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Review

Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food

by
Barbara Sionek
* and
Aleksandra Szydłowska
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(6), 3137; https://doi.org/10.3390/app15063137
Submission received: 29 January 2025 / Revised: 5 March 2025 / Accepted: 10 March 2025 / Published: 13 March 2025
(This article belongs to the Special Issue New Insights into Food Ingredients for Human Health Promotion)
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Abstract

:
In the food market, significant changes have been observed in recent years, and what is more, they are associated with an increased “nutritional awareness” among consumers. The role of food producers is no longer limited to presenting consumers with a rich range of products; their composition is also not without significance. There is an increase in interest in the so-called “functional food”, which, in addition to traditional nutrients, also provides ingredients with specific properties that have a beneficial effect on human health. One of the types of such food is the so-called “probiotic food”. Probiotics play a key role in the design of functional foods of plant origin, as they can contribute to improving the health of the digestive system, strengthen immunity, and prophylactically act in the case of many civilization diseases. In the context of plant-based foods, particular attention is paid to the development of products that support the balance of the intestinal microbiota while providing the health benefits typical of plant-based products such as fiber, vitamins, and antioxidants. It should also be mentioned that the functional food segment in question shows not only a high trend in development in terms of the diversity of the products offered but also fits into the trend of environmentally friendly production in line with sustainable development trends. This article aimed to present the possibility of using probiotics and prebiotics in the functional innovative development of plant products. The impact of the fermentation process on the health value of the plant-derived food matrix will be discussed, as well as the technological challenges associated with this issue. This article analyzes the potential health benefits resulting from the consumption of fermented plant products and the hygiene aspects of the production process with examples of innovative probiotic plant products. It should be recognized that plant food is a promising option to deliver probiotics, paraprobiotics, and prebiotics, providing health benefits to consumers.

1. Introduction

Plant foods are a rich source of compounds that have a health-positive effect on the human body. It is well documented that consumption of plant-based foods is associated with reduced risk of cardiometabolic disorders in the general population [1]. Kim et al. analyzed the data about middle-aged people without cardiovascular disease (n 12 168). The study group was divided according to diet indexes: overall plant-based diet, provegetarian diet, and less healthy plant-based diet. The highest adherence to a plant-based diet resulted in a 19% lower risk of cardiovascular disease mortality and all-cause mortality [2]. The meta-analysis, including 1,670,179 participants, conducted by Schwingshackl et al. proved the value of a healthy diet assessed by the indexes selected from diet trials (Healthy Eating Index (HEI), Alternate Healthy Eating Index (AHEI), and Dietary Approaches to Stop Hypertension (DASH) score). The risk of all-cause mortality, cardiovascular disease, cancer, type 2 diabetes, and neurodegenerative disease was reduced by 22%, 22%, 16%, 18%, and 15%, respectively [3]. According to the idea of functional food, the “third” function of food, except the nutritional and hedonic value, is attributed to the influence on human physiology. Consumption of functional foods can bring additional profits from prevention of many diseases up to alleviation of course and symptoms of acute and chronic illnesses [4]. Probiotics, synbiotic foods with the addition of prebiotics, and postbiotics are examples of functional foods [5]. According to the consensus of the International Scientific Association of Probiotics and Prebiotics (ISAPP), probiotics are defined as live microorganisms that confer health benefits on the host when administered in adequate amounts [6]. Since consuming them poses no health hazards to the host, their species have primarily been classified as generally recognized as safe (GRAS) and qualified as safe (QPS) [7,8]. The use of enterococci in probiotic products meant for human consumption is not advised by the European Food Safety Authority (EFSA) [9], despite the fact that it has authorized their use as additives in silage and food supplements [10].
Plant-based functional food products are lactose-free, and therefore the occurrence of allergic reactions is limited. The sugar content is low, the salt content is low, the fat content is usually very low, and they are cholesterol-free. Moreover, the glycemic index is low. The metabolic profile of such food is advantageous for both healthy individuals in the prevention of atherosclerotic and metabolic diseases and for sick people (i.e., obese, diabetic, hypertensive, patients with cardiovascular diseases). This beneficial and healthy profile gives additional advantages over the most popular functional food—dairy products [11].
Plant-based functional food matrices are sources of a wide range of phytochemicals with potential health benefits. Phytochemicals are non-nutritive compounds in vegetables, fruits, grains, teas, and nuts [12]. These compounds include fibers, carotenoids, alkaloids, terpenoids, tannins, and phenolic compounds (such as catechin, gallic acid, resveratrol, quercetin, cyanidins, isoflavones) [13]. Plant-based matrices are suitable for carrying probiotic strains because of their structure, functional qualities, and suitability for fermentation. By utilizing prebiotic and bioactive molecules, these strains can benefit from the matrices’ advantages and ensure their survival during product processing, shelf life, digestion, and gut colonization. The abundance of nutrients, fibers, vitamins, minerals, and dietary bioactive phytochemicals in plant-based matrices determines their functional qualities; some of these varied constituents also play a significant part in their interactions with gut microbes [14].
Although the current market of probiotic food products is dominated by dairy goods, non-dairy food products also have some unique characteristics and advantages as alternatives to dairy probiotic food products [15]. It is estimated that the global market for plant-based foods will grow according to the average annual growth rate (Compound Annual Growth Rate—CAGR) of 11.9% in 2020–2027, respectively, and will reach USD 74.2 billion by 2027 (Research and Market Report—“Global Forecast to 2027”) [16].
The development of the segment of innovative functional products based on plants becomes a challenge for the food industry, taking into account people with disorders such as lactose intolerance and people using special diets that limit or eliminate the consumption of certain products, i.e., vegan or vegetarian. Thus, the development of this type of product presents great market potential [17,18]. This issue is also relevant in the design of fermented foods and in the consideration of plant-based foods as a source of isolation of microorganisms with probiotic properties [19,20]. Probiotic products that support intestinal health can also be seen as a form of “personalized” health prophylaxis. These factors link to the innovative method of three-dimensional (3D) printing technology (production of snacks tailored to the individual needs of consumers) [21,22].
Diversification and enrichment of the offer of functional food available on the market is possible through the use of new technologies or raw materials. The quality assessment of functional foods is an important issue that concerns both consumers and producers. It should be emphasized that the broadly understood quality of functional food, also with the addition of probiotics and/or prebiotics, must each time be assessed in terms of proving the beneficial effects on health resulting from its consumption. Ensuring safety and adequate quality, understood in a multi-faceted way, as well as pro-health properties, is an important element of the design process of new functional products of plant origin [23]. Therefore, this study aims to present the possibility of using probiotics and prebiotics in the functional innovative development of plant products.

