Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints

As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on includi...

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Autores principales:	Shagun Sharma, Astha Singh, Swati Sharma, Anil Kant, Surajbhan Sevda, Mohammad J. Taherzadeh, Vijay Kumar Garlapati
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2021
Materias:	functional beverages probiotic strain nutritional value immune system Biotechnology TP248.13-248.65
Acceso en línea:	https://doaj.org/article/3876f3257d124236a3e14f79e6b65aab
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spelling	oai:doaj.org-article:3876f3257d124236a3e14f79e6b65aab2021-11-17T14:21:59ZFunctional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints2165-59792165-598710.1080/21655979.2021.2005992https://doaj.org/article/3876f3257d124236a3e14f79e6b65aab2021-11-01T00:00:00Zhttp://dx.doi.org/10.1080/21655979.2021.2005992https://doaj.org/toc/2165-5979https://doaj.org/toc/2165-5987As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.Shagun SharmaAstha SinghSwati SharmaAnil KantSurajbhan SevdaMohammad J. TaherzadehVijay Kumar GarlapatiTaylor & Francis Grouparticlefunctional beveragesprobiotic strainnutritional valueimmune systemBiotechnologyTP248.13-248.65ENBioengineered, Vol 0, Iss 0 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional beverages probiotic strain nutritional value immune system Biotechnology TP248.13-248.65
spellingShingle	functional beverages probiotic strain nutritional value immune system Biotechnology TP248.13-248.65 Shagun Sharma Astha Singh Swati Sharma Anil Kant Surajbhan Sevda Mohammad J. Taherzadeh Vijay Kumar Garlapati Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints
description	As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
format	article
author	Shagun Sharma Astha Singh Swati Sharma Anil Kant Surajbhan Sevda Mohammad J. Taherzadeh Vijay Kumar Garlapati
author_facet	Shagun Sharma Astha Singh Swati Sharma Anil Kant Surajbhan Sevda Mohammad J. Taherzadeh Vijay Kumar Garlapati
author_sort	Shagun Sharma
title	Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints
title_short	Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints
title_full	Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints
title_fullStr	Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints
title_full_unstemmed	Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints
title_sort	functional foods as a formulation ingredients in beverages: technological advancements and constraints
publisher	Taylor & Francis Group
publishDate	2021
url	https://doaj.org/article/3876f3257d124236a3e14f79e6b65aab
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Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints

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