{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T11:07:57Z","timestamp":1789470477811,"version":"build-2803163510"},"reference-count":106,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["clinicalkey.com","clinicalkey.com.au","clinicalkey.es","clinicalkey.fr","clinicalkey.jp","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Nutrition"],"published-print":{"date-parts":[[2023,11]]},"DOI":"10.1016\/j.nut.2023.112154","type":"journal-article","created":{"date-parts":[[2023,7,6]],"date-time":"2023-07-06T21:32:48Z","timestamp":1688679168000},"page":"112154","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":62,"special_numbering":"C","title":["Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective"],"prefix":"10.1016","volume":"115","author":[{"given":"Zahida","family":"Naseem","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sajad Ahmad","family":"Mir","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sajad Mohd","family":"Wani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Molvi Abdul","family":"Rouf","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Iqra","family":"Bashir","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aiman","family":"Zehra","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.nut.2023.112154_bib0001","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1038\/nrgastro.2014.66","article-title":"The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic","volume":"11","author":"Hill","year":"2014","journal-title":"Nat Rev Gastroenterol Hepatol"},{"key":"10.1016\/j.nut.2023.112154_bib0002","first-page":"1549","article-title":"Milk, milk products and disease free health: an updated overview","volume":"99999","author":"Nagpal","year":"2011","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.nut.2023.112154_bib0003","series-title":"Mining of microbial wealth and meta genomics","first-page":"357","article-title":"Probiotics from fermented foods","author":"Sundru","year":"2017"},{"key":"10.1016\/j.nut.2023.112154_bib0004","series-title":"Food quality and shelf life","first-page":"201","article-title":"Survival of probiotics in functional foods during shelf life","author":"Galanakis","year":"2019"},{"key":"10.1016\/j.nut.2023.112154_bib0005","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.jff.2017.07.038","article-title":"Streptococcus thermophilus: from yogurt starter to a new promising probiotic candidate?","volume":"37","author":"Uriot","year":"2017","journal-title":"J Funct Food"},{"key":"10.1016\/j.nut.2023.112154_bib0006","doi-asserted-by":"crossref","DOI":"10.1016\/j.nut.2022.111602","article-title":"Role of probiotics and prebiotics in mitigation of different diseases","volume":"96","author":"Manzoor","year":"2022","journal-title":"Nutrition"},{"key":"10.1016\/j.nut.2023.112154_bib0007","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.jff.2014.04.030","article-title":"Probiotic functional foods: survival of probiotics during processing and storage","volume":"9","author":"Tripathi","year":"2014","journal-title":"J Funct Foods"},{"key":"10.1016\/j.nut.2023.112154_bib0008","unstructured":"World Health Organization. Guidance on community mental health services: promoting person-centred and rights-based approaches. Available at: https:\/\/www.who.int\/publications\/i\/item\/9789240025707. Accessed July 9, 2023."},{"key":"10.1016\/j.nut.2023.112154_bib0009","doi-asserted-by":"crossref","first-page":"1406","DOI":"10.3390\/pr9081406","article-title":"Sonication, a potential technique for extraction of phytoconstituents: a systematic review","volume":"9","author":"Ranjha","year":"2021","journal-title":"Process"},{"key":"10.1016\/j.nut.2023.112154_bib0010","doi-asserted-by":"crossref","first-page":"S1201","DOI":"10.1080\/15538362.2020.1782804","article-title":"Extraction of polyphenols from apple and pomegranate peels employing different extraction techniques for the development of functional date bars","volume":"20","author":"Ranjha","year":"2020","journal-title":"Int J Fruit Sci"},{"key":"10.1016\/j.nut.2023.112154_bib0011","doi-asserted-by":"crossref","first-page":"1466","DOI":"10.3390\/foods10071466","article-title":"Heterocyclic