Challenges for the Production of Probiotic Fruit Juices

By M. Perricone, A. Bevilacqua, C. Altieri, M. Sinigaglia, M. Corbo. 2015

173 citations recorded by the source corpus.

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.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1b05adee08ec312e84941a56fdbb3db2e44710af

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Citations in the corpus

• Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “[18] showed that there are no negative effects on the flavor of pineapple juice containing Lactobacillus reuteri.”