The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications

Probiotics are widely used in functional foods. However, little has been discussed about its potential application in food fortification. Therefore, researchers have studied the possible products that can come out through the presence and activity of probiotics under certain conditions and examined...

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Bibliographic Details
Published inFood reviews international Vol. 40; no. 1; pp. 434 - 456
Main Authors Urrutia-Baca, V.H, Hernández-Hernández, S.N, Martínez, L.M., Dávila-Vega, J.P, Chuck-Hernández, C.
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 02.01.2024
Taylor & Francis Ltd
Subjects
Amino acids
biosynthesis
Dairy products
Food
fortification
Functional foods & nutraceuticals
minerals
New technology
Nutritive value
Peptides
Probiotics
Vitamins
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Summary:Probiotics are widely used in functional foods. However, little has been discussed about its potential application in food fortification. Therefore, researchers have studied the possible products that can come out through the presence and activity of probiotics under certain conditions and examined the increase in their nutritional value. In this review, we discuss the most recent data about the role of probiotics in dairy foods in incorporating minerals into amino acids, their ability to synthesize B-complex vitamins and peptides, and the methodological strategies and emerging technologies for quantifying each of these modifications.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2023.2172426