چاپ صفحه |  صفحه نخست سامانه |  نویسندگان |  اطلاعات تفضیلی |  دانلود مقاله | علوم پزشکی کرمانشاه |
| نویسنده | نفر چندم مقاله |
|---|---|
| مهشید حیدری | اول |
| امید رستمی | دوم |
| لیلا زارع | سوم |
| عنوان | متن |
|---|---|
| کلمات کلیدی | functional foods, organoleptic, probiotic, trade |
| چکیده | Functional foods claimed to have an additional function are produced by either technological or biotechnological trials through the addition, elimination, or modification of their components. Due to the increasing awareness about the direct impact of diet on health, an increased attempt has been devoted to inventing and expanding new resources, processes, ingredients, and products that supply functional foods. The fortification of foods with appealing nutrients has been conducted with particular attention to probiotics via their well-known beneficial effects. Probiotics can be incorporated as dietary supplements, ingredients in food/ beverages, animal feed, and any other suitable mode of application in which foods can be consumed to satisfy hunger or hedonistic reasons. However, organoleptic characteristics play a crucial role in determining the final product's the consumer and market and consequently need to be monitored to be not adversely influenced. Due to the increasing demand for probiotic foods regarding their well-known health-beneficial effects and the critical role of organoleptic characteristics in determining consumer attitude and market share, this chapter aims to review the organoleptic attributes of probiotic foods and their respecting market share. |
| متن مقاله | Organic properties and commercial aspects of probiotic products Mahshid Heydari Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran Mahshid.heydari@kums.ac.ir Omid Rostami Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran omid_rostami@sbmu.ac.ir Leila Zare Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran Leila.zare@kums.ac.ir Abstract Functional foods claimed to have an additional function are produced by either technological or biotechnological trials through the addition, elimination, or modification of their components. Due to the increasing awareness about the direct impact of diet on health, an increased attempt has been devoted to inventing and expanding new resources, processes, ingredients, and products that supply functional foods. The fortification of foods with appealing nutrients has been conducted with particular attention to probiotics via their well-known beneficial effects. Probiotics can be incorporated as dietary supplements, ingredients in food/ beverages, animal feed, and any other suitable mode of application in which foods can be consumed to satisfy hunger or hedonistic reasons. However, organoleptic characteristics play a crucial role in determining the final product's the consumer and market and consequently need to be monitored to be not adversely influenced. Due to the increasing demand for probiotic foods regarding their well-known health-beneficial effects and the critical role of organoleptic characteristics in determining consumer attitude and market share, this chapter aims to review the organoleptic attributes of probiotic foods and their respecting market share. Keywords: functional foods, organoleptic, probiotic, trade Introduction Functional foods are defined as foods providing health benefits along with their primary nutritional characteristics (Gul, Singh, and Jabeen 2016). Increased population awareness about the direct impact of diet on health has made functional foods the main category of the food industry, with an annual growth trend. The global functional foods market had valued at about 40 billion US dollars in 2013 (Bigliardi & Galati, 2013). The increasing preference for available food is supposed to be induced by the ever-growing cost of healthcare, life expectancy and quality improvement, health decline via busy, inactive, and traumatic lifestyles, and enhanced prevalence of self-meditation (Corbo et al., 2014; Kotilainen 2006; Roberfroid, 2000). The ‘functional food’ was initiated firstly by the Japanese in 1984, considering the association of nutrition, sensory approval, fortification, and health-beneficial impacts to define foods enriched with particular ingredients to improve their physiological effectiveness (Kwak & Jukes, 2001; Side, 2006). Functional foods are generally consumed to improve the overall conditions of the body and alleviate and decrease the possibility of some diseases (Mark-Herbert, 2004). Despite the increasing research and widespread movement of food industries toward functional foods, their market is still not clearly defined. However, available food is considered a rapidly growing business, the discrepancy in information exist in this market, especially in terms of the volume of traded functional foods and its total turnover. Japan, the birthplace of functional foods, is considered as world’s largest market, followed by the US and Europe. These three prevailing markets provide over 90% of the total functional foods sales (Benkouider, 2005). Functional foods have been grown in nearly all food segments despite their lack of homogenous distribution. The demand for health-improving foods has been estimated to rise via increasing the population to two to four billion people by 2050 (Ayyash et al., 2019). The consumption of functional foods and beverages had been estimated to be approximately US$ 83.73 per year, resulting in a market greater than US$25.13 billion in 2007. Mainly, probiotics are one of the most rewarding categories of the functional foods