Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Andrade, R., Santos, E., Azoubel, P., & Ribeiro, E. (2019). Increased survival of Lactobacillus rhamnosus ATCC 7469 in guava juices with simulated gastrointestinal conditions during refrigerated storage. Food Bioscience, 32, 100470. doi: 10.1016/j.fbio.2019.100470

Aspri, M., Papademas, P., & Tsaltas, D. (2020). Review on non-dairy probiotics and their use in non-dairy based products. Fermentation, 6(1), 30. doi:10.3390/fermentation6010030

Aziz, F. N., Utami, T., Suroto, D. A., Yanti, R., & Rahayu, E. S. (2023). Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics. Czech Journal of Food Sciences, 41(3).

Balthazar, C. F., Silva, H. L., Esmerino. E. A., Rocha, R. S., Moraes, J., Carmo, M. A. V., Azevedo, L., Camps, I., Abud, Y. K. D., Sant'Anna, C., Franco, R. M., Freitas, M. Q., Silva, M. C., Raices, R. S. L., Escher, G. B., Granato, D., Senaka Ranadheera, C., Nazarro, & F., Cruz, A. G. (2018). The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chemistry, 246, 464-472. doi: 10.1016/j.foodchem.2017.12.002

Bhattacharjee, C., Saxena, V. K., & Dutta, S. (2017). Fruit juice processing using membrane technology: A review. Innovative Food Science & Emerging Technologies, 43, 136-153. doi: 10.1016/j.ifset.2017.08.002

Charalampopoulos, D., & Rastall, R. A. (2012). Prebiotics in foods. Current opinion in Biotechnology, 23(2), 187-191. doi: 10.1016/j.copbio.2011.12.028

Charlton, K., Kowal, P., Soriano, M. M., Williams, S., Banks, E., Vo, K., & Byles, J. (2014). Fruit and vegetable intake and body mass index in a large sample of middle-aged Australian men and women. Nutrients, 6(6), 2305-2319. doi: 10.3390/nu6062305

Corbo, M. R., Bevilacqua, A., Petruzzi, L., Casanova, F. P., & Sinigaglia, M. (2014). Functional beverages: the emerging side offunctional foods: commercial trends, research, and healthimplications. Comprehensive Reviews in Food Science and Food Safety, 13(6), 1192-1206.

da Silva, T. M., Pinto, V. S., Soares, V. R. F., Marotz, D., Cichoski, A. J., Zepka, L. Q., Lopes, E. J., da Silva, C., & de Menezes, C. R. (2021). Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices. Food Research International, 141, 110190. doi: 10.1016/j.foodres.2021.110190

de Andrade Pires, B., Campos, R. C. D. A. B., Canuto, J. W., Dias, T. D. M. C., Martins, E. M. F., Licursi, L., Leite Júnior, B. R. C., & Martins, M. L. (2020). Lactobacillus rhamnosus GG in a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) beverage and its survival in the human gastrointestinal tract. LWT-Food Science and Technology, 134, 110028. doi: 10.1016/j.lwt.2020.110028

de la Fuente, B., Luz, C., Puchol, C., Meca, G., & Barba, F. J. (2021). Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage. Food Chemistry, 343, 128414. doi: 10.1016/j.foodchem.2020.128414.

de Oliveira, P. M., Leite Júnior, B. R. D. C., Martins, E. M. F., Martins, M. L., Vieira, É. N. R., de Barros, F. A. R., Cristianini, M., de Almeida Costa, N., & Ramos, A. M. (2021). Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli. Journal of Food Science and Technology, 58(1), 98-109. doi: 10.1007/s13197-020-04518-y

de Souza Neves Ellendersen, L., Granato, D., Bigetti Guergoletto, K., & Wosiacki, G. (2012). Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei. Engineering in Life Sciences, 12(4), 475-485.

