Tree nuts: Treasure mine for prebiotic and probiotic dairy free vegan products

Abstract

Background: An increasing number of people are electing to consume dairy free products owing to factors such as a vegan lifestyle, and health reasons. Evidence suggests that consumption of foods containing prebiotics and probiotics are on the rise. Tree nuts are a group of nuts that are dense in nutrients and have pleasant organoleptic properties. Tree nuts are traditionally consumed as is or made into confectionaries. Scope and approach: A literature survey was conducted to understand properties of tree nuts. Searches on tree nuts with relation to prebiotics, probiotic, and synbiotic products were also done. The production strategies, properties, and bacterial strains used, for tree nut based prebiotics, probiotic beverages, yogurt alternatives, and, powders were critically evaluated. The properties of tree nut based probiotic products were compared to their dairy counterparts, in order to assess the challenges, differences, and, similarities involved. Key findings and conclusions: Parts of tree nuts such as kernel, skin, and, hull are potential sources of prebiotics. Tree nuts are amenable to the production of dairy free probiotic products; but are faced with challenges, such as, low physical stability, poor strain viability and, lack of sensory acceptance. The paper concludes that synbiotic products could be made from tree nut based prebiotics, but more research needs to be done to confirm this. The review suggests that tactics such as microencapsulation, micro fluidization, addition of stabilizing gums, and, meeting all the bacterial strain selection criteria, can be used to solve the challenges faced by the tree nut based probiotic products.