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The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters
Open accessAbstract
Probiotic microorganisms are increasingly incorporated into food matrices in order to confer proposed health benefits on the consumer. It is important that the health benefits, sensory properties, shelf-life and probiotic gastrointestinal tract (GIT) survival of these products are carefully balanced as they determine functionality and drive consumer acceptance. The strain-specific effects of probiotic species are imperative in this process but carrier matrices may play a pivotal role as well. This study therefore recapitulates the wealth of knowledge on carrier matrices and their interaction with probiotic strains. The most substantiated carrier matrices, factors that influence probiotic functionality and matrix effects on shelf-life, GIT survival and clinical efficacy are reviewed. Results indicate that carrier matrices have a significant impact on the quality of probiotic products. Matrix components, such as proteins, carbohydrates and flavoring agents are shown to alter probiotic efficacy and viability. In vivo studies furthermore revealed strain-dependent matrix effects on the GIT survival of probiotic bacteria. However, only a limited number of studies have specifically addressed the effects of carrier matrices on the aforementioned product-parameters; most studies seem to focus solely on the strain-specific effects of probiotic microorganisms. This hampers the innovation of probiotic products. More human studies, comparing not only different probiotic strains but different carrier matrices as well, are needed to drive the innovation cycle.
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Metadata
- Authors
- Flach, J., van der Waal, M. B., van den Nieuwboer, M., Claassen, E., & Larsen, O. F. A.
- Affiliations
- CR2O (NL)
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
- New-Med Solutions, Amsterdam, Netherlands
- Vrije Universiteit Amsterdam (NL)
- Corresponding author
- Flach, Joost
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2017-08-29
- Volume
- 58
- Issue
- 15
- Pages
- 2570-2584
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2626833146
- Cited by
- 131
- References
- 139
- Citations by year
- 2026: 16 · 2025: 21 · 2024: 18 · 2023: 12 · 2022: 20 · 2021: 17 · 2020: 11 · 2019: 9 · 2018: 6
- FWCI
- 0.77
- Type
- journal article
- Language
- en
- Open access
- green
- research.vu.nl
- Licence
- other-oa
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- VU Research Portal (publishedVersion, other-oa)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- probiotics, food matrix, probiotic viability, gastrointestinal survival, shelf life, sensory properties, health benefits, strain-specific effects, probiotic products, proteins, carbohydrates, flavor compounds
- MeSH terms
- Fermented Foods, Bacteria, Food Analysis, Food Microbiology, Humans, Probiotics
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