Special Issue - ‘Dairy Products as Probiotic, Prebiotic and Synbiotic Food: benefits to the health, technological and sensory aspects’
• 大类 : 工程技术 - 2区
• 小类 : 食品科技 - 1区
There is an increasing demand for functional foods from health-conscious consumers. Among the several functional foods types, the probiotic, prebiotic and symbiotic play a significant role in human health and nutrition.
Probiotics are live microorganisms that when administered in adequate amounts and regularly confer benefit to the host's health, improving the intestinal microbiota balance and defenses against pathogenic microorganisms while prebiotics can be defined as non-digestible food ingredients, which are also given regularly and in appropriate amounts beneficially affect the host because they selectively stimulate the multiplication and / or activity of probiotic bacteria. Symbiotic means a “mixture" between probiotics and prebiotics, which is their synergistic combined action on human health.
Probiotic foods are estimated to comprise about 60 to 70% of the total functional food market in the near future. The global market for probiotics has been estimated at US $ 33.19 billion in 2015 and is projected to reach US $ 46.55 billion by 2020. The greatest growth has occurred in the last ten years, when products supplemented with probiotic cultures have come to assume scientific importance, since many probiotic researches have been carried out on fermented milks, yoghurts and other dairy products. Demand for prebiotics was $ 2.3 billion in 2012 and the market value is estimated at $ 4.5 billion in 2018, growing 11.4 percent per year between 2012 and 2018. Europe is the global leader in prebiotics and dominates demand for these products since inulin became available as an ingredient, accounting for over 40% of the global market in 2011.
Probiotics, Prebiotics and Synbiotics are an important topic in processed foods, due to recognized benefits proportionated by their continuing ingestions on consumers´ health. Among the probiotic and prebiotic food carriers, dairy foods matrices remain as the most traditional as well as the most popular option in delivering them to humans. Indeed, the dairy foods category (milk, fermented milks, cheese, dairy desserts, milk juice beverages, whey beverages and ice creams) are appreciated all over the world by different kinds of consumers regardless of gender, age and economical status and are associated with positive insights and reputation in the consumer’s mind. In this regard, it is important to evaluate the performance of probiotic and prebiotic in dairy foods regarding their technological advances and sensory characteristics, as well as to evaluate the positive effects in humans and animals.
The purpose of this special issue is to provide new and consolidated information to the readers with respect to the addition of probiotics, prebiotic ingredients, and their combinations on the technological characteristics of dairy food formulations submitted to traditional and non-conventional technologies. In addition, the effect on the different aspects of health covering animal and model studies as well as the aspects of sensory and consumer science related to probiotic, prebiotic and synbiotic dairy foods development are also welcome. We invite authors to submit their papers highlighting important contributions on different aspects of probiotic, prebiotic and symbiotic dairy foods for this special issue.