Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099002 | Trends in Food Science & Technology | 2011 | 9 Pages |
Abstract
In the market of functional foods, the products targeting the gut health have been leadering the efforts on research and development. In this sense, much attention has been focused on the probiotic products, mainly the dairy ones. The probiotic food with some sort of fruit as ingredient has been considered as the consumer’s predilection. In spite of still scarce studies that point out the effects of the fruity food matrices on the probiotic survival and/or activity, until now they indicate a neutral or even a positive effect of this interaction in the host. The aim of this review is to update the most recent findings about the effect of food matrices, especially those with a fruity base, on the probiotic viability and/or activity.
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Authors
Ana Paula do Espírito Santo, Patrizia Perego, Attilio Converti, Maricê N. Oliveira,