Guimarães Alessandra Peres, Uliana Daniel Sgrancio, Sant'Ana Marcella Ramos, de São José Jackline Freitas Brilhante
Department of Integrated Health Education, Federal University of Espírito Santo, CCS Directorate, Health Sciences Center Building, Av. Mal. Campos, 1468, Maruípe, Vitória, ES, 29047-105, Brazil.
Probiotics Antimicrob Proteins. 2025 Feb 4. doi: 10.1007/s12602-025-10454-0.
Consumer demand for health-enhancing foods is growing, with plant-based probiotic foods gaining prominence. Fruit and vegetable juices offer promising matrices for delivering probiotic strains due to their rich bioactive compound content, which holds nutritional and technological significance. Lacticaseibacillus rhamnosus is commonly employed in viability studies, offering both technological benefits and potential health advantages for consumers. The main databases were searched to bring together a compilation of studies that assessed the feasibility and technological parameters of fruit and vegetable juices enriched with Lacticaseibacillus rhamnosus. In addition, this review aims to analyze promising points, gaps, and challenges in the development of these products, such as the relationship between the technological aspect of manufacturing this type of food and impacts on human health. The strain most used in the studies was Lacticaseibacillus rhamnosus GG. More than half of the formulations maintained viability above 8 log CFU/mL. Low pH, high dissolved oxygen concentrations, and low free amino acid concentrations can all be obstacles to preserving viability in fruit and vegetable juices. Various techniques, including microencapsulation, prebiotic supplementation, and pH adjustments, have been employed by researchers to achieve more favorable results. Despite numerous meta-analyses on supplementation alone, human studies on the consumption of probiotic-enriched juices remain scarce, which highlight the need for more research.
消费者对促进健康食品的需求不断增长，植物性益生菌食品越来越受到关注。果蔬汁因其丰富的生物活性化合物含量，为递送益生菌菌株提供了有前景的基质，这具有营养和技术意义。鼠李糖乳杆菌常用于活力研究，对消费者既有技术益处又有潜在健康优势。检索了主要数据库，以汇集一系列评估富含鼠李糖乳杆菌的果蔬汁的可行性和技术参数的研究。此外，本综述旨在分析这些产品开发中的亮点、差距和挑战，例如生产这类食品的技术方面与对人体健康的影响之间的关系。研究中使用最多的菌株是鼠李糖乳杆菌GG。超过一半的配方保持活力高于8 log CFU/mL。低pH值、高溶解氧浓度和低游离氨基酸浓度都可能成为保持果蔬汁中活力的障碍。研究人员采用了各种技术，包括微胶囊化、益生元添加和pH值调节，以取得更有利的结果。尽管仅关于补充剂的荟萃分析众多，但关于食用富含益生菌的果汁的人体研究仍然很少，这凸显了更多研究的必要性。