aromatic amines in meat: Formation, isolation, risk assessment, and inhibitory effect of plant extracts","volume":"10","author":"Nadeem","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.nut.2023.112154_bib0012","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1574-6968.2012.02593.x","article-title":"Probiotics, their health benefits and applications for developing healthier foods: a review","volume":"334","author":"Nagpal","year":"2012","journal-title":"FEMS Microbiol Lett"},{"key":"10.1016\/j.nut.2023.112154_bib0013","doi-asserted-by":"crossref","first-page":"102590","DOI":"10.1016\/j.ebiom.2019.11.051","article-title":"Role of gut microbiota in type 2 diabetes pathophysiology","volume":"51","author":"Gurung","year":"2020","journal-title":"EBioMedicine"},{"key":"10.1016\/j.nut.2023.112154_bib0014","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1186\/s12986-016-0067-0","article-title":"Probiotics in prevention and treatment of obesity: a critical view","volume":"13","author":"Kobyliak","year":"2016","journal-title":"Nutr Metab (Lond)"},{"key":"10.1016\/j.nut.2023.112154_bib0015","doi-asserted-by":"crossref","first-page":"411","DOI":"10.1111\/j.1365-2672.2012.05344.x","article-title":"g-aminobutyric acid production by culturable bacteria from the human intestine","volume":"113","author":"Barrett","year":"2012","journal-title":"J Appl Microbiol"},{"key":"10.1016\/j.nut.2023.112154_bib0016","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.phrs.2015.02.006","article-title":"Type 1 diabetes and gut microbiota: friend or foe?","volume":"98","author":"Hu","year":"2015","journal-title":"Pharmacol Res"},{"key":"10.1016\/j.nut.2023.112154_bib0017","doi-asserted-by":"crossref","first-page":"159","DOI":"10.2337\/dc14-0769","article-title":"Insights into the role of the microbiome in obesity and type 2 diabetes","volume":"38","author":"Hartstra","year":"2015","journal-title":"Diabetes Care"},{"key":"10.1016\/j.nut.2023.112154_bib0018","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1186\/1757-4749-4-15","article-title":"Probiotics for human health \u2013new innovations and emerging trends","volume":"4","author":"Grover","year":"2012","journal-title":"Gut Pathog"},{"key":"10.1016\/j.nut.2023.112154_bib0019","doi-asserted-by":"crossref","first-page":"927","DOI":"10.1016\/j.jfda.2018.01.002","article-title":"Benefaction of probiotics for human health: a review","volume":"26","author":"Kerry","year":"2018","journal-title":"J Food Drug Anal"},{"key":"10.1016\/j.nut.2023.112154_bib0020","doi-asserted-by":"crossref","first-page":"29273","DOI":"10.3402\/fnr.v59.29273","article-title":"The anti-obesity effects of Lactobacillus casei strain Shirota versus Orlistat on high fat diet-induced obese rats","volume":"59","author":"Karimi","year":"2015","journal-title":"Food Nutr Res"},{"key":"10.1016\/j.nut.2023.112154_bib0021","doi-asserted-by":"crossref","first-page":"54617","DOI":"10.1371\/journal.pone.0054617","article-title":"Anti-obesity effect of Lactobacillus gasseri BNR17 in high-sucrose diet-induced obese mice","volume":"8","author":"Kang","year":"2013","journal-title":"PLoS One"},{"key":"10.1016\/j.nut.2023.112154_bib0022","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1186\/s12967-016-1058-7","article-title":"Microbiota and neurologic diseases: potential effects of probiotics","volume":"14","author":"Umbrello","year":"2016","journal-title":"J Transl Med"},{"key":"10.1016\/j.nut.2023.112154_bib0023","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1016\/j.bbi.2015.04.003","article-title":"A randomized controlled trial to test the effect of multispecies probiotics on cognitive reactivity to sad mood","volume":"48","author":"Steenbergen","year":"2015","journal-title":"Brain Behav Immun"},{"key":"10.1016\/j.nut.2023.112154_bib0024","doi-asserted-by":"crossref","first-page":"1120","DOI":"10.1128\/aem.59.4.1120-1124.1993","article-title":"The assumed assimilation of cholesterol by Lactobacilli and Bifidobacterium bifidum is due to their bile salt-deconjugating activity","volume":"59","author":"Klaver","year":"1993","journal-title":"Appl