Academic literature on the topic 'Microbiological components of probiotic product'
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Journal articles on the topic "Microbiological components of probiotic product"
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Fiore, Walter, Stefania Arioli, and Simone Guglielmetti. "The Neglected Microbial Components of Commercial Probiotic Formulations." Microorganisms 8, no. 8 (August 3, 2020): 1177. http://dx.doi.org/10.3390/microorganisms8081177.
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Producers of probiotic products are legally required to indicate on the label only the minimum numbers of viable microorganisms at the end of shelf life expressed as colony-forming units (CFUs). Label specifications, however, describe only a fraction of the actual microbiological content of a probiotic formulation. This paper describes the microbiological components of a probiotic product that are not mentioned on the label, such as the actual number of CFUs, the presence of viable cells that cannot generate colonies on agar plates, and the abundance of dead cells. These “hidden” microbial fractions in probiotic products, the abundance of which may change during the shelf life, can promote biological responses in the host. Therefore, they should not be ignored because they may influence the efficacy and can be relevant for immunocompromised or fragile consumers. In conclusion, we propose the minimum requirements for microbiological characterization of probiotic products to be adopted for label specifications and clinical studies.
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Sukhikh, Andrey, Andrey Sukhikh, Yuliya Zakharova, Yuliya Zakharova, Arseniy Yuzhalin, Arseniy Yuzhalin, Anatoliy Bykov, et al. "Criteria for standartization of probiotic components in functional food products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 457–66. http://dx.doi.org/10.21603/2308-4057-2018-2-457-466.
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The increasing volume of consumption of probiotics and functional food products requires determination of standardized criteria for cultures and their exometabolites used in functional products manufacturing. The study was aimed at developing criteria for the estimation and standardization of exometabolites and the colony-forming ability of probiotic strains for functional food production. The work included such microbiological and physicochemical methods as GC-MS, GPC, UV, and FT-IR-spectroscopy. Based on the results of the study, the comparative analysis of the microbiological properties of probiotic Bifidobacterium strains was provided, the fatty acid composition of the cell wall was described, and the physical and chemical study of the exopolymers produced by them was carried out. According to the data of FT-IR- spectroscopy, the characteristic features of the components of the cell wall of Bifidobacterium strains were established. Bifidobacteria form the unique composition of organophosphorus structures of lipoteichoic acids, which determines the adhesive ability of strains. The authors studied the molecular weight distribution of the samples of exometabolites isolated from the nutrient medium after the cultivation of bifidobacteria, under conditions of gel-permeation chromatography. The spectral (UV, FT-IR) characteristics of the produced metabolites and their chromatographic fractions were compared. The fatty acids of the Bifidobacterium cell membrane were analyzed using the GC/MS method. The fatty acids were extracted from bacterial cells with different hydrophobicity with a mixture of chloroform and hexane. It has been established that the hydrophobicity is determined by different contents of unsaturated and branched fatty acids in the bacterial membrane. Hydrophobic bifidobacteria are the only that contain the isopentadecane (isoC15:0) and methyl-tetradecanoic (13Me-C14:0) acids. With the mean hydrophobicity, a high content of the isopalmitic (isoC16:0) and stearic (C18:0) acids was established. Low-hydrophobic strains are characterized by a low content of monounsaturated fatty acids.
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Mileriene, Justina, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, et al. "Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain." Microorganisms 11, no. 2 (February 9, 2023): 436. http://dx.doi.org/10.3390/microorganisms11020436.
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This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, L. lactis LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage. The supplementation of the cheese with apple pomace affected (p ≤ 0.05) the cheese composition (moisture, protein, fat, carbohydrate, and fiber), the texture, the color (lightness, redness, and yellowness), and the overall sensory acceptability. The addition of the presumptive probiotic L. lactis LL16 strain decreased (p ≤ 0.05) the concentration of glutamic acid, thus increasing γ-aminobutyric acid (GABA) significantly in the acid whey cheese. The supplementation with apple pomace resulted in slightly (p < 0.05) higher counts of L. lactis LL16 on day seven, suggesting a positive effect of apple pomace components on strain survival. The symbiotic effect of apple pomace and LL16 was noted on proteolysis (pH 4.6-soluble nitrogen and free amino acids) in the cheese on day one, which may have positively influenced the overall sensory acceptance.
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Luca, Liliana, and Mircea Oroian. "Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage." Foods 11, no. 7 (March 24, 2022): 940. http://dx.doi.org/10.3390/foods11070940.
