Scientific and Technological Prospection of Patent Series Concerning Probiotic Functional Cheeses and Conjugated Linoleic Acid-Enriched (CLA) Cheeses
DOI:
https://doi.org/10.9771/cp.v15i3.46285Keywords:
Probiotics, Functional Foods, Dairy Foods.Abstract
This study aimed to carry out a review of patents and scientific publications related to functional cheeses to identify and explore possible innovations in developing these products. Patents were consulted in the databases: ESPACENE, USPTO, WIPO, and INPI. Altogether, 49, 2, 508, and 13 patents were found in these databases, respectively. Scientific publications were consulted in the databases of Science direct and Scielo. About 397 publications were found in the cited databases. All consultations were carried out in April 2022. It is possible to assess that the number of patents related to functional cheeses has increased in recent years in Brazil and worldwide. However, there is still a need for new publications and for the development of new products that bring health benefits and are accessible, especially cheeses enriched with conjugated linoleic acid.
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