Affiliation:
1. Department of Chemical Analysis, Federal University of Bahia, Bahia, Brazil
2. School of Nutrition, Federal University of Bahia, Bahia, Brazil
3. University of Sao Paulo, USP, Brazil
Abstract
Background:
With the increase in cases of intolerance and allergies to milk protein,
new food possibilities have been studied as an alternative to dairy drinks in order to
meet the needs of this population, such as non-dairy synbiotic drinks.
Objective:
The aim of this study was to carry out an integrative literature review on the
main types of non-dairy synbiotic beverages in order to investigate the probiotics and
prebiotics added to them. Besides, we also looked into the characteristics of the substrates
and fermentation conditions (temperature, time, and pH) to assess the influences on bacterial
viability, consumer acceptance, conservation, and antimicrobial action.
Methods:
We conducted an integrative review of articles published in Pubmed, Web of
Science, Scielo, Scopus, and Capes journals in the last five years, using the following
terms: symbiotic drink, symbiotic beverage, synbiotic drink, synbiotic beverage, bebida
simbiótica, not kombucha, which resulted in the inclusion of 28 articles.
Results:
As expected, the main probiotics were lactobacillus and bifidobacterium, while
the prebiotics were inulin and fructooligosaccharide. It is noteworthy that all analyzed beverages
were, in fact, probiotics since they had values above the minimum viability of 6 log
CFU/mL; consequently, they can bring benefits to consumers.
Conclusion:
In addition to being rich sources of nutrients, fruits and vegetables also enable
the development of synbiotic drinks supplied from their substrates, providing an alternative
for people who are lactose intolerant.
Publisher
Bentham Science Publishers Ltd.
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
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