Prebiotic in fruit juice: processing challenges, advances, and perspectives

Prebiotics are non-digestible food ingredients or chemically stable structures that modulate gut microbiota and so, the overall consumer's health. The prebiotic fortification of fruit juices has increased, and the scarce literature suggests that the food matrix can influence prebiotic stability. This review presents the main aspects of the design of fruity prebiotic juices covering the effects of processing on prebiotic structure and properties. The use of fruit juice as a substrate to synthesize prebiotics oligosaccharides are also covered.