Alimentos funcionales – Una revisión básica del Estado del Arte y su importancia en la Industria Alimentaria

Abstract

The present work was developed with the objective of analyzing the influence of functional foods within the industry and society through the compilation of published scientific documents. A functional vehicle used in the development of functional foods was selected; being the milk matrix the most suitable to meet the nutritional requirements that society needs through the addition of bioactive compounds, in addition to its wide sensory acceptability and versatility. The results made it possible to demonstrate the inclusion of probiotics in the development of functional foods made from milk, and their fortification with micronutrients, helping to improve the immune system as the main benefit to the consumer, also the addition of vitamins and minerals in the enrichment of functional dairy products. Finally, the trend of consumption of functional foods was analyzed, evidencing the challenges of this food sector, highlighting that, for the development of functional foods, a specific orientation should be considered, focusing on the nutritional value and properties of available natural and processed foods locally.