植物性益生菌食品:当前状况和未来趋势
Alan Portal D'Almeida1, Aida Aguilera Infante Neta2, Micael de Andrade-Lima3
1Department of Chemical Engineering, Technology Center, Federal University of Ceará, Fortaleza, CE 60455-760 Brazil.
Food science and biotechnology
|November 4, 2024
概括
植物性益生菌食品 (PBPF) 为乳制品提供了可持续和健康的替代品. 本综述探讨了生产和市场接受的PBPF趋势,好处和挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养 营养 营养 营养 营养
背景情况:
- 植物性益生菌食品 (PBPF) 正在成为乳糖不耐症患者,素食主义者和那些寻求可持续饮食的人的替代品.
- 传统的发酵PBPF如金,酸菜和康布恰在全球范围内以独特的风味和健康益处而闻名.
- 新兴的PBPF产品满足了这一领域不断增长的消费者需求.
研究的目的:
- 审查目前植物性益生菌生产的趋势.
- 讨论PBPF的已知好处和特性.
- 确定PBPF制造,分销,营销,消费者接受和立法方面的挑战.
主要方法:
- 科学出版物和行业报告的文献综述.
- 分析与PBPF相关的市场趋势和消费者行为.
- 审查关于PBPFs的健康益处和生产的科学文献.
主要成果:
- PBPF具有不同的生产趋势,包括新产品开发和改进的发酵技术.
- 关键的好处包括改善肠道健康,提高营养物质的生物可用性和减少对环境的影响.
- 在扩大生产规模,确保一致的质量,导航监管格局和实现广泛的消费者接受方面存在重大挑战.
结论:
- 植物性益生菌食品代表着一个重要的和不断增长的市场部分,具有相当大的健康和环境益处.
- 解决制造,分销,营销,监管和消费者接受的挑战对于PBPF行业的持续增长至关重要.
- 需要进一步的研究来优化生产流程,并验证新型PBPF的健康声明.
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