The project will be constructed in 4 work packages (WP). The project focuses on the development of high added value yogurt enriched with probiotics with potential health benefits. More specifically:
WP1
Selection and isolation of probiotic cultures.
WP2
Encapsulation of probiotics in prebiotics based matrices.
WP3
Investigation of the biological actions of selected probiotics and prebiotics.
WP4
Development of Greek strained yogurt containing probiotics.
Objectives of the project
Specific objectives are the:
• Isolation and characterization of probiotic strains with potential health benefits with a view to applying them to functional food products.
• Employment of various technological approaches to maximize the stability/ survival of the probiotics during products’ production and storage as well as through their gastrointestinal transit.
• Control release of probiotics in the intestinal tract.
• Incorporation of probiotics with health benefits in yogurt.
• Development of probiotic-rich yogurt with enhanced nutritional, functional and sensorial properties.
• Evaluation of the biological activity of probiotics in breast and colon cancer as well as in the gut barrier.
• Techno-economic analysis of the new processes and products.
• Development of products in accordance with the requirements and standards of the Chinese market, tailored to the taste and nutritional peculiarities of Chinese consumers.
Expected results
The project focus on the development of a new, innovative yogurt enriched with probiotic cultures with potential health benefits. The most interesting and innovative advantage of the product will be the preservation of probiotic strains in a viable form at a suitable level during the product’s shelf life until consumption and the maintenance of high viability throughout the gastrointestinal tract.
The project will provide important solutions through the following results:
Isolation and characterization of probiotic strains with health benefits.
Development of various technological approaches to maximize the stability/ survival of the probiotics.
Control release of probiotics in the intestinal tract.
Development of probiotic-rich yogurt with enhanced nutritional, functional and sensorial properties.
Evaluation of the biological activity of probiotics in breast and colon cancer as well as in the gut barrier.
Development of products in accordance with the requirements and standards of the Chinese market, tailored to the taste and nutritional peculiarities of Chinese consumers.
