Healthy chocolate enriched with probiotics: a review

Detalhes bibliográficos
Autor(a) principal: HOSSAIN,Md Nur
Data de Publicação: 2021
Outros Autores: RANADHEERA,Chaminda Senaka, FANG,Zhongxiang, AJLOUNI,Said
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300531
Resumo: Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during processing, storage as well as under adverse conditions during the gastrointestinal digestion are the significant challenges in probiotic products development. Chocolates are one of the most appealing products among the majority of people and may serve as a suitable carrier for probiotic delivery to the human gut. In addition, chocolate possess a wide range of potent antioxidants and other nutrients that can positively affect human health. Since there is an increasing demand for novel probiotic products, this review will examine the chocolates as a source of prebiotics, a carrier for already encapsulated probiotics and its possible industrial applications.
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spelling Healthy chocolate enriched with probiotics: a reviewchocolatesprobioticsprebioticsmicroencapsulationlactobacillibifidobacteriaAbstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during processing, storage as well as under adverse conditions during the gastrointestinal digestion are the significant challenges in probiotic products development. Chocolates are one of the most appealing products among the majority of people and may serve as a suitable carrier for probiotic delivery to the human gut. In addition, chocolate possess a wide range of potent antioxidants and other nutrients that can positively affect human health. Since there is an increasing demand for novel probiotic products, this review will examine the chocolates as a source of prebiotics, a carrier for already encapsulated probiotics and its possible industrial applications.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300531Food Science and Technology v.41 n.3 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.11420info:eu-repo/semantics/openAccessHOSSAIN,Md NurRANADHEERA,Chaminda SenakaFANG,ZhongxiangAJLOUNI,Saideng2021-07-23T00:00:00Zoai:scielo:S0101-20612021000300531Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-07-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Healthy chocolate enriched with probiotics: a review
title Healthy chocolate enriched with probiotics: a review
spellingShingle Healthy chocolate enriched with probiotics: a review
HOSSAIN,Md Nur
chocolates
probiotics
prebiotics
microencapsulation
lactobacilli
bifidobacteria
title_short Healthy chocolate enriched with probiotics: a review
title_full Healthy chocolate enriched with probiotics: a review
title_fullStr Healthy chocolate enriched with probiotics: a review
title_full_unstemmed Healthy chocolate enriched with probiotics: a review
title_sort Healthy chocolate enriched with probiotics: a review
author HOSSAIN,Md Nur
author_facet HOSSAIN,Md Nur
RANADHEERA,Chaminda Senaka
FANG,Zhongxiang
AJLOUNI,Said
author_role author
author2 RANADHEERA,Chaminda Senaka
FANG,Zhongxiang
AJLOUNI,Said
author2_role author
author
author
dc.contributor.author.fl_str_mv HOSSAIN,Md Nur
RANADHEERA,Chaminda Senaka
FANG,Zhongxiang
AJLOUNI,Said
dc.subject.por.fl_str_mv chocolates
probiotics
prebiotics
microencapsulation
lactobacilli
bifidobacteria
topic chocolates
probiotics
prebiotics
microencapsulation
lactobacilli
bifidobacteria
description Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during processing, storage as well as under adverse conditions during the gastrointestinal digestion are the significant challenges in probiotic products development. Chocolates are one of the most appealing products among the majority of people and may serve as a suitable carrier for probiotic delivery to the human gut. In addition, chocolate possess a wide range of potent antioxidants and other nutrients that can positively affect human health. Since there is an increasing demand for novel probiotic products, this review will examine the chocolates as a source of prebiotics, a carrier for already encapsulated probiotics and its possible industrial applications.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300531
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300531
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.11420
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.3 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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