Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA.
International Flavors and Fragrances, Palo Alto, California, USA.
Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13287. doi: 10.1111/1541-4337.13287.
Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure-design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.
含有活菌的功能性食品越来越受欢迎，因此人们对加工、储存和胃肠道消化过程中能保持活性和稳定性的益生菌成分的需求也在增加。这导致了对粉状益生菌成分的研究和开发的增加。本文的目的是概述从上游鉴定到下游食品应用中干燥益生菌的发展。游离益生菌在食品加工、储存和摄入后会受到各种环境压力的影响，因此需要额外的材料和工艺来保持其活性，以便将其输送到结肠。讨论了各种经典和新兴的热和非热干燥技术在制备脱水益生菌方面的效率，并强调了增强益生菌在脱水后生存能力的策略。配方和干燥技术都会影响粉末益生菌的微生物和物理特性，需要使用各种技术对其进行全面表征。此外，还讨论了益生菌生产过程中的质量控制以及将粉末益生菌纳入液体和固体食品产品的策略。作为新兴技术，本文强调了在工程结构中封装益生菌和使用具有提高生存能力的保护材料的结构设计原则。总的来说，本文综述了将活菌和稳定的益生菌补充到功能性食品中所需的配方和干燥技术，以确保在食用时保留其健康益处。
