PROSPECTS FOR THE PRODUCTION OF FRUIT JUICES WITH PROBIOTICS

Probiotic beverages based on fruit juices are a growing segment of food products. These beverages are an alternative to dairy probiotic products and are especially popular among vegans, people with lactose intolerance and allergies to dairy products. The aim of this study is to review modern methods of producing such beverages, including fermentation using different strains of probiotics and their impact on health. The review includes articles in English and Russian for the period from 2015 to 2025. The search for foreign scientific literature in English on this topic was conducted in the bibliographic databases "Google Scholar", "Scopus", "Web of Science", "Elsevier". "ResearchGate". To select scientific articles in Russian, a search was conducted by keywords in the "Scientific Electronic Library eLIBRARY.RU". The review of scientific studies showed that advanced technologies, including encapsulation, spray drying, and core-shell capsules, which protect probiotics from low pH and storage conditions, are used to improve the stability and sustainability of probiotic complexes. These methods preserve the cellular activity of probiotics, ensuring sufficient stability to provide health benefits, including gut microbiome modulation, immune stability, and antioxidant activity. The unique combination of fruit juice and probiotics makes such drinks attractive to health-conscious individuals of different ages and social groups. The results of this review may be of interest to both scientific researchers and food manufacturers, helping to optimize the selection of probiotic strains and technological processes to produce high-quality and affordable fruit juice-based probiotic drinks.