Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

“…Vegetable juices are also considered as ideal media for cultivating probiotic microorganisms, because they do not contain any dairy allergens that might prevent usage by certain . kind of the population [7]. Regular consumption of tomatoes has been associated with a reduced risk of various types of cancer [8] and heart deseases [9].…”

Trends in dairy and non-dairy probiotic products - a review

“…Novel probiotic Lb. plantarum 299v culture based blackcurrant juices were found to have good aroma and flavour in comparison to non-probiotic blackcurrant juices (Luckow and Delahunty 2004). The encapsulation of probiotic cells is one more advancement to protect them from the acidic environment of the juices by encapsulating with readily available and non-toxic alginates, which further extend the cell viability during shelving (Ding and Shah 2008;Anekella and Orsat 2013;Kailasapathy 2014).…”

“…The modification of the matrix makes them ideal substrates for the culture of probiotics as they readily have beneficial nutrients such as minerals, vitamins, dietary fibers, and antioxidants (Yoon et al 2004). They lack the dairy allergens, which are avoided by certain segments of the population (Luckow and Delahunty 2004). The appealing tastes and the refreshing profiles offered by the fruit juices have instilled in us a genuine interest for the development of probiotic based fruit juices (Tuorila and Cardello 2002;Yoon et al 2004;Sheehan et al 2007).…”

“…However, unfavorable aromas (perfumery, dairy) and flavors (sour, savory) were observed with the addition of Lb. plantarum to fruit juices (Luckow and Delahunty 2004). The sensory impact study by Luckow and Delahunty (2004) have shown that consumers are interested in conventional orange juices over the probiotic-based ones; however, the awareness of health benefits due to probiotic-based juices might alter their interests.…”

“…plantarum to fruit juices (Luckow and Delahunty 2004). The sensory impact study by Luckow and Delahunty (2004) have shown that consumers are interested in conventional orange juices over the probiotic-based ones; however, the awareness of health benefits due to probiotic-based juices might alter their interests. Luckow et al (2006) proposed that the perceptible off-flavors in juices resulting with the addition of probiotics that contribute to consumer dissatisfaction could be overcome by adding 10 % (v/v) of tropical fruit juices.…”