Environ Microbiol"},{"key":"10.1016\/j.nut.2023.112154_bib0025","doi-asserted-by":"crossref","first-page":"S49","DOI":"10.1093\/advances\/nmy063","article-title":"Mechanisms of action of probiotics","volume":"10","author":"Plaza-Diaz","year":"2019","journal-title":"Adv Nutr"},{"key":"10.1016\/j.nut.2023.112154_bib0026","doi-asserted-by":"crossref","first-page":"2112","DOI":"10.3390\/nu13062112","article-title":"Probiotics, prebiotics, and synbiotics: implications and beneficial effects against irritable bowel syndrome","volume":"13","author":"Simon","year":"2021","journal-title":"Nutrients"},{"key":"10.1016\/j.nut.2023.112154_bib0027","doi-asserted-by":"crossref","first-page":"5","DOI":"10.3748\/wjg.v24.i1.5","article-title":"Relationship between intestinal microbiota and ulcerative colitis: mechanisms and clinical application of probiotics and fecal microbiota transplantation","volume":"24","author":"Shen","year":"2018","journal-title":"World J Gastroenterol"},{"key":"10.1016\/j.nut.2023.112154_bib0028","unstructured":"World Health Organization. Cancer. Available at: who.int. Accessed January 26, 2020."},{"key":"10.1016\/j.nut.2023.112154_bib0029","article-title":"Effect of probiotic containing ice-cream on salivary mutans streptococci (SMS) levels in children of 6\u201312 years of age: a randomized controlled double blind study with six-months follow up","volume":"9","author":"Ashwin","year":"2015","journal-title":"J Clin Diagnostic Res"},{"key":"10.1016\/j.nut.2023.112154_bib0030","first-page":"213","article-title":"Effect of chocobar ice cream containing bifidobacterium on salivary streptococcus mutans and lactobacilli: a randomised controlled trial","volume":"13","author":"Nagarajappa","year":"2015","journal-title":"Oral Health Prev Dent"},{"key":"10.1016\/j.nut.2023.112154_bib0031","doi-asserted-by":"crossref","first-page":"1032","DOI":"10.1111\/jcpe.12464","article-title":"The effect of a streptococci containing probiotic in periodontal therapy: a randomized controlled trial","volume":"42","author":"Laleman","year":"2015","journal-title":"J Clin Periodontol"},{"key":"10.1016\/j.nut.2023.112154_bib0032","doi-asserted-by":"crossref","first-page":"705","DOI":"10.1111\/odi.12332","article-title":"Modulation of the host response by probiotic Lactobacillus brevis CD2 in experimental gingivitis","volume":"21","author":"Lee","year":"2015","journal-title":"Oral Dis"},{"key":"10.1016\/j.nut.2023.112154_bib0033","first-page":"42","article-title":"Probiotics and periodontitis\u2014a literature review","volume":"19","author":"Gatej","year":"2017","journal-title":"J Int Acad Periodontol"},{"key":"10.1016\/j.nut.2023.112154_bib0034","series-title":"Sports and energy drinks","first-page":"483","article-title":"Fruit juices as probiotic foods","author":"Pimentel","year":"2019"},{"key":"10.1016\/j.nut.2023.112154_bib0035","series-title":"Encyclopedia of food security and sustainability, volume 1: general and global situation","first-page":"422","article-title":"Probiotic food development: an updated review based on technological advancement","author":"Granatoa","year":"2019"},{"key":"10.1016\/j.nut.2023.112154_bib0036","first-page":"27192","article-title":"Technological aspects of prebiotics in probiotic fermented milks","author":"Mohammadi","year":"2011","journal-title":"Food Rev Int"},{"key":"10.1016\/j.nut.2023.112154_bib0037","series-title":"Production, processing and inspection of milk and derivatives","first-page":"205","article-title":"Prudencio SH Functional dairy products","author":"Pimentel","year":"2017"},{"key":"10.1016\/j.nut.2023.112154_bib0038","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.idairyj.2016.03.004","article-title":"Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream","volume":"59","author":"Ergin","year":"2016","journal-title":"Int Dairy J"},{"key":"10.1016\/j.nut.2023.112154_bib0039","doi-asserted-by":"crossref","first-page":"13318","DOI":"10.1111\/jfpp.13318","article-title":"Promoting Lactobacillus casei and Bifidobacterium adolescentis survival by microencapsulation with different starches and chitosan and poly L-lysine coatings in ice