Survivability of microencapsulated probiotics in nondairy beverages: A review

In this review, the nondairy beverages as a probiotic carrier were discussed. Moreover, the survivability of free and encapsulated probiotics in nondairy beverages after storage and gastrointestinal simulation were presented. The effect of different encapsulation techniques for probiotics on the occurrence of nondairy beverages fermentation was reviewed. Furthermore, this article also highlights the impact of storage temperature and pH of the nondairy beverages on the survivability of encapsulated probiotics upon prolonged storage. Lastly, the importance of probiotic microencapsulation prior to the incorporation into nondairy beverages was also emphasized. Practical applications In recent years, there is an increasing trend in developing nondairy functional beverages with probiotics catering to individuals with lactose intolerance and vegetarians. The low pH and antimicrobial nutrients in nondairy beverages may affect the viability of probiotics. Free cell fermentation of nondairy beverages may also produce off‐flavors. Hence, probiotics could be microencapsulated before incorporating them into nondairy beverages.