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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Current trends in non-dairy based synbiotics.

Ayushi Mishra¹, Ipsita Chakravarty¹, Sachin Mandavgane¹

¹Department of Chemical Engineering, VNIT, Nagpur, India.

Critical Reviews in Biotechnology

|March 22, 2021

Summary

This review explores non-dairy synbiotics, combining prebiotics and probiotics for gut health. It highlights fiber-rich ingredients and preparation methods, offering alternatives for those with lactose intolerance.

Keywords:

Non-dairy based synbiotics dietary fibers fiber-based synbiotics food processing waste freeze-drying microencapsulation prebiotics probiotics spray drying

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Area of Science:

Microbiology and Food Science
Nutritional Science

Background:

Probiotics offer health benefits, traditionally delivered via dairy products like yogurt.
Lactose intolerance and indigestion necessitate non-dairy nutrient sources, driving demand for alternatives to animal proteins.

Purpose of the Study:

To review potential prebiotics and probiotics for non-dairy synbiotic development.
To discuss criteria for qualifying prebiotics and probiotics.
To summarize preparation and testing methods for non-dairy synbiotics.

Main Methods:

Literature review of prebiotics (e.g., fruit and vegetable fibers) and probiotics.
Summary of preparation techniques: microencapsulation, freeze-drying, spray drying.
Overview of synbiotic testing protocols, including in vitro trials.

Main Results:

Dietary fibers from fruit and vegetable peels are promising prebiotics.
Non-dairy synbiotics enhance probiotic survival and exhibit antimicrobial activity.
Several fiber-based non-dairy synbiotic products are currently available.

Conclusions:

Non-dairy synbiotics offer a viable alternative for individuals with lactose intolerance.
Challenges in non-dairy synbiotic development present new research opportunities and market potential.