Trends in non-dairy probiotic beverages

被引:304
作者
Prado, Flavera C. [1 ]
Parada, Jose L. [1 ]
Pandey, Ashok [2 ]
Soccol, Carlos R. [1 ]
机构
[1] Univ Fed Parana, Dept Chem Engn, Lab Biotechnol Process, BR-81531970 Curitiba, Parana, Brazil
[2] CSIR, Reg Res Lab, Div Biotechnol, Trivandrum 695019, Kerala, India
关键词
functional foods; probiotics; prebiotics; fermented milks; non-dairy beverages;
D O I
10.1016/j.foodres.2007.10.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In recent times, there has been an increased interest to adapt healthy diets, which help in preventing diseases, and as a consequence, the study and development of new functional foods has gained much importance. Food additives as probiotics and prebiotics may exert positive effects on the composition of gut microbiota and are subject of intensive research. The allergy to dairy products affect negatively some persons. Lactose intolerance and the cholesterol content are two major drawbacks related to the fermented dairy products. Traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of reduction of milk components as vehicles for the probiotic agents. At present, some non-dairy probiotic beverages are being commercialized and are discussed in this review. Probably, beverages such as fruit and vegetable juices would be the next food category where the healthy probiotic bacteria will make their mark. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:111 / 123
页数:13
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