Estudo da influência dos aspectos tecnológicos sobre as características e a viabilidade de culturas probióticas em formulações alimentícias

Abstract

The purpose of the administration of probiotic products is result in a balanced intestinal microbiota, which, in turn, will have a favorable impact on consumer health. The studies and the increasing use of many probiotic dairy products, particularly fermented milk and some do not, have wake worldwide concern for its effectiveness since improper handling of food products and pharmaceutical formulations can cause degradation of probiotic strains and consequent loss of their activities. Thus for the beneficial effects of probiotics are achieved is - if necessary to ensure the survival of probiotic microorganisms during its preparation and storage and also the passage through the gastrointestinal tract. These conditions represent significant technological challenges, since many probiotic bacteria are sensitive to exposure to oxygen, heat and acids, with several issues regarding the feasibility and the resistance of the strains. Among the alternatives that can be used to preserve the characteristics of probiotic cultures, there are the technologies fermentation, drying and encapsulation in the micro particles. The main challenges faced in maintaining the viability of probiotic cultures during development and storage of food products and probiotic formulations are discussed in this literature review.