Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part E
Probiotic orange juice: A comprehensive review of health benefits, viability and innovation
Author(s): Mohammad Kaif, Deshpande HW, Machewad GM and Ansari Ahmed
Abstract: Probiotics, originally defined as live microorganisms that provide health benefits when administered in adequate amounts, have gained significant attention for their ability to enhance gut health and prevent diseases. Traditionally incorporated in dairy products, the growing prevalence of lactose intolerance and dietary restrictions has sparked interest in non-dairy probiotic alternatives. Fruit juices, particularly orange juice, have emerged as a viable medium for delivering probiotics due to their rich nutrient composition and potential to support probiotic survival. However, the acidic nature of fruit juices and other environmental factors pose challenges to the viability of probiotics. This paper reviews the principles of probiotic systems, the survival of probiotic microorganisms in fruit juices, and strategies to improve their stability, such as microencapsulation, refrigeration, and fortification with prebiotics. Additionally, it explores the nutritional benefits of orange juice, including its antioxidant, anti- inflammatory, and anti-cancer properties, and the physico-chemical properties that influence probiotic survival. Challenges in producing probiotic fruit juices, such as optimizing processing parameters and maintaining sensory acceptance, are discussed along with potential solutions. The future of probiotic fruit juices lies in developing innovative approaches to enhance probiotic stability and consumer appeal, offering a promising alternative to traditional dairy-based probiotic products.
Pages: 323-333 | Views: 91 | Downloads: 42
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How to cite this article:
Mohammad Kaif, Deshpande HW, Machewad GM, Ansari Ahmed. Probiotic orange juice: A comprehensive review of health benefits, viability and innovation. J Curr Res Food Sci 2025;6(1):323-333.
