Probiotic dairy-based beverages: A review

Türkmen, Nazlı; Akal, H. Ceren; Özer, Barbaros

doi:10.1016/j.jff.2018.12.004

Cited by 134 publications

(107 citation statements)

References 132 publications

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“…Dairy products, including cheese, fermented milk, and yogurts, comprise the main products with potential for the development of probiotic goat milk products . However, dairy products produced with bovine milk represent the major share of the probiotic market, with only a relatively small number of studies examining functional probiotic goat milk products (Turkmen, Akal, &Özer, 2019). These studies have nevertheless shown that goat milk is appropriate for the manufacture of probiotic products that would enhance the overall functionality of goat milk (Ranadheera et al, 2012a; Improved the myeloperoxidase activity, levels of leukotriene B4 (LTB4), interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α).…”

Section: Goat Milk As a Probiotic Carrier Foodmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: Goat Milk As a Probiotic Carrier Foodmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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“…Thus and in view of the above-mentioned, the worldwide beverages markets offer a wide range of whey-based liquid products which may be include fermented or nonfermented beverages, whey-fruit or vegetable juice mixture, probiotic/ prebiotic/symbiotic whey beverages, enriched or supplemented whey beverages so on (Turkmen, et al, 2019). In the same context, the current study was devoted to develop and evaluate the quality attributes, beverages acceptability and shelf life of novel whey-based fruit beverages fermented with L. plantarum incorporated with fruit juices of cactus pear or kaki fruits.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum

Aly

Darwish

Tawfek

2019

Egypt. J. Food Sci.

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T HE current research aimed at developing different beverages through exploitation of sweet whey and incorporation of different proportions of cactus pear juice (10, 20 and 30 %, named C10, C20 and C30) and kaki juice (10 and 20 %, named K10 and K20). Quality attributes, probiotic viability, and beverages acceptability over 20 days were studied. The obtained findings indicated that fruit juices incorporation increased total solids, total soluble solids, and fiber content. Also, no significant changes (P < 0.05) in the viable numbers of L. plantarum due to the change in the concentration or type of the added fruit juices or during cold storage. However, higher viable numbers ranged between 7.59 and 7.89 log CFU/mL were obtained. Furthermore, acidity values gradually increased and pronounced changes were observed at 10 days. Total phenolic content (TPC) and antioxidant activity (AOA) significantly increased (P < 0.05) by increasing the added fruit concentrations. K20 treatment had the highest values of TPC (50.68 mg GAE/100 ml), AOA (44.64 %), viscosity (63.86) and WHC (20.67). C30 treatment obtained the highest score of sensory evaluation. Thus, it could be concluded that cactus pear and kaki juices improved the quality characteristics of whey beverages.

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“…The dairy industry provides the most popular probiotic-containing beverages due to the effective transport of live probiotics [89][90][91][92], which can be associated with various health-promoting effects [93][94][95][96][97][98][99][100][101][102][103][104]. In a study by Cordeiro et al [105] a mouse model of infection control caused by Salmonella typhimurium, showed that conventional fermented dairy beverages had a protective effect against pathogenic bacteria.…”

Section: Non-dairy In Vitro Blueberry Beverages Controlled Retinal Pimentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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Probiotic dairy-based beverages: A review

Cited by 134 publications

References 132 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

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