Palabras clave
levaduras
matrices alimentrias
encapsulación
alimentos funcionales
Cómo citar
Resumen
El interés por los alimentos funcionales ha crecido significativamente debido a que ofrecen beneficios para la salud que van más allá de su valor nutricional. Dentro de esta categoría, los probióticos han captado la atención tanto de la industria alimentaria como del consumidor. Si bien las bacterias lácticas como Lactobacillus y Bifidobacterium han sido las más utilizadas, las levaduras probióticas han surgido como una alternativa prometedora. Este artículo de revisión profundiza en el potencial de las levaduras como probióticos en alimentos funcionales, resaltando el uso de especies de Saccharomyces y non-Saccharomyces. Se exploran criterios clave, como la viabilidad de las especies y la producción de compuestos bioactivos; asimismo, se discute la aplicación de estas levaduras en matrices alimentarias. El objetivo de esta revisión es ampliar el conocimiento sobre la aplicación de las levaduras en la industria de los alimentos funcionales y revalorar su rol como probióticos.
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Derechos de autor 2026 Edgar Illescas-Aparicio, Montserrat Alcazar-Valle, Anne Gschaedler, Dulce Velasquez-Reyes, Eugenia Lugo-Cervantes (Autor/a)