A.R Aghajani - Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering,Qazvin Branch, Islamic Azad University, Qazvin, Iran
F Kazemi - Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering,Qazvin Branch, Islamic Azad University, Qazvin, Iran
A Etemadi - Food Industry Engineering Department, Karaj Sugar Center University of Applied Science and Technology (KS)UAST, Karaj, Iran

Probiotics as ‘mono- or mixed cultures of live microorganisms which, when applied to animal or man, beneficially affect the host by improving the property of the indigenous flora’, while in relation to food, probiotics were considered as ‘viable preparations in foods or dietary supplements to improve the health of humans and animals. Fruit and vegetable juices represent promising carrier for probiotic bacteria; however, probiotic bacterial stability is diffcult to maintain during cold storage that could preclude their industrial production. Beverages based on fruits, cereals, vegetables and soybeans have been proposed as new products containing probiotic strains; essentially, fruit and vegetable juices have been reported as a novel suitable carrier medium for probiotic. Several factors could limit probiotic viability and survival in juices. As suggested by some researchers, the major influencing parameters can be categorized as, (1) intrinsic food parameters, such as titratable acidity, pH, molecular oxygen, water activity, presence of salt, sugar, artificial flavoring and coloring agents, and chemical or microbial preservatives like hydrogen peroxide and bacteriocins; (2) processing parameters- extent of heat treatment, incubation temperature, cooling rate, volume, packaging materials and storage techniques; (3) microbiological factors which mainly includes kind of probiotic strains, compatibility of different strains, inoculums proportion and rate. Current review discusses the various factors affecting the survival of probiotics throughout storage period in probiotic non-dairy juices, the possible impact of probiotics on the sensory attributes as well as on the overall acceptance of the products, and perspective technologies to improve the viability of probiotics.

Beverages, Functional food, Lactic acid bacteria, Non-Dairy, Probiotic, Survivability