Production and Characterization of Probiotic Juice from Star Fruit

This review primarily focuses on the technology of commercially available milk-based probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk, acidophilin, etc. Results of the scientific studies on probiotic whey-based beverages are promising and these products are expected to find spaces in the functional beverages market in the near future. Probiotics are microorganisms that provide health benefits when consumed. The use of probiotics has moved from concept to application. Probiotic bacteria have become increasingly popular during the last two decades as a result of the continuously expanding scientific evidence pointing to their beneficial effects on human health. As a result they have been applied as various products with the food industry having been very active in studying and promoting them. Within this market the probiotics have been incorporated in various products, mainly fermented dairy foods. In light of this ongoing trend and despite the strong scientific evidence associating these microorganisms to various health benefits, further research is needed in order to establish them and evaluate their safety as well as their nutritional aspects. The purpose of this paper is to review the current documentation on the concept and the possible beneficial properties of probiotic bacteria in the literature, focusing on those available in food.