Abstract
Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance. This review addresses the inoculation of probiotics in juices; with a special focus on the possibilities and challenges for future; i.e., why probiotics in juices and which kind of microorganisms; some drawbacks and how to improve the viability of probiotics; and some ideas on the sensory impact.
Highlights
Today foods have many aims: satisfying hunger and providing the necessary nutrients for humans, promoting a state of physical and mental well-being, improving health, preventing and/or reducing nutrition-related diseases
The word probiotic comes from the Greek word “προ-βίος” that means “for life”; probiotics are live microorganisms that confer a beneficial effect on the host if administered in proper amounts [6]
The pH is a drawback for probiotic survival in juices, Ranadheera et al [10] assumed that the incorporation of lactic acid bacteria into fruit juices with low pH may enhance the resistance of bacteria to subsequent stressful acidic conditions, such as those found in gastrointestinal tract
Summary
Today foods have many aims: satisfying hunger and providing the necessary nutrients for humans, promoting a state of physical and mental well-being, improving health, preventing and/or reducing nutrition-related diseases. Healthy foods mean “functional foods”, and we generally label a food as functional if it exerts beneficial effects or more specific body functions, in addition to the traditional nutritional. The label “functional food” was introduced in 1980 in Japan, which was the first country that stated a specific regulatory approval process for functional foods, known as Foods for Specified Health Use (FOSHU) [3]. Thereafter, functional foods represent one of the most interesting areas of research and innovation in the food field, as suggested by the increasing number of scientific papers dealing with this topic since 2007. The market of functional foods is characterized by an increasing trend, and some researchers reported that probiotic foods represent ca. The market of functional foods is characterized by an increasing trend, and some researchers reported that probiotic foods represent ca. 60%–70% of functional foods [5]
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