Exploring the Potential of Lactic Acid Bacteria Fermentation as a Clean Label Alternative for Use in Yogurt Production
Cristiana Santos, Anabela Raymundo, Juliana Botelho Moreira, Catarina Prista
Abstract
The demand for healthier, more natural, and sustainable foods has increased, which drives the development of clean label food products. The clean label trend is associated with developing food products with as few ingredients as possible, free of synthetic additives, and with ingredients that customers understand and consider healthy. Yogurt is a fermented food with numerous health benefits, and is an excellent source of proteins, vitamins, and minerals. However, yogurt may contain chemical additives (including preservatives) that concern consumers as they are associated with potential health risks. Lactic acid bacteria (LAB) are Gram-positive, non-spore-forming, catalase-negative, and non-motile, with antimicrobial activity due to metabolites produced during fermentation. These metabolites include bacteriocins, organic acids, and exopolysaccharides, among others. Thus, in addition to its use in several technological and industrial processes in the food field, LAB present good potential for application as a clean label component for preserving foods, including yogurts. This review article provides an overview of the potential use of LAB and its compounds obtained from fermentation to act as a clean label ingredient in the preservation of yogurts.