Challenges for the Production of Probiotic Fruit Juices
AbstractFruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance. This review addresses the inoculation of probiotics in juices; with a special focus on the possibilities and challenges for future; i.e., why probiotics in juices and which kind of microorganisms; some drawbacks and how to improve the viability of probiotics; and some ideas on the sensory impact. View Full-Text
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Perricone, M.; Bevilacqua, A.; Altieri, C.; Sinigaglia, M.; Corbo, M.R. Challenges for the Production of Probiotic Fruit Juices. Beverages 2015, 1, 95-103.
Perricone M, Bevilacqua A, Altieri C, Sinigaglia M, Corbo MR. Challenges for the Production of Probiotic Fruit Juices. Beverages. 2015; 1(2):95-103.Chicago/Turabian Style
Perricone, Marianne; Bevilacqua, Antonio; Altieri, Clelia; Sinigaglia, Milena; Corbo, Maria R. 2015. "Challenges for the Production of Probiotic Fruit Juices." Beverages 1, no. 2: 95-103.