National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the recent past there has been increased interest in microbial or functional food supplements which are now referred as probiotics. Food and beverage products particularly dairy foods are enormously considered to be well liked carriers of probiotic organisms and drastically extend the option for regular consumption of probiotics in the human diet. It is essential that commercialized probiotic products which make health claims meet the minimum criterion of one million viable probiotic cells per milliliter of product at the expiration date. The term prebiotics refers to non digestible food ingredients that are considered to encourage the growth and activity of probiotic organisms. Increasing evidence are revealed in favour of the claims of beneficial effects attributed to probiotics and the health properties are strain specific and are impacted by the various mechanisms. Current technological innovations provide ways to overcome probiotic stability and viability issues offering new options such as encapsulation and lyophilization. Thus this review gives an insight of health claims, various probiotic food products and about advanced stability and viability enhancing techniques in the emerging field of probiotic research.
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