In Vitro Functionality of Probiotics in Foods

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Amir M. Mortazavian, PhD (Editor) – Professor, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Nasim Khorshidian, PhD (Editor) – Assistant Professor, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Adriano Gomes da Cruz, PhD (Editor) – Professor, Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil

Series: Food Science and Technology
BISAC: HEA017000
DOI: https://doi.org/10.52305/MTWO3616

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.

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Table of Contents

Preface

Chapter 1. Probiotic Concept: An Overview
(Fatemeh Zendeboodi and Amir M. Mortazavian – Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran)

Chapter 2. Probiotic Starter Cultures in Food Products
(Erhan Keyvan, Jerina Rugji, Ahmet Hulusi Dinçoğlu – Burdur Mehmet Akif Ersoy University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Burdur, Turkey)

Chapter 3. Flavorization of Food by Probiotics
(Sradhanjali Sahu, Sandeep Kumar Panda – School of Biotechnology, KIIT University, Bhubaneswar, India, et al.)

Chapter 4. Detoxification Properties of Probiotics in Foods
(Mojtaba Yousefi, Nasim Khorshidian, Elham Khanniri, Amir M. Mortazavian – Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran, et al.)

Chapter 5. Organoleptic Characteristics and Trade Aspects of Probiotic Products
(Neda Mollakhalili Meybodi, Leila Zare, Sara Sanaei Nasab – Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, et al.)

Chapter 6. Encapsulation and Immobilization of Probiotics as Advanced Techniques for Improving their Function in Food Products
(Usman Mir Khan, Aysha Sameen, Rana Muhammad Aadil, Hannan Rashid, Sipper Khan – National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan, et al.)

Chapter 7. (Dys) Functionality of Probiotics in Food Products
(Zvonimir Petric, Irena Žuntar, Nasim Khorshidian, Jurica Žučko, Danijela Bursać Kovačević, Predrag Putnik – Unit of Pharmacokinetics and Drug Metabolism, Department of Pharmacology at the Institute of Neuroscience and Physiology, Sahlgrenska Academy at the University of Gothenburg, Göteborg, Sweden, et al.)

Chapter 8. Promoting Effects of Probiotics on Sensory Properties of Food Products
(Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz – Instituto Federal do Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil, et al.)

Chapter 9. Safety Assessment of Probiotics for Use in Food Products
(S. Mithul Aravind and Saravanan Chakkaravarthi – Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India)

Chapter 10. The Unsafety of Probiotics for Incorporation in Food Products
(Mohamed Zommiti, Mounir Ferchichi, Marc G.J. Feuilloley, Nathalie Connil – Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El Manar, Tunis, Tunisia, et al.)

Chapter 11. Ruptured Cell Probiotics as a Possible Alternative or Adjunct for Reducing Nitrite Levels in Cured Meat Products
(Aziz Homayouni Rad, Amin Abbasi, Amir M. Mortazavian, Nasim Khorshidian – Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran, et al.)

Chapter 12. Legislation and Labelling Considerations of Probiotic Food Products
(Usman Mir Khan, Aysha Sameen, Rana Muhammad Aadil, Hannan Rashid, Sipper Khan – National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan, et al.)

Index

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