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Advances in the Development of Biotic Foods: Probiotics, Prebiotics, Synbiotics,...
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Advances in the Development of Biotic Foods: Probiotics, Prebiotics, Synbiotics, and Postbiotics

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (30 November 2024) | Viewed by 2351

Special Issue Editors

Prof. Dr. Thatyane Vidal Fonteles

E-Mail Website
Guest Editor
Department of Food Engineering, Federal University of Ceara, Fortaleza 60440-900, CE, Brazil
Interests: food science and technology; bioprocess development; food processing and engineering; fermentation biotechnology; industrial microbiology
Prof. Dr. Sueli Rodrigues

E-Mail Website
Guest Editor
Department of Food Engineering, Federal University of Ceara, Fortaleza 60440-900, CE, Brazil
Interests: bioprocess engineering and fermentation technology; food engineering; chemical engineering; food chemistry; bioprocess development; food processing and engineering; food science; bioprocess engineering; fermentation biotechnology; industrial microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry has developed innovative products containing probiotics, prebiotics, synbiotics, and postbiotics; however, research challenges still exist, such as understanding the impacts of development, processing, and storage on the functionality of biotic food. 

We are excited to invite researchers and experts to submit their research to this Special Issue, titled "Advances in the Development of Biotic Foods: Probiotics, Prebiotics, Synbiotics, and Postbiotics". This Special Issue will provide an overview of the current state of the field and future perspectives. It will include recent research and review articles covering the impact of development, processing, and storage on biotic food functionality. The list is not exhaustive; other relevant topics will also be considered.

- Biotic food development
- Innovative processing of biotics
- Fermented foods
- Scale-up
- The effects of processing biotics on gut microbiota
- Processing and storage of biotics

Prof. Dr. Thatyane Vidal Fonteles
Prof. Dr. Sueli Rodrigues
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • prebiotics
  • synbiotics
  • postbiotics
  • fermented foods
  • microbiota
  • non-thermal processing
  • oligosaccharides
  • polysaccharides
  • toxicity

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Published Papers (1 paper)

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Research

19 pages, 5050 KiB  
Article
Changes in Human Colonic Microbiota Promoted by Synbiotic Açai Juice Composed of Gluco-Oligosaccharides, Dextran, and Bifidobacterium breve NRRL B-41408
by Bianca Mara Reges, Francisca Andréa da Silva Oliveira, Thatyane Vidal Fonteles and Sueli Rodrigues
Foods 2024, 13(24), 4121; https://doi.org/10.3390/foods13244121 - 20 Dec 2024
Viewed by 1917
Abstract
The present study evaluates the effects of açai juice containing gluco-oligosaccharides and dextran, fermented by Bifidobacterium breve NRRL B-41408 (synbiotic juice), on the human fecal microbiota. The juice is subjected to simulated digestion and fecal fermentation after production and 42 days of refrigerated [...] Read more.
The present study evaluates the effects of açai juice containing gluco-oligosaccharides and dextran, fermented by Bifidobacterium breve NRRL B-41408 (synbiotic juice), on the human fecal microbiota. The juice is subjected to simulated digestion and fecal fermentation after production and 42 days of refrigerated storage. High throughput 16S rRNA sequencing and HPLC are used to identify the bacterial cells and metabolites. The results show that the viability of B. breve is stable during the refrigerated storage, indicating that the metabolism is maintained even under low temperatures and pH. Furthermore, gluco-oligosaccharides and dextran prove to be resistant to gastrointestinal conditions and are quickly consumed during fecal fermentation. The synbiotic açai juice enhances the microbial diversity and stimulates the production of short-chain fatty acids (SCFA), including acetate, propionate, and isobutyrate. Elevated propionate levels are directly associated with an increased abundance of Bacteroides thetaiotaomicron, Bacteroides uniformis, Bacteroides xylanisolvens, Bacteroides dorei, Bacteroides stercoris, and Bacteroides massiliensis after 48 h of fermentation. This highlights the potential of synbiotic açai juice as a functional beverage, supported by the significant increase in microbial diversity reflected in the Shannon and Simpson’s diversity indexes (Shannon = 116.6%, 117.2%, 125.15%, and 116.02%; Simpson’s = 151.86%, 177.22%, 152.5%, and 163.73%). Full article
(This article belongs to the Special Issue Advances in the Development of Biotic Foods: Probiotics, Prebiotics, Synbiotics, and Postbiotics)
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