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The aim of this study was to evaluate the influence of synbiotic microcapsules on oat yogurt’s properties. For this study, four different microcapsules were added into the oat yogurt and the modifications were studied for 28 days. Microbiological analysis was used to analyze the effect of different factors on the microencapsulated probiotic population in the product. Those factors are: the technological process of obtaining microcapsules; the type of prebiotic chicory inulin (INU), oligofructose (OLI) and soluble potato starch (STH); the prebiotic concentrations in the encapsulation matrix; the technological process of obtaining yogurt; and the yogurt storage period, gastric juice action and intestinal juice action. The experimental data show that oat yogurt containing synbiotic microcapsules has similar properties to yogurt without microcapsules, which illustrates that the addition of synbiotic microcapsules does not change the quality, texture or rheological parameters of the product. Oat yogurt with the addition of synbiotic microcapsules can be promoted as a functional food product, which, in addition to other beneficial components (bioactive compounds), has in its composition four essential amino acids (glycine, valine, leucine and glutamine acids) and eight non-essential amino acids (alanine, serine, proline, asparagine, thioproline, aspartic acid, glutamic acid and α-aminopimelic acid). After 28 days of storage in refrigerated conditions, the cell viability of the microcapsules after the action of the simulated intestinal juice were: 9.26 ± 0.01 log10 cfu/g, I STH (oat yogurt with synbiotic microcapsules—soluble potato starch); 9.33 ± 0.01 log10 cfu/g, I INU, 9.18 ± 0.01 log10 cfu/g, I OIL and 8.26 ± 0.04 log10 cfu/g, IG (oat yogurt with microcapsules with glucose). The new functional food product provides consumers with an optimal number of probiotic cells which have a beneficial effect on intestinal health.
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Bazarnova, Julia, Svetlana Eliseeva, Nadezhda Zhilinskaya, Natalya Barsukova, Ekaterina Aronova, and Aleksey Korzh. "Metabiotics in molecular nutrition: history and practice." E3S Web of Conferences 161 (2020): 02005. http://dx.doi.org/10.1051/e3sconf/202016102005.
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The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies.
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Gagarina, Irina, Irina Gorkova, Ekaterina Kostromicheva, Anna Gavrilova, and Sergey Polekhin. "Microbiological synthesis optimization of probiotic microorganisms Lactobacillus plantarum using combined nutrient media based on AIC secondary raw materials." E3S Web of Conferences 222 (2020): 02012. http://dx.doi.org/10.1051/e3sconf/202022202012.
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The modern agro-industrial complex of the Russian Federation produces a significant number of by-products containing valuable nutrients. The article considers the possibilities of using secondary raw materials of agro-industrial sector in biotechnology industry. The role of waste processing of agricultural raw materials in optimization of lactobacilli cultivation process has been studied. Experimental studies of growth dynamics of probiotic microorganisms Lactobacillus plantarum on complex nutrient media using food and agriculture production waste were carried out. The optimal composition of the nutrient medium for lactobacilli growth and the time of microorganisms cultivation corresponding to the maximum increase of biomass were determined. Comparative analysis of media components for growing Lactobacillus plantarum according to the growth index of probiotic microorganisms was carried out. The growth stimulating role of such substrates for cultivation as beet pulp and corn gluten has been established.
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Pihurov, Marina, Bogdan Păcularu-Burada, Mihaela Cotârleţ, Mihaela Aida Vasile, and Gabriela Elena Bahrim. "Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures." Microorganisms 9, no. 11 (October 20, 2021): 2184. http://dx.doi.org/10.3390/microorganisms9112184.
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Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
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Pakhomovskaia, N. L., O. F. Tatyanina, and Т. Yu Lazareva. "Approaches to prevention of antibiotic-associated diarrhea in children." Meditsinskiy sovet = Medical Council, no. 17 (November 1, 2021): 283–92. http://dx.doi.org/10.21518/2079-701x-2021-17-1.
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The incidence of antibiotic-associated diarrhea, according to various authors, ranges from 5 to 39% and depends on the patient’s age and other contributing factors. Antibiotic-associated diarrhea can be caused by any antibiotic, regardless of dosage form or route of administration. In the pediatric population, the prevalence of antibiotic-associated diarrhea ranges from 6 to 70%. An urgent problem is the development of this disease against the background of a course of H. pylori eradication therapy, which significantly complicates tolerance and adherence to therapy. This article presents current data on the pathogenesis and risk factors of antibiotic-associated diarrhea in children. The clinical picture ranges from idiopathic enteritis to antibiotic-associated diarrhea caused by Cl. difficile - pseudomembranous colitis.The main principle of antibiotic-associated diarrhea treatment is cancellation of the antibacterial medicine that caused the diarrhea, or reducing its dose (if the course of the disease allows it). In complex treatment sorbents are used, correction of water-electrolyte balance is carried out. The use of probiotics seems quite logical for the treatment and prevention of antibiotic-associated diarrhea in terms of the pathogenesis of this condition. To correct dysbiosis, drugs are used to maintain and restore the quantitative and qualitative composition of the intestinal microbiota.Taking into account modern recommendations the main groups of drugs (probiotics, prebiotics, synbiotics) used for correction of intestinal microbiocenosis are presented. The mechanism of action of probiotics and mechanisms of their effect on intestinal microflora are considered. The basic requirements for bacterial strains that are part of the probiotic drugs are presented.The results of various randomized clinical trials and meta-analyses confirming the necessity of including probiotic complexes in antibiotic-associated diarrhea treatment regimens are presented from an evidence-based medicine perspective. The clinical effects of strains of Lactobacillusspp., Bifidobacterium spp.,Streptococcusspp. and Lactococcusspp. on the digestive tract microbiota are considered. The role of a synbiotic containing 9 probiotic strains of 4.5 * 109 CFU in one capsule and the prebiotic component fructooligosac-charides in the prevention of antibiotic-associated diarrhea in children is discussed separately. The results of microbiological studies confirmed the presence of microorganisms of genera Bifidobacterium, Lactobacillus, Streptococcus in the product, and the content of bacteria in one dose of the product was not less than 2 x 1010 CFU.
