Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices

The growing demand for plant-based and functional foods has driven increasing interest in the incorporation of probiotics into non-dairy matrices. However, maintaining probiotic viability throughout processing, storage, and gastrointestinal transit remains a major challenge due to exposure to multiple environmental stresses. This review aims to provide a comprehensive overview of the incorporation of probiotics into non-dairy food systems, the key factors that affect their survival, and the available strategies to enhance their stability and functionality. First, the main approaches for incorporating probiotics into food matrices, including direct addition and fermentation processes, are discussed. Second, the critical factors influencing probiotic viability are examined, including intrinsic strain characteristics, the composition and physicochemical properties of the food matrix, and the impact of processing, storage, and gastrointestinal conditions. Third, current strategies to improve probiotic survival are analyzed, including the control of processing parameters and the use of emerging processing technologies, structural protection through micro- and nanoencapsulation, and biological approaches such as stress adaptation and strain improvement. Overall, the integration of technological and biological strategies provides a robust framework for enhancing probiotic stability in non-dairy foods. Future research should focus on optimizing these approaches while ensuring product quality and consumer acceptance, facilitating the development of effective and commercially viable functional foods.