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Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Author

Listed:
  • 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)

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.

Suggested Citation

  • D. M. D. Rasika & Janak K. Vidanarachchi & Selma F. Luiz & Denise Rosane Perdomo Azeredo & Adriano G. Cruz & Chaminda Senaka Ranadheera, 2021. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices," Agriculture, MDPI, vol. 11(7), pages 1-23, June.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:7:p:599-:d:583673
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    References listed on IDEAS

    as
    1. Jack P. C. Kleijnen, 2015. "Response Surface Methodology," International Series in Operations Research & Management Science, in: Michael C Fu (ed.), Handbook of Simulation Optimization, edition 127, chapter 0, pages 81-104, Springer.
    2. Rainer Haas & Alina Schnepps & Anni Pichler & Oliver Meixner, 2019. "Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption," Sustainability, MDPI, vol. 11(18), pages 1-25, September.
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