Table 2.

Non diary synbiotic products

Food	Probiotics	Probiotic form added	Prebiotic	Tests in final product	Author
Bread buns	Lactobacillus casei	Freshly—grown liquid culture in an edible film	Konjac glucomannan and Inulin Concentration not specified	Viable count, water activity and colour	Pruksarojanakul et al. (2020)
Chocolate	Leuconostoc mesenteroides Concentration not specified	Freshly—grown liquid culture	Flax seeds (Linum usitatissimum L.) Concentration not specified	Survival and antioxidant activity	Waghmode et al. (2020)
Candy	Lactobacillus plantarum  > 11LogCFU/mL	Alginate beads	Polysaccharide extract of seaweed ~ 30%	Survival during storage and texture profile analysis	Praveen et al. (2020)
Mousse	Lactobacillus acidophilus 9LogCFU/g	Freeze—dried	Frucooligosaccharides 6% Inulin 4%	Viable count and in vitro gastrointestinal simulation	Santos et al. (2019)
Soybean beverage	Lactobacillus acidophilus Bifidobacterium animalis 0.02% Mixture	Freeze—dried	Fructooligosaccharides 4% Inulin 4% FOS and inulin 4% and 4% respectively	pH, total solid, moisture, ash, protein, fat and carbohydrates content, stachyose and raffinose content, lactic and acetic acids and viable count	Battistini et al. (2018)
Andean blackberry slices	Lactobacillus casei 9LogCFU/mL	Free, re—suspended pellet	Fructooligosaccharides 0.45%	Viable count, moisture content, fructooligosaccharides content and impregnation parameters	Rodríguez-Barona et al. (2012)
Fermented soy food	Lactobacillus acidophilus Lactobacillus paracasei Lactobacillus rhamnosus Bifidobacterium longum 6.7LogCFU/mL in different proportions	Not specified	Fructooligosaccharides Polydextrose 0%, 2% and 4%	Viable count	Mondragón-Bernal et al. (2017)
Cereal mix	Lactobacillus bulgaricus Lactobacillus acidophilus Lactobacillus fermentum Lactobacillus plantarum Concentration not specified	Lyophilized bacteria encapsulated in alginate beads	Pleurotus ostratus 4%	Sensory attributes, simulated in vitro digestion and viable count	Moumita et al. (2017)
Traditional Indian dry snack	Lactobacillus bulgaricus Lactobacillus acidophilus Lactobacillus fermentum Lactobacillus plantarum Concentration not specified	Lyophilized bacteria encapsulated in alginate beads	Pleurotus ostratus 4%	Sensory attributes and viable count (just to the beads)	Moumita et al. (2017)
Dry malted drink Salad dressing	Lactobacillus bulgaricus Lactobacillus acidophilus Lactobacillus fermentum Lactobacillus plantarum Concentration not specified Lactobacillus paracasei 8.2LogCFU/g	Lyophilized bacteria encapsulated in alginate beads Freshly—grown liquid cultures (aqueous and oil phases)	Pleurotus ostratus 4% Inulin 0.9%, 2%, 3.5%, 5% and 6%	Sensory attributes and viable count (just to the beads) Simulated gastric digestion, survival during storage	Moumita et al. (2017) Mantzouridou et al. (2012)