2. Characteristics of Plant-Based Food Matrices as Carriers of Probiotics

In functional food manufacturing, the mandatory issue is the fact that the food matrix, as a carrier material of probiotic microorganisms, should be a hospitable environment for their growth and survival [12]. The food matrix should also protect viable probiotic cells to ensure survival during passage through the gastrointestinal (GI) tract, thus allowing the appropriate gut colonization. In these ways, the functional food probiotic health benefits on the host can be achieved [23].
Plant-based food matrices are abundant in nutrients essential for the growth of probiotics (i.e., complex carbohydrates, simple sugars, plant proteins). It also comprises non-nutritive bioactive compounds, such as fibers, vitamins, minerals, and phytochemicals, including carotenoids, phenols, alkaloids, flavonoids, tannins, terpenoids, glycosides, and saponins [24,25]. Some of them are secondary plant metabolites. These plant-derived food components exert antioxidant activity, have antimicrobial properties against pathogens, reduce the occurrence of dysbiosis, and fortify the intestinal barrier [26]. Many bioactive elements are involved in direct impact on gut microbiota, contributing to the maintenance of gut microbiome balance, and plausibly improving overall host health. Therefore, most of them are classified as prebiotics or candidates for prebiotics [12,14]. According to the ISAAP, a prebiotic is defined as a substrate that is selectively utilized by host microorganisms, conferring a health benefit [27]. Health bioefficacy of prebiotics includes alleviation of versatile gastrointestinal symptoms and diseases, immunostimulation, prevention of metabolic disease (diabetes, obesity, hyperlipidemia), and enhanced absorption of minerals and vitamins [28]. The combination of probiotics and prebiotics is called synbiotics. It is an effective combination of synergistically acting constituents delivered by plant-based food [29]. Prebiotics of plant-based matrices are a source of mandatory nutrients and, therefore, can support probiotic survival in food environments as well as in the digestive tract. They also would moderate probiotic bioactivity [30]. Moreover, plant matrices comprise antibacterial, antioxidative, and antifungal peptides (i.e., defensins, 2S albumins, napins, cyclotides, thionins) [31].
There is a worldwide growing number of vegan consumers demanding well-balanced, high-nutritional (protein-rich bioresources) pro-health plant foodstuff of good quality. Nowadays, a variety of products are available, from raw fruits, vegetables, cereals, and algae to processed products such as dairy analogues and meat analogues. In addition, this nutritional trend contributes to the innovations and development of novel plant-food products, creating new market niches [32]. However, the digestibility of plant proteins is inferior to animal-derived proteins. In this context, searching for new functional foods rich in digestible proteins and prebiotics, additionally fortified with probiotics, is of great importance. Fermentation is an appropriate natural preservation method that increases the bioaccessibility and bioavailability of plant proteins along with the enhancement of the functional properties of plant-derived food [33].

