Avances tecnológicos en la estabilidad de los probióticos en el yogur: una revisión
DOI:
https://doi.org/10.33448/rsd-v10i12.20646Palabras clave:
Probióticos; Yogur; Tecnología emergente; Alimentos funcionales.Resumen
El yogur es uno de los productos lácteos fermentados ampliamente producidos y reconocidos en todo el mundo, además de ser considerado un excelente vehículo para los probióticos, que son microorganismos vivos que brindan efectos beneficiosos al individuo cuando se consumen en cantidades adecuadas. Así, el objetivo de esta revisión de la literatura fue abordar los factores que afectan la viabilidad de los probióticos en el yogur durante las etapas de procesamiento (tratamiento térmico, homogeneización y fermentación), almacenamiento (tasa de acidificación, pH, fracción de carbohidratos, ácidos orgánicos, oxígeno, temperatura), tiempo, actividad de agua y contenido de humedad), consumo (jugo gástrico y sales biliares) y vida útil (adición de otros ingredientes y envasado). Sin embargo, con el fin de preservar la estabilidad de los probióticos en el yogur y mejorar la calidad y vida útil de los productos, varias nuevas tecnologías como la microencapsulación, calentamiento óhmico, ultrasonidos, adición de prebióticos y avances en el uso de envases en la producción con énfasis en la mejora. viabilidad, se utilizan y permiten garantizar el nivel mínimo recomendado de probióticos de al menos 109 UFC por gramo de productos cuando se consumen para tener un efecto beneficioso sobre la salud, y también asegurar el crecimiento y protección de los probióticos sin influir en el sabor, desde la etapa de producción hasta la entrega de estos en el tracto gastrointestinal. Por ello, se reconoce a partir de esta investigación la necesidad de optimizar las nuevas tecnologías en el entorno alimentario, buscando mejorar los productos de consumo con finalidades cada vez más favorables para la salud.
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Derechos de autor 2021 Zeinab El Hajj Hussein; Jiuliane Martins Silva; Eloize Silva Alves; Matheus Campos Castro; Cintia Stefhany Ripke Ferreira; Marina Lima Crepaldi Chaves; Andressa Rafaella da Silva Bruni; Oscar Oliveira Santos
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
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