A review on probiotic beverages prepared using vegetables

Abstract

Non-dairy probiotic products have a big worldwide importance due to the ongoing trend of vegetarianism and to a high prevalence of lactose intolerance in many populations around the world. The major probiotic foods available in market are milk based products. Alternatively, vegetable juices represent promising carrier for probiotic bacteria; however, probiotic bacterial stability is difficult to maintain during cold storage that could preclude their industrial production. Current review discusses the various factors affecting the survival of probiotics throughout storage period in diverse vegetable juices and perspective technologies to improve the viability of probiotics and health benefits of probiotic beverages.