market (Granato et al., 2010). Their available products have continuously increased, with fermented milk as the most well-liked vehicle (Oliveira et al., 2016). The probiotic market has been estimated to be worth $46.55 Billion by 2020. The annual growth rate of the probiotic market has been calculated to be 6.8% in 2018-2023 (Anon, 2018). Probiotic-containing functional foods are favored compared to other ones regarding their more excellent organoleptic characteristics, compatibility with the food product development, moderately low price, and well-adjusted nutritional properties (Parameshwari). Probiotics are live microorganisms with lactobacilli, bifidobacteria, and Streptococcus as the most predominant strains (Heller, 2001), which provide beneficial health impacts on gastrointestinal microflora, antimicrobial activity, lactose metabolism, serum cholesterol, immune system stimulation, anti-mutagenic/ carcinogenic/diarrheal properties, and prevention of Helicobacter pylori infection via proper amounts administration of selected strains (Mollakhalili et al., 2017). The global market segmentation of probiotic products can be done based on different criteria, as demonstrated in Figure 1. Probiotics are consumed in three ways: culture concentrate, food products, and dietary supplements, with food products as the most convenient way (Patel, 2017). The worldwide proportion of probiotic products by application and market segmentation by different types of foods has been demonstrated in Figure 2. Figure (1) The global market segmentation of probiotic products Figure (2) The global market share of probiotics by application (a) and functional food segmentation (b) in 2018 (%). Probiotic-containing foods are limited to products containing live microorganisms and improve human health and well-being as influenced by the host mucosal surfaces (Stanton et al., 2001). Foods involving such bacteria are called functional foods that claim positive impacts on human health. A health claim is a contributing factor in enhancing the functional food market to Makemake consumers have well-informed food choices and are convinced to pay the cost. The trading success of a functional food will be guaranteed that the consumer organoleptically accepts the new producer and has claimed health properties will be provided. In other words, probiotic-incorporated food products must be organoleptically accepted or preferred and provide beneficially health-improving impacts. Probiotic bacteria, which are generally provided by fermented foods, especially dairy products, are compatible health-promoting impacts of functional foods (Heller, 2001). The organoleptic characteristics (aroma, taste, texture, and visual characteristics) of functional foods are expected to be similar to the traditional foods in the market (Klahorst, 2006). due to the importance of probiotics as functional ingredients used in food industries and regarding the importance of organoleptic characteristics in determining the commercialization of products, this chapter will consider the organoleptic and trade consideration of probiotic-incorporated functional foods. 1. Organoleptic Characteristics of Probiotic Functional Foods As mentioned before, functional food is an increasingly preferred section of the food industry driven by the beneficial health effects and well-perception of highly nutritious foods, with probiotic-incorporated ones as the predominant segment. Investigation of functional characteristics of probiotic foods involves the recognition of health-improving impacts, organoleptic properties, nutritional change, and shelf-life determination based on the metabolic activity of incorporated microorganisms or a mixture of microbial selection and optimizing the process condition to reach the desired benefits. Manufacturers of probiotic-containing food products intensely focus on the sensory characteristics of final products in a way that highly nutritious probiotic foods are also combined with sensory charisma. Organoleptic perception or sensory assessment is a scientific approach that uses experimental designs and statistical analysis as an indicator of human senses to evaluate the final product consumer (Genevois et al., 2018). It is critically essential in new food product development, regarding commercial points of view, since it determines how delicious the food is and how the consumer will accept it. Quality is considered the last characteristic that determines the attractiveness of any food product to the consumer. In this regard, the sensory quality, as determined by sensory analysis, is critical considering both the manufacturer and the consumer. The primary sensors of perception used in determining the sensory quality, choosing and rating a food are depicted in Figure 3. Figure (3) The parameters determined the sensory quality of foods on organoleptic characteristics of probiotic-incorporated food products are attributed to their fermentation process and enzyme content, ability to produce exopolysaccharides (EPS), and their compatibility with other starters and species which may positively or negatively change their metabolic activity (Anom & Udenigwe, 2015). However, most fermented foods may inherently be a source of probiotic bacteria; they can also be incorporated consciously in fermented and non-fermented ones. In this regard, probiotic-incorporated food products are divided into fermented and non-fermented ones considering their fermentation origin. The organoleptic characteristics of fermented foods are generally attributed to the metabolites of the starter