Advances in dairy Research
Open Access

Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, 86051-970 Londrina, Brazil

Biography

Dr. Márcio de Barros is a researcher in the Department of Food Science and Technology at the State University of Londrina (UEL) in Brazil. His work focuses on food science, particularly in areas related to dairy products and functional foods. In October 2024, Dr. de Barros co-authored a review article titled "Benefits of Using Yacon (Smallanthus sonchifolius) as a Prebiotic in Dairy Beverages Fermented by Lactic Acid Bacteria," published in the Advances in Dairy Research journal. This article discusses the health benefits of incorporating yacon, a plant native to the Andes region, into fermented dairy products. LONGDOM Another recent publication by Dr. de Barros is "Physicochemical Characterization of In Situ Annealed Starch and Its Application in a Fermented Dairy Beverage," co-authored with Luma Sarai de Oliveira and others. Published in June 2024 in the Fermentation journal, this study explores the modification of starches from different sweet potato varieties to enhance the nutritional profile of fermented dairy beverages

Publications

• Review Article   
  Benefits of using yacon (Smallanthus sonchifolius) as a prebiotic in dairy beverages fermented by lactic acid bacteria
  Author(s): Bruna Castro Alves Plank, Marcio de Barros, Karla Biguetti Guergoletto, Pedro Henrique Freitas Cardines and Thais de Souza Rocha*
  
  The following text discusses fermented milk, such as yogurt, and their health benefits. These products contain probiotics, which are live microorganisms that offer health benefits when consumed in sufficient amounts, like improving gastrointestinal health and boosting the immune system. In addition to probiotics, fermented milk can also contain prebiotics, which are non-digestible food compounds that support the growth of beneficial bacteria in the intestine. Yacon, a plant native to the Andes region, is rich in prebiotics like inulin and Fructo-Oligosaccharides (FOS). Consuming yacon has been linked to several health benefits, including regulating blood glucose levels, controlling body weight, and positively affecting the intestinal microbiota. Adding yacon to fermented milk can enhance these products’ health benefits, as the high concentration of prebiotics in yacon provides a.. View More»
  DOI: 10.35248/2329-888X.24.12.670

  Abstract HTML PDF

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