1. How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review
- Author
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Maryella Osório Vargas, Amanda Alves Prestes, Cristiane Vieira Helm, Elane Schwinden Prudencio, Erick Almeida Esmerino, Ramon Silva, AMANDA ALVES PRESTES, Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal de Santa Catarina, MARYELLA OSÓRIO VARGAS, Universidade Federal de Santa Catarina, CRISTIANE VIEIRA HELM, CNPF, ERICK ALMEIDA ESMERINO, Instituto federal do Rio de Janeiro, RAMON SILVA, Instituto federal do Rio de Janeiro, and ELANE SCHWINDEN PRUDENCIO, Universidade Federal de Santa Catarina.
- Subjects
0106 biological sciences ,Atividade antioxidante ,Natural additives ,Future studies ,Population ,antioxidant activity ,Health benefits ,Biology ,Shelf life ,01 natural sciences ,functional food ,0404 agricultural biotechnology ,Antioxidant activity ,Functional food ,010608 biotechnology ,T1-995 ,TX341-641 ,Food science ,education ,Technology (General) ,education.field_of_study ,dairy products ,Nutrition. Foods and food supply ,natural additives ,food and beverages ,04 agricultural and veterinary sciences ,040401 food science ,Alimento funcional ,Prebiotics ,Fermentation ,prebiotics ,Dairy products ,Food Science ,Biotechnology - Abstract
Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development. Made available in DSpace on 2022-07-27T12:21:49Z (GMT). No. of bitstreams: 1 FST-2022-HowImproveMilksAddedFruitsBioactive.pdf: 872152 bytes, checksum: eb1001d95a1b33bbeadf7fc10494850e (MD5) Previous issue date: 2022
- Published
- 2021