Sasi , M and Kumar, S and Hasan, M and Arpitha , SR and Enriqueta Garcia-Gutierrez,, E and Kumari , S and Om Prakash, P and Nain, L and Sachdev, A and Dahuja, A (2022) Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics. Critical Reviews in Food Science and Nutrition, 25. pp. 1-19.

Full text not available from this repository. (Request a copy)

Abstract

In the world of highly processed foods, special attention is drawn to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria confer beneficial effects on human health and are categorized as functional foods. The salubrious activities of probiotics include the synthesis of vital bioactives, prevention of inflammatory diseases, anticancerous, hypocholesterolemic, and antidiarrheal effects. Soy foods are exemplary delivery vehicles for probiotics and prebiotics and there are diverse strategies to enhance their functionality like employing mixed culture fermentation, engineering probiotics, and incorporating prebiotics in fermented soy foods. High potential is ascribed to the concurrent use of probiotics and prebiotics in one product, termed as “synbiotics,” which implicates synergy, in which a prebiotic ingredient particularly favors the growth and activity of a probiotic micro-organism. The insights on emended bioactive profile, metabolic role, and potential health benefits of advanced soy-based probiotic and synbiotic hold a promise which can be profitably implemented to meet consumer needs. This article reviews the available knowledge about strategies to enhance the nutraceutical potential, mechanisms, and health-promoting effects of advanced soy-based probiotics. Traditional fermentation merged with diverse strategies to improve the efficiency and health benefits of probiotics considered vital, are also discussed.

Item Type:	Article
Additional Information:	1. ICAR-Indian Agricultural Research Institute, New Delhi, India. 2. Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co, Cork, Ireland. 3. National Centre for Microbial Resource (NCMR), National Centre for Cell Science, Pune, India. 4.Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
Subjects:	Insect Molecular Biology
Depositing User:	Mr. Rameshwar Nema
Date Deposited:	18 Oct 2022 12:00
Last Modified:	18 Oct 2022 12:00
URI:	http://nccs.sciencecentral.in/id/eprint/1174

Actions (login required)

View Item