Plant-based probiotics – Viability, Stability and Products properties: Review

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.