Impact of pitaya pulp addition on cashew nut extract-based probiotic fermented beverages

Non-dairy probiotic formulations are gaining attention due to their health benefits, but it is essential to assess their ability to maintain probiotic viability while ensuring sensory acceptance, which may be achieved by the incorporation of fruit. This study evaluated the effect of pitaya pulp on probiotic viability, post-acidification, color, total phenolic compounds, and sensory characteristics of a cashew nut extract-based probiotic fermented beverage. Cashew nut extract was supplemented with 5% (B05) and 10% (B10) pitaya pulp and fermented by Streptococcus thermophilus and Lacticaseibacillus casei BGP93. The control (BC) contained no pulp. Pitaya pulp did not influence pH, titratable acidity, or probiotic counts, which ranged from 7.15 to 7.83 log CFU mL-1. However, it affected color parameters: treatments with pitaya pulp showed L values ∼12% and b* values 52%-73.7% lower than BC, while a* values were higher in B05 and B10, respectively, compared to BC. It also reduced phenolic compounds after 28 days (208.66, 124.70, and 134.50 µg EAG g-1 in BC, B05, and B10, respectively). Pitaya pulp enhanced appearance, flavor, overall acceptance, and purchase intention, with B05 achieving the highest scores. Its addition is a promising approach for developing probiotic plant-based fermented beverages.