Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects

Abstract

Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.

Keywords: bacteriocins; bioactive compounds; bioactive peptides; dairy products; fermentates; food fortification; functional food; health benefits; lactic acid bacteria; vitamins.

Figure 1

The total amount of dairy products sold in Europe in billion euros (€) from 2014 to 2023. The data include milk, yoghurt, dairy-based and soy-based desserts, cream, butter, and spreadable fats. The figure was produced with data obtained from MarketLine (https://www.marketline.com/, accessed on 6 July 2023).

Figure 2

Overview of health benefits related to consumption or usage of bioactive ingredients. Specific health benefits associated with: Vitamins: 1,2, 4, 6, and 10. Bacteriocins: 2, 4, 5, and 9. Bioactive peptides: 5 and 10. Bioactive compounds: 1,2, 4, 6, and 10.