Challenges in the Addition of Probiotic Cultures to Foods

Authors: CHAMPAGNE, CLAUDE¹; GARDNER, NANCY¹; ROY, DENIS²

Source: Critical Reviews in Food Science and Nutrition, Volume 45, Number 1, January-February 2005 , pp. 61-84(24)

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Abstract:

Probiotic cultures are increasingly being added to foods in order to develop products with health-promoting properties. Although the literature is abundant on the beneficial effects of bifidobacteria and Lactobacillus acidophilus on health, little information is available on the challenges industry faces in adding these probiotic cultures to food products. The aim of this article is to examine seven issues that should be addressed when developing functional foods: 1) type or form of probiotic that should be used; 2) addition level required to have a beneficial effect; 3) toxicity; 4) effect of the processing steps on viability; 5) determination, in the product, of the cell populations added; 6) stability during storage; 7) changes in sensory properties of the foods.

Keywords: bifidobacteria; flavor; lactobacilli; processing; stability; storage; technology

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408690590900144

Affiliations: 1: Food Research and Development Center, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, Canada 2: INAF, Université, Laval, Quebec, Canada

Publication date: 2005-01-01