This review synthesizes current research on nature-based solutions (NbS) for riverbank protection, focusing on vegetation planting, soil bioengineering, and wetland restoration as sustainable approaches to erosion control and ecosystem resilience. It evaluates ecological effectiveness, hydro-mechanical performance, and implementation factors, including design, maintenance, and stakeholder engagement. A systematic analysis of 60 studies from diverse geographic contexts indicates that vegetation-based bioengineering enhances slope stability, soil cohesion, and biodiversity, with species selection and adaptive maintenance as critical success factors. Wetland restoration contributes to sediment retention, improved water quality, and ecological resilience, although long-term performance data remain limited. Hybrid approaches combining vegetation with structural elements demonstrate greater reliability under high-energy hydraulic conditions. Despite these advantages, persistent challenges include maintenance requirements, invasive species management, and limited standardization of performance assessment. Overall, NbS provide multifunctional riverbank protection but require improved long-term monitoring, quantitative evaluation, and integration of socio-economic considerations. The findings offer practical guidance for context-specific implementation and highlight key priorities for future research

This study aimed to evaluate the survival rate (stability) and the living cell counts (viability) of probiotics in fermented dairy products (cheese and yogurt) under various storage conditions through a systematic literature review. The Population, Intervention, Comparison, and Outcome (PICO) framework was used to determine the research question. The literature selection process followed the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) 2020 guidelines. Articles published during 2013–2022 in the Scopus and PubMed databases were used. Keyword searches yielded a total of 864 studies, among which 32 articles were chosen for this review. The stability and viability of probiotics in fermented dairy products stored for up to 14 or 15 days (first shelf-life period) and 28 or 30 days (second shelf-life period) were determined. The stability of probiotics in fermented dairy products during storage was influenced by the (i) probiotic genus, (ii) microencapsulation materials, (iii) storage temperature, and (iv) packaging type. The factors that affected the viability of probiotics in fermented dairy products during storage were (i) product form and (ii) storage temperature. The stability of most probiotics decreased under the various storage conditions and until the 30^th day. However, most products met the minimum standard (10⁶ CFU/g) for probiotic viability to be considered functional foods with health benefits.