Food Health with Increased Probiotic Survival During Storage

*Fatemeh Shoaei*

#### **Abstract**

In recent years, due to the increasing concern of consumers about their food health. Pay attention to foods not only as a source of nutrients but also as promoters of health and wellness-hence the increase in demand for foods that have active or functional ingredients (especially natural ingredients). They increase nutritional value and nutritional health. Changes in food consumption, disorder the intestinal microbial system. Maintaining the health benefits of consuming beneficial bacteria that are present in the intestinal system. Probiotics are essential for improving intestinal microbial homeostasis. Probiotics are living microorganisms that, if recommended in sufficient quantities, can have positive effects on human health. Lowers cholesterol, improves lactose intolerance, increases nutritional value and prevents cancer. Probiotics are unstable during storage and the gastrointestinal tract (pH and bile salts). For this reason, the survival of probiotic cells and the absence of changes in the sensory properties of the product during storage are of have fundamental importance. Encapsulation and co-encapsulation with prebiotics are often a good way to increase the resistance of probiotic bacteria to difficult conditions and their survival. This leads to improved production of probiotic products and increased food health in the world.

**Keywords:** probiotic, encapsulation, survival, functional foods, intestine

#### **1. Introduction**

Probiotics are living microbes that must be in the number of 106 log Cfu/gr at the time of entering the intestinal environment to have their beneficial effects on human health [1]. Probiotics are usually one or mixture of several microorganisms, when consumed by humans or animals, they have many beneficial effects on the body. Therefore, researchers are trying to add it to food the survival of probiotics. Since dairy products are Suitable for the transmission and survival of probiotic bacteria, most probiotic bacteria enter dairy products such as yogurt, Dough and various dairy desserts [2]. Due to the presence of animal cholesterol, lactose intolerance and sensitivity of some people to dairy products, it is necessary to study probiotic products with new flavors and non-dairy products, especially herbal [2]. Researchers are always looking for ways to improve the survival of probiotic bacteria to increase the survival of probiotics in Unfavorable environmental conditions, including during the production and storage of food products, as well as acidic and biliary conditions in the gastrointestinal tract [3, 4]. it is recommended that probiotic foods contain at least 108 log Cfu / gr at the time of consumption [1]. One of

the newest methods that has had significant effects in this regard is the microencapsulation of bacteria in different ways by different coatings. From a microbiological point of view, microencapsulation is the monopoly of bacterial cells with hydrocolloid coatings that are used to separate and protect it from the external environment. The main purpose of microencapsulation is to increase the survival of bacterial cells during storage, passage and release in the gastrointestinal tract [5]. Symbiotic, on the other hand, are a mixture of probiotics and prebiotics that affect the health of the host, selectively stimulating probiotic growth. And activate, metabolize beneficial intestinal bacteria, thus improving beneficial effects on the host [5]. By adhering to intestinal epithelial cells, probiotics can improve micro biota and digestion. Provides protection against pathogens and carcinogenic properties [1]. In this chapter, a brief description of probiotics and their increase in survival in different ways are depicted.

### **2. Definition and role of probiotics**

The word probiotic, meaning to live, is derived from the Greece language. For more than 4,000 years, lactic acid bacteria have been used to increase the shelf life of various foods through fermentation processes. In 1857, Pasteur discovered that microorganisms were responsible for fermenting milk and play role in the production of lactic acid, which was eliminated by boiling milk. The Clinton Processing Company (USA), for first in 1881, produced lactic acid by fermentation Process. The idea of using one-way primer cultures in the decades 1940 and 1950 consisting of lactic acid bacteria was evolving and becoming commercially available [3]. Researchers have observed widespread in the decades 1980, use of lactic acid bacteria in biomedicine, food preservation, food processing, and fermentation and animal husbandry [3]. In 2002, the World Health Organization provided a comprehensive definition of probiotics: Probiotics are living microorganisms that, if taken in sufficient amounts, have beneficial effects on host health [6, 7].

The gastrointestinal tract contains millions of bacteria, the balance of which is very important for the gastrointestinal tract and the functioning of the immune system. During the day, the intestinal microflora is exposed to various stresses (use of antibiotics, anxiety and food poisoning). Which can create an imbalance between the so-called (good) and (bad) bacteria. However, eating foods that contain extra probiotics can increase the level of healthy or "good" bacteria in the gut which can change the microbial balance in this way [8]. Probiotics are classified as "safe" bacteria because their metabolism is saccharolytic. Probiotics are classified as "safe" bacteria because their metabolism is saccharolytic, (That is, they break down carbohydrates in the large intestine to produce short-chain fatty acids). This process is also known as fermentation and is beneficial to the host [8].

#### **3. Selection criteria and requirements for probiotic strains**

In the process of selecting probiotic strains for consumption, it must be approved by the WHO, FAO and the European Food Safety Authority (EFSA) for their safe status (GRAS) and (QPS) [4]. Recommended properties for a probiotic bacterium that have shown good and prominent effects on human health include [9]:
