TECNOLOGIAS EMERGENTES: ÚTEIS PARA ESTABILIDADE DE PREBIÓTICOS?
Resumo
Nos últimos anos, a busca por alimentos mais saudáveis tem aumentado. A crescente demanda por alimentos funcionais, como os produtos adicionados de prebióticos e probióticos, fez com que a indústria buscasse meios mais eficazes para produzi-los. Com isso, novas e antigas tecnologias vêm sendo desenvolvidas, estudadas e readaptadas para esta finalidade. Deste modo, o aquecimento ôhmico, plasma frio, alta pressão e ultrassom são exemplos de tecnologias emergentes que tem mostrado ótimos resultados quando comparados as tecnologias convencionais, como a pasteurização, no sentido de manter a segurança do alimento, aumentar a qualidade sensorial do produto e também o conteúdo de nutrientes. Diversos grupos de pesquisa têm estudado o uso dessas tecnologias a alimentos com adição de prebióticos. O presente trabalho tem como objetivo, mostrar os estudos com as tecnologias emergentes e seus efeitos sobre os atributos de qualidade sensorial e nutricional em diversos produtos alimentícios, especialmente sobre a estabilidade dos prebióticos adicionados a esses alimentos.Referências
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