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This comprehensive review investigates the production, health advantages, challenges, and safety issues associated with non-dairy probiotic beverages, with an emphasis on plant-based substrates including fruits, vegetables, legumes, and grains. Non-dairy beverages are increasingly recognized as viable alternatives to dairy-based probiotics, providing a range of nutritional benefits and health-enhancing properties, such as improved digestive health, strengthened immune function, and increased antioxidant activity. The review emphasizes the significance of fermentation, particularly via lactic acid bacteria (LAB), in enhancing the bioavailability of essential nutrients and probiotics, thereby improving the functional attributes of these beverages. Nonetheless, various technological challenges have been identified, such as ensuring probiotic viability in low pH and high osmotic pressure environments, while also maintaining the sensory qualities and nutritional value of the beverages. Concerns related to safety, including microbial contamination, effective fermentation control, and the preservation of probiotics throughout processing and storage, are also considered. Moreover, the choice of ingredients and the parameters of fermentation play a vital role in guaranteeing the stability and safety of probiotics. The results indicate that, despite existing challenges, non-dairy probiotic beverages offer a promising direction for innovation and inquiry to address the growing global demand for safe, plant-based functional foods.
Abbasi et al. (Mon,) studied this question.