Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

D. M. D. Rasika, Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz and Chaminda Senaka Ranadheera
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D. M. D. Rasika: Department of Livestock & Avian Sciences, Faculty of Livestock Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Kuliyapitiya 60170, Sri Lanka
Janak K. Vidanarachchi: Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya, Kandy 20400, Sri Lanka
Selma F. Luiz: Department of Food, Federal Institute of Rio de Janeiro (IFRJ), CEP 20270-021 Rio de Janeiro, Brazil
Denise Rosane Perdomo Azeredo: Department of Food, Federal Institute of Rio de Janeiro (IFRJ), CEP 20270-021 Rio de Janeiro, Brazil
Adriano G. Cruz: Department of Food, Federal Institute of Rio de Janeiro (IFRJ), CEP 20270-021 Rio de Janeiro, Brazil
Chaminda Senaka Ranadheera: Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, The University of Melbourne, Melbourne, VIC 3010, Australia

Agriculture, 2021, vol. 11, issue 7, 1-23

Abstract: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

Keywords: probiotics; fruit and vegetable based probiotic products; soymilk; lactic acid bacteria; Lactobacillus; Bifidobacterium; prebiotics (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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