culture's activities on the ingredients within a food substrate. These metabolites, which are either primary or secondary products of carbohydrate fermentation, lipolysis, and proteolysis, comprise esters, aldehydes, alcohols, carbonyls, terpenes, lactones, organic acids, and pyrazines (Tylewicz, Inchingolo, and Rodriguez-Estrada 2017). Lactococcus lactis, Lactobacillus spp., Streptococcus thermophilus, Leuconostoc mesenteroides, and mesophilic lactobacilli are the primary starter cultures responsible for the development of flavor compounds in fermented dairy products (Smit, Smit, and Engels 2005). Probiotic additions to fermented products make their taste milder and less aromatic (Selvamuthukumaran & Pathak, 2018). In this regard, yogurts of mild acidity are sold as mild yogurts or bio-yogurts (Sip & Grajek, 2010). Lactic acid bacteria are also prone to produce EPS which are supposed to act as bio-thickener to provide the preferred mouthfeel and texture to yogurt and other gel-like structures by increasing the viscosity and improving the rheological characteristics reducing the susceptibility to syneresis (Hati, Mandal, and Prajapati 2013). Incorporating Saccharomyces cerevisiae into African fermented foods increases the alcohols and esters content (Jespersen, 2003). Enterococci bacteria inoculation is also indicated to influence the ripening and aroma development of fermented vegetables, sausages, and cheeses by the creature of flavor compounds by proteolytic and osteolytic activities (Gálvez et al., 2007). Improvement in ripened odor and flavor of functional foods is reported to be obtained by including Penicillium camembert on fermented sausages with an associated increase in the number of volatile compounds, free amino acids, and fatty acids (Anom & Udenigwe, 2015). The effects of probiotic inclusion on organoleptic characteristics (flavor, aroma, texture, and mouthfeel) of fermented food products have been studied extensively. The main organoleptic characteristics of probiotic-incorporated food products are presented in Table 1. Table 1- Effect of probiotic bacteria on organoleptic characteristics of foods Type of food Probiotic bacteria Organoleptic characteristic Reference Fermented milk products L. rhamnosus P. freudenreichii subsp. shermanii 56 P. freudenreichii subsp. shermanii 51 P. freudenreichii subsp. freudenreichii 23 individually or in co-culture with traditional yogurt cultures Texture and flavor characteristics of fermented milks prepared by propionibacteria differed significantly with the fermented milks produced by yogurt cultures. The fermented milks produced by probiotic bacteria in co-culture with yogurt cultures provided similar acidity, texture, and flavor as fermented milk with the traditional yogurt culture. (Xu, Boylston, and Glatz 2005) Yogurt Saccharomyces boulardii No considerable changes in taste. (Karaolis et al. 2013) Fermented meat product Lactobacillus plantarum NBIMCC 2415 Using probiotic starter cultures together with antioxidant maintained the color of the meat products (Nedelcheva et al. 2010) Cereal beverage L. acidophilus NCIMB 8821 L. plantarum NCIMB 8826 L. reuteri NCIMB 11951 The beverage produced by L. plantarum inoculation in malt substrate preferred by the consumer as it included the highest quantity of acetaldehyde. (Salmerón, Thomas, and Pandiella 2015) Cereal-based beverage (oat, wheat, barley and malt) L. plantarum NCIMB 8826 Compounds containing fatty acids and their derived esters, amides, alcohols, aldehydes, aromatic hydrocarbons, furans, ketones, peroxides and pyrans, were characterized. The aroma profile of the four cereal solution was significantly changed by L. plantarum inoculation respecting to its media usage. The prominent volatile compounds detected in oat, wheat, barley and malt were oleic acid, linoleic acid, acetic acid, and 5-hydroxymethylfurfural, respectively. (Salmeron et al. 2009) Ice cream L. acidophilus, B.bifidum, L.reuteri, L. gasseri, L. rhamnosus All probiotic incorporated samples showed a high score in the organoleptic assessment. Samples inoculated with Lactobacillus reuteri were characterized to be sourer. (Salem, Fathi, and Awad 2005) Ice cream L. acidophilus LMGP‐21381 The sensory characteristics of probiotic containing ice cream as aroma, taste and texture showed high scores. (Nousia, Androulakis, and Fletouris 2011) Cheese B. lactis and L. acidophilus Incorporation of both strains impacted on the ripening and consequently creature of low molecular weight peptides and amino acids. (Gomes and Malcata 1998) Cashew apple juice (sweetened and non-sweetened) L. casei NRRL B-442 The inoculation of probiotics was not adversely affected on sensory characteristics of the fermented cashew apple juice. (Pereira et al. 2013) 2. Trade Aspect of Probiotic Functional Foods Since the beneficial impacts of probiotics are determined on the basis of the involved probiotic species, exposure interval, and their effectiveness (Ahasan et al. 2015), matrix selection to incorporate probiotics is considered to be critically important. In general, products can be grouped into two dairy and non-dairy-based (Meybodi et al., 2021). The main dairy and non-dairy-based probiotic products consumed globally are presented in Figure 5.4. In this regard, the global market share of probiotic food products will be considered according to its involved food matrix as dairy- and nondairy-based probiotic products in the next. 2.1 Dairy-Based Probiotic Products Probiotics are incorporated in dairy-based products as the primary carriers. The available probiotic dairy products