Scholarlink

<p>Probiotic fortification of plant-based foods has attracted significant interest due to its potential benefits for gut and metabolic health. However, maintaining adequate probiotic viability during processing and storage remains a key challenge, especially in non-dairy systems with low buffering capacity and limited nutrient composition. Walnut-based products represent a promising yet underexplored food matrix because they naturally provide unsaturated fatty acids, proteins, phenolic compounds, and bioactive peptides, which may support microbial survival and confer additional health benefits. Previous studies have indicated that under optimal fermentation conditions, several strains, including <i>Lactiplantibacillus plantarum</i>, <i>Bifidobacterium breve</i>, <i>Lacticaseibacillus casei</i>, <i>Lacticaseibacillus rhamnosus</i>, <i>Streptococcus thermophilus</i>, and <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>, can maintain viable cell counts above the functional threshold of 6 log CFU/ml in walnut-based matrices. This review synthesizes the current evidence on the use of walnut milk and walnut-based products as probiotic carriers and discusses how fermentation can be used to develop functional foods that consistently confer health benefits.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Enhancing probiotic viability and functional properties of walnut-based products through fermentation

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年3月25日

查看全文
  • Fai Abdulhadi Al-Subaie,
  • Amal Bakr Shori

摘要

Probiotic fortification of plant-based foods has attracted significant interest due to its potential benefits for gut and metabolic health. However, maintaining adequate probiotic viability during processing and storage remains a key challenge, especially in non-dairy systems with low buffering capacity and limited nutrient composition. Walnut-based products represent a promising yet underexplored food matrix because they naturally provide unsaturated fatty acids, proteins, phenolic compounds, and bioactive peptides, which may support microbial survival and confer additional health benefits. Previous studies have indicated that under optimal fermentation conditions, several strains, including Lactiplantibacillus plantarum, Bifidobacterium breve, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus, can maintain viable cell counts above the functional threshold of 6 log CFU/ml in walnut-based matrices. This review synthesizes the current evidence on the use of walnut milk and walnut-based products as probiotic carriers and discusses how fermentation can be used to develop functional foods that consistently confer health benefits.