Biotechnology Programme, Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia.
Nutrients. 2022 Aug 23;14(17):3457. doi: 10.3390/nu14173457.
Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different probiotic strains on various diseases. A comprehensive nutrition comparison and the preference of plant-based over dairy probiotic drinks is also discussed, supported with updated market trends of probiotic drinks (dairy and non-dairy based). An extensive compilation of current plant-based probiotic drinks that are available in markets around the world is listed as a reference. The fermentability of carbon sources by probiotic microorganisms is crucial in addressing the development of plant-based drinks. Therefore, the pathway involved in metabolism of sucrose, glucose, fructose, and galactose in fruit and vegetable juice was also underlined. Finally, the key factors in monitoring the quality of probiotic products such as total soluble solids, sugar consumption, titratable acidity, pH, and stability at low storage temperatures were outlined.
水果和蔬菜被广泛认为富含营养物质、抗氧化剂、维生素、膳食纤维、矿物质和生物活性分子，它们是均衡饮食的重要组成部分，对人类健康有多种已证实的积极影响。植物性果汁的益生菌化可用于生产功能性和营养食品，是乳制品益生菌的健康替代品。它们不含胆固醇，缺乏几种乳制品过敏原，也鼓励乳糖不耐受的人摄入。本综述强调了不同益生菌菌株对各种疾病的功效的有价值的说法。还讨论了全面的营养比较以及植物性益生菌饮料相对于乳制品益生菌饮料的偏好，并提供了益生菌饮料（基于乳制品和非乳制品）的最新市场趋势的支持。还列出了目前可在全球市场上获得的广泛的植物性益生菌饮料，以供参考。益生菌微生物对碳源的发酵能力对于解决植物性饮料的开发至关重要。因此，还强调了水果和蔬菜汁中蔗糖、葡萄糖、果糖和半乳糖代谢途径。最后，概述了监测益生菌产品质量的关键因素，如总可溶性固体、糖消耗、可滴定酸度、pH 值和低温储存下的稳定性。
