Plant-based probiotics – Viability, Stability and Products properties: Review
Article Sidebar
Main Article Content
Abstract
Consumers' health awareness is increasing, so food demands must be healthy or even be able to prevent disease. Therefore, health experts are increasingly focused on researching and proving the effectiveness of nutritious foods like probiotics. The types of probiotics, often developed based on dairy products, have been established to have beneficial effects. However, there are still problems when consuming dairy products, such as dairy allergies, lactose intolerance, and high cholesterol. Since then, using natural plant materials instead of milk has increased. Probiotic products are developed based on plants, such as cereals, legumes, fruits, and vegetables, to be suitable as plant bases for developing probiotic food lines. The goal of this review is to summarize and evaluate close investigations on plant probiotics linked to their ability to exist, stability, functional qualities, and influence on the physicochemical and organoleptic properties of these products, which will help guide future study. More than a hundred study studies published in Pubmed, NCBI, BMC Med, and other journals during the last two decades on the favorable benefits of phytochemicals were examined. Numerous result has shown that plant-based substrates are suitable for the culture of probiotic bacteria, opening up a new path for the development of creative and sustainable probiotic foods.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
References
1. McFarland L V. From yaks to yogurt: the history, development, and current use of probiotics. Clin. Infect. Dis. 2015;60(suppl_2):S85-S90.
2. Neffe-Skocińska K, Rzepkowska A, Szydłowska A, Kołożyn-Krajewska D. Trends and possibilities of the use of probiotics in food production. In: Alternative and Replacement Foods. Elsevier; 2018:65-94.
3. Berebon, D. P., Attama, A. A., Ofokansi, K. C., Evurani, S. A., Gugu, T. H., Onyi, P. N., Eze, C. O., Onah, A. I., Onwusoba, R. C., & Nwodo, U. Molecular identification of lactic acid bacteria isolated from Nigerian traditional fermented foods and beverage with in vitro probiotic potentials. Trop J Nat Prod Res. 2022;6(2):236-243.
4. Oshoma CE, Allen OA, Oyedoh PO. Growth enhancement of lactic acid bacteria for production of bacteriocin using a local condiment supplemented with nitrogen sources. Trop J Nat Prod Res. 2020;4(8):411-416.
5. Montanari, S. R., Júnior, B. R. D. C. L., Martins, M. L., Ramos, A. M., Binoti, M. L., Campos, R. C. D. A. B., Campos, A. N. D. R., Martins, E. M. F. In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG. Food Biosci. 2020;36:100623.
6. Ranadheera CS, Naumovski N, Ajlouni S. Non-bovine milk products as emerging probiotic carriers: Recent developments and innovations. Curr Opin Food Sci. 2018;22:109-114.
7. Aydar EF, Tutuncu S, Ozcelik B. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. J Funct Foods. 2020;70:103975.
8. Deng Y, Misselwitz B, Dai N, Fox M. Lactose intolerance in adults: biological mechanism and dietary management. Nutrients. 2015;7(9):8020-8035.
9. Panda SK, Shetty PH. Innovations in Technologies for Fermented Food and Beverage Industries. FMFS. Springer; 2018.
10. Betoret, N., Puente, L., Dıaz, M. J., Pagán, M. J., Garcıa, M. J., Gras, M. L., Martínez-Monzó, J., Fito, P. Development of probiotic-enriched dried fruits by vacuum impregnation. J Food Eng. 2003;56(2-3):273-277.
11. Sheehan VM, Ross P, Fitzgerald GF. Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. IFSET. 2007;8(2):279-284.
12. do Espirito Santo AP, Perego P, Converti A, Oliveira MN. Influence of food matrices on probiotic viability–A review focusing on the fruity bases. Trends Food Sci Technol. 2011;22(7):377-385.
13. Rivera-Espinoza Y, Gallardo-Navarro Y. Non-dairy probiotic products. Food Microbiol. 2010;27(1):1-11.
14. Ranadheera R, Baines SK, Adams MC. Importance of food in probiotic efficacy. Int. Food Res. 2010;43(1):1-7.
15. Ranadheera, C. S., Evans, C. A., Baines, S. K., Balthazar, C. F., Cruz, A. G., Esmerino, E. A., Freitas, M. Q., Pimentel, T. C., Wittwer, A. E., Naumovski, N., Graca, J. S., Sant’Ana, A. S., Ajlouni, S., Vasiljevic, T. Probiotics in goat milk products: Delivery capacity and ability to improve sensory attributes. Compr Rev Food Sci Food Saf. 2019;18(4):867-882.
