Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 45, Issue 1, Pages 61-84Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408690590900144
Keywords
bifidobacteria; flavor; lactobacilli; processing; stability; storage; technology
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Probiotic cultures are increasingly being added to foods in order to develop products with health-promoting properties. Although the literature is abundant on the beneficial effects of bifidobacteria and Lactobacillus acidophilus on health, little information is available on the challenges industry faces in adding these probiotic cultures to food products. The aim of this article is to examine seven issues that should be addressed when developing functional foods: 1) type or form of probiotic that should be used; 2) addition level required to have a beneficial effect; 3) toxicity; 4) effect of the processing steps on viability; 5) determination, in the product, of the cell populations added; 6) stability during storage; 7) changes in sensory properties of the foods.
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