Del Valle, R. L., Carmen, M., José, R. V. M., & María, S. F. (2022). Utilization of Oenococcus oeni strains to ferment grape juice: Metabolic activities and beneficial health potential. Food Microbiology, 101, 103895. doi: 10.1016/j.fm.2021.103895

Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1), 1-10. doi: 10.1016/j.fm.2012.09.003

Ding, W. K., & Shah, N. P. (2008). Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal, 15(2), 219-232.

Fan, L. & Hansen, L. T. (2012). Fermentation and bio preservation of plant based foods with lactic acid bacteria. In Y. H. Hui & E. Ö. Evranuz, (Eds). Handbook of Plant based Fermented Food and Beverage Technology, Boca Raton, USA, CRC Press, pp. 35-48. ISBN: 9780429106798

Farias, N., Soares, M., & Gouveia, E. (2016). Enhancement of the viability of Lactobacillus rhamnosus ATCC 7469 in passion fruit juice: Application of a central composite rotatable design. LWT-Food Science and Technology, 71, 149-154. doi: 10.1016/j.lwt.2016.03.014

Fonseca, H. C., de Sousa Melo, D., Ramos, C. L., Menezes, A. G. T., Dias, D. R., & Schwan, R. F. (2022). Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain. Food Research International, 152, 110710. doi: 10.1016/j.foodres.2021.110710

Fonteles, T. V., & Rodrigues, S. (2018). Prebiotic in fruit juice: processing challenges, advances, and perspectives. Current Opinion in Food Science, 22, 55-61. doi: 10.1016/j.cofs.2018.02.001

Garcia, C., Guerin, M., Souidi, K., & Remize, F. (2020). Lactic fermented fruit or vegetable juices: Past, present and future. Beverages, 6(1), 8. doi: 10.3390/beverages6010008

Gänzle, M. G. (2015). Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science, 2, 106-117. doi: 10.1016/j.cofs.2015.03.001

Gerritsen, S., Harré, S., Swinburn, B., Rees, D., Renker-Darby, A., Bartos, A. E., & Waterlander, W. E. (2019). Systemic barriers and equitable interventions to improve vegetable and fruit intake in children: interviews with national food system actors. International Journal of Environmental Research and Public Health, 16(8), 1387.

Ghosh, K., Ray, M., Adak, A., Halder, S. K., Das, A., Jana, A., Parua Mondal, S., Vágvölgyi, C., Das Mohapatra, P. K., Pati, B. R., & Mondal, K. C. (2015). Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresource Technology, 188, 161-168.doi: 10.1016/j.biortech.2015.01.130.

Gobbetti, M., Cagno, R. D., & De Angelis, M. (2010). Functional microorganisms for functional food quality. Critical Reviews in Food Science and Nutrition, 50(8), 716-727. doi: 10.1080/10408398.2010.499770

Gomes, I. A., Venâncio, A., Lima, J. P., & Freitas-Silva, O. (2021). Fruit-based non-dairy beverage: A new approach for probiotics. Advances in Biological Chemistry, 11(6), 302-330.

Guan, Q., Xiong, T., & Xie, M. (2021). Influence of probiotic fermented fruit and vegetables on human health and the related industrial development trend. Engineering, 7(2), 212-218. doi: 10.1016/j.eng.2020.03.018

Guimarães, J. T., Balthazar, C. F., Scudino, H., Pimentel, T. C., Esmerino, E. A., Ashokkumar, M., Freitas, M. Q., & Cruz, AG. (2019). High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products. Ultrasonics Sonochemistry, 57, 12-21.

Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology, 52(2), 676-684. doi: 10.1007/s13197-013-0978-y

Hashemi, S. M. B., Jafarpour, D., & Jouki, M. (2021). Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition. Food Chemistry, 365, 130501. doi: 10.1016/j.foodchem.2021.130501

Ilango, S., & Antony, U. (2021). Probiotic microorganisms from non-dairy traditional fermented foods. Trends in Food Science and Technology, 118, 617-638. doi: 10.1016/j.tifs.2021.05.034

Isas, A. S., Celis, M. S. M., Correa, J. R. P., Fuentes, E., Rodríguez, L., Palomo, I., Mozzi, F., & Van Nieuwenhove, C. (2020). Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria. Food Research International, 138, 109729. doi: 10.1016/j.foodres.2020.109729.

