National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The useful effects of foods with added live microbes on human health are being increasingly promoted by health professionals. The major probiotic beverage available in the markets today, are milk-based products; usually in the form of fermented milk. However, with an increase in the consumer vegetarianism and demand for cholesterol free probiotics, there is also a demand for the non-dairy based probiotic beverage. Considering the above mentioned facts, fruits and vegetable juices may be the potential substrates, where the probiotic bacteria will make their mark, both in the developing and the developed countries. Fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. Lactic acid fermentation increases the shelf life of fruits and vegetables and also enhances various beneficial properties, including nutritive value and flavours, and reduces toxicity. As a whole, fermented fruit and vegetable juices with probiotics not only serve as food supplements but also attribute towards health benefits. This review aims at describing various factors affecting the viability of probiotic bacteria throughout the storage period in diverse fruit and vegetable juices and perspective technologies to improve the survivability of probiotics.
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