2.1. Plant Food Probiotic Microorganisms

The probiotic strains selected for plant-food applications should retain viability and growth capability under different conditions related to matrix characteristics, food processing, and storage conditions (acidity, water activity, temperature). The autochthonous or selected starter culture or added probiotic strains should dominate fruit or vegetable indigenous microbiota and exert antimicrobial bioactivity against spoilage and pathogenic microorganisms [34]. In plant-based foods, the most often involved LAB genera for fermentation are Leuconostoc, Pediococcus, and formerly the Lactobacillus genus. In 2020 Zheng et al. recommended the reclassification of the genus Lactobacillus into 25 genera [35,36]. According to Torres et al., L. plantarum is the most commonly isolated probiotic strain of plant-based food [34]. Due to the vast variety of plant foods of different geographical origins and various physicochemical factors of matrix and fermentation processes, there are numerous indigenous microorganisms responsible for plant-food fermentation [37,38]. Fruit and vegetable juices are sources of fermentation species, such as L. plantarum, L. bavaricus, L. xylosus, L.bifidus, and L. brevis [39]. The most frequent autochthonous strains of sauerkraut, pickled vegetables, and kimchi are Lactobacillus, Pediococcus, and Leuconostoc species (L. plantarum S4-1, L. plantarum sa28k, L. plantarum EM, L. buchneri P2 Lb. mesenteroides, L. brevis, P. pentosaceus, L. plantarum L4). Microorganisms encountered during olive fermentation are Lactobacillus spp. (L. plantarum, L. pentosus, L. paraplantarum), Streptococcus, Pediococcus, Leuconostoc, and yeasts (Candida spp., Pichia spp., Saccharomyces spp.) [40,41].

2.2. Main Prebiotics of Plant Food

Dietary fibers (pectin, cellulose, hemicellulose) are widely recognized as health-beneficial components of fruits and vegetables. They are divided into two groups: soluble and insoluble fibers. In general, dietary fibers are non-digestible by humans, but in the large intestine, they can be fermented and metabolized by probiotics carried in the food matrix [42]. Throughout the fiber metabolism, probiotics produce bioactive compounds, including short-chain fatty acids (SCFAs). Major SCFAs are acetate, propionate, and butyrate. They consist of a source of energy for the colon cells. Prebiotics could be fermented by Lactobacillus and Bifidobacterium, promoting their growth and leading to the production of lactate and acetate as fermentation end-products, consequently impacting the consumers’ health. Moreover, prebiotics, by stimulating the probiotic production of antimicrobial peptides, inhibit the growth of pathogenic bacteria and decrease pathogen adherence [43]. Thus, prebiotics’ bioactivity strengthens the intestinal mucosa, regulates absorption, and mitigates inflammatory processes, contributing not only to gastrointestinal health but also to the overall host health profits [44]. Prebiotics can indirectly confer distant health effects on osteoporosis, neural and cognitive function, immune function, allergic and skin disorders, and cardiovascular disease risk factors [45].
The main prebiotic carbohydrates present in plant foodstuffs include fructo-oligosaccharides (FOSs), galacto-oligosaccharides (GOSs), xylo-oligosaccharides (XOSs), beta-glucan, polydextrose, and inulin. Despite direct health effects, they enhance the absorption of minerals (zinc, magnesium, iron, calcium) in the gut [46]. Gut microbiota degrade non-digestible carbohydrates into monosaccharides or into oligosaccharides, obtaining energy and promoting the growth of lactic acid bacteria (LAB) and other probiotics [43].
Polyols are prebiotics naturally occurring in plant food (plum, strawberry, spinach, olives). Due to low calories, they can be utilized in food manufacturing as natural sweeteners (erythritol, xylitol, sorbitol) [28].
Phenolic and carotenoid compounds are another group of valuable substances of plant food that are classified as candidates for prebiotics. They are metabolized into phenolic acids by Lactobacillus species of the intestinal microbiota. In the study of Ryu et al., the active phenol metabolites of fermented blueberries were shown to have antioxidant and antiproliferative activities [12,47]. In the study of Yang et al., vegetable–fruit beverages containing apples, pears, and carrots, fermented with Lactobacillus plantarum, had increased levels of vitamin C and significantly increased antioxidant activity [48].

