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Food Matrix Design for Effective Lactic Acid Bacteria Delivery.

F Gomand1, F Borges1, J Burgain1

  • 1LIBio, Université de Lorraine, F-54000 Nancy, France;

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Summary
This summary is machine-generated.

Lactic acid bacteria (LAB) are found in many foods beyond dairy. This review compares food matrices for effective LAB delivery, offering guidelines for optimal food matrix design.

Keywords:
dairydeliveryfood matrixfunctionalitylactic acid bacteriaviability

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Area of Science:

  • Food Science
  • Microbiology
  • Probiotics

Background:

  • Lactic acid bacteria (LAB) offer health benefits and are increasingly incorporated into diverse food products beyond traditional dairy.
  • Evaluating the efficacy of various food matrices in protecting and delivering LAB is challenging due to their variety and diverse methodologies.
  • Understanding the food matrix's impact on LAB viability throughout manufacturing, storage, and digestion is crucial.

Purpose of the Study:

  • To review and compare the advantages and disadvantages of different food matrices for LAB delivery.
  • To analyze the influence of food matrix properties on LAB viability during processing, storage, and digestion.
  • To propose an ideal food matrix model and provide guidelines for optimizing LAB delivery.

Main Methods:

  • Literature review comparing dairy and non-dairy food matrices for LAB.
  • Discussion of food matrix impact on LAB viability during food processing, storage, and digestion.
  • Development of a hypothetical ideal food matrix model based on key physicochemical properties.

Main Results:

  • Various food matrices (meat, cereals, vegetables, fruits, chocolate) present unique challenges and benefits for LAB survival and delivery compared to dairy.
  • Food matrix characteristics like pH, water activity, and buffering capacity significantly affect LAB viability.
  • An ideal food matrix should possess specific structural and physicochemical properties to ensure effective LAB delivery.

Conclusions:

  • Optimizing food matrix design is essential for enhancing the efficacy of LAB in functional foods.
  • Consideration of dairy vs. non-dairy matrices and their specific properties is key for successful LAB incorporation.
  • Guidelines are provided to aid in the design of food matrices that ensure effective delivery of viable LAB.