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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 1265-1279
DOI: https://doi.org/10.20546/ijcmas.2019.806.154


Probiotic Fruit and Vegetable Juices: Approach Towards a Healthy Gut
Aditya Chaudhary*
Department of Veterinary and Agricultural Sciences, Jayoti Vidyapeeth Women’s University, Jaipur, India
*Corresponding author
Abstract:

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.


Keywords: Probiotic fruit, Vegetable juices, Healthy gut
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How to cite this article:

Aditya Chaudhary. 2019. Probiotic Fruit and Vegetable Juices: Approach Towards a Healthy Gut.Int.J.Curr.Microbiol.App.Sci. 8(6): 1265-1279. doi: https://doi.org/10.20546/ijcmas.2019.806.154