Utilização de probióticos em alimentos de origem vegetal como alternativa para lanches funcionais: uma revisão de literatura

Abstract

The growing awareness of consumers in search of better food and nutritional quality has led to a greater demand for foods containing substances that promote health benefits and, consequently, nutritional status, such as functional foods. Added to this, the high work demands have led to an increase in the consumption of healthy, quick and practical snacks, probiotic snacks. Probiotics are live microorganisms that can provide many health benefits when consumed in adequate amounts. Thus, the aim of this study was to review the literature on probiotics inoculated in plant matrices, which could be consumed as practical and quick snacks. The present work was carried out from an extensive research in the published literature on studies that evaluated the development of plant matrix products added with probiotic bacteria, in the PubMed, LILACS, SciELO, CAPES platform and Google Academic databases. A synthesis of data and statistical analysis was made for a better elaboration and understanding of this research. Initially, a total of 98 studies were selected, of which 30 were included in the systematic review based on the inclusion and exclusion criteria. In this review, it was possible to conclude that the apple is the best vehicle for the inoculation of live microorganisms, in which Lactobacillus acidophilus, Lactiplantibacillus plantarum and Lacticaseibacillus casei stand out because they demonstrate good adherence in plant matrices and, in relation to the inoculation method, encapsulation it is the best alternative for maintaining a higher number of viable cells during storage time. In this way, it is valid to develop more studies regarding foods of plant origin added with probiotics, since they can be considered as healthy food alternatives for the population, since it encourages a greater consumption of fruits and vegetables.