are readily in the form of regular and flavored liquid milk, fermented milk, powdered milk, buttermilk, concentrated milk, whey-based beverages, ice cream, different types of cheese, baby food, and sour cream with yogurts, fermented sour milk, and cheese as the forefront ones (Kumar, Vijayendra, and Reddy 2015). The global market share of different dairy probiotic products is illustrated in Figure 5. Figure (5) The global market share of probiotic dairy products (Tamime, Thomas, and Wiley 2005). The global market estimation of probiotic dairy products has shown that their market increases daily and accounted for more than 90% of all U.S. probiotic launches between 2001-2006 (Lamsal & Faubion, 2009). Probiotic yogurt consumption as the most popular functional food has been estimated to be around 56% of all consumed functional foods (Min et al., 2019). However, yogurt has been chosen as the primary dairy-based food carrier for probiotics in Europe, and more than 53 different probiotic milk products are available in Japan. The involved probiotic species are mostly Lactobacillus and Bifidobacterium strains (Lamsal & Faubion, 2009). While Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis had been extensively used in the past, typically, B.lactis BB‐12 is familiar now with the dominance of Lactobacillus casei F19, Lactobacillus johnsonii and Lactobacillus rhamnosus GG. Considering the compatibility of these species with the dairy industry, their high availability, and optimized technological characteristics, they are commonly used in the dairy industry (Tamime, Thomas, and Wiley 2005). The beneficial health potential of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 has also been investigated in different studies (Reid et al., 2001; Reid et al., 2003; Reid & Burton, 2002; Reid, 2002). The organoleptic characteristics and acceptability of their derived products should also be investigated despite their ability to survive and colonize by passing through the intestine. As the main criteria determining the efficacy and success of probiotic products in the market are the viability of probiotic organisms through food processing/distribution (meybodi et al., 2020); and the sensory acceptance of the product, developing new probiotic-incorporated dairy products needs the overcoming of processing related technological requirements (Heenan et al., 2004). Matrix selection should also be based on the consumer's palate that the product is delivered for and the involved species (Homayouni et al., 2012). For example, a probiotic strain's selection able to withstand freezing and acidic conditions is necessary for producing probiotic ice cream and soured milk, respectively (Ranadheera et al., 2017). 2.2 Nondairy-Based Probiotic Products Today, increased worries exist about allergies, lactose (in people who suffer from lactose intolerance), and the high cholesterol content of dairy foods (in people who suffer from cardiovascular diseases or obesity). Approximately 75% of the world’s population is distressed with lactose intolerance (Silanikove, Leitner, and Merin 2015). Consequently, high cholesterol quantity of dairy products, the prevalence of lactose intolerant people, financial reasons in developing countries, and also the consumer’s cultural/religious restrictions have necessitated providing non-dairy substitutes with high nutrition quality and health promoting impacts, e.g., fruits, vegetables, cereal, and legume, etc. As probiotic consumers are not forsaking their interest in probiotic consumption regarding its perceived health-beneficial impacts, providing alternative resources for people with restricted accessibility to dairy products has led to the development of probiotic-fortified non-dairy products. In this regard, emerging cereals/ pseudocereals, legumes, fruits, vegetables, and meat have been investigated, considering their suitability as possible and shelf-stable probiotic carriers. Fruits, vegetables, cereals, and meats are non-dairy-based matrices rich in protein, minerals, vitamins, antioxidants, and other phytochemicals which guarantee probiotic survival and stability (Rivera-Espinoza & Gallardo-Navarro, 2010). They are also cheaper than dairy products, facilitating access to all groups. These observations have given a shot in the arm to non-dairy probiotic product developers. Probiotic non-dairy products found their way into our routine life extensively, and the preparation of cereals, legumes, pseudocereals, etc., has been made globally for centuries. Lactic acid fermented, non-dairy sources are primarily available and consumed globally, as presented in Figure 5 Transparency Market Research states that the global market share of non-dairy probiotic products has increased with a compound annual growth rate of 8% during 2019-2029, with cereal-derived ones as the most predominant. However, the lack of scientific research has restricted their market delivery as potential probiotics as cooking treatment before their consumption may lead to the killing of probiotic microorganisms (Panghal et al., 2018). Despite the increasing demands for technological improvement of non-dairy-based probiotic products, they are developing technologies adaptable to different matrices of food products that are not in line with each other. The technological advancement provided different shelf-stable non-dairy products from cereals, pseudocereals, fruit, and vegetables. Because of their thermophilic nature, Lactobacillus, Bacillus coagulans, and its spores are the most extensively used genus in non-dairy probiotic products. 