4,742
Views
119
CrossRef citations to date
0
Altmetric
Reviews

Non-dairy probiotic food products: An emerging group of functional foods

, , & ORCID Icon

References

  • Acosta, M. P., M. M. Palomino, M. C. Allievi, C. S. Rivas, and S. M. Ruzal. 2008. Murein hydrolase activity in the surface layer of Lactobacillus acidophilus ATCC 4356. Applied and Environmental Microbiology 74 (24):7824–27. doi:10.1128/AEM.01712-08.
  • Ali, A. A., M. T. Velasquez, C. T. Hansen, A. I. Mohamed, and S. J. Bhathena. 2004. Effects of soybean isoflavones, probiotics, and their interactions on lipid metabolism and endocrine system in an animal model of obesity and diabetes. Journal of Nutritional Biochemistry 15 (10):583–90. doi:10.1016/j.jnutbio.2004.04.005.
  • Altamirano-Fortoul, R., R. Moreno-Terrazas, A. Quezada-Gallo, and C. M. Rosell. 2012. Viability of some probiotic coatings in bread and its effect on the crust mechanical properties. Food Hydrocolloids 29 (1):166–74. doi:10.1016/j.foodhyd.2012.02.015.
  • Alves, M. C. M., A. Peres, M. R. Hernandez-Mendonza, C. P. Bronze, and F. X. Malcata. 2015. Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33. Food Research International 75 (2015):61–70. doi:10.1016/j.foodres.2015.04.048.
  • Angelov, A. V., R. K. Gotcheva, and T. Hristozova. 2006. Development of a new oat-based probiotic drink. International Journal of Food Microbiology 112 (1):75–80. doi:10.1016/j.ijfoodmicro.2006.05.015.
  • Antunes, A. E. C., A. M. Liserre, A. L. A. Coelho, C. R. Menezes, I. Moreno, K. Yotsuyanagi, and N. C. Azambuja. 2013. Acerola nectar with added microencapsulated probiotic. WT – Food Science and Technology 54 (1):125–31.
  • Argyri, A. A., A. A. Nisiotou, A. Mallouchos, E. Z. Panagou, and C. C. Tassou. 2014. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives. International Journal of Food Microbiology 171 (2014):68–76. doi:10.1016/j.ijfoodmicro.2013.11.003.
  • Ashwar, B. A., A. Gani, A. Gani, A. Shah, and F. A. Masoodi. 2018. Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics. Food Chemistry 239 (2018):287–94. doi:10.1016/j.foodchem.2017.06.110.
  • Bansal, S., M. Mangal, S. K. Sharma, and R. K. Gupta. 2016. Non-dairy based probiotics: A healthy treat for intestine. Critical Reviews in Food Science and Nutrition 56 (11):1856–67. doi:10.1080/10408398.2013.790780.
  • Basholli-Salihu, M., M. Monika, S. Salar-Behzadi, F. M. Unger, and H. Viernstein. 2014. Effect of lyoprotectants on β-glucosidase activity and viability of Bifidobacterium infantis after freeze-drying and storage in milk and low pH juices. LWT – Food Science and Technology 57:276–82. doi:10.1016/j.lwt.2014.01.011.
  • Bedani, R., E. A. Rossi, and S. M. I. Saad. 2013. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiology 34 (2):382–89. doi:10.1016/j.fm.2013.01.012.
  • Bedani, R., A. D. S. Vieira, E. A. Rossi, and S. M. I. Saad. 2014. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT – Food Science and Technology 55 (2):436–43. doi:10.1016/j.lwt.2013.10.015.
  • Beganović, J., A. L. Pavunc, K. Gjuracić, M. Špoljarec, J. Šušković, and B. Kos. 2011. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954. Journal of Food Science 76 (2):M124–9. doi:10.1111/j.1750-3841.2010.02030.x.
  • Bevilacqua, A., F. P. Casanova, L. Petruzzi, M. Sinigaglia, and M. R. Corbo. 2016. Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage. Food Microbiology 53 (2016):1–8. doi:10.1016/j.fm.2015.08.005.
  • Bialonska, D., P. Ramnani, S. G. Kasimsetty, K. R. Muntha, G. R. Gibson, and D. Ferreira. 2010. The influence of pomegranate by-product and punicalagins on selected groups of human intestinal microbiota. International Journal of Food Microbiology 140 (2010):175–82. doi:10.1016/j.ijfoodmicro.2010.03.038.
  • Blana, V. A., N. Polymeneas, C. C. Tassou, and E. Z. Panagou. 2016. Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 degrees C. Food Microbiology 53 (2016):71–75. doi:10.1016/j.fm.2015.09.004.
