The search for health and wellness is one of the main trends in the food industry. Manufacturers have focused on developing food products with natural and innovative ingredients, such as probiotics, which aimed to obtain foods with greater health benefits (Wójciak et al., 2016).Probiotics are live microorganisms that when administered in adequate amounts confer health benefits on the host (Hill et al., 2014).Bifidobacterium animalis ssp. lactis (BB-12) are lactic acid-producing, gram-positive, rod-shaped, negative catalase, non-spore-forming, non-motile, and anaerobic bacteria (Song et al., 2018). The health benefits of these probiotic microorganisms include the balance of the intestinal microbiota, antimutagenic and anticarcinogenic

Over time, many food products are affected by contamination and deterioration, mainly by fungi, which leads to disposal of large amounts of food. Contamination develops on the surface of the product, altering not only the characteristics of flavor and texture but also the appearance. To inhibit this type of contamination, some antimicrobial compounds considered preservative agents are used, among them is sorbic acid (Lopes et al., 2012).Sorbic acid (E200), and its salts (sodium, potassium, and calcium sorbate), is a food additive, which acts as a preservative and has the ability to inhibit or delay the development of numerous microorganisms, such as yeasts, molds, and bacteria (Davidson et al., 2005), and it is considered a safe and nontoxic compound, when compared to other compounds that act as preservatives (Aguilar et al., 2010). Despite lower desirability of SA in comparison to the salts in food matrixes which is due to their lower solubility, the active form is the acid (Fasihnia et al., 2018).In food industry, sorbic acid is directly added to the bulk of the food products; however, in aqueous solution, sorbic acid undergoes self-oxidation, forming malonaldehyde and other carbonyls, which can interfere with food sensory characteristics, and reduce its antimicrobial action (Yarramraju et al., 2007). Moreover, in most foods, oxidation and browning reactions, or microbial growth, commonly

The Brazilian market for food products with low lactose content and foods for the vegan population, lactose intolerant and even the public that seeks lactose-free food by preference needs diversification. This review sought to describe articles that addressed the development and characterization of non-dairy based desserts. A search was made for references in the CAPES, Lilacs, Scielo, and ScienceDirect databases in September 2019 covering the period 2010-2020 and using the descriptive terms "Frozen desserts " or "Dairy alternatives " or "N on dairy "Or" Ice cream ". As selection criteria, research articles in English and Portuguese involving non-dairy desserts were used. The search allowed the identification of 5 articles that met the established criteria. Although the use of cow's milk substitutes has been explored by the dessert industry, there is still much to explore about the alternatives available to innovate in the design of non-dairy based desserts, so a review on the subject is extremely interesting.

Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.

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