In vitro functionality of probiotics in foods / Amir M. Mortazavian, Nasim Khorshidian and Adriano Gomes da Cruz, editors.

Format:

Book

Contributor:

Mortazavian, Amir M., editor.

Khorshidian, Nasim, editor.

Cruz, Adriano Gomes da, editor.

Series:

Food science and technology series (Nova Science Publishers)

Food science and technology

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Physical Description:

1 online resource (390 pages)

Place of Publication:

New York : Nova Science Publishers, Inc., [2021]

Summary:

"Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microflora. However, several probiotics have been isolated from fermented foods. Various curative properties such as immune modulation, reducing serum cholesterol, anti-mutagenic and anti-carcinogenic effects, alleviation of lactose intolerance symptoms, strengthening defense mechanisms, improvement of intestinal barrier function and improving nutritional value have been attributed to probiotics. Regarding these health benefits, probiotics are considered as substantial ingredients in formulation of healthful and functional food products. This book presents an overview of the probiotic concept and its various functionalities in food products. Several scientific publications have been published in the field of probiotics, but due to the lack of books devoted to in vitro functionality of probiotics, a discrete need was recognized for a book to gather the basic and recent publications in this context while following a simple and applied approach. The chapter contributors of this book are renowned and expert authors in the probiotic field from key institutions around the world. We hope the book will be a useful reference for researchers, product developers, health professionals, students and regulators"-- Provided by publisher.

Contents:

Intro

Contents

Preface

Chapter 1

Probiotic Concept: An Overview

Abstract

1.1. Introduction

1.2. Traditional Opinions on Probiotic

1.3. New Approaches toward Probiotics

References

Chapter 2

Probiotic Starter Cultures in Food Products

2.1. Introduction

2.1.1. Historical Evolution of the Probiotic Concept

2.2. Probiotic Genera and Starter Cultures Concept

2.2.1. Starter Culture Definition

2.3. Probiotics as the Potential Starter Culture

2.3.1. Acting Mechanisms of Probiotic

2.3.1.1. Adhesion to Intestinal Mucosa and Competition for Nutrients

2.3.1.2. Probiotic Effect on Mucus Layer and Mucin Production

2.3.1.3. Probiotic and the Tight Junctions

2.3.1.4. Degradation of Toxin Receptors

2.3.1.5. Inhibiting the Proliferation of Cancer Cells

2.3.1.6. Bacteriocin Production

2.3.1.7. Modification of the Intestinal Microbiota Composition

2.3.1.8. Production of Short-Chain Fatty Acids (SCFA), Intestinal Barrier and Stimulation of Gut Motilation

2.3.1.9. Producton of Organic Acids and Decreasing Colonic pH

2.4. Food Matrices as a Probiotic Carrier

2.4.1. Utilization of Probiotics as Starter Culture in Dairy Products

2.4.1.1. Yoghurt

2.4.1.2. Cheese

2.4.1.3. Acidophilus Milk

2.4.1.4 Bifidus Milk

2.4.1.5 Kefir

2.4.1.6. Koumiss/Kumiss/Kımız

2.4.1.7. Mill-Mill and Miru-Muru

2.4.1.8. Yakult

2.4.2. Utilization of Probiotics as Starter Culture in Meat Products

2.4.2.1. Fermented Sausages

2.4.2.2. Raw Rippened Ham

2.4.2.3. Fishery Products

2.4.3. Development of Probiotic Foods of Non-Animal Origin

2.4.3.1. Cereals

2.4.3.2. Fruit Juices and Vegetables

2.4.3.3. Kombucha

2.4.3.4. Soy-Based Probiotic Foods

2.4.3.5. Kimchi

Chapter 3

Flavorization of Food by Probiotics

Abstract.

3.1. Introduction

3.2. Conventional Flavor and Their Drawbacks

3.3. Fermentation and Food Flavor by Microorganisms

3.4. Probiotic Flavor in Food

3.4.1. Probiotics

3.4.1.1. Characteristics of Probiotics

3.4.1.2. Probiotic Bacteria and Food Flavor

3.4.1.3. Bacterial Enzymes for Production of Flavor Compounds

3.4.2. Yeast Flavor

3.5. Future of Probiotics in Flavorization

Chapter 4

Detoxification Properties of Probiotics in Foods

4.1. Introduction

4.2. Detoxification of Different Toxic Compounds in Foods by Probiotics

4.2.1. Mycotoxins

4.2.1.1. Aflatoxins

4.2.1.2. Fumonisins

4.2.1.3. Ochratoxin A

4.2.1.4. Patulin

4.2.1.5. Other mycotoxins

4.2.2. Heavy Metals

4.2.3. Toxicants Formed During Processing

4.2.3.1. Heterocyclic Aromatic Amines (HAAs) and Polycyclic Aromatic Hydrocarbons (PAHs)

4.2.3.2. Acrylamide

4.2.4. Pesticides Residue

Conclusion

Chapter 5

Organoleptic Characteristics and Trade Aspects of Probiotic Products

5.1. Introduction

5.2. Organoleptic Characteristics of Probiotic Functional Foods

5.3. Trade Aspect of Probiotic Functional Foods

5.3.1. Dairy-Based Probiotic Products

5.3.2. Nondairy-Based Probiotic Products

5.4. Future Trends

Chapter 6

Encapsulation and Immobilization of Probiotics as Advanced Techniques for Improving Their Function in Food Products

