Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers

Lillo-Pérez, S.; Guerra‐Valle, María; Orellana‐Palma, Patricio; Petzold, Guillermo

doi:10.1016/j.lwt.2021.112106

Cited by 68 publications

(34 citation statements)

References 42 publications

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“…Beetroots have rich nutrient content and bioactive compounds [25,26]. Fermented beetroot with Lactobacillus bacteria had good biological viability and antimutagenic activity for up to 30 days at refrigerated storage [26].…”

Section: Probiotic Strains and Viability Propertiesmentioning

confidence: 99%

Nondairy Probiotic Products: Functional Foods That Require More Attention

Küçükgöz

Trząskowska

2022

Nutrients

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The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.

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Section: Probiotic Strains and Viability Propertiesmentioning

confidence: 99%

Nondairy Probiotic Products: Functional Foods That Require More Attention

Küçükgöz

Trząskowska

2022

Nutrients

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“…Fruit juice‐based probiotics beverages are popular amongst all age groups as they are healthy, refreshing, and have many flavor options. [ 62 ] Probiotics fruit products are the ideal source of probiotics as they are attractive to the eyes, contain no cholesterol and comprise high vitamins, minerals, phytochemicals, antioxidants, and dietary fibers. [ 63 ] They always have a good taste and higher flavor profile but higher perishability and short shelf life.…”

Section: Research and Commercial Trendsmentioning

confidence: 99%

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Kumar

Lal

Dutt

et al. 2022

Molecular Nutrition Food Res

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The current trend of health‐conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non‐dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short‐chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non‐dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non‐dairy synbiotics based on dietary fibers, such as microencapsulation, freeze‐drying, and spray drying is also addressed.

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“…Most commercially available probiotic-enriched foods currently consist of dairy-based products, including fermented milk drinks and yogurt; however, given the increasing consumer demand for healthy foods capable of preventing diseases and promoting well-being beyond providing basic nutrition, the incidence of lactose intolerance and allergies against milk proteins, as well as the increasing trend towards vegetarian and vegan diets, the development of non-dairy probiotic foods represents an interesting opportunity for the functional food market [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine

Maoloni

Cardinali

Milanović

et al. 2022

Foods

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Considering the increasing consumer demand for vegan and vegetarian health foods, different vegetables have been already exploited to produce non-dairy probiotic foods. In addition to being rich in bioactive compounds, sea fennel (Crithmum maritimum L.), also known as rock samphire, represents a valuable candidate in the production of probiotic-enriched foods, and, to the authors’ knowledge, it has not yet been explored as carrier for probiotics. Hence, the present study was aimed at evaluating the survival of a commercially available probiotic formulation, SYNBIO®, and Lactiplantibacillus plantarum IMC 509 in an artificially acidified, pasteurized sea fennel preserve in brine during a refrigerated storage of 44 days. Despite slight reductions in the microbial loads, at the end of the storage, both the probiotic formulations showed loads higher than 7.0 Log CFU g−1 of sea fennel or mL−1 of brine, above the recommended administration dose to exert beneficial health effects. Thus, acidified sea fennel sprouts in brine represent a potential vehicle for probiotics delivery to humans.

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Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers

Cited by 68 publications

References 42 publications

Nondairy Probiotic Products: Functional Foods That Require More Attention

Nondairy Probiotic Products: Functional Foods That Require More Attention

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine

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