  • Borges, S., J. Barbosa, J. Silva, A. M. Gomes, M. Pintado, C. L. M. Silva, A. M. M. B. Morais, and P. Teixeira. 2016. A feasibility study of Lactobacillus plantarumin fruit powders after processing and storage. International Journal of Food Science & Technology 51 (2):381–88. doi:10.1111/ijfs.12975.
  • Broeckx, G., D. Vandenheuvel, I. J. J. Claes, S. Lebeer, and F. Kiekens. 2016. Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics. International Journal of Pharmaceutics 505 (2016):303–18. doi:10.1016/j.ijpharm.2016.04.002.
  • Caplice, E., and G. F. Fitzgerald. 1999. Food fermentations: Role of microorganisms in food production and preservation. International Journal of Food Microbiology 50 (1999):131–49. doi:10.1016/S0168-1605(99)00082-3.
  • Capozzi, V., P. Russo, M. T. Dueňas, P. López, and G. Spano. 2012. Lactic acid bacteria producing B-group vitamins: A great potential for functional cereals products. Applied Microbiology and Biotechnology 96 (6):1383–94. doi:10.1007/s00253-012-4440-2.
  • Cavalheiro, C. P., C. Ruiz-Capillas, A. M. Herrero, F. Jiménez-Colmenero, C. R. de Menezes, and L. L. M. Fries. 2015. Application of probiotic delivery systems in meat products. Trends in Food Science & Technology 46 (2015):120–31. doi:10.1016/j.tifs.2015.09.004.
  • Chaikham, P., A. Apichartsrangkoon, S. Worametrachanon, W. Supraditareporn, E. Chokiatirote, and T. V. der Wiele. 2013. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract. Journal of the Science of Food and Agriculture 93 (9):2229–38. doi:10.1002/jsfa.6030.
  • Champagne, C. P., J. Green-Johnson, Y. Raymond, J. Barrette, and N. Buckley. 2009. Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. Food Research International 42 (2009):612–21. doi:10.1016/j.foodres.2008.12.018.
  • Champagne, C. P., T. A. Tompkins, N. D. Buckley, and J. M. Green-Johnson. 2010. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage. Food Microbiology 27 (7):968–72. doi:10.1016/j.fm.2010.06.003.
  • Charalampopoulos, D., S. S. Pandiella, and C. Webb. 2002. Growth studies of potentially probiotic Latic acid bacteria in cereal based substrates. Journal of Applied Microbiology 92 (2002):851–59. doi:10.1046/j.1365-2672.2002.01592.x.
  • Charalampopoulos, D., S. S. Pandiella, and C. Webb. 2003. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. International Journal of Food Microbiology 82 (2003):133–41. doi:10.1016/S0168-1605(02)00248-9.
  • Chen, M., and A. Mustapha. 2012. Survival of freeze-dried microcapsules of alpha-galactosidase producing probiotics in a soy bar matrix. Food Microbiology 30 (2012):68–73. doi:10.1016/j.fm.2011.10.017.
  • Chen, J., Q. Wang, C. M. Liu, and J. Gong. 2017. Issues deserve attention in encapsulating probiotics: Critical review of existing literature. Critical Reviews in Food Science and Nutrition 57 (6):1228–38. doi:10.1080/10408398.2014.977991.
  • Chumphon, T., P. Sriprasertsak, and S. Promsai. 2016. Development of rice as potential carriers for probiotic Lactobacillus amylovorus. International Journal of Food Science & Technology 51 (2016):1260–67. doi:10.1111/ijfs.13079.
  • Coda, R., C. G. Rizzello, A. Trani, and M. Gobbetti. 2011. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiology 28 (2011):526–36. doi:10.1016/j.fm.2010.11.001.
  • Coghetto, C. C., S. H. Flores, G. B. Brinques, and M. A. Z. Ayub. 2016. Viability and alternative uses of a dried powder, microencapsulated Lactobacillus plantarum without the use of cold chain or dairy products. LWT – Food Science and Technology 71 (2016):54–59. doi:10.1016/j.lwt.2016.03.020.
  • Coman, M. M., C. Cecchini, M. C. Verdenelli, S. Silvi, C. Orpianesi, and A., Cresci. 2012. Functional foods as carriers for SYNBIO(R), a probiotic bacteria combination. International Journal of Food Microbiology 157 (3):346–52. doi:10.1016/j.ijfoodmicro.2012.06.003.
