Probiotic plant-based beverage with coconut, mango, and yam as a carrier of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus GG, and Lactobacillus acidophilus: impact on viability and quality

This study developed a plant-based beverage from water-soluble coconut extract combined with mango, juçara, plum, banana, yam, beetroot, and xylitol. A sensory analysis was performed with 120 untrained tasters for preference and global acceptance. Lactiplantibacillus plantarum, L. rhamnosus GG, and L. acidophilus were supplemented to the most accepted beverage and evaluated over 30 days at 8 °C. The microbiological quality, physicochemical characteristics, viability, in vitro survival in the gastrointestinal tract (GITS), and centesimal composition were assessed. The beverage with coconut, mango, yam, and xylitol was selected through analyzing the main components and greater global acceptance. Acidity increased, pH decreased, total soluble solids declined, and luminosity increased in probiotic samples. Probiotic viability was 8.83, 8.53, and 6.09 CFU/mL for L. plantarum, L. rhamnosus GG, and L. acidophilus, with probiotics surviving in amounts beneficial to health. Under GITS conditions, L. plantarum remained viable, with 76.14% of cells surviving initially and 52.70% after 30 days. This beverage é an excellent matrix for probiotics due to its nutritional composition and favorable characteristics. Additionally, the growing popularity of plant-based beverages among health-conscious consumers enhances the acceptance and success potential of innovative probiotic products like the one developed in this study.