cream","volume":"42","author":"Zanjani","year":"2018","journal-title":"J. Food Process. Preserv"},{"key":"10.1016\/j.nut.2023.112154_bib0040","doi-asserted-by":"crossref","first-page":"2079","DOI":"10.3390\/nu13062079","article-title":"Nutritional significance of fruit and fruit products in the average Polish diet","volume":"13","author":"Rejman","year":"2021","journal-title":"Nutrients"},{"key":"10.1016\/j.nut.2023.112154_bib0041","unstructured":"FAO. FAO launches the UN's International Year of Fruits and Vegetables 2021. Available at: https:\/\/www.fao.org\/news\/story\/en\/item\/1364762\/icode\/. Accessed July 10, 2023."},{"key":"10.1016\/j.nut.2023.112154_bib0042","series-title":"Postharvest handling: a systems approach","first-page":"69","article-title":"Nutritional Quality of Fruits and Vegetables","author":"Vincente","year":"2014"},{"key":"10.1016\/j.nut.2023.112154_bib0043","doi-asserted-by":"crossref","first-page":"1833","DOI":"10.3390\/nu10121833","article-title":"Whole fruits and fruit fiber emerging health effects","volume":"10","author":"Dreher","year":"2018","journal-title":"Nutrients"},{"key":"10.1016\/j.nut.2023.112154_bib0044","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1186\/s12916-016-0730-3","article-title":"Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies","volume":"14","author":"Aune","year":"2016","journal-title":"BMC Med"},{"key":"10.1016\/j.nut.2023.112154_bib0045","doi-asserted-by":"crossref","first-page":"1123","DOI":"10.3390\/antiox9111123","article-title":"Bioactive compounds of edible fruits with their anti-aging properties: a comprehensive review to prolong human life","volume":"9","author":"Dhalaria","year":"2020","journal-title":"Antioxidants"},{"key":"10.1016\/j.nut.2023.112154_bib0046","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1093\/nutrit\/nuz004","article-title":"Association between consumption of fruit or processed fruit and chronic diseases and their risk factors: a systematic review of meta-analyses","volume":"77","author":"Fardet","year":"2019","journal-title":"Nutr Rev"},{"key":"10.1016\/j.nut.2023.112154_bib0047","doi-asserted-by":"crossref","first-page":"1029","DOI":"10.1093\/ije\/dyw319","article-title":"Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality\u2014a systematic review and dose-response meta-analysis of prospective studies","volume":"46","author":"Aune","year":"2017","journal-title":"Int J Epidemiol"},{"key":"10.1016\/j.nut.2023.112154_bib0048","doi-asserted-by":"crossref","first-page":"468","DOI":"10.1111\/jch.12777","article-title":"Fruit and vegetables consumption and risk of hypertension: a meta-analysis","volume":"18","author":"Li","year":"2016","journal-title":"J. Clin. Hypertens"},{"key":"10.1016\/j.nut.2023.112154_bib0049","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1038\/ejcn.2016.143","article-title":"Fruit and vegetable intake and risk of incident of type 2 diabetes: Results from the consortium on health and ageing network of cohorts in Europe and the United States (CHANCES)","volume":"71","author":"Mamluk","year":"2017","journal-title":"Eur J Clin Nutr"},{"key":"10.1016\/j.nut.2023.112154_bib0050","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1002\/ijc.30477","article-title":"Fruit and vegetable consumption, helicobacter pylori antibodies, and gastric cancer risk: a pooled analysis of prospective studies in China, Japan and Korea","volume":"140","author":"Wang","year":"2017","journal-title":"Int. J. Cancer"},{"key":"10.1016\/j.nut.2023.112154_bib0051","doi-asserted-by":"crossref","first-page":"341","DOI":"10.3390\/nu9040341","article-title":"Effects of fruit and vegetable consumption on risk of asthma, wheezing and immune responses: a systematic review and meta-analysis","volume":"9","author":"Hosseini","year":"2017","journal-title":"Nutrients"},{"key":"10.1016\/j.nut.2023.112154_bib0052","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0140846","article-title":"Fruit and vegetable consumption and changes in anthropometric variables in adult populations: A systematic review and meta-analysis of prospective cohort studies","volume":"10","author":"Schwingshackl","year":"2015","journal-title":"PLoS