Evidence and Updates on non-dairy synbiotic beverage development.

BACKGROUND With the increase in cases of intolerance and allergies to milk protein, new food possibilities have been studied as an alternative to dairy drinks in order to meet the needs of this population, such as, non-dairy synbiotic drinks. OBJECTIVE The aim of this study was to carry out an integrative literature review on the main types of non-dairy synbiotic beverages, in order to investigate the probiotics and prebiotics added to them. Besides, we also looked into the characteristics of the substrates and fermentation conditions (temperature, time and pH), to assess the influences on bacterial viability, consumer acceptance, conservation and antimicrobial action. METHODS We conducted an integrative review of articles published on Pubmed, Web of Science, Scielo, Scopus and Capes journal in the last five years, using the following terms: symbiotic drink, symbiotic beverage, synbiotic drink, synbiotic beverage, bebida simbiótica, not kombucha, which after reading, resulted in the inclusion of 28 articles. RESULTS As expected, the main probiotics used were from the genera Lactobacillus and Bifidobacterium, and the prebiotics were inulin and fructooligosaccharide. It is noteworthy that all analyzed beverages were in fact probiotics since they obtained values above the minimum viability of 6 log CFU / mL, consequently, they can bring benefits to consumers. CONCLUSION Thus, beyond fruits and vegetables being rich sources of nutrients, they also enable the development of synbiotic drinks delivered from their substrates, being an alternative for the public with restrictions to milk.