Functional Dairy Probiotic Food Development: Trends, Concepts, and Products

Citations Over TimeTop 10% of 2012 papers

Abstract

In recent years, scientific investigators have moved from primary role of food as the source of energy and nutrients to action of biologically active food components on human health. On the other hand, consumer interest about the active role of food in well-being and life prolongation has been increased. In this way, a novel term -functional foodwas introduced which refers to preventional and/or curing effects of food beyond its nutritional value. There is a wide rage of functional foods that were developed recently and many of them are being produced in all over the world including probiotic, prebiotic and symbiotic foods as well as foods enriched with antioxidants, isoflavones, phytosterols, anthocyanins and fat-reduced, sugar-reduced or salt-reduced foods. Among these foods, probiotic functional food has exerted positive effects on the overall health. We can divide it in both probiotic dairy foods and probiotic non-dairy foods. The market of probiotic dairy foods is increasing annually. An increased demand for dairy probiotic products comes from health promotion effects of probiotic bacteria which are originally initiated from milk products, bioactive compounds of fermented dairy products and prevention of lactose intolerance. Therefore, development of these products is a key research priority for food design and a challenge for both industry and science sectors.

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