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- W2945984601 abstract "Abstract Consumers are increasingly concerned about diet and expect to eat foods that are tasty, attractive, and safe. They also seek to improve well-being and health, which can be achieved through the ingestion of food added with functional components, such as probiotic cultures. Probiotics are living microorganisms that provide beneficial effects to the host when administrated in adequate amounts (> 106 CFU/mL). Probiotic cultures are traditionally added to fermented milks and other dairy products; however, fruit juices may represent a suitable mean of delivering these beneficial microorganisms to humans. Fruit juices naturally contain beneficial health nutrients, such as minerals, vitamins, dietary fiber, and antioxidants; and do not have allergens as dairy products, which precludes their consumption by some segments of the population (lactose intolerants or allergic to milk proteins). In addition, they present a flavor profile considered pleasant to all age groups; are perceived as healthy and refreshing beverages; and are consumed regularly. However, they have high acidity, may naturally contain inhibitors of microbial growth, and are added with additives (dyes and flavorings), factors that are associated with loss of viability of the probiotic cultures. Furthermore, probiotic cultures could have impact on the sensory aspects of the fruit juices. This chapter aims to make an approach on the probiotic cultures and their use in fruit juices, demonstrating the effect of the probiotic addition on the physicochemical and sensory properties, its stability during storage of the products, and the main challenges to maintain probiotic viability." @default.
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- W2945984601 date "2019-01-01" @default.
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- W2945984601 title "Fruit Juices as Probiotic Foods" @default.
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