Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

Abstract

Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods. Such combinations could improve nutritional properties and provide health benefits of fruit juices, due to delivering positive health attributes from both sources (fruit juices and probiotics). However, this review discusses the other side of the same coin, i.e., the one that challenges general beliefs that probiotics are undoubtedly safe. This topic deserves more acknowledgments from the medical and nutritional literature, as it is highly important for health care professionals and nutritionists who must be aware of potential probiotic issues. Still, clinical trials have not adequately questioned the safety of probiotics, as they are generally considered safe. Therefore, this reviews aims to give an evidence-based perspective of probiotic safety, focusing on probiotic fruit beverages and nutraceuticals, by providing documented clinical case reports and studies. Finally, the paper deals with some additional insights from the pharmacological and toxicological point of views, such as pharmacological repercussions of probiotics on health.

Effect of probiotics on oxidative stress and inflammatory status in diabetic nephropathy: A systematic review and meta-analysis of clinical trials

“…The prevalence of DN in now growing worldwide and the treatments are very limited, therefore the reported effects of probiotics can allow clinicians to use these compounds as adjunct therapy. Probiotics are considered as safe (GRAS status: generally recognized as safe) [ 49 ]. Moreover, it was found that the use of probiotic did not have any negative effect on the renal functions [ 50 ].…”

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

“…Moreover, fruit juices have gained more attention in recent years as vehicles for probiotic delivery versus dairy products because there are more and more consumers who have shifted their interest to plant products, particularly vegetarians [ 13 , 17 , 18 ]. The main reasons for this turn are lactose intolerance, high cholesterol content of meat and dairy products, and allergic effects of milk proteins, which are limiting factors in the growth of dairy- or even meat-based probiotics [ 19 , 20 , 21 ].…”

“…The main reasons for this turn are lactose intolerance, high cholesterol content of meat and dairy products, and allergic effects of milk proteins, which are limiting factors in the growth of dairy- or even meat-based probiotics [ 19 , 20 , 21 ]. In the past few years fruit juices have become very popular for probiotic delivery through lactic acid fermentation, as proposed by many researchers [ 18 , 22 , 23 ]. Regarding lactic acid fermentation of chokeberry juice, few research attempts have been recorded in the literature till now.…”

A review of sustainable and intensified techniques for extraction of food and natural products

“…HVED (cold plasma) has been recently researched for enhancing extractions of various compounds from different raw materials. 98 In this technology, energy is presented directly in a liquid throughout a plasma channel formed by applying a current of high-voltage electrical discharge between two electrodes. Compared to PEF, HVED causes more damage to the product, influencing both the cell wall and membrane.…”

“…formation of free radicals), which consequently promotes cell structure damage and the creation of membrane pores. [94][95][96][97][98][99] The HVED extraction system is usually classified in three categories: batch, continuous and circulating extraction systems. The process mechanism is the same for all three categories, but the difference is between the device structures, which mostly refers to electrodes.…”