Accessible Unlicensed Requires Authentication Published online by De Gruyter October 15, 2021

A comprehensive review on the development of probiotic supplemented confectioneries

Eylül Şenöztop, Tuğçe Dokuzlu and Mine Güngörmüşler ORCID logo


Probiotics are living organisms that have beneficial effects on host by regulating the microbial balance of the intestinal system. While probiotics are naturally found in yogurt and other fermented foods, they can also be added to many products. Although mostly in dairy products, it is possible to see examples of food products supplemented by probiotics in bakeries, chocolates and confectioneries. Nowadays, the COVID-19 pandemic that the world suffers increased the demand for such functional food products including probiotics. Due to probiotics having potential effects on strengthening the immune system, confectioneries supplemented by probiotics were comprehensively discussed in this review together with the suggestion of a novel gelly composition. The suggested formulation of the product is a gel-like snack contains natural ingredients such as carrot, lemon juice and sugar provided from apples. This research review article provided a guide together with the recommendations for potential probiotic research in candy and confectionery industry.

Corresponding author: Mine Güngörmüşler, Department of Genetics and Bioengineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330 Balçova, Izmir, Turkey, E-mail:

Funding source: Izmir University of Economics Scientific Research Projects Unit (IEUBAP)

Award Identifier / Grant number: BAP-2021-01


Eylül Şenöztop, Tuğçe Dokuzlu, and Mine Güngörmüşler gratefully acknowledge Food Engineer Eylül Naz Aktaş for assistance with the sensory analysis.

  1. Author contributions: Eylül Şenöztop: Investigation, Experimentation, Writing – Original draft preparation. Tuğçe Dokuzlu: Investigation, Experimentation, Writing – Original draft preparation. Mine Güngörmüşler: Project administration, Writing – Reviewing and Editing, Supervision.

  2. Research funding: This research was supported by Izmir University of Economics Scientific Research Projects Unit (IEUBAP) with BAP-2021-01 project number.

  3. Conflict of interest statement: Eylül Şenöztop, Tuğçe Dokuzlu, and Mine Güngörmüşler declare that they have no conflict of interest.

  4. Informed consent: Not applicable.

  5. Ethical approval: The questionnaire and methodology for this study was approved by the Science and Engineering Research Ethics committee of Izmir University of Economics (Ethics approval number: B.30.2.IEOFMB.0.05.05-020-040).

  6. Availability of data and material: Please contact the corresponding author for data requests.


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Received: 2021-03-18
Accepted: 2021-09-25
Published Online: 2021-10-15

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