  • Costa, M. G. M., T. V. Fonteles, A. L. de Jesus, and S. Rodrigues. 2013. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability. Food Chemistry 139 (2013):261–66. doi:10.1016/j.foodchem.2013.01.059.
  • Crittenden, R., S. Karppinen, S. Ojanen, M. Tenkanen, R. Fagerstrom, J. Mättö, M. Saarela, T. Mattila-Sandholm, and K. Poutanen. 2002. In vitro fermentation of cereal dietary fibre carbohydrates by probiotics and intestinal bacteria. Journal of the Science of Food and Agriculture 82 (2002):781–89. doi:10.1002/jsfa.1095.
  • De Bellis, P., F. Valerio, A. Sisto, S. L. Lonigro, and P. Lavermicocca. 2010. Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant. International Journal of Food Microbiology 140 (2010):6–13. doi:10.1016/j.ijfoodmicro.2010.02.024.
  • De Prisco, A., and G. Mauriello. 2016. Probiotication of foods: A focus on microencapsulation tool. Trends in Food Science & Technology 48 (2016):27–39. doi:10.1016/j.tifs.2015.11.009.
  • Dianawati, D., V. Mishra, and N. P. Shah. 2016. Survival of microencapsulated probiotic bacteria after processing and during storage: A review. Critical Reviews in Food Science and Nutrition 56 (10):1685–716. doi:10.1080/10408398.2013.798779.
  • Diaz-Vela, J., A. Totosaus, A. M. Cruz-Guerrero, and M. de Lourdes Pérez-Chabela. 2013. In vitroevaluation of the fermentation of added-value agroindustrial by-products: Cactus pear (Opuntia ficus-indicaL.) peel and pineapple (Ananas comosus) peel as functional ingredients. International Journal of Food Science & Technology 48 (2013):1460–67. doi:10.1111/ijfs.12113.
  • Đorđević, T. M., S. S. Šiler-Marinković, and S. I. Dimitrijević-Branković. 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chemistry 119 (2010):957–63. doi:10.1016/j.foodchem.2009.07.049.
  • Espirito-Santo, A. P., C. Mouquet-Rivier, C. Humblot, C. Cazevieille, C. Icard-Vernière, C. R. Soccol, and J. P. Guyot. 2014. Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Research International 57 (2014):104–13. doi:10.1016/j.foodres.2014.01.028.
  • Farias, N., M. Soares, and E. Gouveia. 2016. Enhancement of the viability of Lactobacillus rhamnosus ATCC 7469 in passion fruit juice: Application of a central composite rotatable design. LWT – Food Science and Technology 71 (2016):149–54. doi:10.1016/j.lwt.2016.03.014.
  • Farnworth, E. R., I. Mainville, M. P. Desjardins, N. Gardner, I. Fliss, and C. Champagne. 2007. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. International Journal of Food Microbiology 116 (2007):174–81. doi:10.1016/j.ijfoodmicro.2006.12.015.
  • Figueroa-González, I., G. Quijano, G. Ramirez, and A. Cruz-Guerrero. 2011. Probiotics and prebiotics – perspectives and challenges. Journal of the Science of Food and Agriculture 91 (2011):1341–48. doi:10.1002/jsfa.4367.
  • Flach, J., M. B. van der Waal, M. van den Nieuwboer, E. Claassen, and O. F. A. Larsen. 2017. The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Critical Reviews in Food Science and Nutrition 13 (2017):1–15. doi:10.1080/10408398.2017.1334624.
  • Freire, A. L., C. L. Ramos, P. N. Da C. Souza, M. G. B. Cardoso, and R. F. Schwan. 2017. Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast. International Journal of Food Microbiology 248 (2017):39–46. doi:10.1016/j.ijfoodmicro.2017.02.011.
  • Gomes, A. M. P., and F. X. Malcata. 1999. Bifidobacterium spp. and Lactobacillus acidophilus: Biological, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technology 10 (1999):139–57. doi:10.1016/S0924-2244(99)00033-3.
  • Granato, D., G. F. Branco, A. G. Cruz, J. de A. F. Faria, and N. P. Shah. 2010a. Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety 9 (2010):455–70. doi:10.1111/j.1541-4337.2010.00120.x.
  • Granato, D., G. F. Branco, F. Nazzaro, A. G. Cruz, and J. A. F. Faria. 2010b. Functional foods and nondairy probiotic food development: Trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety 9 (2010):292–302. doi:10.1111/j.1541-4337.2010.00110.x.
