Sensory impact of probiotic incorporation in food matrices: a systematic review

Abstract

The development of functional foods with probiotics has gained importance in the food industry, not only for their benefits to gastrointestinal, immune, and metabolic health, but also because they can influence the flavor, aroma, and texture of the product. However, the incorporation of probiotics can significantly modify the sensory characteristics of products, including texture, taste, odor, aroma, appearance, and color, thereby influencing their overall acceptability and consumer acceptance. Despite this, much research prioritizes microbial viability or technological functionality, leaving sensory analysis in the background and with unclear or incomplete methodologies. This systematic review analyzes studies published since 2020 that formally evaluated the sensory impact of probiotics in different food matrices. It also provides an overview of probiotic strains used in various food matrices, including meat, dairy products, beverages, and innovative products, which are considered non-conventional foods where the incorporation of probiotics represents an emerging application in the development of functional foods. As well as the associated sensory changes, whether positive, neutral, or negative, resulting from their incorporation. Patterns of sensory change are identified, the methodological quality of sensory tests is assessed, and the challenges and opportunities for improving the sensory acceptance of foods with probiotics are discussed.

Affiliated Institutions

• Universidad Veracruzana MX
• Centro de Investigación y Proyectos en Ambiente y Desarrollo MX

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