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Non-dairy Functional Foods: Potential of Probiotics

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Abstract

Active role of food in human health is well documented. In past decade, there is increasing awareness about functional foods and their beneficial effects on human health. Among the functional foods, nondairy preparations have increased demand due to milk cholesterol content and lactose intolerance in human individuals. The microorganisms with probiotic potential significantly add to the nutritional value of various nondairy products. Commercial use of their functionality requires better understanding of their characteristics and their ability to tolerate and survive different techniques of food processing, packaging, and storage. In order to conserve their favorable effects and to develop user-friendly functional foods, with commercially useful shelf life, new technologies are being introduced and/or developed. The present review encompasses probiotics in nondairy functional foods and effects on food qualities. The technological innovations in the food processing and packaging along with recent techniques of storage and preservation that are devoid of any adverse effects on probiotic potential of microorganisms are also discussed.

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  1. Department of Microbial Biotechnology, Rajiv Gandhi Institute of IT and Biotechnology, Bharati Vidyapeeth Deemed University, Katraj, Pune, 411046, Maharashtra, India

    Rama Bhadekar & Priyanka Parhi

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  1. Rama Bhadekar
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  2. Priyanka Parhi
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Correspondence to Rama Bhadekar .

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Editors and Affiliations

  1. Department of Microbiology,, Fac of Life Sciences, Kurukshetra Univ, Kurukshetra, Haryana, India

    Neelam Garg

  2. Gen Eng & Biotech Div, Microbial Chem De, National Research Centre, Dokki, Giza, Egypt

    Shadia Mohammad Abdel-Aziz

  3. Department of Biosciences, DAV (PG) College, Muzaffarnagar, Uttar Pradesh, India

    Abhinav Aeron

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Bhadekar, R., Parhi, P. (2016). Non-dairy Functional Foods: Potential of Probiotics. In: Garg, N., Abdel-Aziz, S., Aeron, A. (eds) Microbes in Food and Health. Springer, Cham. https://doi.org/10.1007/978-3-319-25277-3_1

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