Indigenous-based probiotic beverage from peanuts and soybean: development, optimization, and characterization.

Area of Science:

• Food Science and Technology
• Microbiology
• Nutritional Science

Background:

• Traditional Brazilian indigenous beverages offer a rich source of functional microorganisms.
• Plant-based fermented foods are gaining popularity for their health benefits and sustainability.
• Developing novel probiotic products requires optimization of ingredients and fermentation processes.

Purpose of the Study:

• To develop a novel probiotic fermented beverage using peanuts and soybeans, inspired by the traditional Brazilian beverage Cauim.
• To optimize the formulation and processing conditions for enhanced probiotic viability and functional properties.
• To evaluate the nutritional composition, postbiotic potential, and sensory acceptance of the developed beverage.

Main Methods:

• Utilized Plackett-Burman design and response surface methodology for optimization.
• Employed indigenous Brazilian strains (Pediococcus acidilactici, Saccharomyces cerevisiae) alongside commercial Lactobacillus acidophilus.
• Assessed probiotic cell viability, metabolic activity, physicochemical properties, nutritional content, and sensory attributes during storage.

Main Results:

• Optimized formulation achieved high probiotic cell viability (>10^7 CFU/ml) for over 35 days.
• The beverage exhibited sustained metabolic activity, elevated lactic acid, and low pH, indicating postbiotic potential.
• Rich nutritional profile including proteins, isoflavones, unsaturated fatty acids, and micronutrients was confirmed.
• Good sensory acceptance for appearance and aroma was reported, with potential for flavor improvement.

Conclusions:

• The developed plant-based beverage is a promising functional food with significant probiotic and postbiotic properties.
• It holds potential for promoting health benefits and preserving the cultural heritage of Brazilian indigenous food traditions.
• Further sensory refinement could enhance consumer acceptance and market viability.