Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

Irena Žuntar, Zvonimir Petric, Danijela Bursać Kovačević, Predrag Putnik, Irena Žuntar, Zvonimir Petric, Danijela Bursać Kovačević, Predrag Putnik

Abstract

Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods. Such combinations could improve nutritional properties and provide health benefits of fruit juices, due to delivering positive health attributes from both sources (fruit juices and probiotics). However, this review discusses the other side of the same coin, i.e., the one that challenges general beliefs that probiotics are undoubtedly safe. This topic deserves more acknowledgments from the medical and nutritional literature, as it is highly important for health care professionals and nutritionists who must be aware of potential probiotic issues. Still, clinical trials have not adequately questioned the safety of probiotics, as they are generally considered safe. Therefore, this reviews aims to give an evidence-based perspective of probiotic safety, focusing on probiotic fruit beverages and nutraceuticals, by providing documented clinical case reports and studies. Finally, the paper deals with some additional insights from the pharmacological and toxicological point of views, such as pharmacological repercussions of probiotics on health.

Keywords: functional food industry; functional fruit juices; pathogenicity; pharmacological interactions; probiotic safety; toxicity.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Basic steps for functional probiotic food development.

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