Trends in the Production of Non-Dairy Probiotic Beverages

U novije vrijeme pojačan je interes za zdravom hranom, pogotovo onoj koja ciljano pomaže u prevenciji bolesti. Stoga je razvoj nove funkcionalne hrane stekao veliku važnost u komercijalnim, ali i znanstvenim krugovima. Aditivi za hranu kao probiotici i prebiotici mogu imati pozitivne učinke na sastav crijevnih mikrobiota i predmet su intenzivnih istraživanja. Alergija na mliječne proizvode, netolerancija laktoze i sadržaj kolesterola dva su glavna nedostatka u vezi s fermentiranim mliječnim proizvodima. Iz tih, ali i ekonomskih razloga potiče se smanjenje upotrebe mliječnih fermentiranih proizvoda kao nosača probiotičkih sredstava te se potiče razvoj i komercijalizacija nemliječnih probiotičkih pića o kojima će biti riječ u ovom završnome radu.Recently, there has been an increased interest in healthy food, especially food that helps prevent diseases. Therefore, the development of new functional food has gained great importance in commercial as well as scientific circles. Food additives such as probiotics and prebiotics can have positive effects on the composition of intestinal microbiota and are the subject of intensive research. The allergy to dairy products, lactose intolerance and cholesterol content are the two main disadvantages related to fermented dairy products. For these, but also for economic reasons, both the reduction of the use of fermented dairy products as a carrier of probiotics and the development and commercialization of non-dairy probiotic drinks, which will be discussed in this final work, are encouraged