2.3. Plant-Based Matrix Structure in Relation to Probiotic Incorporation

According to Aguilera, a food matrix is a part of the microstructure of foods, usually corresponding to a physical and spatial domain, that contains, directly interacts, and/or gives a particular functionality to a constituent (e.g., a nutrient) or element of the food (e.g., starch granules, microorganisms) [49]. The structure of plant tissues (“skeleton”) is sophisticated and consists of cells not tightly packed with intercellular spaces, capillaries, and pores [50]. Therefore, the plant-food microstructure matrix can protect probiotics during GI passage. On the other hand, factors leading to matrix disintegration (i.e., technological food processing, homogenization, fermentation, digestion) facilitate the degradation of cell walls, contributing to the release of dietary fibers and cellular organelles, allowing the liberation of phytochemicals. This phenomenon of bioavailability is called the “food matrix effect” [51]. Peeling and cutting can liberate sugars, nutrients, minerals, and vitamins, promoting the growth of probiotics [52]. Another phenomenon of food component interactions is called the “plant effect”. An example is the study of Dufour et al. They analyzed the interaction between food components in pig nutrition and reported that dietary proteins can significantly reduce the bioavailability of polyphenols [53]. Due to the variety of diet ingredients and multiple possible interactions, the implication of this food phenomenon is difficult to assess or confirm in human nutrition.
In general, plant–food matrices are considered to be suitable vehicles for probiotic delivery; however, they are demanding for probiotic microorganisms. However, due to the short shelf life of fruits and vegetables, the preferable form of plant food as probiotic carriers appears to be fermented foodstuff. Within the food matrix, there are different interplaying factors affecting probiotic growth and survival. Some of the plant foods constitute a harsh environment characterized by high acidity, limited availability of nutrients (including non-standard energy sources such as fructose and mannose), presence of oxygen or oxygen access (i.e., fragmentation of the matrix-aeration), and presence of antimicrobial compounds (bacteriocins, non-fermentable carbohydrates, phenols, different chemicals). Among factors of plant matrices that can inhibit probiotic growth, disadvantageous osmotic pressure, salinity, and temperature should also be listed [25].
Examples of innovative functional probiotic non-dairy products are juices, frozen desserts, pickled vegetables, fermented beverages based on plant milk, jellies, etc. The examples of innovative probiotic and/or synbiotic plant-based products are shown in Table 1.

