Prebiotics in non-dairy products:Technological and physiological functionality,challenges,and perspectives  

作　　者：Tatiana Colombo Pimentel Bianca Beatriz Torres de Assis Caique dos Santos Rocha Vanessa Aparecida Marcolino Michele Rosset Marciane Magnani 

机构地区：[1]Federal Institute of Paran´a,Campus Paranavaí,87703-536,Paranavaí,PR,Brazil [2]State University of Maring´a,Food Engineering Post-Graduation,Maring´a,PR,Brazil [3]Federal Institute of Paran´a,Campus Colombo,Colombo,PR,Brazil [4]Department of Food Engineering,University of Paraíba,Jo˜ao Pessoa,PB,Brazil

出　　处：《Food Bioscience》2022年第2期122-137,共16页食品生物科学（英文）

基　　金：This work was supported by the“Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior”(CAPE,Brazil,Finance code 001);Fundaç˜ao de Apoio a Pesquisa do estado da Paraíba(Fapesq,Brazil 4/2021);“Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico”(CNPq,Brazil,Process number 304075/2019-1).

摘　　要：Vegan consumers look for fresh,tasty,and nutritious products that use eco/animal-friendly ingredients.Prebiotics are substrates selectively utilized by host microorganisms conferring a health benefit.This study aimed to overview the potentially vegan products added with prebiotics,their health benefits,and the main technological and sensory challenges.The main potentially vegan products added with prebiotics studied were based on water-soluble plant-based extracts(fermented beverages,frozen desserts,cheese analog),fruits(fruit juices,fruit jelly,and ready to eat fruits),and cereals(snack bars,granola bars,bread,and cookies).The main prebiotic compounds used were inulin,fructooligosaccharides,oligofructose,polydextrose,and xylooligosaccharides.The effects of prebiotic on food products’,host health,and technological and sensory properties depended on the prebiotic type and dosage,food matrix,and subject type.The positive health effects were related to skin health,gut microbiota improvement,hypocholesterolemic impact,reduction of the risk of metabolic diseases,and improvements in postprandial blood glucose and insulin response.Prebiotics could improve vegan products’technological and sensory properties,such as fermentation time,texture and rheological properties,storage length,sensory acceptance,and probiotic survival.Furthermore,they could increase the concentration and/or bioaccessibility of phenolic compounds and vitamins.However,it is of paramount importance the determination of prebiotic stability.The trends direct to new prebiotic compounds based on microalgae,fruit and cereal by-products,and seeds.This review provides industries and researchers with important information about prebiotics and vegan products.

关 键 词：Inulin-type fructans Non-dairy products Veganism Prebiotic ingredients 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]