How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review.

• Autor(a) principal: PRESTES, A. A.
• Data de Publicação: 2021
• Outros Autores: VARGAS, M. O., HELM, C. V., ESMERINO, E. A., SILVA, R., PRUDENCIO, E. S.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138019; https://doi.org/10.1590/fst.17721
• topic: Functional food; Atividade antioxidante; Alimento funcional; Prebiotics; Dairy products; Natural additives; Antioxidant activity

Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.