2.4. Survival of Probiotics in Plant-Food Products

Autochthonous probiotic microorganisms (bacteria, yeast) have strain-related abilities to survive and grow in such an environment. They are usually involved in fruit and vegetable fermentation. The LAB are acidophilic bacteria resistant to many environmental stresses; however, excessive acidifications can be harmful. In the study of Sheehan et al., LAB strains with proven good survival in fruit juices (L. rhamnosus GG, L. casei DN-114 001, B. lactis Bb 12, L. paracasei NFBC43338) were vulnerable to pH < 2.5 in cranberry juice. Despite the acidifications, authors also underlined the deleterious role of the probiotic survival in benzoic acid, which is a major phenolic compound of cranberry juice [61]. The adaptation to high sugar concentration and preference of fructose over glucose is an evolutionary strategy of plant indigenous bacteria [25]. Neveling et al. (2012) selected frutophilic. LAB, which prefer fructose as an energy substrate (FLAB) [62]. The fermentation of fruits and vegetables is mainly conducted by the native microorganisms. The back-sloping technique is a traditional method based on the reuse of well-adapted native strains that ensure successful fermentation of dairy (cheese, milk) and plant (sauerkraut) products [37]. The use of starter culture in plant-food preservation is not as common a practice as in dairy products. There are concerns that the introduction of starter culture’s microorganisms into the plant matrix will suppress the growth of autochthonous microbiota, leading to the textural and sensory changes in the final product [63]. Therefore, the starter culture should be tailored to the different plant matrices, ensuring adequate probiotic viability and quality. In the study of Espirito-Santo et al. (2015), the viability of commercial LAB strains during fermentation showed a higher rate in apple juice than in grape and orange juices. The most suitable strain for apple juice fermentation was Lactobacillus acidophilus L10 [64]. Filannino et al. (2014) compared the growth and survival of different Lactobacillus plantarum strains during 21 days of storage of fermented cherry, pineapple, carrot, and tomato juices. Cherry and pineapple juices were stressful for microbial growth, while carrot and tomato juices were assessed as favorable habitats [65]. In general, plant matrices are thought to be a less favorable environment for probiotic growth than dairy products. Those disadvantages, to some extent, can limit the development of plant functional products [12]. On the other hand, plant-based food contains sugars and phytochemicals that protect probiotic cells’ survival (i.e., antioxidants present in plant food, such as vitamins C and E, can reduce oxidative stress) [38].
Many plant-food products are seasonal, prone to spoilage, and have a short storage time. To ensure their availability, their preservation is mandatory. However, in various technological processes, the plant food’s nutritive value, composition of bioactive components, sensory properties, and microbiome can be changed [37]. Sauerkraut fermentation is conducted at approx. 2% salt concentration to achieve the osmotic effect that allows the release of liquid from cabbage tissue. Maintenance of adequate temperature, salinity, and anaerobic conditions ensures the viability and growth of autochthonous LAB and inhibits spoilage microorganisms [66]. In the manufacturing of pickled cucumbers, the concentration of salt is higher, reaching 5–7%, which, along with low pH, inhibits the growth of less salt-tolerant microorganisms, promoting fermentative strains such as P. pentosaceus and L. plantarum [66]. Due to the requirement of functional food for delivering an adequate number of viable cells, some challenges arise in the development of novel plant probiotic products. Preservation methods, such as air drying, freeze-drying, and ultrasound-assisted air-drying, were successfully applied to fruits and vegetables. In the study of Rodrigues et al. (2018), dried apple snacks impregnated with Lactobacillus casei NRRL B-442 were produced. Authors showed the dependence of the probiotic cell viability on temperature and ultrasound application during drying. The higher viability of Lactobacillus casei (>106 CFU/g) in apple snacks was observed at drying at a temperature of 60 °C with ultrasound-assisted air in comparison to samples of conventional drying at 10 °C and 40 °C (<106 CFU/g) [67]. Different methods of plant-food preservation should be tailored according to the selected plant matrix, probiotic microorganism added, and type of designed food product. Barbosa et al. (2015) compared three methods: spray drying, freeze drying, and convective hot air drying on the survival of Lactobacillus plantarum 299v and vitamin C content in orange powder. Spray drying and freeze drying were the techniques that resulted in lower losses in viable probiotic cells and better retention of vitamin C [68]. One of the technologies that protects probiotics against the adverse effects of environmental factors is microencapsulation [69]. The four techniques of microencapsulation are extrusion, emulsification, freeze drying, and spray drying. Probiotics can be made more resilient to the severe conditions of manufacturing and the human body. However, there are several drawbacks to these techniques, such as the fact that high temperatures and acidity can eventually impact the viability, stability, and size of microcapsule microstructures [70]. By shielding probiotic bacterial strains from harmful physicochemical elements like high temperatures, oxygen, osmotic pressure, relative humidity, digestive tract enzymes, and, lastly, the stomach’s low pH, microencapsulation helps to improve resistance, stability, and survival. Protein and polysaccharide hydrocolloid are the two protective coats that are applied to the bacterium using microencapsulation technology. Plant-derived prebiotic polysaccharides (starch, inulin), since they are resistant to digestive enzymes, can provide an effective protection of probiotic microorganisms throughout the GI passage [43]. In this regard, prebiotics are an appropriate candidate for encapsulation of probiotics, ensuring their survival in the food matrix during processing and storage as well as in the harsh environment of the digestive tract [71]. The combination of prebiotic microcapsules and probiotic core creates a beneficial functional capsule [72]. Zaeim et al. used a co-encapsulated technique of double-layered microcapsules consisting of alginate and chitosan (electro-hydrodynamic atomization) with inulin and/or resistant starch to protect Lactobacillus plantarum and Bifidobacterium lactis. The authors reported successful survival of studied probiotics in gastrointestinal conditions during 90 days of storage [73]. The emerging technology of probiotic protection is the 3D method. Zhang et al. reported the enhanced survival of probiotics (Lactobacillus plantarum WCFS1) in the 3D “honeycomb” cereal-based food structure after dough-baking, exhibiting also high thermal stability of the used method [21]. In the study of Yoha et al. the combination of the prebiotic encapsulating wall with 3D-based structure of high-fiber high-protein composite on the probiotics’ viability was assessed. They reported that the combined method ensured L. plantarum (NCIM 2083) viability with a 96–98% survival rate during 35 days of storage [74].