  • Heenan, C. N., M. C. Adams, R. W. Hosken, and G. H. Fleet. 2004. Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT – Food Science and Technology 37 (2004):461–66. doi:10.1016/j.lwt.2003.11.001.
  • Hickisch, A., R. Beer, R. F. Vogel, and S. Toelstede. 2016. Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives. Food Research International 84 (2016):180–88. doi:10.1016/j.foodres.2016.03.037.
  • Holck, A. L., L. Axelsson, T. M. Rode, M. Høy, I. Måge, O. Alvseike, T. M. L'Abee-Lund, M. K. Omer, P. E. Granum, and E. Heir. 2011. Reduction of verotoxigenic Escherichia coli in production of fermented sausages. Meat Science 89 (2011):286–95. doi:10.1016/j.meatsci.2011.04.031.
  • Hole, A. S., I. Rud, S. Grimmer, S. Sigl, J. Narvhus, and S. Sahlstrom. 2012. Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. Journal of Agricultural and Food Chemistry 60 (25):6369–75. doi:10.1021/jf300410h.
  • Holko, I., J. Hrabě, A. Šalakova, and V. Rada. 2013. The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. Meat Science 94 (2013):275–79. doi:10.1016/j.meatsci.2013.03.005.
  • Hoobin, P., I. Burgar, S. C. Zhu, D. Y. Ying, L. Sanguansri, and M. A. Augustin. 2013. Water sorption properties, molecular mobility and probiotic survival in freeze dried protein-carbohydrate matrices. Food & Function 4 (9):1376–86. doi:10.1039/c3fo60112a.
  • Huq, T., C. Fraschini, A. Khan, B. Riedl, J. Bouchard, and M. Lacroix. 2017. Alginate based nanocomposite for microencapsulation of probiotic: Effect of cellulose nanocrystal (CNC) and lecithin. Carbohydrate Polymers 168 (2017):61–69. doi:10.1016/j.carbpol.2017.03.032.
  • Huq, T., A. Khan, R. A. Khan, B. Riedl, and M. Lacroix. 2013. Encapsulation of probiotic bacteria in biopolymeric system. Critical Reviews in Food Science and Nutrition 53 (2013):909–16. doi:10.1080/10408398.2011.573152.
  • İçier, F., G. T. Gündüz, B. Yılmaz, and Z. Memeli. 2015. Changes on some quality characteristics of fermented soy milk beverage with added apple juice. LWT – Food Science and Technology 63 (2015):57–64. doi:10.1016/j.lwt.2015.03.102.
  • Kantachote, D., A. Ratanaburee, W. Hayisama-ae, A. Sukhoom, and T. Nunkaew. 2017. The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water. Journal of Functional Foods 32 (2017):401–408. doi:10.1016/j.jff.2017.03.018.
  • Khan, N. H., D. R. Korber, N. H. Low, and M. T. Nickerson. 2013. Development of extrusion-based legume protein isolate–alginate capsules for the protection and delivery of the acid sensitive probiotic, Bifidobacterium adolescentis. Food Research International 54 (2013):730–37. doi:10.1016/j.foodres.2013.08.017.
  • Klein, G., A. Pack, C. Bonaparte, and G. Reuter. 1998. Taxonomy and physiology of probiotic lactic acid bacteria. International Journal of Food Microbiology 41 (1998):103–25. doi:10.1016/S0168-1605(98)00049-X.
  • Kołożyn-Krajewska, D., and Z. J. Dolatowski. 2012. Probiotic meat products and human nutrition. Process Biochemistry 47 (2012):1761–72. doi:10.1016/j.procbio.2012.09.017.
  • Kontula, P., A. von Wright, and T. Mattila-Sandholm. 1998. Oat bran b-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteria. International Journal of Food Microbiology 45 (1998):163–69. doi:10.1016/S0168-1605(98)00156-1.
  • Kumar, B. V., S. V. N. Vijayendra, and O. V. S. Reddy. 2015. Trends in dairy and non-dairy probiotic products – a review. Journal of Food Science and Technology 52 (10):6112–24. doi:10.1007/s13197-015-1795-2.
  • Kun, S., J. M. Rezessy-Szabó, Q. D. Nguyen, and Á. Hoschke. 2008. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry 43 (2008):816–21. doi:10.1016/j.procbio.2008.03.008.
  • Lacroix, C., and S. Yildirim. 2007. Fermentation technologies for the production of probiotics with high viability and functionality. Current Opinion in Biotechnology 18 (2):176–83. doi:10.1016/j.copbio.2007.02.002.
