Novel Strategies to Supplement Probiotics to Nondairy Beverages

Abstract

Novel strategies to supplement probiotics to nondairy beverages describes new trends for the diversification of tastes by developing new matrices for probiotic vehicles. For example, pumpkin by-products (peel and pulp) may be used as substrate/support of Lactobacillus. Therefore, a new ingredient was developed containing Lactobacillus casei immobilized in a pumpkin matrix. This new product was incorporated as a supplement to two different beverages: chocolate milk and soy milk containing apple juice. The two commercial beverages, supplemented with the L. casei cells immobilized in the pumpkin tissue, present a high percentage of the probiotic cell survival (≈80%) after simulated gastrointestinal digestion conditions compared to free L. casei cells. Properties of such beverages are presented in this work.