TECHNOLOGICAL AND SCIENTIFIC EXPLORATION OF FUNCTIONAL FOODS PROBIOTICS IN THE SHAPE OFCEREAL BAR
In developed countries is increasing the popularity of functional foods containing probiotics and this is due to advances in research in new product development, which resulted in the incorporation of probiotics not only in dairy products, but also in beverages, and even in cereal and chocolates. The aim of this study was to perform a technological and scientific exploration of functional probiotic foods as cereal bars. Patent filings bases EPO, WIPO and INPI and USPTO published articles in the database Web of Science, Scielo, Science Direct, Portal Capes Journals and Medline were searched. With the combination of cereal bars and probiotics terms, the search resulted in 9 and 3 patents, the USPTO and WIPO databases, respectively. After analysis, it was found that the United States and Germany were the largest depositors in the international databases. However, the INPI no deposit was not found. As for the articles, it got only 14 in the database Scielo with the terms food bar and lactobacillus. According to the results of this exploration, research on functional probiotic foods are needed in Brazil, due to the small number of patent applications in different bases researched and published articles.
PaperID: p 2273-2283
Author's Name: Bárbara Verônica Sousa Cardoso, Joilane Alves Pereira Freire, Guilherme Antônio Lopes de Oliveira, Iuska Grazielle Macêdo de Sousa, Rivelilson Mendes de Freitas and Lívio César Cunha Nunes
Volume: Volume 5
Issues: Volume 5
Keywords: Food bar, cereal bars, probiotics, lactobacillus.