An Overview of Fruit-Based Probiotics

Year 2025, Volume: 12 Issue: 1, 344 - 353, 30.05.2025

Gizem Tiryaki , Emine Nakilcioğlu

https://doi.org/10.35193/bseufbd.1453071

Abstract

Probiotics are living microorganisms that provide benefits to the person when consumed in sufficient amounts. Probiotics have major functions, such as maintaining intestinal microbiota balance and regulating the immune system. The intestinal microbiota, which plays a critical role in maintaining human health, can be balanced with regular probiotic consumption. In recent years, the consumption of milk-based probiotics has been decreasing due to the increase in vegans, consumers' allergic reactions to milk proteins, and lactose intolerance. Using fruit-based probiotics instead of milk-based probiotics is a good alternative. Fruits, containing a variety of nutrients that promote the growth of probiotics, are an excellent carrier for delivering probiotics to the body. For fruit-based probiotics to maintain their viability and provide effective results, it is very important to choose probiotic strains that are known to be resistant. The aim of this review is to provide information about the health effects of probiotic microorganisms and their use in fruit-based products. This review includes the concept of probiotics, the use of fruits as probiotic sources, the fermentation mechanism of fruit-based probiotics and the physicochemical changes that occur after fermentation.

Keywords

Probiotics , Fruit based probiotics , Fermentation

Meyve Bazlı Probiyotiklere Genel Bir Bakış

Abstract

Probiyotikler, yeterli miktarlarda alındığında kişiye fayda sağlayan canlı mikroorganizmalardır. Probiyotiklerin, bağırsak mikrobiyotası dengesini korumak ve bağışıklık sistemini düzenlemek gibi başlıca fonksiyonları bulunmaktadır. İnsan sağlığının sürdürülmesinde kritik bir rol oynayan bağırsak mikrobiyotası, düzenli probiyotik tüketimi ile dengelenebilmektedir. Son yıllarda veganların artması, tüketicilerin süt proteinlerine alerjik reaksiyonlar göstermesi ve laktoz intoleransı nedeniyle süt bazlı probiyotiklerin tüketimi azalmaktadır. Süt bazlı probiyotiklerin yerine meyve bazlı probiyotiklerin kullanılması iyi bir alternatiftir. Meyveler probiyotiklerin büyümesini teşvik eden bir dizi besin içerdikleri için meyve bazlı probiyotik tüketimi, vücuda probiyotikleri taşımak için mükemmel bir araçtır. Meyve bazlı probiyotiklerin canlılığını sürdürerek etkili bir sonuç verebilmeleri için dayanıklı olduğu bilinen probiyotik suşları seçmek oldukça önemlidir. Bu derlemenin amacı, probiyotik mikroorganizmaların sağlık etkileri ve meyve bazlı ürünlerde kullanımı hakkında bilgiler vermektir. Bu derleme, probiyotik kavramını, meyvelerin probiyotik kaynağı olarak kullanımını, meyve bazlı probiyotiklerin fermantasyon mekanizmasını ve fermantasyon sonrasında meydana gelen fizikokimyasal değişikleri içermektedir.

Keywords

Probiyotik , Meyve bazlı probiyotikler , Fermantasyon

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