Istrati, D. I., Pricop, E. M., Profir, A. G., & Vizireanu, C. (2018). Fermented functional beverages. In V. Lagouri (Eds). Functional Foods. ISBN: 978-1-83881-150-1.

Kanafusa, S., Uhlig, E., Uemura, K., Galindo, F. G., & Håkansson, Å. (2021). The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice. Innovative Food Science & Emerging Technologies, 72, 102749. doi: 10.1016/j.ifset.2021.102749

Kandylis, P., Pissaridi, K., Bekatorou, A., Kanellaki, M., & Koutinas, A. A. (2016). Dairy and non-dairy probiotic beverages. Current Opinion in Food Science, 7, 58-63. doi: 10.1016/j.cofs.2015.11.012

Kantachote, D., Ratanaburee, A., Hayisama-ae, W., Sukhoom, A., & Nunkaew, T. (2017). The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water. Journal of Functional Foods, 32, 401-408. doi: 10.1016/j.jff.2017.03.018

Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Sarkar, D., & Shetty, K. (2017). Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria. Process Biochemistry, 59, 141-149. doi: 10.1016/j.procbio.2017.05.019

Kardooni, Z., Alizadeh Behbahani, B., Jooyandeh, H., & Noshad, M. (2023). Probiotic viability, physicochemical, and sensory properties of probiotic orange juice. Journal of Food Measurement and Characterization, 17(2), 1817-1822.

Khalesi, S., Sun, J., Buys, N., & Jayasinghe, R. (2014). Effect of probiotics on blood pressure: A systematic review and meta-analysis of randomized, controlled trials. Hypertension, 64(4), 897–903. doi:10.1161/hypertensionaha.114.03469

Khezri, S., Mahmoudi, R., & Dehghan, P. (2018). Fig juice fortified with inulin and Lactobacillus delbrueckii: A promising functional food. Applied Food Biotechnology, 5(2), 97-106.

Korcz, E., & Varga, L., (2021). Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry . Trends in Food Science & Technology, 110, 375-384. doi: 10.1016/j.tifs.2021.02.014

Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Wu, M., Sackey, A. S., Xiao, L., & Tahir, H. E. (2018). Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chemistry, 250, 148-154. doi: 10.1016/j.foodchem.2018.01.009

Lebaka, V. R., Wee, Y. J., Narala, V. R., & Joshi, V. K. (2018). Development of New Probiotic Foods—A Case Study on Probiotic Juices In A. M. Grumezescu & A. M. Holban (Eds). Therapeutic, Probiotic, and Unconventional Foods, Academic Press, (pp. 55–78). ISBN: 978-0-12-814625-5.

Leitzmann, C. (2016). Characteristics and health benefits of phytochemicals. Complementary Medicine Research, 23(2), 69-74. doi: 10.1159/000444063

Leroy, F., & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology, 15(2), 67-78. doi: 10.1016/j.tifs.2003.09.004

Li, S., Tao, Y., Li, D., Wen, G., Zhou, J., Manickam, S., Han, Y., & Chai, W. S. (2021a). Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles. Chemosphere, 276, 130090. doi: 10.1016/j.chemosphere.2021.130090

Li, T., Jiang, T., Liu, N., Wu, C., Xu, H., & Lei, H. (2021b). Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chemistry, 339, 127859. doi: 10.1016/j.foodchem.2020.127859

Lillo-Pérez, S., Guerra-Valle, M., Orellana-Palma, P., & Petzold, G. (2021). Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers. LWT-Food Science and Technology, 151, 112106. doi: 10.1016/j.lwt.2021.112106