6.1. Introduction

6.2. Physiological Properties of Probiotics

6.3. Encapsulation of Probiotics

6.3.1. Materials for Encapsulation

6.3.2. Encapsulation Techniques

6.3.3. Microencapsulates Used in Food Products

6.3.4. Advanced Technologies in Formulation

6.4. Probiotic Immobilization

6.4.1. Immobilized Cell Cultures

6.4.2. Membrane Bioreactor Systems.

6.4.3. Cell Entrapment Systems

6.4.4. Polysaccharide Gel Beads Immobilization

Chapter 7

(Dys) Functionality of Probiotics in Food Products

7.1. Introduction

7.2. Probiotics and Health Benefits

7.3. Probiotics and Adverse Effects

7.3.1. Safety and Toxicity

7.3.2. Probiotics, Infants and Young Children

7.4. Technological Challenges with Probiotics in Food Products

7.4.1. Fruit Juices

7.4.2. Deterioration of Sensory Properties

7.4.3. Low Viability of Probiotics in Food Products

7.4.4. Employing Encapsulation Techniques

Acknowledgments

Chapter 8

Promoting Effects of Probiotics on Sensory Properties of Food Products

8.1. Introduction

8.2. Main Sensory Methodologies Applied to Probiotic Products

8.3. Impact of the Addition of Probiotic Cultures on the Sensory Properties of Dairy and Non-Dairy Products

Chapter 9

Safety Assessment of Probiotics for Use in Food Products

9.1. Introduction

9.2. Probiotic Use in Food Products

9.3. Contradictory Role of Probiotics

9.4. Need for Safety Assessment of Probiotics

9.5. Guidelines and Recommendations for Probiotic Products

9.6. Industrial Approach on Safety Concern for Probiotics

9.7. Probiotic Rules across World

9.7.1. Japan

9.7.2. Europe

9.7.3. America

9.7.4. Australia and New Zealand

9.7.5. India

9.7.6. Malaysia

9.7.7. Canada

9.8. Labelling Guidelines

9.10. Summary and Future Perspectives

Chapter 10

The Unsafety of Probiotics for Incorporation in Food Products

10.1. Introduction

10.2. Probiotics: What is That?

10.3. Sources of Probiotic Strains

10.4. Microbes Used as Probiotics

10.5. Selection Criteria for Probiotics.

10.6. Safe Use of Probiotics: A Bit of History

10.7. Probiotics: Safety, Biosafety, What Else?

10.8. The Unsafety of Probiotics and the Involved Mechanisms

10.8.1. Bacteremia

10.8.2. Fungemia

10.8.3. Metabolic Disturbances

10.8.4. Endocarditis

10.8.5. Obesity

10.8.6. Gastrointestinal Side Effects

10.8.7. Diarrhea or Constipation

10.8.8. Intestinal Probiotics Overgrowth

10.8.9. Bloating, Gas and Flatulence

10.8.10. Gastrointestinal Ischemia

10.8.11. Skin Collateral Effects

10.8.12. Extreme Immune Stimulation

10.9. Gene Transfer from Probiotics to Pathogen Bacteria

10.10. Safety Assessment of Probiotic Species

10.11. Regulation of Probiotics Safety Around the Globe

10.11.1. Effect of Probiotic Source

10.12. Reduce the Adverse Effects of Probiotics: Is It Possible?

10.12.1. Decrease the Dosage

10.12.2. Stay Hydrated

10.12.3. Ultraviolet Radiation

10.12.4. 'Killed' Probiotics - Is It Real? Is It Efficient?

10.13. Probiotic Safety: A Path Full of Uncertainty

Chapter 11

Ruptured Cell Probiotics as a Possible Alternative or Adjunct for Reducing Nitrite Levels in Cured Meat Products

11.1. Introduction

11.2. The Role of Probiotic-Derived Compounds in The Reduction of Nitrite Levels in Cured Meat Product

11.2.1. Organic Acid-Based Metabolites of Ruptured Cell Probiotics

11.2.2. Bacteriocin-Based Metabolites of Ruptured Cell Probiotics

11.2.3. Cell-Free Supernatant (CFS) of Ruptured Cell Probiotics

11.3. Final Remarks

Chapter 12

Legislation and Labelling Considerations of Probiotic Food Products

12.1. Introduction

12.2. Legislations Regarding Probiotics

12.3. Safety-Related Legislations

12.4. Regulations Regarding Viability of Probiotics.

12.5. Probiotic Regulations

12.5.1. Regulations Regarding Health Claims

12.5.2. Labeling Legislations

12.6. Clinical Applications of Probiotics

About the Editors

List of Contributors

Index

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Notes:

Description based on print version record.

Includes bibliographical references and index.

Other Format:

Print version: Mortazavian, Amir M. In Vitro Functionality of Probiotics in Foods

ISBN:

1-68507-322-0