Fructooligosacáridos y aplicación en productos lácteos: una revisión de la literatura
DOI:
https://doi.org/10.33448/rsd-v12i5.41582Palabras clave:
Alimentos funcionales; FOS; Inulina; Prebióticos.Resumen
El fructooligosacárido (FOS) es uno de los prebióticos más relevantes en la industria alimentaria, además de contribuir a las características sensoriales del producto, también confiere beneficios a la salud del huésped. El efecto de FOS se asocia a menudo con sus efectos beneficiosos sobre la microbiota intestinal. Este estudio tiene como objetivo conceptualizar los fructooligosacáridos en términos de definición, innovación, tendencias, impacto en la salud y aplicación en productos lácteos a través de una revisión integrativa de la literatura. Se utilizaron estudios experimentales y no experimentales para tener una comprensión completa del tema propuesto. La búsqueda se realizó en la base de datos ScienceDirect y se restringió a estudios de acceso abierto publicados en los últimos cinco años utilizando como palabras clave “fructooligosaccharides”, “FOS”, “healthy”, “dairy”, “milk”. El estudio aporta evidencia sobre el origen, innovación, tendencias, impacto en la salud de los fructooligosacáridos, demostrando así su relevancia y funcionalidad en la industria alimentaria, principalmente debido al enfoque actual en los alimentos funcionales. Por lo tanto, es factible la adición de fructooligosacáridos en los productos lácteos, lo que conduce a la búsqueda de innovación y actualización de formulaciones, asociándolo con otras sustancias beneficiosas para una mayor eficiencia en términos nutricionales, sostenibles y económicos.
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