Challenges for the Production of Probiotic Fruit Juices

Abstract

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.

The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

“…Fruit juices are considered candidate matrices for the incorporation of probiotics as they are ideal for consumers who are interested in low‐cholesterol foods, suffer from lactose intolerance, and / or are vegetarian . A challenge for the development of probiotic juices is the survival of the probiotic strains during the storage of the product . The low pH and the presence of phenolics have been cited as the primary factors associated with the low survival of probiotics in fruit juices .…”

“…1,2 A challenge for the development of probiotic juices is the survival of the probiotic strains during the storage of the product. 3 The low pH and the presence of phenolics have been cited as the primary factors associated with the low survival of probiotics in fruit juices. 4 However, previous studies have reported that survival of probiotic strains in fruit juices may be enhanced by naturally occurring juice constituents (e.g., fibers, minerals, and vitamins), [5][6][7] as well as by microencapsulation techniques that protect the probiotics from adverse conditions.…”

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

“…A similar trend was observed in alginate beads, although the reduction of cell count was significantly higher compared to pectin beads, both in oat (a decrease of 3.76 log) and in oat with peach-filling beverage (a decrease of 4.70 log). e pH of all the beverages was similar (4.22-4.07) (Table 5), so it can be stated that factors other than acidity influenced the viability of bacteria, such as the phenolic compounds present in fruit [2,37].…”

“…Even in fermented milk products, which provide the best protection for bacteria because of their buffer properties, the survival of bacteria still remains a challenge for the industry, requiring new technological solutions [2,39]. Hansen et al [40] studied the viability of two bifidobacteria strains during storage in milk with a 2% fat content.…”

“…Recently, a constant increase is being observed in the consumption of milk products, recognized as the best carriers of probiotic bacteria [1,2]. At the same time, there is a growing population with allergies or intolerance to milk proteins, thus creating the need to introduce milkless beverages of plant origin, which contain bacterial strains bene cial for human body and can also be considered to be a functional food, onto the market.…”