Impact of prebiotics on vegetable juices: technological advances, gastrointestinal resistance, and functional potential.

Abstract

In recent years, special attention has been given to the enrichment of vegetable juices with prebiotics. Compounds such as fructo-oligosaccharides, inulin, and resistant starch can modulate the gut microbiota, improve digestive health, and contribute to disease prevention. However, translating these benefits into stable, palatable, and commercially viable vegetable juices remains a challenge. The main obstacles include prebiotic degradation during processing, limited bioavailability, sensory changes, and high production costs. This review explores recent advances for the development of prebiotic vegetable juices: direct enrichment with purified prebiotics and in situ enzymatic synthesis. The influence of raw materials, enzyme systems, and processing conditions on prebiotic performance, molecular profile, and stability is discussed. Furthermore, analytical methods used to evaluate functional efficacy, including simulated gastrointestinal digestion models, fermentation assays, and gut microbiota analysis, are presented alongside techniques for assessing physicochemical properties and sensory quality. Finally, the current challenges and recent advances in the development of plant-based prebiotic beverages are discussed, with the aim of fostering innovation and expanding their market potential.