Portal de Periódicos da CAPES

New insights into functional cereal foods as an alternative for dairy products: A review

2023; Elsevier BV; Volume: 55; Linguagem: Inglês

10.1016/j.fbio.2023.102840

2212-4306

Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, Lu Liu, Ibourahema Coulibaly, Yue Sun, Muhammad Altaf Hussain,

Microbial Metabolites in Food Biotechnology

Dairy products are a core part of many cultures' daily diets owing to their nutritional properties. The health benefits associated with dairy foods extend far beyond providing dietary needs, as dairy food consumption has been linked to a reduced risk of heart disease, stroke, hypertension, type 2 diabetes, metabolic syndrome, and colorectal cancer. However, lactose intolerance, milk protein allergies, cholesterol levels, and the emerging demand for vegetarianism have recently driven the need for non-dairy products. As a result, grain-based products are gaining popularity among consumers as a healthier alternative to dairy products. Thus, a new nutrition concept involves the development of new products that combine cereals and bioactive compounds to enhance the nutritional and distinctive characteristics of the product. Thus, these products' concomitant nutritional and bioactive composition confers a suitable profile for the transport and administration of probiotics by food. In addition, the presence of prebiotics in their natural configuration makes them useful to ensure the viability of probiotics and the bioavailability of bioactive compounds after their exposure to digestive conditions. However, incorporating probiotics and bioactive compounds such as fatty acids in a complex matrix is a technological challenge, mainly due to the low solubility of the cereals used in production. In this context, this review details the use of cereals as alternatives to dairy products in functional food formulation. It addresses the technological challenges of incorporating probiotics and bioactive compounds into these different matrices and the opportunities for their application in the food industry.