One"},{"key":"10.1016\/j.nut.2023.112154_bib0053","doi-asserted-by":"crossref","first-page":"18","DOI":"10.3389\/fnagi.2017.00018","article-title":"Increased consumption of fruit and vegetables is related to a reduced risk of cognitive impairment and dementia: Meta-analysis","volume":"9","author":"Jiang","year":"2017","journal-title":"Front Aging Neurosci"},{"key":"10.1016\/j.nut.2023.112154_bib0054","doi-asserted-by":"crossref","first-page":"115","DOI":"10.3390\/nu12010115","article-title":"Fruit and vegetable intake and mental health in adults: a systematic review","volume":"12","author":"G\u0142abska","year":"2020","journal-title":"Nutrients"},{"key":"10.1016\/j.nut.2023.112154_bib0055","first-page":"7","article-title":"Non dairy probiotic beverages","volume":"20","author":"Vasudha","year":"2013","journal-title":"Int Food Res J"},{"key":"10.1016\/j.nut.2023.112154_bib0056","first-page":"1850","article-title":"Probiotic fruit and vegetable juices-recent advances and future perspectives","volume":"24","author":"Patel","year":"2017","journal-title":"Int Food Res J"},{"key":"10.1016\/j.nut.2023.112154_bib0057","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodres.2009.09.009","article-title":"Importance of food in probiotic efficacy","volume":"43","author":"Ranadheera","year":"2010","journal-title":"Food Res Int"},{"key":"10.1016\/j.nut.2023.112154_bib0058","first-page":"1","article-title":"Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria","volume":"2014","author":"Russo","year":"2014","journal-title":"BioMed Res Int"},{"key":"10.1016\/j.nut.2023.112154_bib0059","series-title":"Beneficial microbes in fermented and functional foods","first-page":"207","article-title":"Research and development of probiotic products from vegetable bases: a new alternative for consuming functional food","author":"Martins","year":"2015"},{"key":"10.1016\/j.nut.2023.112154_bib0060","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.lwt.2013.04.018","article-title":"Acerola nectar with added microencapsulated probiotic","volume":"54","author":"Antunes","year":"2013","journal-title":"LWT-Food Sci Technol"},{"key":"10.1016\/j.nut.2023.112154_bib0061","doi-asserted-by":"crossref","first-page":"95","DOI":"10.3390\/beverages1020095","article-title":"Challenges for the production of probiotic fruit juices","volume":"1","author":"Perricone","year":"2015","journal-title":"Beverages"},{"key":"10.1016\/j.nut.2023.112154_bib0062","series-title":"Probiotics, prebiotics and synbiotics. Bioactive foods in health promotion","first-page":"303","article-title":"Production of probiotic cultures and their incorporation into foods","author":"Farnworth","year":"2016"},{"key":"10.1016\/j.nut.2023.112154_bib0063","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.1002\/jsfa.6395","article-title":"Effect of prebiotic carbohydrates on growth, bile survival and cholesterol uptake abilities of dairy-related bacteria","volume":"94","author":"Ziar","year":"2014","journal-title":"J Sci Food Agric"},{"key":"10.1016\/j.nut.2023.112154_bib0064","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.fbio.2015.11.001","article-title":"Influence of food matrix on the viability of probiotic bacteria: a review based on dairy and non-dairy beverages","volume":"13","author":"Shori","year":"2016","journal-title":"Food Biosci"},{"key":"10.1016\/j.nut.2023.112154_bib0065","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.lwt.2016.08.051","article-title":"Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice","volume":"75","author":"Costa","year":"2017","journal-title":"LWT-Food Sci. Technol"},{"key":"10.1016\/j.nut.2023.112154_bib0066","doi-asserted-by":"crossref","first-page":"1","DOI":"10.17795\/bhs-24683","article-title":"Producing probiotic peach juice","volume":"1","author":"Pakbin","year":"2014","journal-title":"Biotechnol Health Sci"},{"key":"10.1016\/j.nut.2023.112154_bib0067","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.copbio.2015.09.001","article-title":"Prebiotics: why definitions matter","volume":"37","author":"Hutkins","year":"2016","journal-title":"Curr Opin