Aplicabilidade de isolados probióticos em produtos alimentícios não lácteos: uma revisão de escopo

Abstract

This scoping review aimed to explore studies published in the last three years related to the isolation, characterization and incorporation of probiotic microorganisms in non-dairy foods. The review was prepared according to the guidelines proposed by the PRISMA-ScR method and the search performed in the PubMed database. A total of 689 studies were found and, after applying the eligibility and exclusion criteria, 30 were selected for the present review. In this review, 40% (n=12) of the studies correspond to research carried out in the Asian continent and the Lactobacillus genus was predominant, 90.0% (n=27), among the isolates studied. Furthermore, the source of isolation and the food matrix of application of the probiotic strains was diversified and included fermented foods based on vegetables, sausages, sour meat, fermented cereal doughs, among others. In addition, it was observed that 43.33% (n=13) of the selected studies did not directly evaluate the probiotic properties of the products developed, as they directed the analyzes aiming at physical-chemical, technological, antioxidant and even antifungal characterization. These results demonstrate the diversity of non-dairy products as a source of isolation and application of potentially probiotic strains, exploring food sources and matrices characteristic of the country and/or region in which we operate.