Auengploy Chailangka, N. Leksawasdi, Warintorn Ruksiriwanich, K. Jantanasakulwong, P. Rachtanapun, S. Sommano, A. Khaneghah, J. Castagnini, F. Barba, Anbarasu Kumar, Y. Phimolsiripol
{"title":"Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products","authors":"Auengploy Chailangka, N. Leksawasdi, Warintorn Ruksiriwanich, K. Jantanasakulwong, P. Rachtanapun, S. Sommano, A. Khaneghah, J. Castagnini, F. Barba, Anbarasu Kumar, Y. Phimolsiripol","doi":"10.15586/qas.v15i2.1269","DOIUrl":null,"url":null,"abstract":"Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health issues. Our review focuses on the effectiveness of added natural ingredients and probi-otics in dairy products for replacing or lowering cholesterol and saturated fat. This narrative review was concep-tualized to describe: (i) natural ingredients for cholesterol and saturated fat substitution, and (ii) probiotics for lowering both cholesterol and saturated fat. Promising techniques for cholesterol and saturated fat replacement by healthy plant oils, carbohydrate, and protein co-products and their effect on product qualities are discussed. In addition, various probiotics inoculated in dairy products exhibiting effect on saturated fat and cholesterol are also addressed.","PeriodicalId":20738,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15586/qas.v15i2.1269","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 5
Abstract
Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health issues. Our review focuses on the effectiveness of added natural ingredients and probi-otics in dairy products for replacing or lowering cholesterol and saturated fat. This narrative review was concep-tualized to describe: (i) natural ingredients for cholesterol and saturated fat substitution, and (ii) probiotics for lowering both cholesterol and saturated fat. Promising techniques for cholesterol and saturated fat replacement by healthy plant oils, carbohydrate, and protein co-products and their effect on product qualities are discussed. In addition, various probiotics inoculated in dairy products exhibiting effect on saturated fat and cholesterol are also addressed.
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