A New Generation of Probiotic Functional Beverages Using Bioactive Compounds From Agro-Industrial Waste

Abstract

Abstract The present work aims to highlight the functional beverage sector as nowadays consumers are more health conscious and interested in the active role of food to prevent lifestyle diseases which are menacing the wellness of society. The development of new probiotic nondiary functional beverages with an inflated demand from the lactose-intolerant and vegetarian population is in vogue. Therefore, an emerging trend with respect of designing a probiotic beverage is fortification with selected strains having a positive impact on gastrointestinal health, targeting the irritable bowel syndrome. The presence of bioactive molecules, such as fatty acids and phenolic compounds, in agro-industrial waste makes fruit and vegetable leftovers more valuable for the food industry. Fruits and vegetables contain bioactive compounds that impart health benefits beyond basic nutrition. These wastes are rich in bioactive compounds and can thus be improved and incorporated into food supplements.