Probiotic Fermented Dairy Beverages: Fundamentals, Classification, And Research Trends
DOI:
https://doi.org/10.24054/limentech.v23i2.4486Keywords:
Fermentation, Microbiota, Probiotics, Prebiotics, SymbioticAbstract
The present documentary review was based on the analysis of contrasted scientific sources with recognized academic support, with the purpose of compiling, classifying, reviewing, and critically analyzing specialized literature related to probiotic fermented dairy beverages. Within this framework, the importance of functional foods and their close relationship with human health is highlighted, an area that requires continuous updating and the ongoing development of food products aimed at optimizing physiological well-being.
From this perspective, the review describes the main concepts associated with the fermentation of dairy beverages, as well as their most relevant characteristics and the technological and biochemical factors involved in their processing and formulation as nutritional beverages. Likewise, the technical foundations of fermented milks and their classification are addressed, highlighting the chemical pathways involved in lactic and alcoholic fermentation processes present in certain dairy products. Finally, the review aimed to identify and present the main research trends related to the fermentation of probiotic dairy beverages. In line with these trends and with current strategies for the development of functional foods, studies exploring the incorporation of fruits as supplementary ingredients in probiotic dairy beverages are analyzed, with the objective of enhancing their sensory and functional properties. In this context, fruits such as curuba and blackberry are highlighted due to their high antioxidant capacity and their significant contribution to the aroma and flavor of this type of beverage.
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