Lima, W. L., Monteiro, S. S., & Pasquali, M. A. B. (2022). Study of fermentation strategies by Lactobacillus gasseri for the production of probiotic food using passion fruit juice combined with green tea as raw material. Foods, 11(10), 1471. doi: 10.3390/foods11101471

Liu, Y., Gu, P., Laaksonen, O., Wei, B., Zhu, Y., Zhang, B., Zhu, B., & Li, H. (2022a). Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice. Journal of Food Composition and Analysis, 105, 104202. doi: 10.1016/j.jfca.2021.104202

Liu, Y., Sheng, J., Li, J., Zhang, P., Tang, F., & Shan, C. (2022b). Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice. Food Bioscience, 46, 101519. doi: 10.1016/j.fbio.2021.101519

Luckow, T., & Delahunty, C. (2004). Consumer acceptance of orange juice containing functional ingredients. Food Research International, 37(8), 805-814.

Luckow, T., Sheehan, V., Fitzgerald, G., & Delahunty, C. (2006). Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice. Appetite, 47(3), 315-323.

Mandha, J., Shumoy, H., Devaere, J., Schouteten, J. J., Gellynck, X., De Winne, A., Matemu, A. O., & Raes, K. (2022). Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices. Foods, 11(3), 383.

Mantzourani, I., Kazakos, S., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., & Plessas, S. (2018). Potential of the probiotic Lactobacillus plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. Foods, 8(1), 4. doi: 10.3390/foods8010004

Mantzourani, I., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., & Plessas, S. (2019). Production of a potentially synbiotic fermented Cornelian cherry (Cornus mas L.) beverage using Lactobacillus paracasei K5 immobilized on wheat bran. Biocatalysis and Agricultural Biotechnology, 17, 347-351. doi: 10.1016/j.bcab.2018.12.021

Markkinen, N., Laaksonen, O., Nahku, R., Kuldjärv, & R., Yang, B. (2019). Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices. Food Chemistry, 286, 204-215. doi: 10.1016/j.foodchem.2019.01.189

Mathipa, M. G., & Thantsha, M. S. (2015). Cocktails of probiotics pre-adapted to multiple stress factors are more robust under simulated gastrointestinal conditions than their parental counterparts and exhibit enhanced antagonistic capabilities against Escherichia coli and Staphylococcus aureus. Gut Pathogens, 7(1), 1-14. doi: 10.1186/s13099-015-0053-5

Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., & Ruzzi, M. (2019). Health-promoting components in fermented foods: an up-to-date systematic review. Nutrients, 11(5), 1189. doi: 10.3390/nu11051189

Miranda, R. F., de Paula, M. M., da Costa, G. M., Barão, C. E., da Silva, A. C. R., Raices, R. S. L., & Pimentel, T. C. (2019). Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?. LWT-Food Science and Technology, 106, 186-193. doi: 10.1016/j.lwt.2019.02.047

Mizuta, A. G., de Menezes, J. L., da Silva, L. A., Marcolino, V. A., Barão, C. E., Pimentel, T. C., de Abreu Filho, B. A., & Madrona, G. S. (2023). High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink. International Journal of Food Science & Technology, 58(1), 194-204.

Mojikon, F. D., Kasimin, M. E., Molujin, A. M., Gansau J. A., & Jawan, R. (2022). Probiotication of nutritious fruit and vegetable juices: an alternative to dairy-based probiotic functional products. Nutrients, 14(17), 3457. doi: 10.3390/nu14173457

Moreira, R. M., Martins, M. L., Júnior, B. R. D. C. L., Martins, E. M. F., Ramos, A. M., Cristianini, M., & de Souza Pereira, D. C. (2017). Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure. LWT-Food Science and Technology, 77, 259-268. doi: 10.1016/j.lwt.2016.11.049.

Muhialdin, B. J., Kadum, H., Zarei, M., & Hussin, A. S. M. (2020). Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice. LWT-Food Science and Technology, 121, 108992. doi: 10.1016/j.lwt.2019.108992.

