Alternative Process Technologies in Reducing Stress Factors of Probiotic Bacteria
DOI:
https://doi.org/10.24925/turjaf.v11i5.905-919.5830Keywords:
Probiotic, Prebiotic, Postbiotic, Food Safety, Innovative FoodAbstract
Probiotic microorganisms are heavily influenced by product matrix and food processing processes, along with factors such as temperature, pH, oxygen, water activity. Alternative technologies to heat treatment have become increasingly important in recent years to design innovative food products with increased probiotic viability, prebiotic stability and higher concentration of bioactive compounds. The application of these developing alternative technologies to probiotic products increases the viability of probiotic bacteria and improves biological effects such as binding of cholesterol with probiotic fermentation, adhesion to Caco-2 cells, increasing angiotensin-converting enzyme (ACE) inhibitor, antioxidant, antimicrobial activity and lowering systolic blood pressure. In addition, these technologies optimize fermentation kinetics, and bacterial activity results in the production, fermentation and preservation of bioactive compounds such as bacteriocin, oligosaccharide, peptide, phenolic compound, flavonoids (vitamin and mineral bioavailability), and improving sensory properties. These technologies can also be applied to post-biotics, which have grown in recent years in order to achieve increased health effects. These studies demonstrate that alternative processing technologies increase the therapeutic effect of probiotics, prebiotics, and postbiotics in foods. This compilation examines the effect of thermal processing alternative technologies on probiotic fermentation.
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