Biotechnol"},{"key":"10.1016\/j.nut.2023.112154_bib0068","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.jff.2018.02.003","article-title":"Beneficial effects of apple cider vinegar on weight management, visceral adiposity index and lipid profile in overweight or obese subjects receiving restricted calorie diet: a randomized clinical trial","volume":"43","author":"Khezri","year":"2018","journal-title":"J Funct Foods"},{"key":"10.1016\/j.nut.2023.112154_bib0069","first-page":"35","article-title":"Technological challenges for future probiotic foods","volume":"10","author":"Paul","year":"2021","journal-title":"Intl J Ferment Food"},{"key":"10.1016\/j.nut.2023.112154_bib0070","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1080\/02652048.2020.1724203","article-title":"Encapsulation of probiotics in soybean protein-based microparticles preserves viable cell concentration in foods all along the production and storage processes","volume":"37","author":"Gonz\u00e1lez-Ferrero","year":"2020","journal-title":"J Microencapsul"},{"key":"10.1016\/j.nut.2023.112154_bib0071","doi-asserted-by":"crossref","first-page":"284","DOI":"10.17221\/39\/2018-CJFS","article-title":"Fruit juices with probiotics \u2013 new type of functional foods","volume":"36","author":"Hor\u00e1\u010dkov\u00e1","year":"2018","journal-title":"Czech J Food Sci"},{"key":"10.1016\/j.nut.2023.112154_bib0072","doi-asserted-by":"crossref","first-page":"1192","DOI":"10.1111\/1541-4337.12109","article-title":"Functional beverages: the emerging side of functional foods commercial trends, research, and health implications","volume":"13","author":"Corbo","year":"2014","journal-title":"Compr Re. Food Sci Food Saf"},{"key":"10.1016\/j.nut.2023.112154_bib0073","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.jff.2012.10.001","article-title":"Improving ambient temperature stability of probiotics with stress adaptation and fluidized bed drying","volume":"5","author":"Nag","year":"2013","journal-title":"J Funct Foods"},{"key":"10.1016\/j.nut.2023.112154_bib0074","doi-asserted-by":"crossref","first-page":"1685","DOI":"10.1080\/10408398.2013.798779","article-title":"Survival of microencapsulated probiotic bacteria after processing and during storage: a review","volume":"56","author":"Dianawati","year":"2016","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.nut.2023.112154_bib0075","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/j.ijfoodmicro.2011.07.005","article-title":"Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices","volume":"149","author":"Champagne","year":"2011","journal-title":"Int J Food Microbiol"},{"key":"10.1016\/j.nut.2023.112154_bib0076","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1080\/10408398.2010.531407","article-title":"Probiotic fermented sausage: viability of probiotic microorganisms and sensory characteristics","volume":"53","author":"Rouhi","year":"2013","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.nut.2023.112154_bib0077","doi-asserted-by":"crossref","first-page":"1399","DOI":"10.1007\/s11274-013-1303-7","article-title":"Effects of di- and polysaccharide formulations and storage conditions on survival of freezedried Sphingobium sp","volume":"29","author":"Onneby","year":"2013","journal-title":"World J Microbiol Biotechnol"},{"key":"10.1016\/j.nut.2023.112154_bib0078","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s12915-015-0224-3","article-title":"Modulation of the human gut microbiota by dietary fibres occurs at the species level","volume":"14","author":"Chung","year":"2016","journal-title":"BMC Biol"},{"key":"10.1016\/j.nut.2023.112154_bib0080","series-title":"Vegetarian and plant-based diets in health and disease prevention","first-page":"809","article-title":"Probiotics in nondairy products","author":"Vinderola","year":"2017"},{"key":"10.1016\/j.nut.2023.112154_bib0081","doi-asserted-by":"crossref","first-page":"4","DOI":"10.3390\/foods8010004","article-title":"Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice","volume":"8","author":"Mantzourani","year":"2019","journal-title":"Foods"},{"key":"10.1016\/j.nut.2023.112154_bib0082","doi-asserted-by":"crossref","first-page":"2626","DOI":"10.1080\/10408398.2018.1462760","article-title":"Non-dairy