Muhialdin, B. J., Kadum, H., & Hussin, A. S. M. (2021a). Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C. Food Control, 120, 107555. doi: 10.1016/j.foodcont.2020.107555

Muhialdin, B. J., Hussin, A. S. M., Kadum, H., Hamid, A. A., & Jaafar, A. H. (2021b). Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334. LWT-Food Science and Technology, 141, 110940. doi: 10.1016/j.lwt.2021.110940

Multari, S., Carafa, I., Barp, L., Caruso, M., Licciardello, C., Larcher, R., Tuohy, K., & Martens, S. (2020). Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’and ‘Washington navel’. LWT-Food Science and Technology, 125, 109205. doi: 10.1016/j.lwt.2020.109205

Mustafa, S. M., Chua, L. S., El-Enshasy, H. A., Abd Majid, F. A., & Hanapi, S. Z. (2020). Kinetic profile and anti-diabetic potential of fermented Punica granatum juice using Lactobacillus casei. Process Biochemistry, 92, 224-231. doi: 10.1016/j.procbio.2020.01.014

Naseem, Z., Mir, S. A., Wani, S. M., Rouf, M. A., Bashir, I., & Zehra, A. (2023). Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective. Nutrition, 115, 112154.

Nguyen, B. T., Bujna, E., Fekete, N., Tran, A. T., Rezessy-Szabo, J. M., Prasad, R., & Nguyen, Q. D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in Nutrition, 6, 54. doi: 10.3389/fnut.2019.00054

Nualkaekul, S., & Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146(2), 111-117. doi: 10.1016/j.ijfoodmicro.2011.01.040

Panda, S. K., Behera, S. K., Qaku, X. W., Sekar, S., Ndinteh, D. T., Nanjundaswamy, H. M., Ray, R. C., & Kayitesi, E. (2017). Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum-ATCC 9338. LWT-Food Science and Technology, 75, 453-459. doi: 10.1016/j.lwt.2016.09.026

Patel, A. R. (2017). Probiotic fruit and vegetable juices-recent advances and future perspective. International Food Research Journal, 24(5), 1850-1857.

Peng, W., Meng, D., Yue, T., Wang, Z., & Gao, Z. (2021). Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum, Food Chemistry, 340, 127922. doi: 10.1016/j.foodchem.2020.127922

Pereira, A. L. F., & Rodrigues S. (2018). Turning fruit juice into probiotic beverages. In G. Rajauria & B. K. Tiwari (Eds). Fruit Juices, Academic Press. (pp. 279-287). ISBN: 978-0-12-802230-6

Pereira, A. L. F., Feitosa, W. S. C., Abreu, V. K. G., de Oliveira Lemos, T., Gomes, W. F., Narain, N., & Rodrigues, S. (2017). Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage. Food Research International, 100, 603-611. doi: 10.1016/j.foodres.2017.07.055

Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M., & Corbo, M. R. (2015). Challenges for the production of probiotic fruit juices. Beverages, 1(2), 95-103. doi: 10.3390/beverages1020095

Perricone, M., Corbo, M. R., Sinigaglia, M., Speranza, B., & Bevilacqua, A. (2014). Viability of Lactobacillus reuteri in fruit juices. Journal of Functional Foods, 10, 421-426. doi 10.1016/j.jff.2014.07.020

Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2017). Thermal treatments for fruit and vegetable juices and beverages: A literature overview. Comprehensive Reviews in Food Science and Food Safety, 16(4), 668-691. doi: 10.1111/1541-4337.12270

Pimentel, T. C., Klososki, S. J., Rosset, M., Barão, C. E., & Marcolino, V. A. (2019). Fruit juices as probiotic foods. In A. Grumezescu & A.M. Holban (Eds). Sports and energy drinks. Woodhead Publishing. (pp. 483-513). ISBN: 9780128165294.