  • Laličić-Petronijević, J., J. Popov-Raljić, D. Obradović, Z. Radulović, D. Paunović, M. Petrušić, and L. Pezo. 2015. Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days. Journal of Functional Foods 15 (2015):541–50. doi:10.1016/j.jff.2015.03.046.
  • Lamsal, B. P., and J. M. Faubion. 2009. The beneficial use of cereal and cereal components in probiotic foods. Food Reviews International 25 (2):103–14. doi:10.1080/87559120802682573.
  • Leone, R. de S., E. F. de Andrade, L. N. Ellendersen, A. T. da Cunha, A. M. C. Martins, D. Granato, and M. L. Masson. 2017. Evaluation of dried yacon (Smallanthus sonchifolius) as an efficient probiotic carrier of Lactobacillus casei LC-01. LWT – Food Science and Technology 75 (2017):220–26. doi:10.1016/j.lwt.2016.08.027.
  • Liong, M. T., M. A. Easa, P. T. Lim, and J. Y. Kang. 2009. Survival, growth characteristics and bioactive potential of Lactobacillus acidophilusin a soy-based cream cheese. Journal of the Science of Food and Agriculture 89 (2009):1382–91. doi:10.1002/jsfa.3598.
  • Liu, H., J. Gong, D. Chabot, S. S. Miller, S. W. Cui, F. Zhong, and Q. Wang. 2017. Improved survival of Lactobacillus zeae LB1 in a spray dried alginate-protein matrix. Food Hydrocolloids 78 (2017):100–108.
  • Luckow, T., V. Sheehan, G. Fitzgerald, and C. Delahunty. 2006. Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice. Appetite 47 (2006):315–23. doi:10.1016/j.appet.2006.04.006.
  • Mårtenssona, O., R. Öste, and O. Holst. 2002. The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Food Research International 35 (2002):775–84. doi:10.1016/S0963-9969(02)00074-1.
  • Makelainen, H., M. Saarinen, J. Stowell, N. Rautonen, and A. C. Ouwehand. 2010. Xylo-oligosaccharides and lactitol promote the growth of Bifidobacterium lactis and Lactobacillus species in pure cultures. Beneficial Microbes 1 (2):139–48. doi:10.3920/BM2009.0029.
  • Marco, M. L., and S. Tachon. 2013. Environmental factors influencing the efficacy of probiotic bacteria. Current Opinion in Biotechnology 24 (2014):207–13. doi:10.1016/j.copbio.2012.10.002.
  • Martín, M. J., F. Lara-Villoslada, M. A. Ruiz, and M. E. Morales. 2015. Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science & Emerging Technologies 27 (2015):15–25. doi:10.1016/j.ifset.2014.09.010.
  • Martins, E. M. F., A. M. Ramos, E. S. L. Vanzela, P. C. Stringheta, C.L. de O. Pinto, and J. M. Martins. 2013. Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Research International 51 (2013):764–70. doi:10.1016/j.foodres.2013.01.047.
  • Mestry, A. P., A. S. Mujumdar, and B. N. Thorat. 2011. Optimization of spray drying of an innovative functional food: Fermented mixed juice of carrot and watermelon. Drying Technology 29 (10):1121–31. doi:10.1080/07373937.2011.566968.
  • Michida, H., S. Tamalampudi, S. S. Pandiella, C. Webb, H. Fukuda, and A. Kondo. 2006. Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions. Biochemical Engineering Journal 28 (2006):73–78. doi:10.1016/j.bej.2005.09.004.
  • Mokhtari, S., S. M. Jafari, M. Khomeiri, Y. Maghsoudlou, and M. Ghorbani. 2017. The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics. Food Research International 96 (2017):19–26. doi:10.1016/j.foodres.2017.03.014.
  • Mondragón-Bernal, O. L., J. G. L. F. Alves, M. A. Teixeira, M. F. P. Ferreira, and F. M. Filho. 2017. Stability and functionality of synbiotic soy food during shelf-life. Journal of Functional Foods 35 (2017):134–45. doi:10.1016/j.jff.2017.05.021.
  • Mosso, A. L., M. O. Lobo, and N. S. Sammán. 2016. Development of a potentially probiotic food through fermentation of Andean tubers. LWT – Food Science and Technology 71 (2016):184–89. doi:10.1016/j.lwt.2016.03.008.
  • Mousavi, Z. E., S. M. Mousavi, S. H. Razavi, Z. Emam-Djomeh, and H. Kiani. 2010. Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology 27 (2011):123–28.
  • Muhammad, Z., R. Ramzan, G. C. Huo, H. Tian, and X. Bian. 2017. Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders. Food Hydrocolloids 66 (2017):286–95. doi:10.1016/j.foodhyd.2016.11.040.
