Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food
Applied Sciences,
Год журнала:
2025,
Номер
15(6), С. 3137 - 3137
Опубликована: Март 13, 2025
In
the
food
market,
significant
changes
have
been
observed
in
recent
years,
and
what
is
more,
they
are
associated
with
an
increased
“nutritional
awareness”
among
consumers.
The
role
of
producers
no
longer
limited
to
presenting
consumers
a
rich
range
products;
their
composition
also
not
without
significance.
There
increase
interest
so-called
“functional
food”,
which,
addition
traditional
nutrients,
provides
ingredients
specific
properties
that
beneficial
effect
on
human
health.
One
types
such
“probiotic
food”.
Probiotics
play
key
design
functional
foods
plant
origin,
as
can
contribute
improving
health
digestive
system,
strengthen
immunity,
prophylactically
act
case
many
civilization
diseases.
context
plant-based
foods,
particular
attention
paid
development
products
support
balance
intestinal
microbiota
while
providing
benefits
typical
fiber,
vitamins,
antioxidants.
It
should
be
mentioned
segment
question
shows
only
high
trend
terms
diversity
offered
but
fits
into
environmentally
friendly
production
line
sustainable
trends.
This
article
aimed
present
possibility
using
probiotics
prebiotics
innovative
products.
impact
fermentation
process
value
plant-derived
matrix
will
discussed,
well
technological
challenges
this
issue.
analyzes
potential
resulting
from
consumption
fermented
hygiene
aspects
examples
probiotic
recognized
promising
option
deliver
probiotics,
paraprobiotics,
prebiotics,
Язык: Английский
Composition and Technological Properties of Modified Lingonberry (Vaccinium vitis-idaea L.) Pomace
Applied Sciences,
Год журнала:
2025,
Номер
15(7), С. 3661 - 3661
Опубликована: Март 26, 2025
Lingonberry
pomace
(LP)
is
a
by-product
rich
in
valuable
bioactive
compounds
and
can
be
used
the
food
industry
after
various
treatments
property
characterization.
This
study
aimed
to
evaluate
impact
of
commercially
available
enzymes
(Viscozyme®
L,
Pectinex®
Ultra
Tropical,
Celluclast®
1.5
L)
supercritical
carbon
dioxide
(SFE-CO2)
extraction
technology
on
chemical
composition
technological
properties
treated
LP
products.
The
Megazyme
kit
was
determine
soluble
dietary
fiber
(SDS)
insoluble
(IDF)
contents,
while
changes
mono-,
disaccharide,
oligosaccharides
were
analyzed
by
applying
high-pressure
liquid
chromatography
with
refractive
index
detector.
as
follows:
water
swelling
capacity
(WSC),
retention
(WRC),
solubility
(WSI),
oil
(ORC),
bulk
density
(BD),
emulsion
stability
modified
LP.
tested
contained
8.49
g/100
g
SDF
65.36
IDF
(in
dry
matter).
partial
separation
lipophilic
substances
during
SFE-CO2
did
not
significantly
affect
enzymatic
hydrolysis
efficiency.
amount
increased
using
pectinolytic
activity
L
Tropical),
cellulolytic
(Celluclast®
improved
IDF/SDF
ratio.
Enzymatic
SI,
WRC,
ORC
powder.
Emulsions
hydrolyzed
Tropical
demonstrated
highest
storage.
demonstrates
that
modification
powders
provides
diverse
properties,
which
could
expand
application
such
products
for
further
production.
Язык: Английский