probiotic food products: An emerging group of functional foods","volume":"59","author":"Min","year":"2019","journal-title":"Crit Rev Food Sci Nutr"},{"key":"10.1016\/j.nut.2023.112154_bib0083","doi-asserted-by":"crossref","first-page":"30","DOI":"10.3390\/fermentation6010030","article-title":"Review on non-dairy probiotics and their use in non-dairy based products","volume":"6","author":"Aspri","year":"2020","journal-title":"Fermentation"},{"key":"10.1016\/j.nut.2023.112154_bib0084","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.fbio.2017.12.003","article-title":"Potential non-dairy probiotic products\u2014a healthy approach","volume":"21","author":"Panghal","year":"2018","journal-title":"Food Biosci"},{"key":"10.1016\/j.nut.2023.112154_bib0085","series-title":"Therapeutic, probiotic, and unconventional foods","first-page":"55","article-title":"Development of new probiotic foods\u2014a case study on probiotic juices","author":"Lebaka","year":"2018"},{"key":"10.1016\/j.nut.2023.112154_bib86","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1002\/elsc.201100136","article-title":"Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei","volume":"12","author":"de Souza Neves Ellendersen","year":"2012","journal-title":"Eng Life Sci"},{"key":"10.1016\/j.nut.2023.112154_bib87","doi-asserted-by":"crossref","first-page":"51","DOI":"10.3390\/molecules24010051","article-title":"Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917","volume":"24","author":"Li","year":"2019","journal-title":"Molecules"},{"key":"10.1016\/j.nut.2023.112154_bib88","first-page":"547","article-title":"Lactic acid fermentation of apricot juice by mono-and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains","volume":"27","author":"Bujna","year":"2018","journal-title":"Food Sci Biotechnol"},{"key":"10.1016\/j.nut.2023.112154_bib89","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1111\/j.1365-2621.2007.01681.x","article-title":"Response surface methodology optimisation of immobilised Lactobacillus acidophilus banana puree fermentation","volume":"44","author":"Tsen","year":"2009","journal-title":"Int J Food Sci Technol"},{"key":"10.1016\/j.nut.2023.112154_bib90","first-page":"73","article-title":"Fermentation of beet juice by beneficial lactic acid bacteria","volume":"38","author":"Yoon","year":"2005","journal-title":"LWTFood Sci Technol"},{"key":"10.1016\/j.nut.2023.112154_bib91","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.foodchem.2019.03.068","article-title":"Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics","volume":"289","author":"Xu","year":"2019","journal-title":"Food Chem"},{"key":"10.1016\/j.nut.2023.112154_bib92","doi-asserted-by":"crossref","first-page":"5632","DOI":"10.1021\/acs.jafc.7b01551","article-title":"Influence of the fruit juice carriers on the ability of Lactobacillus plantarum DSM20205 to improve in vitro intestinal barrier integrity and its probiotic properties","volume":"65","author":"Valero-Cases","year":"2017","journal-title":"J Agric Food Chem"},{"key":"10.1016\/j.nut.2023.112154_bib93","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.procbio.2018.04.009","article-title":"Vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum","volume":"70","author":"Kaprasob","year":"2018","journal-title":"Process Biochem"},{"key":"10.1016\/j.nut.2023.112154_bib94","doi-asserted-by":"crossref","first-page":"1276","DOI":"10.1016\/j.foodres.2010.11.035","article-title":"Probiotic beverage from cashew apple juice fermented with Lactobacillus casei","volume":"44","author":"Pereira","year":"2011","journal-title":"Food Res Int"},{"key":"10.1016\/j.nut.2023.112154_bib95","doi-asserted-by":"crossref","first-page":"213","DOI":"10.3390\/nu11020213","article-title":"Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation","volume":"11","author":"Ricci","year":"2019","journal-title":"Nutrients"},{"key":"10.1016\/j.nut.2023.112154_bib96","doi-asserted-by":"crossref","first-page":"163","DOI":"10.3390\/antiox7110163","article-title":"Production of a novel functional