ORIGINAL ARTICLE
Trends in non-dairy-based probiotic food products: Advances and challenges
Sachin Kumar,
Gurdeep Rattu,
Swati Mitharwal,
Abhishek Chandra,
Sourabh Kumar,
Aman Kaushik,
Vijendra Mishra,
Prabhat K. Nema,
Sachin Kumar
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Conceptualization, Data curation, Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorGurdeep Rattu
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Conceptualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorSwati Mitharwal
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorAbhishek Chandra
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - review & editing
Search for more papers by this authorSourabh Kumar
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - review & editing
Search for more papers by this authorAman Kaushik
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - review & editing
Search for more papers by this authorVijendra Mishra
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Conceptualization, Writing - review & editing
Search for more papers by this authorCorresponding Author
Prabhat K. Nema
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Correspondence
Prabhat K. Nema, Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, NIFTEM, Deemed to be University (under Ministry of Food Processing Industries), Kundli, Sonipat, Haryana 131028, India.
Email: [email protected]
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorSachin Kumar,
Gurdeep Rattu,
Swati Mitharwal,
Abhishek Chandra,
Sourabh Kumar,
Aman Kaushik,
Vijendra Mishra,
Prabhat K. Nema,
Sachin Kumar
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Conceptualization, Data curation, Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorGurdeep Rattu
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Conceptualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorSwati Mitharwal
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorAbhishek Chandra
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - review & editing
Search for more papers by this authorSourabh Kumar
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - review & editing
Search for more papers by this authorAman Kaushik
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Writing - review & editing
Search for more papers by this authorVijendra Mishra
Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Contribution: Conceptualization, Writing - review & editing
Search for more papers by this authorCorresponding Author
Prabhat K. Nema
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, India
Correspondence
Prabhat K. Nema, Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, NIFTEM, Deemed to be University (under Ministry of Food Processing Industries), Kundli, Sonipat, Haryana 131028, India.
Email: [email protected]
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
The probiotic-based functional food market is growing progressively as many health benefits are ascribed to it. Researchers have to combat various challenges associated with the addition of probiotic bacteria into food matrices, such as functionality, growth, survival, stability during processing, storage, and viability, along with the changes in sensory attributes. Dairy products are the major delivery vehicle for probiotic supplementation. However, saturated fatty acid, high cholesterol, lactose intolerance, and allergic milk proteins are the major concerns associated with it that affect a particular population. Therefore, there is a need to explore the potential of novel non-dairy food matrices to deliver these beneficial microorganisms to humans. This review focuses on the new developments in non-dairy probiotic products, the interactions of probiotics with various food matrices, and their effect on viability and storage stability. Various challenges and technical difficulties arising during processing are reviewed, including pH, sensory characteristics, and microencapsulation technologies.
Practical applications
Dairy-based probiotic foods are widely consumed and accepted by consumers around the world. This paper discusses the various alternative to dairy products as several limitations are associated with them. Fruit, vegetable, cereal, legume, and soy may be utilized effectively as the substrate to provide the benefits of probiotics along with dietary fibers to the consumer.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Not Applicable.
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