| Title |
Enhancing the nutritional value of foods through probiotics and dietary fiber from fruit and berry pomace |
| Authors |
Jagelavičiūtė, Jolita ; Bašinskienė, Loreta ; Čižeikienė, Dalia |
| DOI |
10.3390/fermentation11080481 |
| Full Text |
|
| Is Part of |
Fermentation.. Basel : MDPI. 2025, vol. 11, iss. 8, art. no. 481, p. 1-26.. ISSN 2311-5637 |
| Keywords [eng] |
probiotics ; Lactobacillus spp. ; dietary fiber ; pomace ; plant-based food |
| Abstract [eng] |
The growing demand for health-promoting food products has led to increased efforts to develop formulations enriched with probiotics and dietary fiber (DF). While traditional fermented foods remain widely recognized sources of probiotics, there is a pressing need to innovate novel, nutritious, and high-quality alternatives that also incorporate additional functional ingredients. In the context of sustainable consumption and health-conscious dietary trends, fruit and berry pomace has emerged as a promising source of DF with prebiotic potential, supporting the growth and activity of beneficial gut microorganisms. A growing body of research emphasizes the potential of pomace valorization, showcasing its relevance in the development of value-added food products. This review explores the key features and selection principles for probiotic strains, particularly those from the former group of Lactobacillus species, alongside opportunities for combining probiotics with fruit and berry pomace in functional food matrices. Special attention is given to the physiological and technological attributes of DF derived from pomace, which are critical for their successful application in food systems and their potential synergistic effects with probiotics. Although numerous probiotic-enriched products are currently available, DF remains an underutilized component in many of these formulations. Research has predominantly focused on dairy-based applications; however, the increasing demand for plant-based diets calls for a shift towards non-dairy alternatives. Looking forward, future innovations should prioritize the integration of probiotics and pomace-derived DF as symbiotic systems into plant-based food products, with an emphasis on their dual roles as nutritional enhancers and potential prebiotics. |
| Published |
Basel : MDPI |
| Type |
Journal article |
| Language |
English |
| Publication date |
2025 |
| CC license |
|
