Trends in non‐dairy‐based probiotic food products: Advances and challenges

Abstract

The increase in health awareness, changes in eating habits, and improved living standards have raised the demand for probiotic-based functional foods (Granato et al., 2010). Functional foods may provide added functional benefits beyond the fundamental role of providing nutrients for consumers' well-being. The most widespread functional ingredients, along with probiotics, are polyunsaturated fatty acids (PUFAs), prebiotics/synbiotics, vitamins, proteins, fibers, and antioxidants (Granato et al., 2020). Probiotics are living bacteria that, when given in sufficient quantities, provide health advantages (FAO/ WHO, 2001). The most widely used microbial genera possessing probiotic attributes are lactic acid bacteria (Singh et al., 2020). Most have been granted "Generally Recognized As Safe" (GRAS) status by different regulatory agencies, which refers to few or no health risks to the consumers after ingestion (Penner et al., 2005;Ranadheera et al., 2010). Some other bacteria and yeasts used as probiotics are mentioned in Table 1.The possible route for administering probiotics is oral, vaginal, topical, and rectal (Sanders, 2009). Probiotics' ability to maintain gut microbiota balance, immune system, and overall intestinal health and physiology is well described in the medical sector (Bhushan et al., 2019;Valero-Cases et al., 2020). Other health benefits linked with probiotic consumption are alleviation of lactose intolerance

Tendency to Consume Probiotics in the General Population: An Ecological Study

“…Dairy products constitute the primary source of probiotics. According to this study, yogurt is the most favored probiotic food consumed both globally and in Iran (38).…”

Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures

“…Growing market of probiotic products due to the new lifestyle of people and increasing their awareness about nutritional and health beneficial effects of probiotics persuade many researchers to formulate new probiotic products with extended shelf‐life (Chavan et al, 2018 ; Companys et al, 2020 ; Ilango & Antony, 2021 ; Kumar et al, 2022 ; Zendeboodi et al, 2020 ). Among these products, according to the people who are allergic to milk protein and having lactose intolerance, nondairy probiotic products can be used by a wider community (De Bellis et al, 2021 ; Ilango & Antony, 2021 ; Küçükgöz & Trząskowska, 2022 ; Kumar et al, 2022 ). On the other hand, these days, the valorization and utilization of by‐products from different food industries are of immense importance (Calvano & Tamborrino, 2022 ; Castro‐Muñoz et al, 2022 ; Chamorro et al, 2022 ).…”

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa

“…It is also important to note that probiotic stability is highly dependent on the microorganism strain vs. processing parameters-e.g., the low pH of fruit juices favours survival of lactobacilli when compared to bifidobacteria, while the fibre present in cereals promotes growth of bifidobacteria. Table olives represent a unique form of delivery, integrating high fibre content with high fat content-thus conveying a hybrid medium of meaty and fruity features [7]. They are one of the oldest fermented foods and are an integral component in the Mediterranean diet.…”