Artículo
Dried cell-free fraction of fermented milks: new functional additives for the food industry
Fecha de publicación:
12/2008
Editorial:
Elsevier Science London
Revista:
Trends In Food Science & Technology (regular Ed.)
ISSN:
0924-2244
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The claimed health benefits of fermented functional foods areexerted either directly through ingested live microorganisms(probiotics) or indirectly as a result of ingestion of microbialmetabolites produced during the fermentation process. Severalreports are emerging concerning the immunomodulating capacityof the cell-free fraction of fermented milks. The solublemetabolites present in the whole non-bacterial fraction couldbe easily spray-dried and added as dried powders to foodmatrixes whose chemical composition or technological processof manufacture would seriously threaten the viability ofprobiotic bacteria. The relative technological easiness for incorporatingthe same biologically active metabolites presentin fermented milks, but as a dried cell-free fraction, into otherfood matrixes opens the doors to the development of a greatnew variety of functional foods using food matrixes notsuitable nowadays for viable probiotic bacteria. The abilityto bring functionality to ordinary food through the incorporationof ingredients from natural sources becomes increasinglyattractive to the food industry.
Palabras clave:
Fermentation
,
Lactobacillus
,
Peptides
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vinderola, Celso Gabriel; Dried cell-free fraction of fermented milks: new functional additives for the food industry; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 19; 1; 12-2008; 40-46
Compartir
Altmétricas