Produção Nacional
Revisado por pares
Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use
2022; Elsevier BV; Volume: 154; Linguagem: Inglês
10.1016/j.foodres.2022.111035
ISSN1873-7145
AutoresCynthia Farias Manassi, Sofia Steinmetz de Souza, Guilherme de Souza Hassemer, Saionara Sartor, Clara Mariana Gonçalves Lima, Marília Miotto, Juliano De Dea Lindner, Kátia Rezzadori, Tatiana Colombo Pimentel, Gustavo Luís de Paiva Anciens Ramos, Erick A. Esmerino, Maria Carmela K.H. Duarte, Eliane Teixeira Mársico, Silvani Verruck,
Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoIn recent years, many studies have been conducted to develop functional meat products, focusing on strategies to maximize health-promoting compounds and reduce the presence of those that may cause negative impacts on the consumer's health. As such, the use of prebiotic, probiotic, and synbiotic agents in meat products has grown considerably. In addition, the use of new generation probiotics in meat products is a novel field that can be explored. With the most recent paraprobiotics/postbiotics update, several components could be tested in meat products. Some interventional studies using meat products added with biotic agents have shown great potential as functional foods by reducing the formation of nitrous compounds in the gut and improving the functionality of the gut microbiota. Although there are few studies focusing on synbiotic meat products, the results are also very promising in this field. As such, this review seeks to describe how probiotics, prebiotics, paraprobiotics and postbiotics can be employed in meat products to give them functional properties, as well as some of the major issues that may arise when using these agents.
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