Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

S Longoria-García, M A Cruz-Hernández, M I M Flores-Verástegui, J C Contreras-Esquivel, J C Montañez-Sáenz, R E Belmares-Cerda

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.

Original languageEnglish
Pages (from-to)833-845
Number of pages13
JournalJournal of Food Science and Technology
Volume55
Issue number3
DOIs
Publication statusPublished - Mar 2018
Externally publishedYes

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Prebiotics
baked goods
Probiotics
prebiotics
probiotics
Health
Literature
sourdough
microencapsulation
Drug Compounding
Functional Food
thermal stress
Nutritive Value
Insurance Benefits
baking
Research
functional foods
cell viability
Cell Survival
foods

Cite this

Longoria-García, S., Cruz-Hernández, M. A., Flores-Verástegui, M. I. M., Contreras-Esquivel, J. C., Montañez-Sáenz, J. C., & Belmares-Cerda, R. E. (2018). Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. Journal of Food Science and Technology, 55(3), 833-845. https://doi.org/10.1007/s13197-017-2987-8
Longoria-García, S ; Cruz-Hernández, M A ; Flores-Verástegui, M I M ; Contreras-Esquivel, J C ; Montañez-Sáenz, J C ; Belmares-Cerda, R E. / Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. In: Journal of Food Science and Technology. 2018 ; Vol. 55, No. 3. pp. 833-845.
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Longoria-García, S, Cruz-Hernández, MA, Flores-Verástegui, MIM, Contreras-Esquivel, JC, Montañez-Sáenz, JC & Belmares-Cerda, RE 2018, 'Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers', Journal of Food Science and Technology, vol. 55, no. 3, pp. 833-845. https://doi.org/10.1007/s13197-017-2987-8

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. / Longoria-García, S; Cruz-Hernández, M A; Flores-Verástegui, M I M; Contreras-Esquivel, J C; Montañez-Sáenz, J C; Belmares-Cerda, R E.

In: Journal of Food Science and Technology, Vol. 55, No. 3, 03.2018, p. 833-845.

Research output: Contribution to journalArticle

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Longoria-García S, Cruz-Hernández MA, Flores-Verástegui MIM, Contreras-Esquivel JC, Montañez-Sáenz JC, Belmares-Cerda RE. Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. Journal of Food Science and Technology. 2018 Mar;55(3):833-845. https://doi.org/10.1007/s13197-017-2987-8