"Probiotics are a group of live microorganisms (bacteria and/or yeasts) that exert beneficial effects on humans and animals, principally by balancing the intestinal flora. Probiotic microorganisms are mostly of human and animal origin and are normal constituents of their gastrointestinal microflora. However, several probiotics have been isolated from fermented foods. Various curative properties such as immune modulation, reducing serum cholesterol, anti-mutagenic and anti-carcinogenic effects, alleviation of lactose intolerance symptoms, strengthening defense mechanisms, improvement of intestinal barrier function and improving nutritional value have been attributed to probiotics. Regarding these health benefits, probiotics are considered as substantial ingredients in formulation of healthful and functional food products. This book presents an overview of the probiotic concept and its various functionalities in food products. Several scientific publications have been published in the field of probiotics, but due to the lack of books devoted to in vitro functionality of probiotics, a discrete need was recognized for a book to gather the basic and recent publications in this context while following a simple and applied approach. The chapter contributors of this book are renowned and expert authors in the probiotic field from key institutions around the world. We hope the book will be a useful reference for researchers, product developers, health professionals, students and regulators"--
Author(s): Amir M. Mortazavian, Nasim Khorshidian, Adriano Gomes Da Cruz
Series: Food Science and Technology
Publisher: Nova Science Publishers
Year: 2021
Language: English
Pages: 386
City: New York
Contents
Preface
Chapter 1
Probiotic Concept: An Overview
Abstract
1.1. Introduction
1.2. Traditional Opinions on Probiotic
1.3. New Approaches toward Probiotics
References
Chapter 2
Probiotic Starter Cultures in Food Products
Abstract
2.1. Introduction
2.1.1. Historical Evolution of the Probiotic Concept
2.2. Probiotic Genera and Starter Cultures Concept
2.2.1. Starter Culture Definition
2.3. Probiotics as the Potential Starter Culture
2.3.1. Acting Mechanisms of Probiotic
2.3.1.1. Adhesion to Intestinal Mucosa and Competition for Nutrients
2.3.1.2. Probiotic Effect on Mucus Layer and Mucin Production
2.3.1.3. Probiotic and the Tight Junctions
2.3.1.4. Degradation of Toxin Receptors
2.3.1.5. Inhibiting the Proliferation of Cancer Cells
2.3.1.6. Bacteriocin Production
2.3.1.7. Modification of the Intestinal Microbiota Composition
2.3.1.8. Production of Short-Chain Fatty Acids (SCFA), Intestinal Barrier and Stimulation of Gut Motilation
2.3.1.9. Producton of Organic Acids and Decreasing Colonic pH
2.4. Food Matrices as a Probiotic Carrier
2.4.1. Utilization of Probiotics as Starter Culture in Dairy Products
2.4.1.1. Yoghurt
2.4.1.2. Cheese
2.4.1.3. Acidophilus Milk
2.4.1.4 Bifidus Milk
2.4.1.5 Kefir
2.4.1.6. Koumiss/Kumiss/Kımız
2.4.1.7. Mill-Mill and Miru-Muru
2.4.1.8. Yakult
2.4.2. Utilization of Probiotics as Starter Culture in Meat Products
2.4.2.1. Fermented Sausages
2.4.2.2. Raw Rippened Ham
2.4.2.3. Fishery Products
2.4.3. Development of Probiotic Foods of Non-Animal Origin
2.4.3.1. Cereals
2.4.3.2. Fruit Juices and Vegetables
2.4.3.3. Kombucha
2.4.3.4. Soy-Based Probiotic Foods
2.4.3.5. Kimchi
References
Chapter 3
Flavorization of Food by Probiotics
Abstract
3.1. Introduction
3.2. Conventional Flavor and Their Drawbacks
3.3. Fermentation and Food Flavor by Microorganisms
3.4. Probiotic Flavor in Food
3.4.1. Probiotics
3.4.1.1. Characteristics of Probiotics
3.4.1.2. Probiotic Bacteria and Food Flavor
3.4.1.3. Bacterial Enzymes for Production of Flavor Compounds
3.4.2. Yeast Flavor
3.5. Future of Probiotics in Flavorization
References
Chapter 4
Detoxification Properties of Probiotics in Foods
Abstract
4.1. Introduction
4.2. Detoxification of Different Toxic Compounds in Foods by Probiotics
4.2.1. Mycotoxins
4.2.1.1. Aflatoxins
4.2.1.2. Fumonisins
4.2.1.3. Ochratoxin A
4.2.1.4. Patulin
4.2.1.5. Other mycotoxins
4.2.2. Heavy Metals
4.2.3. Toxicants Formed During Processing
4.2.3.1. Heterocyclic Aromatic Amines (HAAs) and Polycyclic Aromatic Hydrocarbons (PAHs)
4.2.3.2. Acrylamide
4.2.4. Pesticides Residue
Conclusion
References
Chapter 5
Organoleptic Characteristics and Trade Aspects of Probiotic Products
Abstract
5.1. Introduction
