ReviewNutrients2022
Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products.
Review in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 69 citations in OpenAlex.
- Enhanced sensory, antioxidant, and non-toxic anti-diabetes beverage development via co-culture fermentation ofFood chemistry: X · 2026Article
- Fermented Vegetables as a Source of Psychobiotics: A Review of the Evidence for Mental Health Benefits.Probiotics and antimicrobial proteins · 2026Review
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on phenolic compounds in peony flowers.Food chemistry: X · 2025Article
- The Probiotication of a Lychee Beverage withFoods (Basel, Switzerland) · 2025Article
- Article
- Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented withFoods (Basel, Switzerland) · 2024Article
- Cognitive Function and the Consumption of Probiotic Foods: A National Health and Nutrition Examination Survey Study.Nutrients · 2024Article
- Vascular Impairment, Muscle Atrophy, and Cognitive Decline: Critical Age-Related Conditions.Biomedicines · 2024Review
- Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage.International journal of molecular sciences · 2024Article
- Consumption status of functional drinks based on the theory of planned behavior and the stages of change model in female employees.Scientific reports · 2024Article
- Eugenia uniflora (pitanga) juice as a new alternative vehicle for Limosilactobacillus fermentum ATCC 23271: evaluation of antioxidant and anti-infective effects.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Exploring the biofunctionalities of lactic fermented cactus pear (Journal of food science and technology · 2024Article
- Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices.Journal of food science and technology · 2024Review
- The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.Food chemistry: X · 2024Review
- Incidence of Urinary Infections and Behavioral Risk Factors.Nutrients · 2024Article
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice.Foods (Basel, Switzerland) · 2024Article
- New Paradigms in the Diet and Microbiome Relationship.Nutrients · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different probiotic strains on various diseases. A comprehensive nutrition comparison and the preference of plant-based over dairy probiotic drinks is also discussed, supported with updated market trends of probiotic drinks (dairy and non-dairy based). An extensive compilation of current plant-based probiotic drinks that are available in markets around the world is listed as a reference. The fermentability of carbon sources by probiotic microorganisms is crucial in addressing the development of plant-based drinks. Therefore, the pathway involved in metabolism of sucrose, glucose, fructose, and galactose in fruit and vegetable juice was also underlined. Finally, the key factors in monitoring the quality of probiotic products such as total soluble solids, sugar consumption, titratable acidity, pH, and stability at low storage temperatures were outlined.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.