Potencial probiótico de bebidas não lácteas a base de extratos vegetais e/ou de frutas: uma revisão de literatura.

Abstract

Due to the continuous growth of vegan and vegetarian individuals, as wll as increased diagnoses of lactose intolerance and cow’s milk protein allergies, fermented non-dairy beverages added with probiotics have become a great alternative because of their healthy properties and because they are composed of bactéria specifications that bring benefits to health and well-being. The objective of the presente work was to identify scientific studies on the main non-dairy beverages and their probiotic potential, usingthe Scielo, Scholar Google and PubMed search bases. The results showed that drinks based on fruit and/or vegetable extracts are considered accessible alternatives for vegans, vegetarians, lactose intolerants and cow’s milk protein allergies. It was found that the genus Lactobacillus is the most studied and used in the development of non-dairy procucts based on vegetable and/or fruit extracts, and the one that presentes the most positive results, followed by Bifidobacterium and Streptococcus, in addition to the yeast Saccharomyces boulardi, and the most used beverages are fermented non-dairy products similar to conventional yogurt. The work points out that non-dairy beverages based on vegetable and/or fruit extracts are potentially able to meet the probiotic demando of the population with a diet restricted to milk.