Pimentel, T. C., Madrona, G. S., Garcia, S., & Prudencio, S. H. (2015). Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT-Food Science and Technology, 63(1), 415-422. doi: 10.1016/j.lwt.2015.03.009

Plessas, S. (2021). Advancements in the use of fermented fruit juices by lactic acid bacteria as functional foods: Prospects and challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum application. Fermentation, 8(1), 6. doi: 10.3390/fermentation8010006

Rahman, M. S., Emon, D. D., Toma, M. A., Nupur, A. H., Karmoker, P., Iqbal, A., Aziz, M. G., & Alim, M. A. (2023). Recent advances in probiotication of fruit and vegetable juices. Journal of Advanced Veterinary & Animal Research, 10(3), doi:10.5455/javar.2023.j706

Randazzo, W., Corona, O., Guarcello, R., Francesca, N., Germanà, M. A., Erten, H., Moschetti, G., & Settanni, L. (2016). Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology, 54, 40-51. doi: 10.1016/j.fm.2015.10.018

Rastogi, Y. R., Thakur, R., Thakur, P., Mittal, A., Chakrabarti, S., Siwal, S. S., Thakur, V. K., Saini, R. V., & Saini, A. K. (2022). Food fermentation–Significance to public health and sustainability challenges of modern diet and food systems. International Journal of Food Microbiology, 371, 109666. doi: 10.1016/j.ijfoodmicro.2022.109666

Roberts, D., Reyes, V., Bonilla, F., Dzandu, B., Liu, C., Chouljenko, A., & Sathivel, S. (2018). Viability of Lactobacillus plantarum NCIMB 8826 in fermented apple juice under simulated gastric and intestinal conditions. LWT-Food Science and Technology, 97, 144-150. doi: 10.1016/j.lwt.2018.06.036

Rodríguez, L. G. R., Gasga, V. M. Z., Pescuma, M., Van Nieuwenhove, C., Mozzi, F., & Burgos, J. A. S. (2021). Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Research International, 140, 109854. doi: 10.1016/j.foodres.2020.109854.

Rúa, J., López-Rodríguez, I., Sanz, J., García-Fernández, M. C., del Valle, M. P., & García-Armesto, M. R. (2018). Improving functional properties of “Piel de Sapo” melon juice by addition of a Lippia citriodora natural extract and probiotic-type lactic acid bacteria. LWT-Food Science and Technology, 96, 75- 81. doi: 10.1016/j.lwt.2018.05.028

Ryan, J., Hutchings, S. C., Fang, Z., Bandara, N., Gamlath, S., Ajlouni, S., & Ranadheera, C. S. (2020). Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks. International Journal of Dairy Technology, 73(1), 182-190.

Saarela, M., Virkajärvi, I., Alakomi, H. L., Sigvart-Mattila, P., & Mättö, J. (2006). Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk. International Dairy Journal, 16(12), 1477-1482. doi: 10.1016/j.idairyj.2005.12.007

Sengun, I. Y., Kirmizigul, A., Atlama, K., & Yilmaz, B. (2020). The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage. LWT-Food Science and Technology, 118, 108707. doi: 10.1016/j.lwt.2019.108707

Septembre-Malaterre, A., Remize, F., & Poucheret, P. (2018). Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Research International, 104, 86-99. doi: 10.1016/j.foodres.2017.09.031

Shah, N. N., & Singhal, R. S. (2017). Fermented fruits and vegetables. In A. Pandey, G. Du, M. Sanromán, C. Soccol & C. G. Dussap (Eds), Current Developments in Biotechnology and Bioengineering. Elsevier. (pp. 45-89). ISBN 978-0-444-63662- 1.