16. Shori AB. Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages. Food Biosci. 2016;13:1-8.
17. Chaturvedi S, Chakraborty S. Review on potential non‐dairy synbiotic beverages: A preliminary approach using legumes. Int J Food Sci Technol. 2021;56(5):2068-2077.
18. Tripathi MK, Giri SK. Probiotic functional foods: Survival of probiotics during processing and storage. J Funct Foods. 2014;9:225-241.
19. Champagne CP, Tompkins TA, Buckley ND, Green-Johnson JM. Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage. Food Microbiol. 2010;27(7):968-972.
20. Valero-Cases E, Cerdá-Bernad D, Pastor JJ, Frutos MJ. Non-dairy fermented beverages as potential carriers to ensure probiotics, prebiotics, and bioactive compounds arrival to the gut and their health benefits. Nutrients. 2020;12(6):1666.
21. Soccol, C. R., Vandenberghe, L. D. S., Spier, M. R., Medeiros, A. B. P., Yamaguishi, C. T., Lindner, J. D. D., Pandey, A., Thomaz-Soccol, V. The potential of probiotics: a review. Food Technol. Biotechnol. Published online 2010.
22. Martins EMF, Ramos AM, Vanzela ESL, Stringheta PC, de Oliveira Pinto CL, Martins JM. Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Res. Int.. 2013;51(2):764-770.
23. Min M, Bunt CR, Mason SL, Hussain MA. Non-dairy probiotic food products: An emerging group of functional foods. Crit Rev Food Sci Nutr. 2019;59(16):2626-2641.
24. Lopes, L. A. A., Carvalho, R. D. S. F., Magalhães, N. S. S., Madruga, M. S., Athayde, A. J. A. A., Portela, I. A., Barão, C. E., Pimentel, T. C., Magnani, M., Stamford, T. C. M. Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion. Int. Food Res. 2020;135:109295.
25. Lipan, L., Rusu, B., Sendra, E., Hernández, F., Vázquez‐Araújo, L., Vodnar, D. C., Carbonell‐Barrachina, Á. A. Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties. J Sci Food Agric. 2020;100(9):3697-3708.
26. Ephrem E, Najjar A, Charcosset C, Greige-Gerges H. Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview. J Funct Foods. 2018;48:65-84.
27. Mantzourani I, Nouska C, Terpou A, Alexopoulos A, Bezirtzoglou E, Panayiotidis MI, Galanis A, Plessas S. Production of a novel functional fruit beverage consisting of cornelian cherry juice and probiotic bacteria. Antioxidants. 2018;7(11):163.
28. Santos, D. C., Filho, J. G. D. O., Santana, A. C. A., Freitas, B. S.M. D., Silva, F. G., Takeuchi, K. P., Egea, M. B. Optimization of soymilk fermentation with kefir and the addition of inulin: Physicochemical, sensory and technological characteristics. LWT-Food Sci Technol. 2019;104:30-37.
29. Silva ARA, Silva MMN, Ribeiro BD. Health issues and technological aspects of plant-based alternative milk. Int. Food Res. 2020;131:108972.
30. Slavin JL, Lloyd B. Health benefits of fruits and vegetables. Adv Nutr. 2012;3(4):506-516.
31. Kandylis P, Pissaridi K, Bekatorou A, Kanellaki M, Koutinas AA. Dairy and non-dairy probiotic beverages. Curr Opin Food Sci. 2016;7:58-63.
32. Panghal A, Janghu S, Virkar K, Gat Y, Kumar V, Chhikara N. Potential non-dairy probiotic products–A healthy approach. Food Biosci. 2018;21:80-89.
33. Perricone M, Bevilacqua A, Altieri C, Sinigaglia M, Corbo MR. Challenges for the production of probiotic fruit juices. Beverages. 2015;1(2):95-103.
34. Prado FC, Parada JL, Pandey A, Soccol CR. Trends in non-dairy probiotic beverages. Int. Food Res. 2008;41(2):111-123.
