چهارمین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

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ارائه مجازی مقاله

کد مقاله 1165

عنوان From Biotic Ingredient to Food-Ready Product: A Critical Review of Stability, Processing, Delivery, and Functional Performance

نویسندگان Mir-Hassan Moosavy - Fatemeh Rostamzadeh

چکیده Abstract The successful incorporation of biotics into foods depends on more than maintaining their stability or viability during processing and storage. This critical review examines the factors that determine whether a biotic can be considered truly food-ready, with particular emphasis on probiotics and selected applications of prebiotics, synbiotics, and postbiotics. The review considers five interconnected dimensions: stability, processability, food-matrix compatibility, delivery, and functional performance. Processing and storage conditions, food-matrix characteristics, gastrointestinal stresses, and protection and delivery technologies are examined in relation to their effects on biological performance. Particular attention is given to the distinction between viability and functionality, since survival alone does not necessarily indicate preservation of the properties required for the intended biological benefit. The review further considers safety, sensory acceptability, scalability, and industrial feasibility as cross-cutting requirements for practical food applications. Based on the available evidence, food-readiness is proposed as a system-level property that emerges from the interaction of the biotic, processing conditions, food matrix, storage environment, delivery system, and intended function. This framework may help guide the development and evaluation of biotic-containing foods under realistic food-to-gut conditions.

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