fruit beverage consisting of Cornelian cherry juice and probiotic bacteria","volume":"7","author":"Mantzourani","year":"2018","journal-title":"Antioxidants"},{"key":"10.1016\/j.nut.2023.112154_bib97","series-title":"Proceedings of the 12th Asean Food Conference","article-title":"Fermentation of tropical fruit juices by lactic acid bacteria","author":"Saw","year":"2011"},{"key":"10.1016\/j.nut.2023.112154_bib98","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.ifset.2014.01.013","article-title":"Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates","volume":"23","author":"Zheng","year":"2014","journal-title":"Innov Food Sci Emerg Technol"},{"key":"10.1016\/j.nut.2023.112154_bib99","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/j.lwt.2017.08.005","article-title":"Potential application of four types of tropical fruits in lactic fermentation","volume":"86","author":"Maldonado","year":"2017","journal-title":"LWT"},{"key":"10.1016\/j.nut.2023.112154_bib100","doi-asserted-by":"crossref","first-page":"627","DOI":"10.1016\/j.foodres.2012.06.003","article-title":"Survival of freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices","volume":"48","author":"Nualkaekul","year":"2012","journal-title":"Food Res Int"},{"key":"10.1016\/j.nut.2023.112154_bib101","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.ifset.2007.01.007","article-title":"Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices","volume":"8","author":"Sheehan","year":"2007","journal-title":"Innov Food Sci Emerg Technol"},{"key":"10.1016\/j.nut.2023.112154_bib102","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.ifset.2011.10.008","article-title":"In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice","volume":"13","author":"Ankolekar","year":"2012","journal-title":"Innov Food Sci Emerg Technol"},{"key":"10.1016\/j.nut.2023.112154_bib103","doi-asserted-by":"crossref","first-page":"54","DOI":"10.3389\/fnut.2019.00054","article-title":"Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains","volume":"6","author":"Nguyen","year":"2019","journal-title":"Front\u00a0 Nutr"},{"issue":"2","key":"10.1016\/j.nut.2023.112154_bib104","first-page":"126","article-title":"Studies on symbiotic barley grain extract aginst some human pathogens","volume":"1","author":"Sheela","year":"2012","journal-title":"Int Res J Pharm"},{"key":"10.1016\/j.nut.2023.112154_bib105","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1007\/s11274-010-0436-1","article-title":"Fermentation of pomegranate juice by probiotic lactic acid bacteria","volume":"27","author":"Mousavi","year":"2011","journal-title":"World J Microbiol Biotechnol"},{"key":"10.1016\/j.nut.2023.112154_bib106","doi-asserted-by":"crossref","first-page":"2141","DOI":"10.1002\/fsn3.775","article-title":"Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages","volume":"6","author":"Lu","year":"2018","journal-title":"Food Sci Nutr"},{"key":"10.1016\/j.nut.2023.112154_fur152","doi-asserted-by":"crossref","first-page":"947","DOI":"10.3390\/foods9070947","article-title":"Safety of probiotics: functional fruit beverages and nutraceuticals","volume":"9","author":"Zuntar","year":"2020","journal-title":"Foods"}],"container-title":["Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S089990072300182X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S089990072300182X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T12:23:53Z","timestamp":1760271833000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S089990072300182X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,11]]},"references-count":106,"alternative-id":["S089990072300182X"],"URL":"https:\/\/doi.org\/10.1016\/j.nut.2023.112154","relation":{},"ISSN":["0899-9007"],"issn-type":[{"value":"0899-9007","type":"print"}],"subject":[],"published":{"date-parts":[[2023,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective","name":"articletitle","label":"Article Title"},{"value":"Nutrition","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.nut.2023.112154","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 Elsevier Inc. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"112154"}}