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<p>Nowadays, lactose intolerance, excessive fat and cholesterol levels, milk allergies, and the growing vegetarianism trend have all fueled interest in non-dairy fermented beverages. This study examines the effects of refrigerated storage on microbiological quality, biochemical compositions, and antioxidant activity of non-dairy fermented beverage made with date fruit extract, as well as an economic evaluation. Since the beverage was fermented and no coliforms, spores, yeasts, or molds were discovered during storage, it is possible to draw the conclusion that the beverage was microbiologically safe. During 28-day refrigerated storage, the beverage achieved a mean viable lactic acid bacteria count of 14.28 log<sub>10</sub> CFU/mL. A significant acidification (39.29°D), consumption of sugars (85.45&#xa0;g/L), increase in protein (26.33&#xa0;g/L), and polyphenols were observed (4.97&#xa0;mg GAE/mL). In addition, fermented beverage showed excellent antioxidant potential activity (TAA = 31.23&#xa0;μmol AAE/mL, DPPH IC<sub>50</sub> = 40.17&#xa0;µg/mL, ABTS IC<sub>50</sub> = 31.23&#xa0;µg/mL, and FRAP = 222.93&#xa0;μmol Fe(II)E/mL). TAA, ABTS, and DPPH methods all demonstrated an increase in antioxidant activity of more than 90%, whereas FRAP showed an increase of more than 55%. The economic evaluation concluded that a 50&#xa0;mL pot of the beverage is estimated to sell for 0.61 €. Considering the global accessibility and low cost of the components, the fermented date extract-based beverage could constitute a feasible value-added product, aligning with consumer expectations regarding nutritional benefits and economic acceptability.</p>

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Effect of Storage on Microbiological Quality, Biochemical Compositions, and Antioxidant Activity of a Functional and Economical Beverage made with Date Fruit Extract

  • 期刊论文

  • 发表日期：

    2026年6月19日

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  • Nesrine Messadi,
  • Manel Mechmeche,
  • Zoulikha Tizemmour,
  • Faten Kachouri

摘要

Nowadays, lactose intolerance, excessive fat and cholesterol levels, milk allergies, and the growing vegetarianism trend have all fueled interest in non-dairy fermented beverages. This study examines the effects of refrigerated storage on microbiological quality, biochemical compositions, and antioxidant activity of non-dairy fermented beverage made with date fruit extract, as well as an economic evaluation. Since the beverage was fermented and no coliforms, spores, yeasts, or molds were discovered during storage, it is possible to draw the conclusion that the beverage was microbiologically safe. During 28-day refrigerated storage, the beverage achieved a mean viable lactic acid bacteria count of 14.28 log10 CFU/mL. A significant acidification (39.29°D), consumption of sugars (85.45 g/L), increase in protein (26.33 g/L), and polyphenols were observed (4.97 mg GAE/mL). In addition, fermented beverage showed excellent antioxidant potential activity (TAA = 31.23 μmol AAE/mL, DPPH IC50 = 40.17 µg/mL, ABTS IC50 = 31.23 µg/mL, and FRAP = 222.93 μmol Fe(II)E/mL). TAA, ABTS, and DPPH methods all demonstrated an increase in antioxidant activity of more than 90%, whereas FRAP showed an increase of more than 55%. The economic evaluation concluded that a 50 mL pot of the beverage is estimated to sell for 0.61 €. Considering the global accessibility and low cost of the components, the fermented date extract-based beverage could constitute a feasible value-added product, aligning with consumer expectations regarding nutritional benefits and economic acceptability.