Food Health with Increased Probiotic Survival During Storage

Abstract

In recent years, due to the increasing concern of consumers about their food health. Pay attention to foods not only as a source of nutrients but also as promoters of health and wellness-hence the increase in demand for foods that have active or functional ingredients (especially natural ingredients). They increase nutritional value and nutritional health. Changes in food consumption, disorder the intestinal microbial system. Maintaining the health benefits of consuming beneficial bacteria that are present in the intestinal system. Probiotics are essential for improving intestinal microbial homeostasis. Probiotics are living microorganisms that, if recommended in sufficient quantities, can have positive effects on human health. Lowers cholesterol, improves lactose intolerance, increases nutritional value and prevents cancer. Probiotics are unstable during storage and the gastrointestinal tract (pH and bile salts). For this reason, the survival of probiotic cells and the absence of changes in the sensory properties of the product during storage are of have fundamental importance. Encapsulation and co-encapsulation with prebiotics are often a good way to increase the resistance of probiotic bacteria to difficult conditions and their survival. This leads to improved production of probiotic products and increased food health in the world.