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Functional Foods


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Due to high overall liking, dairy chocolate desserts can be innovative synbiotic products [86]. The addition of inulin to a synbiotic creamy cheese and ice cream processed with goat milk resulted in improved texture properties (consistency), which was associated with its high capacity of holding water, resulting in decreased syneresis and important changes in texture and viscosity. In this way, probiotics and inulin could be used to manufacture creamy goat cheese with maintenance of the overall quality characteristics of the product and improving its functional potential [87].

      Inulin favored the maintenance of Lactiplantibacillus plantarum subsp. plantarum in low-fat yogurt for three weeks of storage above the limit established for the product to be considered probiotic [88]. In addition, the impact of adding inulin (1.5%) was evaluated on the survival of the probiotic bacteria Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri in yogurt. Inulin improved the probiotic survival and the sensory attributes of the synbiotic yogurt [89]. The probiotics B. animalis Bb-12 and L. acidophilus La-5 and prebiotics FOS (2.5%) and inulin (7.5%)were added to the petit-suisse cheese and evaluated under simulated gastrointestinal conditions in vitro [90]. Higher probiotic counts were observed in the synbiotic cheese on both 1st and 28th days of storage at 4 oC [90]. The addition of these prebiotics also provided faster fermentation and higher production of lactic acid, promoting higher growth rates of bifidobacteria and lactobacilli, when petit-suisse cheese was manufactured [91]. In addition, cheese pastes containing Lacticaseibacillus paracasei subsp. sakei and inulin showed greater inhibition of Listeria monocytogenes through the production of bacteriocins during storage compared to non-synbiotic cheeses [92].

      There is a demand for studies with new prebiotic compounds and combinations with traditional probiotics or other microorganisms that could have health effects. Agave salmiana could be used a prebiotic to stimulate probiotic cultures [113]. Future research can improve the concentration and profile of fructooligosaccharides from plants by selecting varieties with high concentrations and alter the agronomic and post-harvest practices. In this way, they could be applied in food industry and for health promotion.

      The authors thank for the CAPES scholarship granted to Cássia Pereira Barros in her doctorate.

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