3. Fermentation as the Method of Food Preservation Increasing the Health Benefits of Plant Food

The oldest and safest method of food conservation is fermentation. It can be employed in a wide range of plant-food products, especially those prone to spoilage, including vegetables and fruits. Nowadays this technology of food preservation is applied on a commercial scale. Due to versatile biochemical processes and numerous interactions between fermentative microorganisms and the plant matrix, the nutritional and functional properties of food are enhanced. Additionally, fermentation modifies food sensory features, making them more attractive to consumers, who appreciate their flavor [37]. Physicochemical methods of plant-food preservation may lead to degradation of prebiotics [75]. Microorganisms can take advantage of fermented plant-based matrices. In various biochemical pathways, they can metabolize proteins, saccharides, and other molecules while contributing to the enhanced digestibility and bioavailability of nutritional ingredients. Undigested and hence not absorbed plant proteins can potentially increase the risk of allergic reactions [33,76]. The effect of fermentation depends on the type of protein (amino acid content), microorganism used, and fermentation conditions. Plant fermentation contributes to the increase in phenolic compounds, especially their free forms of greater bioavailability [77,78]. In the study of Hole et al., fermentation with probiotic strains (Lactobacillus johnsonii LA1, Lactobacillus reuteri SD2112, Lactobacillus acidophilus LA-5) of flours from whole grain barley and oat groat resulted in an increased level of free phenolic acids [79]. Fermentation can reduce the anti-nutritional compounds of plant food (Figure 1) [31]. In some plant foods, such as legumes, anti-nutritional factors (e.g., phytic acid, raffinose, condensed tannins, alkaloids, lectins, pyrimidine glycosides, saponins) decrease nutrients’ bioavailability and digestibility [80]. In the study of Curiel et al., nineteen legumes were fermented with selected lactic acid bacteria strains (Lactobacillus plantarum C48, Lactobacillus brevis AM7). The effect of microbial fermentation was the decreased level of anti-nutritional raffinose and condensed tannins in legumes [81]. The anti-nutritional compound of cereals, phytic acid, limits the bioaccessibility of food minerals, proteins, and amino acids. It can be degraded by probiotic bacteria phytases [34]. In the study of Manini et al., twelve of thirteen studied LAB strains isolated from spontaneously fermented wheat bran sourdough exhibited the ability to degrade phytate. Authors suggested that by increasing plant-food mineral bioavailability, LAB strains could successfully improve the nutritional value of fermented products and could be applied in bread making [80,82]. Moreover, proteolytic enzymes produced by probiotic strains can degrade proteins such as gluten and gliadin, which can be important for predisposed consumers (non-celiac gluten-/wheat-sensitive) or celiac patients [83,84].
Vitamins present in plant foodstuffs are cherished by consumers. Some fruits, vegetables, legumes, cereals, grains, tea leaves, and herbs are recognized as a rich source of essential vitamins, i.e., citrus and berries—vitamin C, nuts—vitamins E and B, and grains—vitamin B, folate [85]. The fermentation can increase the content of plant-food vitamins, especially vitamin C and the complex of vitamin B [78]. Moreover, some probiotic strains can produce vitamins (K, B, folate), which can augment the effect of plant-derived vitamins [86]. Di Cagno et. al. reported that fermentation by autochthonous strains (L. plantarum M1, Leuconostoc mesenteroides C1, Pediococcus pentosaceus F40) of carrots, French beans, or marrows significantly increased the content of vitamin C [87]. Tempeh is a traditional Indonesian fermented soybean fungal food. Due to naturally present bacterial strains that produce vitamin B12 (Klebsiella pneumoniae, Citrobacter freundii), tempeh is a rich source of this vitamin. In the study of Wolkers–Rooijackers, fermented lupin tempeh rich in plant proteins was produced. They replaced opportunistic pathogen bacteria (Klebsiella pneumoniae) with P. freudenreichii (vitamin B12-producing bacterium with GRAS status) and R. oryzae, which resulted in a significant increase in vitamin B12 content in lupin tempeh [88].
It should be emphasized that plant food fortified with probiotics contains not only viable probiotic cells and prebiotics but also more bioactive elements, including non-viable cells called paraprobiotics and probiotic metabolites called postbiotics [89]. Together they can boost health benefits for the host [90]. However, the proportion of actives during food storage changes. The number of viable cells decreases along with prebiotics, which are consumed by them, while the number of paraprobiotics can increase [91]. In this context, if plant food requires extreme processing, the initially synbiotic food converts into a combined prebiotic/paraprobiotic/postbiotic formulation. An example of such transformation is the coffee brewing process [92]. Taking into consideration that coffee is one of the most popular regularly consumed beverages, it poses to be the ideal vehicle for the supplementation of food bioactive compounds (caffeine, chlorogenic acids, trigonelline, cafestol, kahweol, melanoidins), as well as prebiotics/paraprobiotics/postbiotics. The probiotic coffee fermentation is challenging. The high temperature (>80 °C) during the brewing process is harmful to most microorganisms. Therefore, the use of spore-forming probiotics such as Bacillus spp. is preferred [92].

