Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health
The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these products. Goat’s milk is known for its lower allergenic potential and better digestibility, when compared to bovine milk, as well as the presence of health-pr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2019-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618305930 |
| _version_ | 1818723048914681856 |
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| author | Silvani Verruck Adriana Dantas Elane Schwinden Prudencio |
| author_facet | Silvani Verruck Adriana Dantas Elane Schwinden Prudencio |
| author_sort | Silvani Verruck |
| collection | DOAJ |
| description | The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these products. Goat’s milk is known for its lower allergenic potential and better digestibility, when compared to bovine milk, as well as the presence of health-promoting compounds. Therefore, goat milk can be used in the manufacture of a wide variety of products and can also be used as carrier for functional components, such as prebiotic substances or probiotic bacteria. Some in vivo studies have been carried out to explore its therapeutic potential and have shown excellent biological effects. However, probiotic/prebiotic research remains minimally explored regarding the functional aspects of goat dairy products. Thus, future studies using goat’s milk products as probiotic/prebiotic matrix could be assessed in several models in a similar fashion to what is studied with bovine milk. |
| first_indexed | 2024-12-17T21:04:20Z |
| format | Article |
| id | doaj.art-55f4a93174b74aa5a83eb97f7e0a538e |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T21:04:20Z |
| publishDate | 2019-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-55f4a93174b74aa5a83eb97f7e0a538e2022-12-21T21:32:38ZengElsevierJournal of Functional Foods1756-46462019-01-0152243257Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human healthSilvani Verruck0Adriana Dantas1Elane Schwinden Prudencio2Federal University of Santa Catarina, Department of Food Science and Technology, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, BrazilFederal University of Santa Catarina, Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, BrazilFederal University of Santa Catarina, Department of Food Science and Technology, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Federal University of Santa Catarina, Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil; Corresponding author at: Federal University of Santa Catarina, Department of Food Science and Technology, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil.The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these products. Goat’s milk is known for its lower allergenic potential and better digestibility, when compared to bovine milk, as well as the presence of health-promoting compounds. Therefore, goat milk can be used in the manufacture of a wide variety of products and can also be used as carrier for functional components, such as prebiotic substances or probiotic bacteria. Some in vivo studies have been carried out to explore its therapeutic potential and have shown excellent biological effects. However, probiotic/prebiotic research remains minimally explored regarding the functional aspects of goat dairy products. Thus, future studies using goat’s milk products as probiotic/prebiotic matrix could be assessed in several models in a similar fashion to what is studied with bovine milk.http://www.sciencedirect.com/science/article/pii/S1756464618305930Goat’s milkGoat productsPrebioticProbioticFunctional food |
| spellingShingle | Silvani Verruck Adriana Dantas Elane Schwinden Prudencio Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health Journal of Functional Foods Goat’s milk Goat products Prebiotic Probiotic Functional food |
| title | Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health |
| title_full | Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health |
| title_fullStr | Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health |
| title_full_unstemmed | Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health |
| title_short | Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health |
| title_sort | functionality of the components from goat s milk recent advances for functional dairy products development and its implications on human health |
| topic | Goat’s milk Goat products Prebiotic Probiotic Functional food |
| url | http://www.sciencedirect.com/science/article/pii/S1756464618305930 |
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