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1 *Corresponding author: anilpanghal@gmail.com

Cássia P. Barros1, Ramon Silva1,2, Jonas T. Guimarães1, Celso F. Balhtazar1, Silvani Verruck3, Tatiana C. Pimentel4, Erick A. Esmerino1, Mônica Q. Freitas1, Maria Carmela K.H. Duarte1, Márcia Cristina Silva2 and Adriano Gomes da Cruz2*

1Fluminense Federal University (UFF), Faculty of Veterinary, Niterói, RJ, Brazil

2Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil

3Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, Santa Catarina, Brazil

4Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, PR, Brazil

Abstract

The functional food market is constantly expanding and updating, due to the consumers’ demand for foods with functional benefits and a more balanced diet. Functional foods usually are described as foods fortified with special constituents that offer some beneficial action to human health. Among the foods that have a long history of functionality are the dairy products added with prebiotics and/or synbiotics. The daily consumption of prebiotics and/or synbiotics contributes significantly to human health, as in the prevention or treatment of irritable bowel syndrome, colon cancer, obesity, type 2 diabetes, and cardiovascular diseases. In addition, there is a great market demand for innovations in functional foods. With the current definitions of prebiotics and synbiotics updated and clarified (approaching two different categories of synbiotics, the complementary and the synergistic synbiotic), it became much easier for the industry and researchers to explore and create new prebiotics/synbiotics products. In this sense, recently, it was observed an increased quantity of scientific studies using prebiotics or synbiotics ingredients with prospective health claims in dairy products. This chapter will present the main updates on prebiotic and synbiotic dairy products and their health benefits.

Keywords:Functional foods, prebiotics, synbiotics, health benefits

The increasing incidence of chronic diseases related to an unbalanced diet has aroused great interest from the food industries in offering products that could reduce the risks of diseases and/or promoting health [1]. Thus, the nutritional aspect and the benefits that food can bring to health have been watched carefully by consumers. Consumers have been looking for a healthier diet because they are concerned about the relationship between food and health [2]. In this class of foods, we can highlight those with functional properties.

There is no globally accepted definition for functional foods yet [3]. The term “functional foods” was used in Japan in 1984 to describe products fortified with special constituents that offer some beneficial action to human health [3]. In this sense, several official agencies, such as the European Food Safety Authority (EFSA, European Union), the Brazilian Health Regulatory Agency (ANVISA, Brazil), and the Food and Drug Administration (FDA, United States) proposed different concepts for functional foods [4]. Therefore, the products developed must respect the criteria of each of these agencies individually to be marketed, such as being validated by human intervention trials [4]. Nowadays, some of the functional ingredients more used by the industry are carotenoids, chlorophylls, fibers, organosulfur compounds, phytosterols, polyphenols, probiotics, prebiotics, and synbiotics [4]. Table 2.1shows the potential beneficial effects of ingredients and functional compounds on human health.

The functionality of a food can be associated with the addition of a functional compound/ingredient, but can also be associated with the elimination or replacement of dietary components considered “unhealthy”, such as sugar, salt, and fat [3]. The market for functional foods is extensive and includes several types of food (dairy, vegetables, meat, baked goods, beverages, etc.). This market has the prospect of reaching $ 275.77 billion in 2025 [5]. The dairy sector stands out in this sector representing about 40% of the functional foods in the market [6]. Fermented dairy products (yogurts and fermented milk) are the majority of functional dairy products in the market, most of them added with the functional ingredients probiotics, prebiotics and/or synbiotics [6]. These products were the first dairy products commercialized with a functional claim and still dominate the functional beverage market [7]. In addition to dairy products, prebiotics may be used in several kinds food products, such as health drinks and beverages, meat products, infant formula, as well as supplements and animal feeds [8].

Table 2.1 Potential beneficial effects of ingredients and functional compounds on human health. Adapted from Granato et al . [4].

Prebiotics were first defined as non-digestible food ingredients which selectively stimulate the growth of a restricted type of bacteria in the large intestine, benefiting the host [9]. Currently, prebiotic is defined as “a substrate that is selectively utilized by host microorganisms conferring health benefits” [10]. According to these experts, non-digestible carbohydrates (oligosaccharides and polysaccharides), some peptides and proteins, phenolic compounds, and certain lipids (esters) can also be considered prebiotic ingredients according to the new definition. Thus, when prebiotics are selectively fermented by the resident microbiota the fermentation results in compounds responsible to enhance the physiological properties of the host, such as mineral absorption, intestinal function, decreased risk of colon cancer, and regulation of glucose and lipid metabolism [4, 10]. In addition, they are associated with the prevention of diet-related diseases, such as hypercholesterolemia, diabetes, gastrointestinal infections and intestinal inflammation [11]. The prebiotics consumption also encourages the development of beneficial bacteria and difficult harmful bacteria establishment in the body, which cooperate for the prevention of infections and allergies [12, 13]. The prebiotic market is growing from 2016 to 2024 at an 8% CAGR (Compound Annual Growth Rate), prospecting 989.4 kilotons in 2021 [14].