从益生菌发酵到功能饮料:关于含有乳酸细菌和益生菌的果汁的审查
Nurhazwani Sa'aid1, Joo Shun Tan1
1School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Pulau Pinang, Malaysia.
Preparative biochemistry & biotechnology
|February 19, 2025
概括
非乳制品的果汁可以携带有益的乳酸细菌 (LAB) 益生菌. 结合益生菌和益生菌,如胰岛素增强其活性,创造功能性饮料的消化健康.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 乳制品是益生菌的传统来源,但由于乳糖不耐受,牛奶过敏或高胆固醇,许多消费者不能食用它们.
- 正在探索非乳制品替代品,特别是果汁,作为益生菌的载体.
- 乳酸细菌 (LAB) 是有益的益生菌,适合加入饮料中.
研究的目的:
- 审查使用果汁作为益生菌载体的潜力.
- 探索益生菌在增强水果饮料中的益生菌活性中的作用.
- 确定优化非乳制品功能饮料的研究缺口.
主要方法:
- 对果汁发酵,益生菌和益生菌研究的文献综述.
- 对益生菌 (胰岛素,GOS) 对果汁中LAB生长和活性的协同作用的分析.
- 评估饮料的稳定性和健康益处.
主要成果:
- 果汁显示出作为益生菌载体的潜力,提供一种非乳制品替代品.
- 益生菌如胰岛素和银-寡糖 (GOS) 可以增强果汁中的LAB生长和活性.
- 为了稳定,功能性的非乳制品饮料,益生菌和益生菌的最佳组合需要进一步的研究.
结论:
- 果汁中的乳酸发酵与集成的益生菌和益生菌具有功能性饮料的希望.
- 需要进一步的研究来优化这些组合,以提高健康益处和饮料稳定性.
- 非乳制品益生菌饮料可以满足饮食限制的消费者.
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