  • Muthukumarasamy, P., and R. A. Holley. 2006. Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. International Journal of Food Microbiology 111 (2006):164–69. doi:10.1016/j.ijfoodmicro.2006.04.036.
  • Nagpal, R., A. Kumar, M. Kumar, P. V. Behare, S. Jain, and H. Yadav. 2012a. Probiotics, their health benefits and applications for developing healthier foods: A review. FEMS Microbiology Letters 334 (2012):1–15. doi:10.1111/j.1574-6968.2012.02593.x.
  • Nagpal, R., A. Kumar, and M. Kumar. 2012b. Fortification and fermentation of fruit juices with probiotic lactobacilli. Annals of Microbiology 62 (2012):1573–78. doi:10.1007/s13213-011-0412-5.
  • Nematollahi, A., S. Sohrabvandi, A. M. Mortazavian, and S. Jazaeri. 2016. Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage. Electronic Journal of Biotechnology 21 (2016):49–53. doi:10.1016/j.ejbt.2016.03.001.
  • Noorbakhsh, R., P. Yaghmaee, and T. Durance. 2013. Radiant energy under vacuum (REV) technology: A novel approach for producing probiotic enriched apple snacks. Journal of Functional Foods 5 (2013):1049–56. doi:10.1016/j.jff.2013.02.011.
  • Nualkaekul, S., and D. Charalampopoulos. 2011. Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology 146 (2011):111–17. doi:10.1016/j.ijfoodmicro.2011.01.040.
  • Ouwehand, A. C., T. Kurvinen, and P. Rissanen. 2004. Use of a probiotic Bifidobacterium in a dry food matrix, an in vivo study. International Journal of Food Microbiology 95 (2004):103–106. doi:10.1016/j.ijfoodmicro.2004.03.015.
  • Pandey, S. M., and H. N. Mishra. 2015. Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. LWT – Food Science and Technology 62 (2015):458–67. doi:10.1016/j.lwt.2014.12.003.
  • Pereira, A. L. F., T. C. Maciel, and S. Rodrigues. 2011. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International 44 (5):1276–83. doi:10.1016/j.foodres.2010.11.035.
  • Pereira, A. L. F., W. S. C. Feitosa, V. K. G. Abreu, T. de O. Lemos, W. F. Gomes, N. Narain, and S. Rodrigues. 2017. Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage. Food Research International 100 (2017):603–11. doi:10.1016/j.foodres.2017.07.055.
  • Peres, C. M., C. Peres, A. Hernández-Mendoza, and F. X. Malcata. 2012. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives. Trends in Food Science & Technology 26 (2012):31–42. doi:10.1016/j.tifs.2012.01.006.
  • Rößle, C., M. A. E. Auty, N. Brunton, R. T. Gormley, and F. Butler. 2010. Evaluation of fresh-cut apple slices enriched with probiotic bacteria. Innovative Food Science & Emerging Technologies 11 (2010):203–209. doi:10.1016/j.ifset.2009.08.016.
  • Racioppo, A., M. R. Corbo, C. Piccoli, M. Sinigaglia, B. Speranza, and A. Bevilacqua. 2017. Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties. International Journal of Food Microbiology 243 (2017):78–83. doi:10.1016/j.ijfoodmicro.2016.12.011.
  • Ratanaburee, A., D. Kantachote, W. Charernjiratrakul, and A. Sukhoom. 2013. Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham). International Journal of Food Science & Technology 48 (7):1371–82. doi:10.1111/ijfs.12098.
  • Research, BBC. 2016. The probiotics market: Ingredients, supplements, foods. Aviable on http://www.bccresearch.com/market-research/food-and-beverage/probiotics-market-ingredients-supplements-foods-report-fod035e.html. Accessed on 19.6.2016.
  • Rivera-Espinoza, Y., and Y. Gallardo-Navarro. 2010. Non-dairy probiotic products. Food Microbiology 27 (2010):1–11. doi:10.1016/j.fm.2008.06.008.
  • Rodklongtan, A., and P. Chitprasert. 2017. Combined effects of holy basil essential oil and inlet temperature on lipid peroxidation and survival of Lactobacillus reuteri KUB-AC5 during spray drying. Food Research International 100 (2017):276–83. doi:10.1016/j.foodres.2017.07.016.
