FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

KATARZYNA ŚLIŻEWSKA, ADRIANA NOWAK, RENATA BARCZYŃSKA, ZDZISŁAWA LIBUDZISZ

Title

Prebiotics - definition, properties, and applications in industry

Abstract

Prebiotics are defined as non-digestible food ingredients, which beneficially impact the organism of a host by means of selectively stimulating the growth and/or activity of one type or of a limited number of colonic microbiota. There are 5 basic criteria for classifying food ingredients as prebiotics: resistance to digestion in upper gastrointestinal tracts; fermentation by intestinal microbiota; beneficial impact on health of host; selective stimulation of the growth of probiotics; stability under varying food processing conditions. Owing to their valuable technological properties, the prebiotics are applied in many food products as fat and sugar substitutes or as a texture- and gel-forming agent. In the paper discussed are the definitions, criteria of classification, profile of prebiotic substances, and their industrial applications.

Keywords

prebiotics, definition, properties, application

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