Authors

Chinthu Tharayil Udayarajan, Kavya Mohan, P. Nisha

Abstract

Some parts of nuts such as the grain, the skin or the shell are a potential source of prebiotics and probiotics. Physical stability or sensory acceptance are some of the challenges faced by this class of foods, which could be solved with techniques such as microencapsulation, microfluidization, among others.

Relevance of the article for the Red Tecnomifood

Identifying probiotics or prebiotics in nuts has great potential for the food industry, since studies and reports indicate that the consumption of foods containing prebiotics or probiotics is growing. In addition, the preparation of this class of food based on nuts is suitable for people who lead a vegan lifestyle or want to increase their plant-based diet, a growing trend.