5.2. Organoleptic Characteristics of Probiotic Functional Foods
5.3. Trade Aspect of Probiotic Functional Foods
5.3.1. Dairy-Based Probiotic Products
5.3.2. Nondairy-Based Probiotic Products
5.4. Future Trends
Conclusion
References
Chapter 6
Encapsulation and Immobilization of Probiotics as Advanced Techniques for Improving Their Function in Food Products
Abstract
6.1. Introduction
6.2. Physiological Properties of Probiotics
6.3. Encapsulation of Probiotics
6.3.1. Materials for Encapsulation
6.3.2. Encapsulation Techniques
6.3.3. Microencapsulates Used in Food Products
6.3.4. Advanced Technologies in Formulation
6.4. Probiotic Immobilization
6.4.1. Immobilized Cell Cultures
6.4.2. Membrane Bioreactor Systems
6.4.3. Cell Entrapment Systems
6.4.4. Polysaccharide Gel Beads Immobilization
Conclusion
References
Chapter 7
(Dys) Functionality of Probiotics in Food Products
Abstract
7.1. Introduction
7.2. Probiotics and Health Benefits
7.3. Probiotics and Adverse Effects
7.3.1. Safety and Toxicity
7.3.2. Probiotics, Infants and Young Children
7.4. Technological Challenges with Probiotics in Food Products
7.4.1. Fruit Juices
7.4.2. Deterioration of Sensory Properties
7.4.3. Low Viability of Probiotics in Food Products
7.4.4. Employing Encapsulation Techniques
Conclusion
Acknowledgments
References
Chapter 8
Promoting Effects of Probiotics on Sensory Properties of Food Products
Abstract
8.1. Introduction
8.2. Main Sensory Methodologies Applied to Probiotic Products
8.3. Impact of the Addition of Probiotic Cultures on the Sensory Properties of Dairy and Non-Dairy Products
Conclusion
References
Chapter 9
Safety Assessment of Probiotics for Use in Food Products
Abstract
9.1. Introduction
9.2. Probiotic Use in Food Products
9.3. Contradictory Role of Probiotics
9.4. Need for Safety Assessment of Probiotics
9.5. Guidelines and Recommendations for Probiotic Products
9.6. Industrial Approach on Safety Concern for Probiotics
9.7. Probiotic Rules across World
9.7.1. Japan
9.7.2. Europe
9.7.3. America
9.7.4. Australia and New Zealand
9.7.5. India
9.7.6. Malaysia
9.7.7. Canada
9.8. Labelling Guidelines
9.10. Summary and Future Perspectives
Conclusion
References
Chapter 10
The Unsafety of Probiotics for Incorporation in Food Products
Abstract
10.1. Introduction
10.2. Probiotics: What is That?
10.3. Sources of Probiotic Strains
10.4. Microbes Used as Probiotics
10.5. Selection Criteria for Probiotics
10.6. Safe Use of Probiotics: A Bit of History
10.7. Probiotics: Safety, Biosafety, What Else?
10.8. The Unsafety of Probiotics and the Involved Mechanisms
10.8.1. Bacteremia
10.8.2. Fungemia
10.8.3. Metabolic Disturbances
10.8.4. Endocarditis
10.8.5. Obesity
10.8.6. Gastrointestinal Side Effects
10.8.7. Diarrhea or Constipation
10.8.8. Intestinal Probiotics Overgrowth
10.8.9. Bloating, Gas and Flatulence
10.8.10. Gastrointestinal Ischemia
10.8.11. Skin Collateral Effects
10.8.12. Extreme Immune Stimulation
10.9. Gene Transfer from Probiotics to Pathogen Bacteria
10.10. Safety Assessment of Probiotic Species
10.11. Regulation of Probiotics Safety Around the Globe
10.11.1. Effect of Probiotic Source
10.12. Reduce the Adverse Effects of Probiotics: Is It Possible?
10.12.1. Decrease the Dosage
10.12.2. Stay Hydrated
10.12.3. Ultraviolet Radiation
10.12.4. ‘Killed’ Probiotics – Is It Real? Is It Efficient?
10.13. Probiotic Safety: A Path Full of Uncertainty
Conclusion
References
Chapter 11
Ruptured Cell Probiotics as a Possible Alternative or Adjunct for Reducing Nitrite Levels in Cured Meat Products
Abstract
11.1. Introduction
11.2. The Role of Probiotic-Derived Compounds in The Reduction of Nitrite Levels in Cured Meat Product
11.2.1. Organic Acid-Based Metabolites of Ruptured Cell Probiotics
11.2.2. Bacteriocin-Based Metabolites of Ruptured Cell Probiotics
11.2.3. Cell-Free Supernatant (CFS) of Ruptured Cell Probiotics
11.3. Final Remarks
Conclusion
Acknowledgments
References
Chapter 12
Legislation and Labelling Considerations of Probiotic Food Products
Abstract
12.1. Introduction
12.2. Legislations Regarding Probiotics
12.3. Safety-Related Legislations
12.4. Regulations Regarding Viability of Probiotics
12.5. Probiotic Regulations
12.5.1. Regulations Regarding Health Claims
12.5.2. Labeling Legislations
12.6. Clinical Applications of Probiotics
Conclusion
References
About the Editors
List of Contributors
Index
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