最近在益生菌面包方面的进展;功能性面包制品的市场趋势
Alireza Sadeghi1, Maryam Ebrahimi2, Elham Assadpour3,4
1Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Critical reviews in food science and nutrition
|October 27, 2023
概括
将益生菌 (PRO) 纳入面包 (PRO-BR) 需要先进的技术,因为加工压力. 本综述涵盖了PRO-BR的生产,功能和健康益处,特别是在II型糖尿病管理方面.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 面包是全球的主食,但益生菌的结合 (PRO-BR) 尚未得到充分探索.
- 标准的面包制作过程对益生菌的生存能力构成挑战.
研究的目的:
- 审查PRO-BR生产的新技术和配方.
- 突出影响PRO-BR商业成功和生物功能的因素.
- 检查PRO对面包质量和健康结果的影响.
主要方法:
- 审查新兴策略:可食用涂层,封装,3D打印,热友菌株.
- 分析配方方面和关键生产条件.
- 对PRO和共生面包的临床证据的评估.
主要成果:
- 为了确保益生菌的生存能力,PRO-BR生产需要创新的方法.
- 功能性PRO-BR可以包含生物活性化合物,影响面团质和保质期.
- 临床研究表明,对II型糖尿病患者有好处,包括降低脂质和改善氧化水平.
结论:
- 先进的技术对于成功开发PRO-BR至关重要.
- PRO-BR具有潜在的健康益处,特别是对代谢健康的益处.
- 对功能性PRO-BR配方和扩展的进一步研究是必要的.
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