Related Experiment Video
Updated: Aug 14, 2026
05:45
Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices
Stevens Duarte1,2, Janaina Sánchez-García1,2, Ester Betoret1
1Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Molecules (Basel, Switzerland)
|August 13, 2026
Summary
Maintaining live probiotic bacteria in non-dairy foods is challenging. This review explores methods to enhance probiotic survival and functionality in plant-based foods for better health benefits.
Area of Science:
- Food Science
- Microbiology
- Nutritional Science
Background:
- Increasing consumer demand for plant-based and functional foods drives interest in non-dairy probiotic applications.
- Probiotic viability in non-dairy matrices is compromised by processing, storage, and gastrointestinal stresses.
Purpose of the Study:
- To provide a comprehensive overview of probiotic incorporation into non-dairy systems.
- To identify factors affecting probiotic survival and review strategies for enhancing stability and functionality.
Main Methods:
- Review of existing literature on probiotic incorporation techniques (direct addition, fermentation).
- Analysis of factors influencing viability: strain characteristics, food matrix properties, processing, storage, and digestion.
- Evaluation of strategies for improving survival: processing control, novel technologies, encapsulation, and biological approaches.
Main Results:
- Probiotic survival is influenced by intrinsic strain properties, food matrix composition, and environmental conditions.
- Technological strategies like micro- and nanoencapsulation offer structural protection.
- Biological strategies, including stress adaptation and strain improvement, can enhance resilience.
Conclusions:
- Integrating technological and biological strategies is crucial for enhancing probiotic stability in non-dairy foods.
- Further research is needed to optimize these approaches for product quality, consumer acceptance, and commercial viability.
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