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Beverages 2015, 1(2), 95-103;

Challenges for the Production of Probiotic Fruit Juices

Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Author to whom correspondence should be addressed.
Academic Editor: Antonio Cilla
Received: 31 March 2015 / Revised: 18 May 2015 / Accepted: 19 May 2015 / Published: 26 May 2015
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
Full-Text   |   PDF [154 KB, uploaded 26 May 2015]


Fruit 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
Keywords: juices; probiotics; survival; improvement; overall acceptance juices; probiotics; survival; improvement; overall acceptance
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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MDPI and ACS Style

Perricone, M.; Bevilacqua, A.; Altieri, C.; Sinigaglia, M.; Corbo, M.R. Challenges for the Production of Probiotic Fruit Juices. Beverages 2015, 1, 95-103.

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