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Vegetable milk as probiotic and prebiotic foods
Bababode Adesegun Kehinde1, Anil Panghal2, M K Garg2
1Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, United States.
Advances in Food and Nutrition Research
|September 7, 2020
Summary
Vegetable milks are gaining popularity as dairy alternatives due to health and ethical concerns. They are suitable carriers for probiotics and prebiotics, offering health benefits and meeting consumer demand.
Area of Science:
- Food Science
- Nutritional Science
- Microbiology
Background:
- Growing consumer concerns regarding dairy milk, including allergies, lactose intolerance, and ethical considerations, are driving demand for vegetable milk alternatives.
- Vegetable milks possess nutritional and bioactive profiles suitable for the delivery of probiotics.
- The inherent prebiotic content in vegetable milks supports probiotic viability through digestive conditions.
Purpose of the Study:
- To comprehensively review the use of vegetable milks as a vehicle for probiotics and prebiotics in food applications.
- To discuss the factors influencing consumer adoption of vegetable milks.
- To explore the nutritional composition, processing, and health benefits associated with probiotic and prebiotic vegetable milk products.
Main Methods:
- Literature review and synthesis of existing research on vegetable milks, probiotics, and prebiotics.
- Analysis of nutritional and bioactive components of various vegetable milks.
- Discussion of metabolic interactions during probiotic fermentation in vegetable milk bases.
- Examination of consumer-related factors, processing techniques, and health implications.
Main Results:
- Vegetable milks offer a viable matrix for probiotic and prebiotic incorporation due to their composition and natural prebiotic presence.
- Factors such as availability, processing ease, and cost-effectiveness contribute to the increasing adoption of vegetable milks.
- Probiotic fermentation in vegetable milks can lead to enhanced nutritional profiles and potential health benefits.
Conclusions:
- Vegetable milks represent a promising platform for functional food development, particularly for probiotic and prebiotic delivery.
- Understanding the interplay between vegetable milk matrices, microbial fermentation, and consumer preferences is crucial for product innovation.
- Further research into optimizing processing and validating health benefits will solidify the role of vegetable milks in the functional food market.
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