Trends in non-dairy probiotic beverages

• Published in: Food research international Vol. 41; no. 2; pp. 111 - 123
• Main Authors: Prado, Flávera C., Parada, Jose L., Pandey, Ashok, Soccol, Carlos R.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2008; Elsevier
• Subjects: Aerva; Amaranthus cruentus; antioxidant activity; antioxidants; Aristolochia; Ayurvedic medicine; beverages; Biological and medical sciences; Cissampelos; Coccinia grandis; Coriandrum sativum; Fermented milks; flavonoids; food additives; Food industries; free radicals; fruit drinks; fruit juices; Functional foods; Fundamental and applied biological sciences. Psychology; health foods; health promotion; herbal medicines; India; lactic acid bacteria; medicinal plants; Milk and cheese industries. Ice creams; Non-dairy beverages; Oriental traditional medicine; plant extracts; Prebiotics; Probiotics; vegetable juices; India; Probiotics; Fermented milks; Functional foods; Non-dairy beverages; Prebiotics; Probiotic; Health food; Dairy product; Trend; Beverage; Cultured milk
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2007.10.010

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.