  • Roy, D., S. Patricia, N. Guertin, C. J. Martoni, M. L. Jones, and C. P. Champagne. 2016. Viability of Lactobacillus reuteri NCIMB 30242 during storage in fruit juice and soy beverage. Journal of Microbiology, Biotechnology and Food Sciences 5 (4):320–25. doi:10.15414/jmbfs.2016.5.4.320-325.
  • Rubio, R., T. Aymerich, S. Bover-Cid, M. D. Guàrdia, J. Arnau, and M. Garriga. 2013. Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages. LWT – Food Science and Technology 54 (2013):51–56. doi:10.1016/j.lwt.2013.05.014.
  • Russo, P., M. L. V. de Chiara, V. Capozzi, M. P. Arena, M. L. Amodio, A. Rascón, M. T. Dueñas, P. López, and G. Spano. 2016. Lactobacillus plantarum strains for multifunctional oat-based foods. LWT – Food Science and Technology 68 (2016):288–94. doi:10.1016/j.lwt.2015.12.040.
  • Russo, P., N. Peña, M. L. V. de Chiara, M. L. Amodio, G. Colelli, and G. Spano. 2015. Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe. Food Research International 77 (2015):762–72. doi:10.1016/j.foodres.2015.08.033.
  • Sánchez, M. T., M. A. Ruiz, A. Lasserrot, M. Hormigo, and M. E. Morales. 2017. An improved ionic gelation method to encapsulate Lactobacillus spp. bacteria: Protection, survival and stability study. Food Hydrocolloids 69 (2017):67–75. doi:10.1016/j.foodhyd.2017.01.019.
  • Saarela, M., H. L. Alakomi, J. Matto, A. M. Ahonen, A. Puhakka, and S. Tynkkynen. 2011. Improving the storage stability of Bifidobacterium breve in low pH fruit juice. International Journal of Food Microbiology 149 (2011):106–10. doi:10.1016/j.ijfoodmicro.2010.12.002.
  • Saarela, M., I. Virkajarvi, L. Nohynek, A. Vaari, and J. Matto. 2006. Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology 112 (2006):171–78. doi:10.1016/j.ijfoodmicro.2006.05.019.
  • Salmerón, I., T. Keith, and S. S. Pandiella. 2014. Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations. LWT – Food Science and Technology 55 (2014):240–47. doi:10.1016/j.lwt.2013.07.008.
  • Salmerón, I., T. Keith, and S. S. Pandiella. 2015. Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages. Journal of Functional Foods 15 (2015):106–15. doi:10.1016/j.jff.2015.03.012.
  • Sapers, G. M. 2001. Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products. Food Technology Biotechnology 39 (4):305–11.
  • Sayas-Barberá, E., M. Viuda-Martos, F. Fernández-López, J. A. Pérez-Alvarez, and E. Sendra. 2012. Combined use of a probiotic culture and citrus fiber in a traditional sausage ‘Longaniza de Pascua’. Food Control 27 (2012):343–50. doi:10.1016/j.foodcont.2012.04.009.
  • Shah, A., A. Gani, M. Ahmad, B. A. Ashwar, and F. A. Masoodi. 2016. β-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract. International Journal of Biological Macromolecules 82 (2016):217–22. doi:10.1016/j.ijbiomac.2015.11.017.
  • Shah, N. P., W. K. Ding, M. J. Fallourd, and G. Leyer. 2010. Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science 75 (5):M278–82.
  • Sharma, V., and H. N. Mishra. 2013. Fermentation of vegetable juice mixture by probiotic lactic acid bacteria. Nutrafoods 12 (1):17–22. doi:10.1007/s13749-012-0050-y.
  • Shimakawa, Y., S. Matsuba, N. Yuki, M. Ikeda, and F. Ishikawa. 2003. Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food. International Journal of Food Microbiology 81 (2003):131–36. doi:10.1016/S0168-1605(02)00224-6.
  • Shori, A. B. 2016. Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages. Food Bioscience 13 (2016):1–8. doi:10.1016/j.fbio.2015.11.001.
  • Sidira, M., P. Kandylis, M. Kanellaki, and Y. Kourkoutas. 2015. Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chemistry 100 (2015):201–207. doi:10.1016/j.foodchem.2015.01.068.
  • Sidira, M., P. Kandylis, M. Kanellaki, and Y. Kourkoutas. 2016. Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening. Food Chemistry 201:334–38. doi:10.1016/j.foodchem.2016.01.084.
  • Sohail, A., M. S. Turner, E. K. Prabawati, A. G. Coombes, and B. Bhandari. 2012. Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology 157 (2012):162–66. doi:10.1016/j.ijfoodmicro.2012.04.025.
