Suitability of soy-based products matrices for carrying probiotics into body: Asystematic review

probiotics are live microorganisms that provide health benefits when consumed in adequateamounts. Global demands for functional and plant-based foods like probiotic products areincreasing. In addition, soy products are becoming an appropriate alternative to dairyproducts due to their nutritional and functional properties. Therefore, the objective of thisstudy is to examine the viability of probiotics in soy-based products under gastrointestinalconditions. In this systematic review, Web of Science, Scopus, Science Direct, and PubMedwere selected for searching on October 2, 2024, based on keywords. 3036 articles werereceived from the mentioned databases and reviewed based on the PRISMA checklist,inclusion and exclusion criteria. Finally, 13 articles were suitable for inclusion in thearticle. The findings of this study demonstrated that encapsulation methods protect probioticsagainst the harsh environment of gastric and intestine. Additionally, additives like inulin canimprove probiotic viability especially when incorporated with okara. Mulberry leaf extractsshowed high probiotic viability as well. However, the effectiveness of sea buckthorn syrup varies based on concentration and strain. Soy-based products are appropriate carriers for probiotics as their buffer property and function as prebiotics. Besides, incorporation methods like encapsulation and additives enhance probiotic viability.

Suitability of soy-based products matrices for carrying probiotics into body: Asystematic review Keywords:

Probiotics , gastrointestinal tract , Soy products , Functional food