Shori, A. B. (2016). Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages. Food Bioscience, 13: 1-8. doi: 10.1016/j.fbio.2015.11.001 Singh K, Rao A. (2021). Probiotics: A potential immunomodulator in COVID-19 infection management. Nutrition Research, 87, 1-12. doi: 10.1016/j.nutres.2020.12.014

Singh, K., & Rao, A. (2021). Probiotics: A potential immunomodulator in COVID-19 infection management. Nutrition Research, 87, 1-12. doi:10.1016/j.nutres.2020.12.014

Souza, M., Mesquita, A., Souza, P., Borges, G., Silva, T., Converti, A., & Maciel, M. I. (2021). New functional non-dairy mixed tropical fruit juice microencapsulated by spray drying: Physicochemical characterization, bioaccessibility, genetic identification and stability. LWT-Food Science and Technology, 152, 112271. doi: 10.1016/j.lwt.2021.112271

Sun, J., & Buys, N. (2015). Effects of probiotics consumption on lowering lipids and CVD risk factors: a systematic review and meta-analysis of randomized controlled trials. Annals of Medicine, 47(6), 430-440. doi: 10.3109/07853890.2015.1071872

Swain, M. R., Anandharaj, M., Ray, R. C., & Rani, R. P. (2014). Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnology Research International, 2014, 250424. doi: 10.1155/2014/250424

Szutowska, J. (2020). Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review. European Food Research and Technology, 246, 357- 372. doi: 10.1007/s00217-019-03425-7

Tang, Z., Zhao, Z., Wu, X., Lin, W., Qin, Y., Chen, H., Wan, Y., Zhou, C., Bu, T., Chen, H., & Xiao, Y. (2023). A review on fruit and vegetable fermented beverage-benefits of microbes and beneficial effects. Food Reviews International, 39(8), 4835-4872. doi: 10.1080/87559129.2021.2024222

Tresserra-Rimbau, A., Castro-Barquero, S., Vitelli-Storelli, F., Becerra-Tomas, N., Vázquez-Ruiz, Z., Díaz-López, A., Corella, D., Castañer, O., Romaguera, D., Vioque, J., Alonso-Gómez, A. M., Wärnberg, J., Martínez, J. A., Serra-Majem, L., Estruch, R., Tinahones, F. J., Lapetra, J., Pintó, X., Tur, J. A., López-Miranda, J., García-Molina, L., Delgado-Rodríguez, M., Matía-Martín, P., Daimiel, L., Rubín-García, M., Vidal, J., Galdon, A., Ros, E., Basterra-Gortari, F. J., Babio, N., Sorlí, J. V., Hernáez, A., Konieczna, J., Notario-Barandiaran, L., Tojal-Sierra, L., Pérez- López, J., Abete, I., Álvarez-Pérez, J., Fernández-García, J. C., Santos-Lozano, J. M., Manuel, J., Galera-Cusí, A., Julibert, A., Ruiz-Canela, M., Martinez-Lacruz, R., Pérez-Vega, K. A., Galmes-Panades, A. M., Pastor-Polo, C., Moreno-Rodriguez, A., Gea, A., Fitó, M., Lamuela-Raventós, R. M., & Salas-Salvadó, J. (2019). Associations between dietary polyphenols and type 2 diabetes in a cross-sectional analysis of the PREDIMED-Plus trial: Role of body mass index and sex. Antioxidants, 8(11), 537. doi: 10.3390/antiox8110537

Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225-241. doi: 10.1016/j.jff.2014.04.030

Urošević, T., Povrenović, D., Vukosavljević, P., Urošević, I., & Stevanović, S. (2017). Recent developments in microfiltration and ultrafiltration of fruit juices. Food and Bioproducts Processing, 106, 147-161. doi: 10.1016/j.fbp.2017.09.009

Valero-Cases, E., & Frutos, M. J. (2017). Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage. LWT-Food Science and Technology, 81, 136-143. doi: 10.1016/j.lwt.2017.03.047

Vivek, K., Mishra, S., Pradhan, R. C., & Jayabalan, R. (2019). Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice. LWT-Food Science and Technology, 108, 55-60. doi: 10.1016/j.lwt.2019.03.046

Vivek, K., Mishra, S., Pradhan, R. C., Nagarajan, M., Kumar, P. K., Singh, S. S., Manvi, D., & Gowda, N. N. (2023). A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends. Applied Food Research, 3(1), 100248. doi: 10.1016/j.afres.2022.100248

Wan, Y. J., Xu, M. M., Gilbert, R. G., Yin, J. Y., Huang, X. J., Xiong, T., & Xie, M. Y. (2019). Colloid chemistry approach to understand the storage stability of fermented carrot juice. Food Hydrocolloids, 89, 623-630.

