Saleena, Lejaniya Abdul Kalam and Chang, Sui Kiat and Simarani, Khanom and Arunachalam, Kantha Deivi and Thammakulkrajang, Rarinthorn and How, Yu Hsuan and Pui, Liew Phing (2024) A comprehensive review of Bifidobacterium spp: as a probiotic, application in the food and therapeutic, and forthcoming trends. Critical Reviews in Microbiology, 50 (5). pp. 581-597. ISSN 1040-841X, DOI https://doi.org/10.1080/1040841X.2023.2243617.
Full text not available from this repository.Abstract
Recently, more consumers are interested in purchasing probiotic food and beverage products that may improve their immune health. The market for functional foods and beverages that include Bifidobacterium is expanding because of their potential uses in both food and therapeutic applications. However, maintaining Bifidobacterium's viability during food processing and storage remains a challenge. Microencapsulation technique has been explored to improve the viability of Bifidobacterium. Despite the technical, microbiological, and economic challenges, the market potential for immune-supporting functional foods and beverages is significant. Additionally, there is a shift toward postbiotics as a solution for product innovation, a promising postbiotic product that can be incorporated into various food and beverage formats is also introduced in this review. As consumers become more health-conscious, future developments in the functional food and beverage market discussed in this review could serve as a reference for researchers and industrialist.
| Item Type: | Article |
|---|---|
| Funders: | UNSPECIFIED |
| Uncontrolled Keywords: | Bifidobacterium spp; probiotics; health advantages; food; therapeutic; > |
| Subjects: | Q Science > QR Microbiology |
| Divisions: | Faculty of Science > Institute of Biological Sciences |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 30 Dec 2024 01:54 |
| Last Modified: | 30 Dec 2024 01:54 |
| URI: | http://eprints.um.edu.my/id/eprint/47160 |
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