A Review Of The Role Of Probiotics In The Vegetable And Fruit Industries
- سال انتشار: 1403
- محل انتشار: هشتمین کنفرانس بین المللی یافته های نوین در علوم پزشکی و بهداشت با رویکرد ارتقای سلامت
- کد COI اختصاصی: MSHCONG08_044
- زبان مقاله: انگلیسی
- تعداد مشاهده: 135
نویسندگان
Ph.D. Student, Department of Microbiology, Faculty of Life Sciences, Islamic Azad University, Falavarjan Branch, Isfahan, Iran
Ph.D. Student, Department of Microbiology, Faculty of Life Sciences, Islamic Azad University, Falavarjan Branch, Isfahan, Iran
Master of genetics
چکیده
In today’s modern world, healthy nutrition and the maintenance of gut health have become one of humanity’s most important concerns. Probiotics, as live microorganisms, play a vital role in improving gut health and strengthening the immune system. One of the emerging areas that has garnered increasing attention in recent years is the application of probiotics in fruits and vegetables. The use of probiotic microorganisms in the vegetable and fruit industry can not only lead to the production of healthier and more nutritious food products but also help enhance their shelf life and improve their taste and flavor. Therefore, this article examines the applications of probiotics in the fruit and vegetable industries and the challenges present in this field.Fermented dairy products are good carriers for delivering probiotics; however, due to the large number of individuals with lactose intolerance, the high fat and cholesterol content of dairy products, and the growing trend of vegetarianism, consumers are seeking alternatives to these products. Consequently, extensive research has been conducted on the feasibility of employing probiotic bacteria in non-dairy products such as fruits, vegetables, and grains. Recently, fruit-based, vegetable-based, grain-based, and soy-based beverages containing probiotic strains have been proposed. In particular, fruit juices have been reported as a new and suitable medium for probiotics due to their content of essential nutrients. Thus, enriching fruit juices with probiotic microorganisms presents both a challenge and a frontier goal, as fruit juices can combine nutritional effects with the added value of a healthy probiotic.Studies have shown that the use of probiotics in the fruit and vegetable industries can lead to increased shelf life, improved quality, the production of fermented products, enhanced nutritional value, prevention of contamination, development of new products, and improvement of sensory and nutritional characteristics of these products. Overall, the use of probiotics in the cultivation and preservation of fruits and vegetables is considered an effective strategy for enhancing food quality and safety, responding to the growing market demand for healthy and organic products. Further research in this area could lead to a deeper understanding of the mechanisms of action of probiotics and the optimization of their use in the agricultural industry.کلیدواژه ها
Probiotics, Fruit, Vegetables, Functional Foodsاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.