How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review.

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dc.contributorAMANDA ALVES PRESTES, Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal de Santa Catarina; MARYELLA OSÓRIO VARGAS, Universidade Federal de Santa Catarina; CRISTIANE VIEIRA HELM, CNPF; ERICK ALMEIDA ESMERINO, Instituto federal do Rio de Janeiro; RAMON SILVA, Instituto federal do Rio de Janeiro; ELANE SCHWINDEN PRUDENCIO, Universidade Federal de Santa Catarina.
dc.creatorPRESTES, A. A.
dc.creatorVARGAS, M. O.
dc.creatorHELM, C. V.
dc.creatorESMERINO, E. A.
dc.creatorSILVA, R.
dc.creatorPRUDENCIO, E. S.
dc.date2022-07-27T12:21:49Z
dc.date2022-07-27T12:21:49Z
dc.date2021-12-17
dc.date2022
dc.date.accessioned2026-07-07T03:32:17Z
dc.descriptionFermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.
dc.identifierFood Science and Technology, v. 42, e17721, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1138019
dc.identifierhttps://doi.org/10.1590/fst.17721
dc.identifier.urihttp://hdl.handle.net/123456789/436651
dc.languagepor
dc.rightsopenAccess
dc.subjectFunctional food
dc.subjectAtividade antioxidante
dc.subjectAlimento funcional
dc.subjectPrebiotics
dc.subjectDairy products
dc.subjectNatural additives
dc.subjectAntioxidant activity
dc.titleHow to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review.
dc.typeArtigo de periódico

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