6 - Survival of probiotics in functional foods during shelf life

Abstract

Nowadays, the demand for functional foods containing probiotic bacteria is growing rapidly due to increased public awareness about the health benefits of probiotics in maintaining the balance of intestinal flora and improving mucosal defenses against pathogens. Probiotics are “live microorganisms which confer a health benefit on the host when administered in adequate numbers.” The required minimum level of probiotics in functional foods should be 106cfug−1 at the time of consumption to obtain the intended health benefits such as the prevention and treatment of gastrointestinal diseases, enhancement of the immune system, reduction of serum cholesterol level and blood pressure, and anticarcinogenic activity. The effect of both processing and storage conditions are important on probiotic viability. In this context, alternative processing and storage conditions such as encapsulation, addition of different protectants, alteration of production techniques, and the use of oxygen barrier packaging materials and modification of storage environments should be designed to maintain appropriate numbers of probiotics in foods throughout their shelf life.