Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability

Area of Science:

• Food Science
• Microbiology
• Nutritional Science

Background:

• Growing consumer interest in plant-based functional foods, particularly probiotic beverages, due to health benefits and dairy-free properties.
• Need for stable, non-fermented probiotic options for vegan and lactose-intolerant populations.

Purpose of the Study:

• To assess the shelf-life stability of plant-based probiotic beverages formulated with avocado, ginger, and tropical extracts.
• To evaluate the viability of commercial Lactobacillus strains (L. casei, L. plantarum, L. reuteri) in these beverages under refrigerated conditions.
• To determine the impact of formulation on physicochemical properties and consumer acceptance.

Main Methods:

• Factorial combination design to test plant-based extracts inoculated with three Lactobacillus strains.
• Monitoring of probiotic viability (≥6 log CFU/mL) throughout primary and secondary shelf life (PSL, SSL).
• Analysis of physicochemical parameters (pH, acidity, color) and volatile profiles; sensory evaluations (triangle, acceptability tests).

Main Results:

• Probiotic viability remained above the functional threshold (≥6 log CFU/mL) in all formulations during storage.
• Physicochemical parameters and volatile profiles showed stability with minor matrix- and strain-dependent variations.
• Sensory evaluations confirmed consumer acceptability of the probiotic plant-based beverages.

Conclusions:

• Production of non-fermented, plant-based probiotic beverages with retained functional properties is feasible.
• These beverages offer a viable, stable, and sensorially acceptable alternative for consumers seeking dairy-free and vegan options.
• The study supports the development of innovative functional beverages meeting specific dietary needs and health expectations.