3. Future Trends Today, probiotics are found in different food products. Considering the increased global awareness about probiotics and their rapidly growing markets in many countries, increasing the type and amount of probiotic-containing foods seems necessary. Using plant-based food products and foods designed for specific groups of consumers as a carrier to deliver probiotics may be an excellent strategy to extend the food application of probiotics. However, the viability and stability of probiotics and acceptable organoleptic characteristics of final products must be considered when designing new food products. The impacts of acidity and components of the probiotic incorporated food matrix, processing parameters (temperature, pressure, and time), and packaging and storage conditions (time, temperature, and fluctuation) of the product are the main factors that should be monitored to ensure the viability and stability of probiotic bacteria in final products. Despite technological progress to extend the stability of probiotic bacteria for a short time, selecting an appropriate probiotic strain for particular food with good technological characteristics is currently the best approach to guarantee the stability of probiotic bacteria in final products. However, its compatibility to be incorporated into the food matrix should also be assessed to produce products with an acceptable organoleptic characteristic. The final products should be enough in the content of viable probiotic bacteria to provide health-beneficial effects with good organoleptic properties and be reasonably priced to be preferred by the consumer. In this regard, probiotic species selection and applied technology are vital in formulating new probiotic food products. 4. Conclusion Organoleptic characteristics and the price of final products are critical factors in determining the probiotic market. The sensory qualities of foods are considered as appearance, kinesthetic, flavor, and aftertaste parameters. Selection of an appropriate probiotic species according to the nature of food will provide products with an acceptable organoleptic characteristic that guarantees probiotics' viability. In market share determination of products, the economic situation, eating habits, and preferred form of consumption in the region the products are distributed should be considered. While probiotic inoculation in foods is preferred in most countries, demands also exist for probiotic supplements. However, fermented dairy products like yogurt are preferred in most countries; their widespread consumption is restricted based on concerns about their lactose, high cholesterol contents, and the existence of allergen proteins. Consequently, studies trends are moved toward alternative sources. The potential application of non-dairy matrices based on cereals, pseudocereals, fruits, vegetables, etc. to deliver probiotics is investigated in different studies. However, non-dairy-based products fermented with lactic acid bacteria have been consumed for centuries; no evidence existed about its functionality, regarding the lack of information about the microorganism viability and its serving model (as some LAB fermented foods are thermally processed before serving). Nevertheless, an increasing trend has been observed toward non-dairy probiotic products, with an estimated compound annual growth rate of 8% from 2019 to 2029. References [1] Ahasan, A. S. M. L., Agazzi, A., Invernizzi, G., Bontempo, V. & Savoini, G. (2015). “The beneficial role of probiotics in monogastric animal nutrition and health.” Journal of Dairy Veterinary and Anim Research, 2 (4), 116-132. [2] Anom, E. Y. & Udenigwe, C. C. 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| نتیجه مقاله | Organoleptic characteristics and the price of final products are critical factors in determining the probiotic market. The sensory qualities of foods are considered as appearance, kinesthetic, flavor, and aftertaste parameters. Selection of an appropriate probiotic species according to the nature of food will provide products with an acceptable organoleptic characteristic that guarantees probiotics' viability. In market share determination of products, the economic situation, eating habits, and preferred form of consumption in the region the products are distributed should be considered. While probiotic inoculation in foods is preferred in most countries, demands also exist for probiotic supplements. However, fermented dairy products like yogurt are preferred in most countries; their widespread consumption is restricted based on concerns about their lactose, high cholesterol contents, and the existence of allergen proteins. Consequently, studies trends are moved toward alternative sources. The potential application of non-dairy matrices based on cereals, pseudocereals, fruits, vegetables, etc. to deliver probiotics is investigated in different studies. However, non-dairy-based products fermented with lactic acid bacteria have been consumed for centuries; no evidence existed about its functionality, regarding the lack of information about the microorganism viability and its serving model (as some LAB fermented foods are thermally processed before serving). Nevertheless, an increasing trend has been observed toward non-dairy probiotic products, with an estimated compound annual growth rate of 8% from 2019 to 2029. |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| conference.pdf | 1401/08/18 | 4712839 | دانلود |
| abstract. international.docx | 1401/08/18 | 121073 | دانلود |
| probiotic.article.docx | 1401/08/18 | 2560205 | دانلود |