4. The Process Control Using System Tools

The implication of HACCPs (hazard analysis and critical control points) and food safety management systems according to standard ISO 22000:2018 is crucial for the production of probiotic food goods, where the quality and safety of products have a direct impact on the health of consumers [93,94]. The European Union (EU) requires all small and medium-sized food businesses to use HACCPs, and the international food safety community acknowledges HACCPs as a global standard for reducing foodborne safety risks [95]. International Standard ISO 22000:2018 incorporates its tenets, which are outlined in the Codex Alimentarius recommendations integrated with International Standard [94].
Hazard analysis and critical control points (HACCPs) is a preventive approach used to control food processing by identifying hazards in the food production process, controlling hazards, and reducing risks [96]. It guarantees that fermented products comply with food safety regulations. Scientific methods, such as assay studies for the identification of biological and chemical pollutants and microbiological investigations (such as the plate culture technique) for the detection of pathogenic contaminants, are used in quality assessments of the product [97,98]. Good manufacturing practices (GMPs), food safety management systems (FSMSs), good hygiene practices (GHPs), and sanitation standard operating procedures (SSOPs) must all be followed to ensure food safety. It will be easier to lower the risk of contamination if the production process is closely monitored and corrective action is taken. As a result, the HACCPs keep an eye on and confirm the effectiveness of the safe fermentation product process [99]. According to the Bacteriological Analytical Manual from the Food and Drug Administration (FDA), the laboratory tests used for hygiene assessment include microbial count estimation, pH determination, fluorescent indicator visualization using UV light, contact-agar technique, cultivation of surface microbes by swabbing and swiping with a non-woven cloth, and aerobic plate count test [99,100]. The HACCP system is a mandatory system of implementation in plant-based food production in accordance with applicable European Union law. Quality control and quality assurance both have the same goal of producing a quality product for sale, but they differ in their approach. Quality assurance is responsible for maintaining quality systems within the facility so that product defects and mistakes can be kept to a minimum [101].
The implementation of the HACCP system involves ensuring the safety of probiotic plant products by analyzing hazards and determining critical control points throughout the production process. The goals of CCPs are the following:
-
Quality control of the raw material delivered to the factory, taking into account the appropriate variety of plant raw material. The influence of plant raw material variety on the quality of functional probiotic products has been the goal of previous studies [102,103,104,105].
-
Control of critical parameters of the fermentation process, such as temperature, pH value, and fermentation time, to ensure an appropriate number of live bacteria in the final products and selection and use of a suitable strain with probiotic properties, taking into account the source of isolation of this strain. This issue was addressed in many previous works [106,107,108,109], where the impact of the strain used in plant products on the quality of the final product was demonstrated.
All these factors concern the optimization of probiotic technology of plant-based products and allow obtaining safe products of reproducible quality. Some authors emphasize the need to implement this system in the production of traditional fermented plant products like Tarhana [110] or cereal-based products like Kishk [111].

5. Organic Plant-Based Food Production

Nowadays consumers choose products that minimize the negative impact on the environment. Plant-based food production, in comparison with animal-based foods, such as dairy or meat, is shaping up an eco-friendly sector of the food industry. It is extremely important for issues concerning greenhouse emissions, available water resources, and the growing world population [112,113]. The land required for the cultivation of plants for food production is smaller than for animal-based food. It has a lower environmental impact and lower carbon footprint compared to traditional animal-based probiotic products. Recently, a new category of probiotics called “plant probiotics” appeared as an interesting perspective to produce functional foods. Microorganisms classified as plant growth-promoting bacteria are non-pathogenic rhizobacteria that can colonize the inside of plants and provide beneficial effects to the plants by direct and indirect mechanisms [114]. They can promote plant growth, which in turn contributes to the reduction in or elimination of chemical fertilizers. The nutritional value and quality of plants fortified with plant probiotics are improved. Flores-Félix et al. reported that the plant probiotic Phyllobacterium sp. PEPV15, by colonization of strawberry roots, was able to increase the yield and also increase the content of vitamin C by 79% [115]. The beneficial effect of plant probiotics in horticultural crops was reported in numerous studies. The human beneficial effects of plant probiotics include increased levels of vitamins C and B, flavonoids (anthocyanin, lycopene, sterols, unsaturated fatty acids), minerals (N, K, Ca, S, P, Mg, Fe, Mn, Zn, Cu), and increased antioxidant activity [116].
Plant-derived wastes are rich in biologically valuable compounds, including prebiotics, and are sources of potential for further manufacturing. According to the United Nations, the Sustainable Development Goal target 12.3 is to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030 [117].
Due to the seasonal character of production and the short shelf life of fruits and vegetables, preservation is necessary to optimize the availability and costs and to reduce food wastage (Figure 2). The traditional methods of food manufacturing, such as fermentation, usually require minimal or no use of chemical preservatives or artificial food additives to extend the shelf life and ensure the safety of food products. Therefore, toxic wastes are significantly reduced, and fermentation, especially artisanal, can be considered a green technology. The diversity of available probiotic foods of plant origin, especially fermented (e.g., sauerkraut, pickles, kimchi, tempeh, Jiang-shui, Suan-cai, miso, fruit and vegetable juices, beverages), responds to the growing demand for natural products [34]. In the scope of naturalness and minimal processing, the plant-foods sector of the food industry can be a part of sustainable development, and fermented food can be awarded an ecologically clean label. Furthermore, the development of more natural, efficient methods of plant-food production can improve the world’s food supply and bring environmental benefits as well as human well-being [32].

