Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food
In the food market, significant changes have been observed in recent years, and what is more, they are associated with an increased “nutritional awareness” among consumers. The role of food producers is no longer limited to presenting consumers with a rich range of products; their composition is als...
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MDPI AG
2025-03-01
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| author | Barbara Sionek Aleksandra Szydłowska |
| author_facet | Barbara Sionek Aleksandra Szydłowska |
| author_sort | Barbara Sionek |
| collection | DOAJ |
| description | In the food market, significant changes have been observed in recent years, and what is more, they are associated with an increased “nutritional awareness” among consumers. The role of food producers is no longer limited to presenting consumers with a rich range of products; their composition is also not without significance. There is an increase in interest in the so-called “functional food”, which, in addition to traditional nutrients, also provides ingredients with specific properties that have a beneficial effect on human health. One of the types of such food is the so-called “probiotic food”. Probiotics play a key role in the design of functional foods of plant origin, as they can contribute to improving the health of the digestive system, strengthen immunity, and prophylactically act in the case of many civilization diseases. In the context of plant-based foods, particular attention is paid to the development of products that support the balance of the intestinal microbiota while providing the health benefits typical of plant-based products such as fiber, vitamins, and antioxidants. It should also be mentioned that the functional food segment in question shows not only a high trend in development in terms of the diversity of the products offered but also fits into the trend of environmentally friendly production in line with sustainable development trends. This article aimed to present the possibility of using probiotics and prebiotics in the functional innovative development of plant products. The impact of the fermentation process on the health value of the plant-derived food matrix will be discussed, as well as the technological challenges associated with this issue. This article analyzes the potential health benefits resulting from the consumption of fermented plant products and the hygiene aspects of the production process with examples of innovative probiotic plant products. It should be recognized that plant food is a promising option to deliver probiotics, paraprobiotics, and prebiotics, providing health benefits to consumers. |
| format | Article |
| id | doaj-art-41bfae9987784f61ba3f1a46bdbe82cd |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-41bfae9987784f61ba3f1a46bdbe82cd2025-08-20T02:42:38ZengMDPI AGApplied Sciences2076-34172025-03-01156313710.3390/app15063137Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional FoodBarbara Sionek0Aleksandra Szydłowska1Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warsaw, PolandDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warsaw, PolandIn the food market, significant changes have been observed in recent years, and what is more, they are associated with an increased “nutritional awareness” among consumers. The role of food producers is no longer limited to presenting consumers with a rich range of products; their composition is also not without significance. There is an increase in interest in the so-called “functional food”, which, in addition to traditional nutrients, also provides ingredients with specific properties that have a beneficial effect on human health. One of the types of such food is the so-called “probiotic food”. Probiotics play a key role in the design of functional foods of plant origin, as they can contribute to improving the health of the digestive system, strengthen immunity, and prophylactically act in the case of many civilization diseases. In the context of plant-based foods, particular attention is paid to the development of products that support the balance of the intestinal microbiota while providing the health benefits typical of plant-based products such as fiber, vitamins, and antioxidants. It should also be mentioned that the functional food segment in question shows not only a high trend in development in terms of the diversity of the products offered but also fits into the trend of environmentally friendly production in line with sustainable development trends. This article aimed to present the possibility of using probiotics and prebiotics in the functional innovative development of plant products. The impact of the fermentation process on the health value of the plant-derived food matrix will be discussed, as well as the technological challenges associated with this issue. This article analyzes the potential health benefits resulting from the consumption of fermented plant products and the hygiene aspects of the production process with examples of innovative probiotic plant products. It should be recognized that plant food is a promising option to deliver probiotics, paraprobiotics, and prebiotics, providing health benefits to consumers.https://www.mdpi.com/2076-3417/15/6/3137probioticspostbioticsfunctional plant-based food productsfood product development |
| spellingShingle | Barbara Sionek Aleksandra Szydłowska Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food Applied Sciences probiotics postbiotics functional plant-based food products food product development |
| title | Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food |
| title_full | Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food |
| title_fullStr | Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food |
| title_full_unstemmed | Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food |
| title_short | Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food |
| title_sort | probiotics and prebiotics in the aspect of health benefits and the development of novel plant based functional food |
| topic | probiotics postbiotics functional plant-based food products food product development |
| url | https://www.mdpi.com/2076-3417/15/6/3137 |
| work_keys_str_mv | AT barbarasionek probioticsandprebioticsintheaspectofhealthbenefitsandthedevelopmentofnovelplantbasedfunctionalfood AT aleksandraszydłowska probioticsandprebioticsintheaspectofhealthbenefitsandthedevelopmentofnovelplantbasedfunctionalfood |