Use of probiotics for nutritional enrichment of dairy products | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 12 (2022): December 2022 / Review Articles Use of probiotics for nutritional enrichment of dairy products Authors Subrota Hati Dairy Microbiology Department, SMC College of Dairy Science, Anand, Gujarat, India JB Prajapati Chairman, Varghese Kurien Centre of Excellence (VKCoE), Institute of Rural Management, Anand-388001, Gujarat, India DOI: https://doi.org/10.31989/ffhd.v12i12.1013 Abstract Several food products, prepared with the help of beneficial microbes, can fit into the current definition of probiotics which have been consumed by mankind since ancient times. Beneficial microbes are the agents that produce many fermented foods and beverages, which are popular in different parts of the world. Indications about the use of products with healthy microbes are given in Vedic literature and are also depicted in ancient Egyptian and European treatises. However, systematic studies on probiotics started after the publication of the book, Prolongation of life, by Eli Metchnikoff in 1907. During the last century, the use of probiotics as food and pharma products gained substantial rise. This review intends to compile and analyze the literature pertaining to the use of probiotics as food products, especially for nutritional enrichment. The review will focus on the key issues important to establishing the requirement to re-assure the efficacy and safety after strain development, process standardization, product formulations, bioavailability of the live cells and biomolecules, and the effect of processing, etc. Current literatures addressing the mechanisms of action for probiotic function and the development of novel probiotic foods with health claims and meeting the nutritional requirement through fermentation are necessary to better understand the product and its application. Keywords: Probiotics, prebiotics, nutritional enrichment, fermented foods, bioavailability, efficacy, regulatory, safety, synbiotic, functional food Downloads [Abstract] [Full Article] Published 2022-12-09 Issue Vol. 12 No. 12 (2022): December 2022 Section Review Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com