DEVELOPMENT AND CHARACTERIZATION OF A PROBIOTIC FERMENTED BEVERAGE BASED ON PLANT EXTRACT FLAVORED WITH AÇAÍ PULP

Abstract

Functional foods are traditionally developed and produced in such a way as to provide health benefits to the consumer. Considering the importance of probiotic foods due to their functional health properties, as well as the need for research aimed at finding alternative, non-dairy probiotic sources, the objective of the present study was to develop and evaluate the characteristics of a probiotic fermented beverage based on oat extract and pea protein concentrate, flavored with açaí pulp. A total of 6 formulations were developed with oat extract (10 or 15% oat flakes w/v), which were inoculated with the probiotic culture (Lactobacacillus casei and/or Lactobacillus acidophilus), and the oat extract and probiotic used varied according to the formulation: F1 (10% and L. casei), F2 (15% and L. casei), F3 (10% and L. acidophilus), F4 (15% and L. acidophilus), F5 (10% and L. casei and L. acidophilus), and finally, F6 (15% and L. casei and L. acidophilus). The beverages were developed in such a way that it was possible to evaluate the formulation that would be most favorable for the development of a probiotic beverage. The formulations were subjected to physicochemical analyses such as pH, acidity, ash, total solids, soluble solids, lipids, proteins, and Lactic Acid Bacteria (LAB) count. Among the 6 formulations, the one that showed the best performance in LAB count (F4), with 9.56 log CFU/mL, was selected, for which anthocyanin analysis was carried out in the final beverage. The viability of the probiotic in F4 was also evaluated after 14 days of refrigerated storage. The beverages were acidic, with pH < 4.5, and protein content close to that of milk (approximately 2.9%). The anthocyanin content was 158.64 ± 9.45 mg cyanidin-3-glucoside/L, demonstrating the antioxidant potential of the açaí beverage. The beverage maintained its probiotic potential over 14 days under refrigeration, presenting a satisfactory count (1.22x10⁷ CFU/mL) during this period. The developed formulation constitutes a beverage rich in nutritional and functional components, reaching consumers with lactose intolerance or milk protein allergy, or those who choose not to consume products of animal origin, such as vegetarians and vegans, in addition to being an alternative, non-dairy source of probiotic consumption.