PROBIOTICS AND PREBIOTICS – FUNCTIONAL INGREDIENTS FOR THE CONFECTIONERY INDUSTRY
DOI:
https://doi.org/10.15421/jchemtech.v32i1.296251Keywords:
functional ingredients; probiotics; prebiotics; functional food; gastrointestinal tract; dysbiosis; confectionery products.Abstract
In recent years, along with the widespread "diseases of civilization," the problem of gastrointestinal diseases has emerged. The problem of dysbiosis attracts close attention of many scientists, because almost 90% of the population suffers from it to some extent, which indicates a very large social and environmental significance of this problem. Prevention and treatment of dysbiosis are associated with the restoration of normal intestinal microflora with the help of pharmacopoeial drugs, biologically active additives, functional foods containing probiotics and prebiotics. Therefore, the modern development of the food industry requires the development of qualitatively new functional foods capable of influencing the normalization of intestinal microbiocenosis. These products will help prevent dysbiosis, maintain and improve health by regulating and normalizing the human body, taking into account its physiological state and age. This article characterizes functional nutrition, considers its place in the structure of modern nutrition, analyzes the feasibility of using pro- and prebiotics as functional ingredients to give confectionery products physiological properties. The modern market of confectionery production with the use of pro- and prebiotics is considered and the prospects of their use as the main functional ingredients in the technology of confectionery products are shown. This approach will allow the development of functional products, the consumption of which will be effective for the normalization of intestinal microflora and prevention of dysbiotic conditions.
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