Probiotics and prebiotics—perspectives and challenges
Ivonne Figueroa‐González, Guillermo Quijano, G. Palma Ramírez, Alma Cruz‐Guerrero
Journal of the Science of Food and Agriculture
Abstract
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
probiotics and prebiotics are used in yogurts and fermented milks
“probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide.”
production of probiotics and prebiotics faces challenges economical and abundant raw materials for prebiotic production, low-cost production of probiotics, and improvement of probiotic viability
“the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost producti...”