Functional Cheeses: Updates on Probiotic Preservation Methods
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Published:2023-12-21
Issue:1
Volume:10
Page:8
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ISSN:2311-5637
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Container-title:Fermentation
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language:en
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Short-container-title:Fermentation
Author:
Araujo Hannah Caroline Santos1ORCID, de Jesus Mônica Silva1, Sandes Rafael Donizete Dutra1ORCID, Leite Neta Maria Terezinha Santos1ORCID, Narain Narendra1ORCID
Affiliation:
1. Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil
Abstract
The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in adequate quantities, can promote a health benefit for consumers. Probiotic dairy products, especially cheese, are the most appreciated and have been produced to possess the properties that favor the viability of these microorganisms after passing through the gastrointestinal tract. They provide benefits such as antibacterial activity, prevention of cancer and cardiovascular diseases, anti-obesity effects, anti-diabetic effects, improved immune systems, and prodiseases, among others. Despite cheeses being a viable matrix for the survival of these probiotics, the development and adoption of technologies with the aim of increasing the viability of probiotic bacteria are necessary, which presents a research trend to be increasingly explored, as well as studies about the complex mechanisms of health benefits resulting from the actions of probiotics. Thus, this review aims to address the most recent innovations regarding the incorporation of probiotics in cheeses and their functional potential.
Funder
CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), Brazil, vide research project Instituto Nacional de Ciência e Tecnologia de Frutos Tropicais
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
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