35. Vijaya Kumar B, Vijayendra SVN, Reddy OVS. Trends in dairy and non-dairy probiotic products-a review. J Food Sci Technol. 2015;52:6112-6124.
36. Sridharan S, Das KMS. A study on suitable non dairy food matrix for probiotic bacteria–a systematic review. CRFS. 2019;7(1):5-16.
37. Chen M, Mustapha A. Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix. Food Microbiol. 2012;30(1):68-73.
38. Wang YC, Yu RC, Chou CC. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. Int J Food Microbiol. 2004;93(2):209-217.
39. Pandey SM, Mishra HN. Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. LWT-Food Sci Technol. 2015;62(1):458-467.
40. Yeo SK, Liong MT. Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics. Int J Food Sci Nutr. 2010;61(2):161-181.
41. Liong M, Easa AM, Lim P, Kang J. Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy‐based cream cheese. J Sci Food Agric. 2009;89(8):1382-1391.
42. Paz PC, Janny RJ, Håkansson Å. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843. Int J Food Microbiol. 2020;324:108630.
43. Haraguchi, Y., Goto, M., Kuda, T., Fukunaga, M., Shikano, A., Takahashi, H., & Kimura, B. Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella typhimurium and Listeria monocytogenes during and post fermentation of soymilk. LWT-Food Sci Technol. 2019;102:379-384.
44. Frassinetti S, Gabriele M, Moccia E, Longo V, Di Gioia D. Antimicrobial and antibiofilm activity of Cannabis sativa L. seeds extract against Staphylococcus aureus and growth effects on probiotic Lactobacillus spp. LWT-Food Sci Technol. 2020;124:109149.
45. Lee JM, Jang WJ, Lee EW, Kong IS. β-glucooligosaccharides derived from barley β-glucan promote growth of lactic acid bacteria and enhance nisin Z secretion by Lactococcus lactis. LWT-Food Sci Technol. 2020;122:109014.
46. Nissen L, di Carlo E, Gianotti A. Prebiotic potential of hemp blended drinks fermented by probiotics. Int. Food Res. 2020;131:109029.
47. Luckow T, Delahunty C. Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Qual Prefer. 2004;15(7-8):751-759.
48. Luckow T, Sheehan V, Fitzgerald G, Delahunty C. Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice. Appetite. 2006;47(3):315-323.
49. Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C. Cereal-based fermented foods and beverages. Int. Food Res. 2003;36(6):527-543.
50. Simova E, Beshkova D, Angelov A, Hristozova TS, Frengova G, Spasov Z. Lactic acid bacteria and yeasts in kefir grains and kefir made from them. J Ind Microbiol Biotechnol. 2002;28(1):1-6.
51. Yudianti NF, Yanti R, Cahyanto MN, Rahayu ES, Utami T. Isolation and characterization of lactic acid bacteria from legume soaking water of tempeh productions. Digit. Press Life Sci. 2020;2:00003.
52. Muyanja C, Narvhus JA, Treimo J, Langsrud T. Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage. Int J Food Microbiol. 2003;80(3):201-210.
53. Tanguler H, Erten H. Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage. LWT-Food Sci Technol. 2012;46(1):36-41.
54. Chang J, Shim YY, Cha S, Chee KM. Probiotic characteristics of lactic acid bacteria isolated from kimchi. J Appl Microbiol. 2010;109(1):220-230.
55. Dallal MMS, Zamaniahari S, Davoodabadi A, Hosseini M, Rajabi Z. Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables. GMS HIC. 2017;12.
56. Wouters D, Grosu‐Tudor S, Zamfir M, De Vuyst L. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations. J Sci Food Agric. 2013;93(4):749-760.
57. Randazzo CL, Restuccia C, Romano AD, Caggia C. Lactobacillus casei, dominant species in naturally fermented Sicilian green olives. Int J Food Microbiol. 2004;90(1):9-14.
58. Abegaz K. Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. Afr J Biotechnol. 2007;6(12).
59. Chen, Y. S., Wu, H. C., Pan, S. F., Lin, B. G., Lin, Y. H., Tung, W. C., Li, Y. L., Chiang, C. M., Yanagida, F. Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan. Ann Microbiol. 2013;63:607-614.