Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages
Chaminda Senaka Ranadheera,Janak K. Vidanarachchi,Ramon S. Rocha,Adriano G. Cruz,Said Ajlouni +4 more
TLDR
This review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.Abstract:
Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented) including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.read more
Citations
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Probiotic: conceptualization from a new approach
TL;DR: Three main classes of probiotic are proposed including ‘true probiotic’ (TP) referring to viable and active probiotic cell, ‘pseudo-probiotic” (PP) referringto viable and inactive cell, in the forms of vegetative or spore (PPV or PPS) and ‘ghost probiotic ‘ (GP) referringTo provide mentioned comprehensive approach and terminology for all aspects of probiotics benefits.
Journal ArticleDOI
Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review
Amin Mousavi Khaneghah,Khadijeh Abhari,Ismail Eş,Mariana B. Soares,Rodrigo B.A. Oliveira,Rodrigo B.A. Oliveira,Hedayat Hosseini,Mohammad Rezaei,Mohammad Rezaei,Celso F. Balthazar,Ramon Silva,Adriano G. Cruz,C. Senaka Ranadheera,Anderson S. Sant'Ana +13 more
TL;DR: An overview considering the interactions between probiotics and pathogens in hosts as well as in foods is provided to gain insights regarding relevant properties to be used in further developments of probiotic-based food products.
Journal ArticleDOI
Non-bovine milk products as emerging probiotic carriers: recent developments and innovations
TL;DR: Non-bovine milk predominately from goat, sheep, camel and donkey have been used in producing several probiotic products including yoghourt, fermented milk, ice cream and cheese and can be considered as suitable vehicles for delivering probiotics to humans due to their ability in maintaining sufficient probiotic viability during shelf life.
Journal ArticleDOI
Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes
Chaminda Senaka Ranadheera,Craig Evans,Surinder Baines,Celso F. Balthazar,Adriano G. Cruz,Erick A. Esmerino,Mônica Q. Freitas,Tatiana Colombo Pimentel,A. E. Wittwer,Nenad Naumovski,Juliana S. Graça,Anderson S. Sant'Ana,Said Ajlouni,Todor Vasiljevic +13 more
TL;DR: This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products to overcome the unpleasant sensory features of some goat milk products.
Journal ArticleDOI
Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
TL;DR: The role of pickles in filing the gap in food security, the safety aspect of traditionalPickles and biofortication as an interesting technique to improve the quality of traditional pickles are tackled.
References
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Mary Hickson,Aloysius L D'Souza,Nirmala Muthu,Thomas R. Rogers,Susan Want,Chakravarthi Rajkumar,Christopher J. Bulpitt +6 more
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