{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T15:27:47Z","timestamp":1776871667118,"version":"3.51.2"},"reference-count":274,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,9,2]],"date-time":"2025-09-02T00:00:00Z","timestamp":1756771200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Science, Technological Development and Innovations of Republic of Serbia","award":["451-03-136\/2025-03\/200378"],"award-info":[{"award-number":["451-03-136\/2025-03\/200378"]}]},{"name":"Ministry of Science, Technological Development and Innovations of Republic of Serbia","award":["UIDB\/00276\/2020"],"award-info":[{"award-number":["UIDB\/00276\/2020"]}]},{"name":"Ministry of Science, Technological Development and Innovations of Republic of Serbia","award":["LA\/P\/0059\/2020-AL4ANIMALS"],"award-info":[{"award-number":["LA\/P\/0059\/2020-AL4ANIMALS"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia IP Portugal","award":["451-03-136\/2025-03\/200378"],"award-info":[{"award-number":["451-03-136\/2025-03\/200378"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia IP Portugal","award":["UIDB\/00276\/2020"],"award-info":[{"award-number":["UIDB\/00276\/2020"]}]},{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia IP Portugal","award":["LA\/P\/0059\/2020-AL4ANIMALS"],"award-info":[{"award-number":["LA\/P\/0059\/2020-AL4ANIMALS"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The incorporation of probiotics into food products has gained substantial attention, primarily due to their well-documented health benefits such as modulating gut microbiota, enhancing immune responses, and providing potential therapeutic effects. This comprehensive review discusses recent advancements in the application of probiotics in the food industry, focusing on diverse food matrices, technological and regulatory challenges, and consumer acceptance. Particular emphasis is placed on fermentation-based approaches that enhance both sensory and nutritional attributes, while acting as effective delivery systems for viable probiotics. The impact of matrices such as dairy, meat, cereals, plant-based beverages (e.g., soy or almond milk), and solid plant-derived foods (e.g., fermented vegetables) on probiotic survival, sensory properties, and product acceptability is critically examined. Understanding these interactions is crucial for the development of stable, efficacious, and consumer-oriented probiotic-enriched functional foods.<\/jats:p>","DOI":"10.3390\/foods14173088","type":"journal-article","created":{"date-parts":[[2025,9,2]],"date-time":"2025-09-02T14:16:55Z","timestamp":1756822615000},"page":"3088","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6174-6717","authenticated-orcid":false,"given":"Mirjana \u017d.","family":"Grujovi\u0107","sequence":"first","affiliation":[{"name":"Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijica bb, 34000 Kragujevac, Serbia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8349-3802","authenticated-orcid":false,"given":"Teresa","family":"Semedo-Lemsaddek","sequence":"additional","affiliation":[{"name":"Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Av. da Universidade Tecnica, 1300-477 Lisbon, Portugal"},{"name":"Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal"},{"name":"BioISI-Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016 Lisbon, Portugal"}]},{"given":"Katarina G.","family":"Markovi\u0107","sequence":"additional","affiliation":[{"name":"Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijica bb, 34000 Kragujevac, Serbia"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,2]]},"reference":[{"key":"ref_1","unstructured":"FAO\/WHO (2025, July 18). 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