Influence of food matrices on probiotic viability – A review focusing on the fruity bases

In the market of functional foods, the products targeting the gut health have been leadering the efforts on research and development. In this sense, much attention has been focused on the probiotic products, mainly the dairy ones. The probiotic food with some sort of fruit as ingredient has been con...

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Published inTrends in food science & technology Vol. 22; no. 7; pp. 377 - 385
Main Authors do Espírito Santo, Ana Paula, Perego, Patrizia, Converti, Attilio, Oliveira, Maricê N.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.07.2011
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Summary:In the market of functional foods, the products targeting the gut health have been leadering the efforts on research and development. In this sense, much attention has been focused on the probiotic products, mainly the dairy ones. The probiotic food with some sort of fruit as ingredient has been considered as the consumer’s predilection. In spite of still scarce studies that point out the effects of the fruity food matrices on the probiotic survival and/or activity, until now they indicate a neutral or even a positive effect of this interaction in the host. The aim of this review is to update the most recent findings about the effect of food matrices, especially those with a fruity base, on the probiotic viability and/or activity.
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ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2011.04.008