Challenges in maintaining the probiotic potential in alcoholic beverage development

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorEast University Sector-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorScience and Technology-
Autor(es): dc.creatorSantos, Daiane Costa dos-
Autor(es): dc.creatorOliveira Filho, Josemar Gonçalves de-
Autor(es): dc.creatorAndretta, Juliana Risso-
Autor(es): dc.creatorSilva, Fabiano Guimarães-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Data de aceite: dc.date.accessioned2025-08-21T22:49:09Z-
Data de disponibilização: dc.date.available2025-08-21T22:49:09Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.fbio.2023.102485-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/246846-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/246846-
Descrição: dc.descriptionThe development of new functional alcoholic beverages to promote health benefits is a major challenge for current research. This review presents the main applications of microorganisms with functional potential and resistant to the alcoholic environment as well as the characteristics that enable the use of alcoholic beverages as vehicles for probiotic microorganisms. In our online search, it was possible to notice that the most prominent microorganisms with functional potential and that present alcohol resistance were Saccharomyces cerevisiae var. boulardii and water-kefir (composed of Saccharomyces sp., Lactobacillus sp., Leuconostoc sp., Acetobacter sp., Bifidobacterium sp.). Processing conditions, temperature, fermentation time, and raw materials used in the production of beverages are important parameters that are evaluated and are dependent on the alcohol concentration and cellular viability of the desired probiotic microorganism(s). Viability studies of probiotic microorganisms in vegetable matrices have been conducted for water-kefir and Saccharomyces boulardii. S. boulardii was successfully incorporated into the developmental process of alcoholic beverages with alcohol contents ranging from 3.83 to 23% (v/v), whereas kefir beverage had an alcohol content ranging from 0.8 to 4.96% (v/v). Furthermore, to ensure the maintenance of probiotic viability in alcoholic matrices, the encapsulation technique can be used as an alternative to promote greater protection and viability of probiotics against adverse conditions.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de Goiás-
Descrição: dc.descriptionInstituto Federal Goiás-
Descrição: dc.descriptionGoiás Federal University (UFG) Institute of Tropical Pathology and Public Health IPTSP - UFG East University Sector, Street 235, s/n, GO-
Descrição: dc.descriptionSão Paulo State University (UNESP) Sacholo of Pharmaceutical Sciences, Rodovia Araraquara - Jaú Km 1, São Paulo-
Descrição: dc.descriptionGoiano Federal Institute of Education Science and Technology Campus Rio Verde, Rod. Sul Goiana, Km 01, Cx Postal 66, GO-
Descrição: dc.descriptionSão Paulo State University (UNESP) Sacholo of Pharmaceutical Sciences, Rodovia Araraquara - Jaú Km 1, São Paulo-
Descrição: dc.descriptionInstituto Federal Goiás: 23218.004554.2022–50-
Idioma: dc.languageen-
Relação: dc.relationFood Bioscience-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAlcohol concentration-
Palavras-chave: dc.subjectFunctional beverage-
Palavras-chave: dc.subjectMicrobiological resistance-
Título: dc.titleChallenges in maintaining the probiotic potential in alcoholic beverage development-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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