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Beer with probiotics: Benefits and challenges of their incorporation

2024-11-14Research article Open access
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dc.contributor.authorSantos, Diana
dc.contributor.authorBarreiros, Luisa
dc.contributor.authorJesus, Ângelo
dc.contributor.authorSilva, Ana Luísa
dc.contributor.authorMartins, João Paulo
dc.contributor.authorOliveira, Ana Isabel
dc.contributor.authorPinho, Cláudia
dc.contributor.authorJesus, Ângelo
dc.contributor.authorOliveira, Ana Isabel
dc.contributor.authorBarreiros, Luisa
dc.date.accessioned2025-06-20T08:40:35Z
dc.date.available2025-06-20T08:40:35Z
dc.date.issued2024-11-14
dc.description.abstractBeer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics improves or adds value to beer and which variables influence the viability of the process. This is a narrative review of the literature with research in the PubMed, Web of Science, and b-on databases for articles related to the incorporation of probiotics in beer and the variables that influence the process. The results demonstrated that the incorporation of probiotics into beer faces technical challenges such as probiotic selection, pH, the presence of alcohol, and beer’s production and storage temperatures. However, strategies such as immobilizing probiotics in alginate, alginate–silica, and durian husk powder, fermentation with the yeast Saccharomyces cerevisiae var. boulardii, and co-fermentation with probiotics permit us to overcome these barriers. Thus, incorporating probiotics into beer brings added value, potentially increasing antioxidant activity and phenolic compound content and providing unique flavors and aromas. Nevertheless, strict control of the technical conditions involved is necessary to ensure probiotic viability and the health benefits they confer.por
dc.identifier.citationSantos, D., Barreiros, L., Jesus, Â., Silva, A. L., Martins, J. P., Oliveira, A. I., & Pinho, C. (2024). Beer with probiotics: Benefits and challenges of their incorporation. Beverages, 10(4), Artigo 4. https://doi.org/10.3390/beverages10040109
dc.identifier.doi10.3390/beverages10040109
dc.identifier.issn2306-5710
dc.identifier.urihttp://hdl.handle.net/10400.22/30169
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationLA/P/0008/2020; UIDP/50006/2020; UIDB/50006/2020; UIDB/00215/2020; UIDP/00215/2020 and LA/P/0064/2020
dc.relation.hasversionhttps://www.mdpi.com/2306-5710/10/4/109
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectProbiotics
dc.subjectBeer
dc.subjectEncapsulation
dc.subjectFermentation
dc.subjectCo-fermentation
dc.subjectHealth benefits
dc.titleBeer with probiotics: Benefits and challenges of their incorporationpor
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.titleBeverages
oaire.citation.volume10
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameJesus
person.familyNameOliveira
person.familyNameBarreiros
person.givenNameÂngelo
person.givenNameAna Isabel
person.givenNameLuisa
person.identifier.ciencia-idA91F-3585-4F42
person.identifier.ciencia-id9212-F501-E9EF
person.identifier.ciencia-id611F-E0C5-0230
person.identifier.orcid0000-0003-3972-8253
person.identifier.orcid0000-0003-4420-6476
person.identifier.orcid0000-0003-3481-5809
person.identifier.ridA-4404-2012
person.identifier.ridD-7950-2013
person.identifier.scopus-author-id56153841300
person.identifier.scopus-author-id6508205485
relation.isAuthorOfPublication1cbff3da-9800-4bd7-8d84-fd8d9ca819b2
relation.isAuthorOfPublication4b3fe293-2740-469f-97d3-99d0b107b5e0
relation.isAuthorOfPublication1e66bacc-64de-4ecb-96b7-4c0e366cba57
relation.isAuthorOfPublication.latestForDiscovery1cbff3da-9800-4bd7-8d84-fd8d9ca819b2

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