Maria Luiza De Grandi, journalist at Ciência Rural, Santa Maria RS, Brazil.
Ana Lúcia Barretto Penna, Professor at Universidade Estadual de São Paulo. São José do Rio Preto, São Paulo, Brazil.
The consumption of milk and its derivatives is very common in the global market. Dairy products are diverse and have high nutritional value and many health benefits, but there is a growing demand from consumers for the development of new functional foods.
Researchers from the Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP), in collaboration with the Universidade Federal de Rondonópolis (UFR) and the Universidade Estadual Paulista (UNESP), conducted a data survey and critical analysis on trends and innovations in the dairy market, showing the benefits of products fermented by probiotics. The results were published in the article Trends and challenges for the application of probiotic lactic bacteria in functional foods, in the journal Ciência Rural (vol. 54, no. 5).
Image: Ana Lúcia Barretto Penna.
The publication is derived from the Master’s dissertation by researcher Aline Sousa Silva, which addresses trends and innovations in the dairy market and points out the challenges for the application of probiotic bacteria in non-dairy products. To achieve the research objectives, a survey of the available works in the literature was conducted, market trends for functional foods were assessed, information was compiled, and the review article was organized, containing definitions and characteristics of lactic acid bacteria, probiotics and functional foods, their beneficial effects on health, and the challenges of applying these microorganisms in functional foods were discussed.
According to scientist Ana Lúcia Barretto Penna, the review article provides current and relevant information for the area of Food Science and Technology, which can promote the production and consumption of healthy foods. “The article shows the diversity of compounds that can be obtained by fermentation using lactic acid bacteria, as well as the broad benefits of consuming products fermented by probiotic bacteria. This information can better educate consumers so they can make better choices when consuming food,” explains Penna.
References
HILL, C. et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology [online]. 2014, vol. 11, no. 8, pp. 506–14 [viewed 20 September 2024]. https://doi.org/10.1038/nrgastro.2014.66. Available from: https://pubmed.ncbi.nlm.nih.gov/24912386/
DE GRANDI, M.L. and PENNA, A.L.B. Functional foods containing probiotics are innovative and offer health benefits [online]. SciELO in Perspective | Press Releases, 2024 [viewed ]. Available from: https://pressreleases.scielo.org/en/2024/09/20/functional-foods-containing-probiotics-are-innovative-and-offer-health-benefits/
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