Enrichment of foods with prebiotics

STEGMAYER MARIA ANGELES; SIRINI, NOELÍ ESTEFANÍA; FRIZZO, LAUREANO SEBASTIÁN; FERNÁNDEZ-LÓPEZ, JUANA; PÉREZ-ÁLVAREZ, JOSÉ ÁNGEL; ROSMINI, MARCELO; SOTO, LORENA PAOLA

Strategies to Improve the Quality of Foods

Academic Press Elsevie

Lugar: United Kingdom; Año: 2024; p. 171 - 201

Given the essential role of the gut microbiota in the human body, a proper balance between beneficial/pathogenic microorganisms is essential. Prebiotics are compounds that could contribute to maintaining this balance and, consequently, the good health of the host. The evolution of the term prebiotic has changed over the years until a consensus definition was reached in 2016. The most recognised prebiotics are GOS, FOS, XOS, inulin and lactulose, although there are other substances with prebiotic potential. These compounds can be incorporated into the diet by addition to various foods, thus resulting in healthier formulations. The effects of the addition of prebiotics in dairy and non-dairy products are considered by emphasising changes in the technological and sensory properties of these products. In addition, in meat products, three purposes for the addition of prebiotics are emphasised: physiological benefit, replacement of animal fat and synbiotic potential.