  • Stadnik, J., and Z. J. Dolatowski. 2014. Effect of inoculation with probiotics and ageing time on selected functional properties and oxidation of proteins in dry-cured pork loins. Int J Food Properties 17 (4):866–76. doi:10.1080/10942912.2012.685679.
  • Subrota, H., V. Shilpa, S. Brij, K. Vandna, and M. Surajit. 2013. Antioxidative activity and polyphenol content in fermented soy milk supplemented with WPC-70 by probiotic Lactobacilli. International Food Research 20 (5):2125–31.
  • Succi, M., P. Tremonte, G. Pannella, L. Tipaldi, A. Cozzolino, R. Coppola, and E. Sorrentino. 2017. Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model. Journal of Functional Foods 35 (2017):60–67. doi:10.1016/j.jff.2017.05.019.
  • Tang, A. L., N. P. Shah, G. Wilcox, K. Z. Walker, and L. Stojanovska. 2007. Fermentation of calcium-fortified soymilk with Lactobacillus: Effects on calcium solubility, isoflavone conversion, and production of organic acids. Journal of Food Science 72 (9):M431–436. doi:10.1111/j.1750-3841.2007.00520.x.
  • Tapia, M. S., M. A. Rojas-Grau, F. J. Rodriguez, J. Ramirez, A. Carmona, and O. Martin-Belloso. 2007. Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits. Journal of Food Science 72 (4):E190–196. doi:10.1111/j.1750-3841.2007.00318.x.
  • Tripathi, M. K., and S. K. Giri. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods 9 (2014):225–41. doi:10.1016/j.jff.2014.04.030.
  • Trząskowska, M., D. Kołożyn-Krajewska, K. Wójciak, and Z. Dolatowski. 2014. Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain. Food Control 35 (2014):184–91. doi:10.1016/j.foodcont.2013.07.002.
  • Valerio, F., S. de Candia, S. L. Lonigro, F. Russo, G. Riezzo, A. Orlando, P. de Bellis, A. Sisto, and P. Lavermicocca. 2011. Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects. Journal of Applied Microbiology 111 (1):155–64. doi:10.1111/j.1365-2672.2011.05019.x.
  • Vanajakshi, V., S. V. N. Vijayendra, M. C. Varadaraj, G. Venkateswaran, and R. Agrawal. 2015. Optimization of a probiotic beverage based on Moringa leaves and beetroot. LWT – Food Science and Technology 63 (2):1268–73. doi:10.1016/j.lwt.2015.04.023.
  • Vasudha, S., and H. N. Mishra. 2013. Non dairy probiotic beverages. International Food Research 20 (1):7–15.
  • Vella, M. N., L. Stratton, J. MSheeshka, and A. M. Duncan. 2013. Exploration of functional food consumption in older adults in relation to food matrices, bioactive ingredients, and health. Journal of Nutrition in Gerontology and Geriatrics 32 (2):122–44. doi:10.1080/21551197.2013.781419.
  • Vitaglione, P., A. Napolitano, and V. Fogliano. 2008. Cereal dietary fibre: A natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science & Technology 19 (9):451–63. doi:10.1016/j.tifs.2008.02.005.
  • Wang, Y. C., R. C. Yu, and C. C. Chou. 2004. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. International Journal of Food Microbiology 93 (2):209–17. doi:10.1016/j.ijfoodmicro.2003.12.001.
  • Wang, Y. C., R. C. Yu, and C. C. Chou. 2006. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiology 23 (2):128–35. doi:10.1016/j.fm.2005.01.020.
  • Wichienchot, S., M. Jatupornpipat, and R. A. Rastall. 2010. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chemistry 120 (3):850–57. doi:10.1016/j.foodchem.2009.11.026.
  • Yao, M. F., J. Wu, B. Li, H. Xiao, D. J. McClements, and L. J. Li. 2017. Microencapsulation of Lactobacillus salivarious Li01 for enhanced storage viability and targeted delivery to gut microbiota. Food Hydrocolloids 72 (2017):228–36. doi:10.1016/j.foodhyd.2017.05.033.
  • Yeo, S. K., and M. T. Liong. 2009. Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. Journal of the Science of Food and Agriculture 90 (2):267–75. doi:10.1002/jsfa.3808.
  • Yeo, S. K., and M. T. Liong. 2010. Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics. International Journal of Food Sciences and Nutrition 61 (2):161–81. doi:10.3109/09637480903348122.
  • Yoon, K. Y., E. E. Woodams, and Y. D. Hang. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology 97 (12):1427–30. doi:10.1016/j.biortech.2005.06.018.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.