Incorporating probiotics in fermented low alcoholic beverages: benefits, challenges and technological perspectives

Abstract

Incorporating probiotics into food is associated with multiple health benefits, including boosting the immune system, preventing gastrointestinal diseases, reducing cholesterol, and balancing the gut microbiota. They can also increase the nutritional value of food by improving nutrient absorption. Although the consumption of alcoholic beverages should not be encouraged at the population level, functional fermented beverages with minimal alcohol content can become vehicles for the delivery of probiotics, although the challenges related to their survival in the alcoholic environment remain significant. Aim of the study: The present research focuses on the production and stabilization of probiotic beverages based on local and traditional materials (wheat bran, sour borscht) with the addition of red grape pomace extracts and sea buckthorn.