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dc.contributor.author
Bustos, Ana Yanina
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dc.contributor.author
Font, Graciela Maria
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dc.contributor.author
Taranto, Maria Pia
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dc.date.available
2023-12-19T13:28:52Z
dc.date.issued
2023-03
dc.identifier.citation
Bustos, Ana Yanina; Font, Graciela Maria; Taranto, Maria Pia; Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 58; 6; 3-2023; 3211-3223
dc.identifier.issn
0950-5423
dc.identifier.uri
http://hdl.handle.net/11336/220768
dc.description.abstract
Vegetable and fruit snacks emerge as an innovative non-dairy functional food of probiotic carriers and a valuable alternative to consumers with dietary restrictions. However, enriching snacks with probiotics is challenging as several factors may affect cell viability making it difficult to maintain adequate microbial doses at consumption time. This article aimed to review the most recent advances in the design of probiotic fruit and vegetable snacks to provide the current state of knowledge on this cutting-edge topic. In particular, the technologies applied to introduce probiotics into the food matrix, classical and novel drying methods, and strategies to improve microbial survival during processing, storage and gastrointestinal passage, are discussed. Most of the published works report bacterial counts above 7 log cfu g−1 in snacks, which is a proper dose of probiotics to promote health benefits. However, many of these studies did not evaluate the survival rate during storage or considered short periods. The design of fruit- or vegetable-based snacks enriched with probiotics appears to be a worthwhile strategy at laboratory scale but further studies to validate results both at pilot and industrial scale are necessary.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BIOACTIVE EDIBLE COATING
dc.subject
DRYING PROCESS
dc.subject
FRUIT AND VEGETABLE SNACKS
dc.subject
FUNCTIONAL FOODS
dc.subject
OSMOTIC DEHYDRATION
dc.subject
PROBIOTICS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-12-19T12:34:50Z
dc.journal.volume
58
dc.journal.number
6
dc.journal.pagination
3211-3223
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
International Journal of Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16400
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.16400
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