Vegan probiotic products: A modern tendency or the newest challenge in functional foods

• Published in: Food research international 2021-02, Vol.140, p.110033-110033, Article 110033
• Main Authors: Pimentel, Tatiana Colombo, Costa, Whyara Karoline Almeida da, Barão, Carlos Eduardo, Rosset, Michele, Magnani, Marciane
• Format: Article
• Language: English
• Subjects: Health benefits; Probiotic cultures; Sensory; Veganism; Vegetal products
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.110033

[Display omitted] •Fermented and non-fermented beverages are the main vegan probiotic carriers.•Probiotic survival in vegan products depends on the processing and food matrix.•Vegan probiotic products may improve lipid metabolism and immune system.•Probiotics may alter acidity, color, and acceptance of vegan foods.•The source of strain may compromise the vegan status in probiotic foods. Vegan consumers represent an attractive economic target for the food industry with demand of products with health benefits, such as probiotic products. This review aimed to explore the so called vegan probiotic products by providing an overview of the commercial and studied products and their associated in vitro/in vivo health-promoting effects, and discuss the effect of probiotics on the technological and sensory properties in a range of products. The factors that impact on the probiotic survival, the main challenges and the trends of this market niche are presented. Vegan probiotic products may improve the lipid profile and the immune system, manage the diabetes, reduce Helicobacter pylori-associated diseases, have anticarcinogenic properties, and improve the general well-being. Fermented and non-fermented beverages are the main vegan probiotic products. The survival of probiotic cultures is dependent on the processing steps, food matrix, probiotic strain and the form of incorporation into the matrix, storage conditions, and addition of prebiotic components. Probiotics may alter the chemical composition, acidity, color, and acceptance of vegan foods and beverages but products with suitable probiotic survival, physicochemical characteristics, technological properties, and sensory acceptance can be obtained. However, the source of the strain may compromise the vegan status since most of those currently available are not isolated from vegetable matrices. Therefore, short-term marketing strategies should focus not only on the vegan public but also on those consumers that want to reduce the consumption of animal-derived products, besides seeking new non-animal derived strains.