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Pakhomovskaia, N. L., O. F. Tatyanina, and Т. Yu Lazareva. "Approaches to prevention of antibiotic-associated diarrhea in children." Meditsinskiy sovet = Medical Council, no. 17 (November 1, 2021): 283–92. http://dx.doi.org/10.21518/2079-701x-2021-17-1.
Full textAbstract:
The incidence of antibiotic-associated diarrhea, according to various authors, ranges from 5 to 39% and depends on the patient’s age and other contributing factors. Antibiotic-associated diarrhea can be caused by any antibiotic, regardless of dosage form or route of administration. In the pediatric population, the prevalence of antibiotic-associated diarrhea ranges from 6 to 70%. An urgent problem is the development of this disease against the background of a course of H. pylori eradication therapy, which significantly complicates tolerance and adherence to therapy. This article presents current data on the pathogenesis and risk factors of antibiotic-associated diarrhea in children. The clinical picture ranges from idiopathic enteritis to antibiotic-associated diarrhea caused by Cl. difficile - pseudomembranous colitis.The main principle of antibiotic-associated diarrhea treatment is cancellation of the antibacterial medicine that caused the diarrhea, or reducing its dose (if the course of the disease allows it). In complex treatment sorbents are used, correction of water-electrolyte balance is carried out. The use of probiotics seems quite logical for the treatment and prevention of antibiotic-associated diarrhea in terms of the pathogenesis of this condition. To correct dysbiosis, drugs are used to maintain and restore the quantitative and qualitative composition of the intestinal microbiota.Taking into account modern recommendations the main groups of drugs (probiotics, prebiotics, synbiotics) used for correction of intestinal microbiocenosis are presented. The mechanism of action of probiotics and mechanisms of their effect on intestinal microflora are considered. The basic requirements for bacterial strains that are part of the probiotic drugs are presented.The results of various randomized clinical trials and meta-analyses confirming the necessity of including probiotic complexes in antibiotic-associated diarrhea treatment regimens are presented from an evidence-based medicine perspective. The clinical effects of strains of Lactobacillusspp., Bifidobacterium spp.,Streptococcusspp. and Lactococcusspp. on the digestive tract microbiota are considered. The role of a synbiotic containing 9 probiotic strains of 4.5 * 109 CFU in one capsule and the prebiotic component fructooligosac-charides in the prevention of antibiotic-associated diarrhea in children is discussed separately. The results of microbiological studies confirmed the presence of microorganisms of genera Bifidobacterium, Lactobacillus, Streptococcus in the product, and the content of bacteria in one dose of the product was not less than 2 x 1010 CFU.
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Ayed, Lamia, Sana M’hir, and Moktar Hamdi. "Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages." Journal of Chemistry 2020 (March 23, 2020): 1–12. http://dx.doi.org/10.1155/2020/5790432.
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In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.
Dissertations / Theses on the topic "Microbiological components of probiotic product"
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FIORE, WALTER. "OVERALL ASSESSMENT OF A MODEL PROBIOTIC BACTERIUM: FROM GUT COLONIZATION TO CLINICAL EFFICACY." Doctoral thesis, Università degli Studi di Milano, 2020. http://hdl.handle.net/2434/737193.
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Probiotics are “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. This definition is inclusive of a broad range of microbes and applications, whilst capturing the essence of probiotics (microbial, viable and beneficial to health). Specific guidelines describe the minimal requirement for the probiotic status. In particolar, the conventional process of selecting novel potential probiotic strains includes the assessment of: 1) the ability of the strains to survive during the gastrointestinal transit and reach alive the intestine, 2) the actual impact of the probiotic bacterium on the intestinal microbial ecosystem (IME).
