Sugarcane Fermentation: Probiotics and Gut Benefits
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Abstract
Sugarcane is rich in dietary fibers and is known for its positive effects on the gastrointestinal tract. It offers a wide array of health benefits for mammals. The sugar industry generates substantial residue amounts. Fermenting sugarcane with probiotic strains positively impacted gut flora in all instances. Maintaining the viability of these probiotic microorganisms is crucial when creating functional food products. Several factors can reduce their effectiveness in the gut. Sugarcane juice contains high levels of nutrients, minerals, and polyphenolic compounds, devoid of allergens and easily accessible. Fruit juices serve as excellent carriers for probiotics. Creating probiotic beverages while preserving taste and appearance is an innovative approach. The combination of probiotics and other dietary substances is gaining interest in promoting gastrointestinal health. Sugarcane juice, rich in nutrients and beneficial properties, is an optimal vehicle for probiotic organisms, contributing to overall health. Consequently, selecting appropriate probiotics and ensuring their effective delivery poses a technological challenge. This paper offers an overview of research articles summarizing procedures and techniques for enhancing probiotic viability. It also discusses ongoing research and challenges while outlining future opportunities for researchers based on existing literature.
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