encapsulation of probiotics are extrusion, emulsification and spray-drying (Kailasapathy, 2009; Tripathi & Giri, 2014).”
Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “Today, probiotic products comprise between 60% and 70% of the total functional food market [9].”
Challenges for the Production of Probiotic Fruit Juices (2015, background): “Although juices contain some essential nutrients (minerals, vitamins, dietary fibers, antioxidants), there are some strong factors that could limit probiotic survival in juices; Tripathi and Giri [5] grouped them as follows: (1) food parameters: pH, titratable acidity, molecular oxygen, water activi”