Fruit based probiotic functional beverages: A review

Abstract

Probiotics are living bacteria and yeasts that nourish the human body, particularly the digestive system. Fruit-based beverages are an excellent vehicle for delivering probiotics to the body since they are frequently taken in large quantities and include a number of nutrients that promote the growth of these beneficial microbes. When adding probiotics to a fruit-based drink, the probiotics must survive and remain viable in the drink until ingested. This may be accomplished by choosing probiotic strains that are known to be substantial, as well as keeping the drink at the appropriate temperatures. It's also worth noting that not all probiotics have the same characteristics, and different strains of bacteria and yeast may provide varied health advantages. Fruit-based probiotic drinks, fermented vegetables like sauerkraut and kimchi, kombucha, water kefir, and non-dairy yogurt prepared from plant-based milk are all prominent non-dairy sources of probiotics. These commodities are high in beneficial bacteria and can be used in a balanced diet to help with digestion. Individuals who are lactose intolerant or follow a vegan diet prefer these non-dairy probiotic alternatives. The purpose of this review to comprehensively cover the mechanism of fruit-based probiotics and sum-up the recent advances fruit-based probiotic beverages and value-added products from these probiotics. It covers the notion of probiotics, fruits as prebiotics, the comparative fermentation mechanism of dairy and non-dairy probiotics, and the physiochemical and sensory alterations that occur following fermentation.

Keywords

• Probiotics
• Prebiotics
• Non-dairy probiotics
• Fermentation
• Beverages