Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives

Detalhes bibliográficos
Autor(a) principal: Terhaag, Marcela Moreira
Data de Publicação: 2020
Outros Autores: Bertusso, Fernando Rodrigo, Prudêncio, Sandra Helena
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11031
Resumo: Probiotics are live microorganisms that, when administered in an adequate amount, confer benefit on the health of the host. Among the microorganisms usually used as probiotics, Saccharomyces boulardii is a highlight. Initially isolated from lychees, S. boulardii is a probiotic yeast usually used as a medicine to treat intestinal disorders. Fruits and vegetables, despite being rich in various nutrients beneficial to health, are not normally used as vehicles for probiotic microorganisms. Beverages based on fruits and/or vegetables are suitable as a matrix for the development of probiotic products because they do not contain dairy allergens that make it impossible for the population. In this review, studies are presented that point to the potential application of S. boulardii as a probiotic culture, in association with other microrganisms or nto, for addition in fruit and/or vegetable juices, by means of matrix and/or process adjustments, aiming at increasing scale and making this process economically viable.
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spelling Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectivesDesarrollo de bebidas probióticas no lácteas con Saccharomyces boulardii: situación actual y perspectivasDesenvolvimento de bebidas probióticas não lácteas adicionadas de Saccharomyces boulardii: situação atual e perspectivasFrutasVegetaisSucosFermentação.FruitsVegetablesJuicesFermentation.FrutasVegetalesJugosFermentación.Probiotics are live microorganisms that, when administered in an adequate amount, confer benefit on the health of the host. Among the microorganisms usually used as probiotics, Saccharomyces boulardii is a highlight. Initially isolated from lychees, S. boulardii is a probiotic yeast usually used as a medicine to treat intestinal disorders. Fruits and vegetables, despite being rich in various nutrients beneficial to health, are not normally used as vehicles for probiotic microorganisms. Beverages based on fruits and/or vegetables are suitable as a matrix for the development of probiotic products because they do not contain dairy allergens that make it impossible for the population. In this review, studies are presented that point to the potential application of S. boulardii as a probiotic culture, in association with other microrganisms or nto, for addition in fruit and/or vegetable juices, by means of matrix and/or process adjustments, aiming at increasing scale and making this process economically viable.Los probióticos son microorganismos vivos que, cuando se administran en una cantidad adecuada, confieren beneficios a la salud del huésped. Entre los innumerables microorganismos que se utilizan habitualmente como probióticos, destaca Saccharomyces boulardii. Inicialmente aislada de los lichis, S. boulardii es una levadura probiótica que generalmente se usa como medicamento para tratar trastornos intestinales. Las frutas y verduras, a pesar de ser ricas en numerosos nutrientes beneficiosos para la salud, normalmente no se utilizan como vehículos de microorganismos probióticos. Las bebidas a base de frutas y / o verduras se consideran apropiadas como matriz para el desarrollo de productos probióticos porque no contienen alérgenos lácteos que imposibiliten que la población consuma estos productos. En esta revisión se presentan estudios que apuntan a la potencial aplicación de S. boulardii como cultivo probiótico, en asociación con otros microorganismos o no, para adición en jugos de frutas y / o vegetales, mediante ajustes de matriz y / o proceso, con el objetivo de aumentar la escala y hacer que este proceso sea económicamente viable.Os probióticos são microrganismos vivos que, quando administrados em quantidade adequada, conferem benefício à saúde do hospedeiro. Dentre inúmeros micro-organismos usualmente empregados como probióticos, destaca-se a Saccharomyces boulardii. Inicialmente isolada de lichias, a S. boulardii é uma levedura probiótica usualmente empregada como medicamento para tratamento de desordens intestinais. As frutas e vegetais apesar de serem ricas em inúmeros nutrientes benéficos à saúde, normalmente não são empregadas como veículos para micro-organismos probióticos. As bebidas à base de frutas e/ou vegetais são consideradas apropriadas como