ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2024
Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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.
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Who cites it
4 citing papers in PubMed.
- Recent Advances in Polysaccharide-Based Encapsulation of Probiotics: Encapsulation Technologies, Material Properties, and Applications in Dairy Products.Foods (Basel, Switzerland) · 2026Review
- Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence.Nutrients · 2025Review
- Comparative Effects of Probiotics and Paraprobiotics Derived fromJournal of microbiology and biotechnology · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (a
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Registered trials
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