Comparitive study of natural and commercial pectin on the growth of probiotic
Abstract
The search for functional foods or functional food ingredients that can enhance health, is one of
the leading trends in today’s food industry (Saarela et al.,2002). In this context, probiotics and
prebiotics receive much attention. Functional foods or functional food ingredients exert a
beneficial effect on host health and/or reduce the risk of chronic disease beyond their nutritive
value. A food can be made functional by addition of a potential health promoting entity, reducing
or removing concentrations of harmful components and/or modifying the nature or the
bioavailability of one or more components. The first generation of functional foods was based on
enrichment/ fortification with vitamins and minerals (mainly calcium). However, the concept has
recently moved towards food ingredients exerting a positive effect on the gut microbiota,
introducing probiotics and prebiotics (Christina 2007).
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