matriz para o desenvolvimento de produtos probióticos por não conterem alergênicos lácteos que impedem o consumo destes produtos por parte da população. Nesta revisão são apresentados estudos que apontam para a potencial aplicação da S. boulardii como cultura probiótica, de forma associada a outros micro-organismos ou não, para adição em sucos de frutas e/u vegetais, mediante ajustes de matriz e/ou processo, visando aumento de escala e tornando este processo economicamente viável.Research, Society and Development2020-12-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1103110.33448/rsd-v9i12.11031Research, Society and Development; Vol. 9 No. 12; e17491211031Research, Society and Development; Vol. 9 Núm. 12; e17491211031Research, Society and Development; v. 9 n. 12; e174912110312525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/11031/9793Copyright (c) 2020 Marcela Moreira Terhaag; Fernando Rodrigo Bertusso; Sandra Helena Prudênciohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessTerhaag, Marcela Moreira Bertusso, Fernando Rodrigo Prudêncio, Sandra Helena 2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/11031Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:58.021363Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
Desarrollo de bebidas probióticas no lácteas con Saccharomyces boulardii: situación actual y perspectivas
Desenvolvimento de bebidas probióticas não lácteas adicionadas de Saccharomyces boulardii: situação atual e perspectivas
title Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
spellingShingle Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
Terhaag, Marcela Moreira
Frutas
Vegetais
Sucos
Fermentação.
Fruits
Vegetables
Juices
Fermentation.
Frutas
Vegetales
Jugos
Fermentación.
title_short Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
title_full Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
title_fullStr Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
title_full_unstemmed Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
title_sort Development of non-dairy probiotic beverages with Saccharomyces boulardii: current situation and perspectives
author Terhaag, Marcela Moreira
author_facet Terhaag, Marcela Moreira
Bertusso, Fernando Rodrigo
Prudêncio, Sandra Helena
author_role author
author2 Bertusso, Fernando Rodrigo
Prudêncio, Sandra Helena
author2_role author
author
dc.contributor.author.fl_str_mv Terhaag, Marcela Moreira
Bertusso, Fernando Rodrigo
Prudêncio, Sandra Helena
dc.subject.por.fl_str_mv Frutas
Vegetais
Sucos
Fermentação.
Fruits
Vegetables
Juices
Fermentation.
Frutas
Vegetales
Jugos
Fermentación.
topic Frutas
Vegetais
Sucos
Fermentação.
Fruits
Vegetables
Juices
Fermentation.
Frutas
Vegetales
Jugos
Fermentación.
description Probiotics are live microorganisms that, when administered in an adequate amount, confer benefit on the health of the host. Among the microorganisms usually used as probiotics, Saccharomyces boulardii is a highlight. Initially isolated from lychees, S. boulardii is a probiotic yeast usually used as a medicine to treat intestinal disorders. Fruits and vegetables, despite being rich in various nutrients beneficial to health, are not normally used as vehicles for probiotic microorganisms. Beverages based on fruits and/or vegetables are suitable as a matrix for the development of probiotic products because they do not contain dairy allergens that make it impossible for the population. In this review, studies are presented that point to the potential application of S. boulardii as a probiotic culture, in association with other microrganisms or nto, for addition in fruit and/or vegetable juices, by means of matrix and/or process adjustments, aiming at increasing scale and making this process economically viable.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11031
10.33448/rsd-v9i12.11031
url https://rsdjournal.org/index.php/rsd/article/view/11031
identifier_str_mv 10.33448/rsd-v9i12.11031
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11031/9793
dc.rights.driver.fl_str_mv Copyright (c) 2020 Marcela Moreira Terhaag; Fernando Rodrigo Bertusso; Sandra Helena Prudêncio
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Marcela Moreira Terhaag; Fernando Rodrigo Bertusso; Sandra Helena Prudêncio
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 12; e17491211031
Research, Society and Development; Vol. 9 Núm. 12; e17491211031
Research, Society and Development; v. 9 n. 12; e17491211031
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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