Prebiotics as functional foods: A review

Journal of Functional Foods

Rokiah Mohd Yusof¹  Amin Ismail²  Shuhaimi Mustafa³  Fouad Abdulrahman Hassan⁴  Mohd Yazid Manap⁵  Sadeq Hasan Al-Sheraji⁵ 

[1] Corresponding author at: Laboratory of Halal Science Research, Halal Products Research Institutes, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Tel.: [phone];Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen;Laboratory of Halal Science Research, Halal Products Research Institutes, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;fax: [phone].;Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;

关键词: Prebiotics;    Digestibility and fermentability;    Functional food application;    Health benefits;   

DOI  :  

来源: DOAJ

【 摘 要 】

Prebiotics are short chain carbohydrates that are non-digestible by digestive enzymes in humans and selectively enhance the activity of some groups of beneficial bacteria. In the intestine, prebiotics are fermented by beneficial bacteria to produce short chain fatty acids. Prebiotics also render many other health benefits in the large intestine such as reduction of cancer risk and increase calcium and magnesium absorption. Prebiotics are found in several vegetables and fruits and are considered functional food components which present significant technological advantages. Their addition improves sensory characteristics such as taste and texture, and enhances the stability of foams, emulsions and mouthfeel in a large range of food applications like dairy products and bread. This contribution reviews bioactives from food sources with prebiotic properties. Additionally, food application of bioactive prebiotics, stimulation of the viability of probiotics, health benefits, epidemiological studies, and safety concerns of prebiotics are also reviewed.

【 授权许可】

Unknown