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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۴، شماره ۲، صفحات ۴۴۷-۴۶۸
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عنوان انگلیسی Probiotics in the Food Industry from Production to Food Products and Their Impact on Human Health
چکیده انگلیسی مقاله Given the increasing prevalence of various diseases as well as the challenging and costly treatments associated with them, the importance of nutrition as a preventive and therapeutic factor is well recognized. Probiotics are live bacteria in the digestive system that can be industrially produced and used in functional foods, providing prevention, improvement, and treatment for many diseases. Various illnesses, such as breast and colorectal cancers, allergies, bloating, constipation, diabetes, Alzheimer’s, obesity, cardiovascular diseases, and infectious diseases like HIV, may be prevented and treated using probiotics and postbiotics. The studies reviewed confirm this reality, emphasizing the importance of producing and using probiotics. Using methods such as encapsulation and edible films increases the viability of probiotics in different conditions. Additionally, diseases such as celiac and lactose intolerance are among the significant illnesses where probiotics typically manage symptoms. Probiotics may be used in a wide range of applications, including aquaculture, agricultural products, beekeeping, livestock, poultry farming, and various food industry products like dairy, meat products, bread, and juices, significantly impacting public health. In this regard, the issue of aflatoxin presence in dairy products can be addressed using probiotics, which is highly important. Considering environmental pollution and food waste issues, probiotics can be used to improve soil and fed with food waste as prebiotics. This review aims to pay attention to the various aspects of using probiotics and postbiotics, including production stages, food industry products, and their therapeutic and industrial impacts.
کلیدواژه‌های انگلیسی مقاله Antibiotic Alternatives,Cancer Reduction,Functional food,Probiotics,Quality improvement
نویسندگان مقاله Morva Hosseiny |
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

Leila Nateghi |
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_721744_ca067d2ef5f27eb5a3cf8f2d806397df.pdf
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