6. Conclusions

Plant-based foodstuffs have high nutritional and bioactive value. They are a recognized source of bioactive compounds, phytochemicals, vitamins, fibers, polyols, polysaccharides, and oligosaccharides. Plant prebiotics within the food matrix and host microbiome promote the growth of microorganisms, stimulate their metabolic activity, and exert action directly conferring to the consumer’s health. Plant food is a promising option to deliver probiotics, paraprobiotics, and prebiotics, providing health benefits to a broad spectrum of consumers, including those who are lactose intolerant and vegetarians. The synbiotic formula of plant food contributes to health profits. The relatively low cost of accessibility and manufacturing of plant functional food ensures worldwide consumers’ availability and affordability. Certain strategies of plant-food preservation, such as fermentation fortified by probiotics, increase overall nutritional value, decrease anti-nutritional compound levels, raise bioactive compound content, and augment antioxidant activity, resulting in the food’s enhanced functional properties. In this regard, plant-food health profits are further boosted by the additional beneficial effect of probiotics on the human body. The variety and richness of fruits and vegetables and the availability of new manufacturing technologies guarantee the future dynamic development of this food industry sector with respect to environmental responsibility.

Author Contributions

Conceptualization, A.S. and B.S.; methodology, B.S. and A.S.; software, A.S. and B.S.; validation, B.S. and A.S.; formal analysis, A.S. and B.S.; investigation, A.S. and B.S.; writing—original draft preparation, B.S. and A.S.; writing—review and editing, A.S. and B.S.; visualization, B.S. and A.S.; supervision, A.S. and B.S.; project administration, B.S. and A.S. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not applicable.

Conflicts of Interest

The authors declare no conflicts of interest.

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Figure 1. The main advantages of plant-food fermentation.
Figure 1. The main advantages of plant-food fermentation.
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Figure 2. Main advantages and disadvantages of plant-based food.
Figure 2. Main advantages and disadvantages of plant-based food.
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Table 1. Examples of innovative probiotic and synbiotic plant-based products.
Table 1. Examples of innovative probiotic and synbiotic plant-based products.
ProductApplied Probiotic Applied Prebiotic Research IssueReference
Pumpkin frozen dessertsL. rhamnosus Lock 0900InulinPumpkin and pumpkin–pineapple sorbets with potential probiotic strains and/or prebiotics demonstrated encouraging results in the case of functional product development
data		[54]
Blueberry juice L. plantarum and L. casei-Positive effect of lactic acid fermentation on phenolic content [55]
Jelly candies with enzymatically modified apple pomace Bifidobacterium animalis DSM 20105-Evaluation of the applicational possibilities of enzymatically modified apple pomace in jelly candies with probiotics[56]
Rice-based beveragesL. fermentum MG7011-Choice of probiotic starter culture data[57]
Fermented beverages prepared with almonds (Prunus dulcis),
rice (Oryza sativa L.), oats (Avena sativa L.), Brazil nuts (Bertholletia excelsa H.B.K), and soybean (Glycine max L.) extracts		Streptococcus thermophilus, L. acidophilus LA-5®, and Bifidobacterium BB-12-Possibilities complete substitution of dairy ingredients with water-soluble plant extract [58]
Frozen dessert containing plant-based milk (almond, hazelnut, lupine)Lb. acidophilus-Positive impact of plant-based milk on probiotics; viability due to the high phenolic components and antioxidant capacity[59]
Frozen desserts processed with water-soluble extract of rice by-product
and S. platensis		Lb. caseiPolydextroseProbiotic and/or synbiotic products have an impact on final functional products such as the chemical composition, phenolic compounds’ bioaccessibility, selected parameters of texture, improved sensory quality, ⍺-amylase, and ⍺-glucosidase inhibitory activities[60]
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Sionek, B.; Szydłowska, A. Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food. Appl. Sci. 2025, 15, 3137. https://doi.org/10.3390/app15063137

AMA Style

Sionek B, Szydłowska A. Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food. Applied Sciences. 2025; 15(6):3137. https://doi.org/10.3390/app15063137

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Sionek, Barbara, and Aleksandra Szydłowska. 2025. "Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food" Applied Sciences 15, no. 6: 3137. https://doi.org/10.3390/app15063137

APA Style

Sionek, B., & Szydłowska, A. (2025). Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food. Applied Sciences, 15(6), 3137. https://doi.org/10.3390/app15063137

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