Current status of non-thermal processing of probiotic foods: A review

Abstract

Probiotic foods containing beneficial microorganisms have been in demand due to improved digestion and gut environment upon consumption. Since thermal sterilization might affect the viability of probiotic strains, numerous researchers focused on the non-thermal processing of probiotic foods. Non-thermal technologies including high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma, offer promising alternatives to thermal treatments by providing sterilization effect at low temperature. A comprehensive summary of non-thermal processing techniques in the manufacturing of probiotic foods has been discussed. Its impact on treatment parameters on the strain viability during processing, intake, and final delivery in the gut are explained in detail. Factors such as selecting probiotic strains, selective inactivation, storage stability, sensory attributes, quality retention, and principal mechanism of non-thermal techniques have also been analyzed. Some crucial achievements using non-thermal techniques in probiotic foods include improved texture, enhanced sensory attributes, improved acid tolerance, and promoted growth of probiotic microorganisms. Besides dairy-based probiotic foods, other products, including fruit, beverages and dried foods, were also developed using non-thermal techniques. Future strategies should focus on widening their application, process optimization, stability, and delivery enhancement. The extended application and improved benefits prove the excellence of using a non-thermal technique in probiotic food processing.