Abstract
The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.
Highlights
Functional foods including probiotic-containing products belong to this diet category [1]
Statistical analysis shows that there are more than 380 types of probiotic products in the world, but 80% of these products are from dairy sources
Another study regarding the fermentation of grape juice found that the sensory properties of a probiotic product prepared with Lactobacillus rhamnosus strains were highly regarded by the consumers [60]
Summary
Growing consumer interest in health and wellness affects nutritional habits and food choices. The global probiotic food market is growing very quickly due to increasing consumer awareness about the impact of food on health. Probiotics are a common ingredient in functional foods, as they confer health benefits when consumed in adequate amounts [5]. There are various health benefits associated with probiotic strains, including intestinal and nonintestinal effects. The above-mentioned advantages of probiotics justify the indepth research of nondairy probiotic products, encompassing strain selection and characteristics, functional food development, and health properties. The purpose of this review is to draw attention to and provide an overview of potential strains and raw materials for the production of nondairy probiotic products, along with the role of in vitro evaluation of such functional foods to accelerate the research and development of this functional food category
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