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Functional foods as a formulation ingredients in beverages: technological advancements and constraints
Jaypee University of Information Technology, India.
Jaypee University of Information Technology, India.
Jaypee University of Information Technology, India.
Jaypee University of Information Technology, India.
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2021 (English)In: Bioengineered, ISSN 2165-5979, E-ISSN 2165-5987, Vol. 12, no 2, p. 11055-11075Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations. © 2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

Place, publisher, year, edition, pages
Taylor and Francis Ltd. , 2021. Vol. 12, no 2, p. 11055-11075
Keywords [en]
Functional beverages, immune system, nutritional value, probiotic strain, bile salt, hydrolase, immunoglobulin enhancer binding protein, low density lipoprotein, probiotic agent, whey protein, antimicrobial activity, beverage, Bifidobacterium, buttermilk, cell adhesion, colorectal cancer, constipation, Crohn disease, dairy product, diarrhea, enteritis, enteropathy, enzyme activity, Escherichia coli, food handling, food safety, food storage, functional food, gastrointestinal tract, hypercholesterolemia, hyperglycemia, immune response, immunity, immunological tolerance, immunomodulation, inflammation, inflammatory bowel disease, Lactobacillus, lactose intolerance, metabolic syndrome X, nutritional status, oxidative stress, Review, Saccharomyces, stomach pH, stomach ulcer, ulcerative colitis
National Category
Microbiology Food Science
Identifiers
URN: urn:nbn:se:hb:diva-27133DOI: 10.1080/21655979.2021.2005992ISI: 000731562100001Scopus ID: 2-s2.0-85121514009OAI: oai:DiVA.org:hb-27133DiVA, id: diva2:1624217
Note

Export Date: 3 January 2022; Review; Correspondence Address: Garlapati, V.K.; Department of Biotechnology and Bioinformatics, India; email: shanepati@gmail.com

Available from: 2022-01-03 Created: 2022-01-03 Last updated: 2022-01-03Bibliographically approved

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Taherzadeh, Mohammad J

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