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Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics
- Source :
- Critical Reviews in Food Science and Nutrition. :1-19
- Publication Year :
- 2022
- Publisher :
- Informa UK Limited, 2022.
-
Abstract
- In the world of highly processed foods, special attention is drawn to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria confer beneficial effects on human health and are categorized as functional foods. The salubrious activities of probiotics include the synthesis of vital bioactives, prevention of inflammatory diseases, anticancerous, hypocholesterolemic, and antidiarrheal effects. Soy foods are exemplary delivery vehicles for probiotics and prebiotics and there are diverse strategies to enhance their functionality like employing mixed culture fermentation, engineering probiotics, and incorporating prebiotics in fermented soy foods. High potential is ascribed to the concurrent use of probiotics and prebiotics in one product, termed as "synbiotics," which implicates
- Subjects :
- General Medicine
Industrial and Manufacturing Engineering
Food Science
Subjects
Details
- ISSN :
- 15497852 and 10408398
- Database :
- OpenAIRE
- Journal :
- Critical Reviews in Food Science and Nutrition
- Accession number :
- edsair.doi.dedup.....0e2899d374bbd5f54f2ff8709133ad4e