The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications
Víctor Hugo Urrutia-Baca, S.N Hernández-Hernández, Luz María Martínez, Juan Pablo Dávila‐Vega, Cristina Chuck‐Hernández
Abstract
Probiotics are widely used in functional foods. However, little has been discussed about its potential application in food fortification. Therefore, researchers have studied the possible products that can come out through the presence and activity of probiotics under certain conditions and examined the increase in their nutritional value. In this review, we discuss the most recent data about the role of probiotics in dairy foods in incorporating minerals into amino acids, their ability to synthesize B-complex vitamins and peptides, and the methodological strategies and emerging technologies for quantifying each of these modifications.