To evaluate these two aspects, in my PhD project we first carried out two recovery studies (in children and adults) with a selected probiotic bacterial strain, named Lactobacillus paracasei DG. Then, to evaluate the impact of the strain DG on IME we partecipated in a multicenter, randomized, double-blind, cross-over, placebo-controlled, pilot trial in irritable bowel syndrome (IBS) and determined the overall structure of the intestinal microbial communities by 16S rRNA gene profiling.
Specifically, to demonstrate the capability of the selected bacterial strain to survive the gastrointestinal transit when consumed by healthy subjects, we developed and adopted in the recovery studies a strategy that combined culture-based methods and molecular methods for strain specific enumeration of viable cells in fecal samples. The results showed that the L. paracasei DG was re-isolated from at least one fecal sample of all the volunteers, survived the gastrointestinal transit and proliferated in the intestine, and persisted after the interruption of the probiotic intake up to 5 days in adults and 3 days in children.
The results of the pilot study in IBS showed that Lactobacillus paracasei DG is able to modulate gut microbiota structure/function and reduce immune activation in IBS. Specifically, the strain induced a significant reduction in genus Ruminococcus, a significant increase in the short chain fatty acids (SCFAs) acetate and butyrate, and a significant reduction in the pro-inflammatory cytokine interleukin-15.
Finally, we also investigated on mice the site of colonization of the probiotic bacterium in the intestine (animal study). The obtained results demostrated that L. paracasei DG colonized preferentially caecum and colon compared to ileum, suggesting a specific use of this probiotic in case of pathological situations with a localization at colonic level, such as diverticular disease and IBD, which are conditions including dysbiosis in their etiopathogenesis.
At the end of my PhD, we focused on another very important point in the probiotic world, i.e. the “neglected” bacterial components of commercial probiotic formulations. In fact, it is quite clear that not only live, but also dead cells are present in probiotic products and they can generate beneficial biological responses. This can have several implications for the production and application of probiotics, influencing the potential health promoting effects since the relative proportions of live and dead cells in a probiotic formulation is usually unkwnon. This aspect can be very important, even while conducting clinical trials aiming at studying the efficacy of a probiotic product.
Book chapters on the topic "Microbiological components of probiotic product"
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Sanders, Mary Ellen, and Jos Huis in’t Veld. "Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues." In Lactic Acid Bacteria: Genetics, Metabolism and Applications, 293–315. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-017-2027-4_15.
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Akın, Nihat, and Hale İnci Öztürk. "The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream." In Microbial Cultures and Enzymes in Dairy Technology, 297–315. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch016.
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The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.
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Yagil, Reuven. "Cosmeceuticals." In Complementary and Alternative Medicine, 95–124. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7039-4.ch005.
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This chapter will deal with delivering of a substance in a natural product, milk, via the skin – cosmeceuticals, from a variety of sources, camels, equine, ruminant and breast milk. The large quantities of bacteria on the normal skin, both friendly and “bad” bacteria provide skin and body health. The activity of cosmeceuticals of camel milk is due to the specific milk components, whose efficacy is retained in skin preparations which have not been destroyed in their preparation. By using camel milk which is pathogen-free the preparations are probiotic by definition and rapidly penetrate the outer skin layers to be active in the deeper layers. Massage therapy has been shown to improve flexibility and range of motion and strengthen the immune system. A list of the organic substances used for making the cosmeceuticals is provided.
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Marsanasco, Marina, and Silvia del Valle Alonso. "Why Produce Food-Bioactive Compounds to Generate Functional Grade Foods?" In Functional Foods [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96421.
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Functional foods are those with health benefits but cannot incorporate and protect from oxidation or deterioration, maintaining the bioactive compounds (BC) activity. The liposomes have several advantages for BC encapsulation: ease of obtention, characterization, scaling-up, lipid protection for hydrophilic and lipophilic BC, and best, they are made with natural lipids of alimentary grade. In our studies, liposomes were made of soy phosphatidylcholine (SPC) with Stearic Acid or Calcium Stearate as membrane stabilizer. They encapsulated BC as vitamin E, vitamin C and folic acid (B9). The liposome’s design strategy is that SPC lipid’s components are BC like choline and essential fatty acids. These liposomes preserved and maintain the activity of the thermolabile vitamins C and B9. Like milk and fruit juice, in various food types can incorporate liposomes protecting BC. A series of laboratory studies will be performed to select the most stable liposomal formulations, like characterization, encapsulation efficiency, physicochemical, microbiological, thermal and sensory stability. Liposomes- BC design and development are discussed in the chapter. The food heat treatment and the conditions/storage time are also crucial and must be considered in these studies. Finally, incorporating the BC into a food production line is feasible with an excellent economic prospect until supermarket shelves are reached, like our food product proposal.