Fermented nondairy functional foods based on probiotics

ŞANLIBABA P.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.35, no.1, pp.91-105, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 35 Issue: 1
  • Publication Date: 2023
  • Doi Number: 10.15586/ijfs.v35i1.2279
  • Journal Name: ITALIAN JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.91-105
  • Keywords: functional foods, nondairy-based products, probiotic, CEREAL, MEAT, PREBIOTICS, PRODUCTS, BEVERAGE, BACTERIA, JUICE, FRUIT
  • Ankara University Affiliated: Yes

Abstract

Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Admin-istration (FDA), probiotics are living microorganisms that contribute to the host's overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, researchers are studying probiotic bacteria feasibility in non-dairy products, including fruits, vegetables, and cereals. This study aims to give an overview of various nondairy based products that contain probiotic bacterial strains available worldwide based on fruits, vegetables, cereals, chocolate-based products, and meat products. Moreover, the latest globally available commercial products are also summarized.