Wang, Y., Li, H., Li, X., Wang, C., Li, Q., Xu, M., Guan, X., Lan, Z., Ni, Y., & Zhang, Y. (2022a). Widely targeted metabolomics analysis of enriched secondary metabolites and determination of their corresponding antioxidant activities in Elaeagnus angustifolia var. orientalis (L.) Kuntze fruit juice enhanced by Bifidobacterium animalis subsp. lactis HN-3 fermentation. Food Chemistry, 374, 131568. doi: 10.1016/j.foodchem.2021.131568

Wang, Y., Tao, Y., Zhang, X., Shao, S., Han, Y., Chu, D. T., Xie, G., & Ye, X. (2019). Metabolic profile of ginkgo kernel juice fermented with lactic acid bacteria: A potential way, to degrade ginkgolic acids and enrich terpene lactones and phenolics. Process Biochemistry, 76, 25-33. doi: 10.1016/j.procbio.2018.11.006

Wang, Z., Feng, Y., Yang, N., Jiang, T., Xu, H., & Lei, H. (2022). Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles. Food Chemistry, 373, 131455. doi: 10.1016/j.foodchem.2021.131455

Wu, Y., Li, S., Tao, Y., Li, D., Han, Y., Show, P. L., Wen, G., & Zhou, J. (2021). Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chemistry, 348, 129083. doi: 10.1016/j.foodchem.2021.129083

Xu, X., Bao, Y., Wu, B., Lao, F., Hu, X., & Wu, J. (2019). Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics. Food Chemistry, 289, 250-258. doi: 10.1016/j.foodchem.2019.03.068

Xu, X., Bi, S., Lao, F., Chen, F., Liao, X., & Wu, J. (2021). Induced changes in bioactive compounds of broccoli juices after fermented by animal-and plant-derived Pediococcus pentosaceus. Food Chemistry, 357, 129767. doi: 10.1016/j.foodchem.2021.129767

Yan, Y., Zhang, F., Chai, Z., Liu, M., Battino, M., & Meng, X. (2019). Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits. Food and Chemical Toxicology, 131, 110541. doi: 10.1016/j.fct.2019.05.049

Yang, X., Zhou, J., Fan, L., Qin, Z., Chen, Q., & Zhao, L. (2018). Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains. Food Science and Biotechnology, 27(6), 1719-1726. doi: 10.1007/s10068-018-0411-4

Yuasa, M., Shimada, A., Matsuzaki, A., Eguchi, A., & Tominaga, M. (2021). Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria. Food Bioscience 39, 100810. doi: 10.1016/j.fbio.2020.100810

Zhang, Y., Liu, W., Wei, Z., Yin, B., Man, C., & Jiang, Y. (2021). Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum. LWT-Food Science and Technology, 139, 110590. doi: 10.1016/j.lwt.2020.110590

Zheng, X., Wei, W., Rao, S., Gao, L., Li, H., & Yang, Z. (2020). Degradation of patulin in fruit juice by a lactic acid bacteria strain Lactobacillus casei YZU01. Food Control, 112, 107147. doi: 10.1016/j.foodcont.2020.107147

Žuntar, I., Petric, Z., Bursać Kovačević, D., & Putnik, P. (2020). Safety of probiotics: functional fruit beverages and nutraceuticals. Foods, 9(7), 947. doi: 10.3390/foods9070947