• Zahida Naseem, MirSajad AhmadSADepartment of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, India., Sajad Mohd Wani, Molvi Abdul Rouf, Iqra Bashir, and Aiman Zehra.
• Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India.
• Nutrition. 2023 Nov 1; 115: 112154112154.

AbstractConsumers' growing interest in using foods that improve health has motivated researchers and the food industry to develop new functional products, such as foods containing probiotics or live microbes. Probiotics have functional attributes that could satisfy most basic nutritional and therapeutic supplementation requirements. These microbes positively respond to clinical therapies against diseases and illnesses such as rotavirus-associated diarrhea, irritable bowel syndrome, and food allergies. Moreover, the role of probiotics in the prevention and treatment of obesity, diabetes, cancer, and diseases related to pathogenic microbes is an exciting and rapidly advancing research arena. Probiotic supplementation usually involves dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices like fruits, vegetables, cereals, and so on, have been studied as potential carriers for these microorganisms, presenting an alternative and better source in the process of assessing novel probiotic strains. The present review discusses the various factors affecting the survival of probiotics during storage in fruit juices, the possible effect of probiotics on sensory attributes and the overall acceptance of the products, and future technologies to improve the viability of probiotics.Copyright © 2023 Elsevier Inc. All rights reserved.

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