Technological advances in functional dairy foods and their role in human nutrition: A review

Document Type : Review article

Authors

1 Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, Egypt.

2 Dairy Science Department, Faculty of Agriculture , New Valley University, New Valley, Egypt.

Abstract

Functional dairy products have become an essential component of the global food market, owing to rising consumer interest in the relationship between nutrition and health. Advances in biotechnology, food processing, and ingredient delivery systems have significantly improved the health-promoting and nutritional properties of dairy products. This article examines the current breakthroughs in functional dairy technologies and their implications for human health. Notable advancements include the incorporation of bioactive ingredients such as prebiotics, probiotics, peptides, and omega-3 fatty acids, as well as novel fermentation processes and encapsulation technologies that improve product stability, nutrient absorption, and desired health outcomes. Special emphasis is placed on how functional dairy can help manage modern health issues such as digestive health, metabolic conditions, immune function, and chronic disease prevention. Furthermore, the review looks at changing consumer preferences, regulatory considerations, and potential research and development directions. Functional dairy innovations offer valuable opportunities to improve public health and promote sustainable eating patterns by bridging scientific progress and nutritional demands. The review also provides a comprehensive perspective on the role of advanced dairy technologies in the dynamic landscape of human nutrition.

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