Journal of Food Science and Technology-mysore最新文献

{"title":"Inclusion of endophytes in hydroponic cultivation of basils enhances hydroxycinnamic acid levels and antioxidant capacity.","authors":"Gabriela Y Campos Espinosa, Patricia Dörr de Quadros, Roberta R Fulthorpe, Apollinaire Tsopmo","doi":"10.1007/s13197-025-06354-4","DOIUrl":"10.1007/s13197-025-06354-4","url":null,"abstract":"<p><p>The lack of microorganisms in soil-less hydroponic farming can limit the accumulation of nutrients and secondary metabolites. This work was then aimed for the first time, to identify and quantify polyphenols, determine antioxidant properties of hydroponically grown basils, and assess the effects of endophytic bacteria. Data showed that of the eleven endophytes investigated, five increased (<i>p</i> < 0.05) total phenolic contents to 4.5 ± 0.3-5.8 ± 1.2 mg GAE/g F.W. relative to 3.1 ± 0.5 mg GAE/g for the control basils. The increase was due to the enhanced biosynthesis of hydroxycinnamic acid derivatives (<i>r</i> = 0.65, <i>p</i> = 0.028) but not to total flavonoids (<i>r</i> = 0.188). HPLC analysis showed that hydroxycinnamic compounds with the greatest increase were chicoric and rosmarinic acids. Significant changes were observed for the flavonoids quercetin and luteolin. The endophytes that had the greatest effects were <i>Curtobacterium flaccumfaciens</i> (SB3), <i>Methylobacterium oryzae</i> (SB4), <i>Rizhobium selenireductens</i> (SB7), and <i>Bacillus toyonensis</i> (SB9). In the antioxidant assay, two of the best endophytes (SB7 and SB9) scavenged hydroxyl radicals by 87.6% and 82.9%, respectively. Additionally, inoculation increased iron-chelating capacity by 40% and fully inhibited lipid oxidation, indicating, overall, the benefits of the inoculation of endophytes during the hydroponic growth of basils.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1425-1435"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214138/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interactive effect of additives on quality characteristics of retort processed RTE chapati and its optimization.","authors":"K Chiravi, Dadasaheb D Wadikar, Mohammed Ayub Khan, J H Lakshmana, C Mahesh, Johnsy George, Anil Dutt Semwal","doi":"10.1007/s13197-024-06120-y","DOIUrl":"10.1007/s13197-024-06120-y","url":null,"abstract":"<p><p>The phenomenon of starch retrogradation in flatbreads (chapati) poses both short-term and long-term challenges, primarily affecting texture, shelf life, and consumer preference. Use of additives in baked foods has shown improvement due to their structural interaction with components of food matrix. In this study, additives namely citric acid, malic acid, diacetyl tartaric acid esters of monoglycerides (DATEM), sodium stearoyl-2 lactylate (SSL), and glycerol monostearate (GMS) were taken as factors and their effect was studied on quality parameters of chapati such as water activity (a_w), water-soluble starch, hardness, color analysis, and sensory characteristics. With statistical approach the optimized additives were 0.1% of citric and malic acid, 0.56% DATEM, 0.5% SSL, and 1% GMS. The study reveals with the incorporation of additives, the moisture and soluble starch content increased from 31.33 to 34.46% and 3.22 to 4.17%, respectively. The hardness values showed textural softness in optimized chapati (8.86 N) when compared to control (12.03 N), retort-processed chapati without additives. Also, the sensory attributes were not compromised with the incorporation of additives in chapaties. Thermal analysis resulted in reduced enthalpy and mass loss percentage in the optimized chapaties. The study confirms use of additives improved the quality attributes of ready-to-eat chapaties.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1491-1502"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214181/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimized ultrasound-assisted extraction of glycyrrhizic acid from <i>Glycyrrhiza glabra</i> followed by one-pot hydrolysis to and nanoemulsified separation of glycyrrhetinic acid for food applications.","authors":"Maysam Habibi, Hossein Dehghan, Masoud Rahimi, Hasan Rafati","doi":"10.1007/s13197-024-06123-9","DOIUrl":"10.1007/s13197-024-06123-9","url":null,"abstract":"<p><p>The superior bioavailability and bioactivity of glycyrrhetinic acid (GT) as a food supplement, has always been a research focus in the food industry. This study aims to extract glycyrrhizic acid (GA) from <i>Glycyrrhiza glabra</i> using ultrasound radiation and then simultaneously hydrolyze to and separate GT using a novel approach involving a nanoemulsion medium. The extraction of GA was optimized using response surface methodology (RSM) to determine the optimal time, liquid-to-solid ratio, and ammonia percentage, resulting in a 9% extraction yield. Additionally, the parameters for the simultaneous hydrolysis and separation steps were optimized, achieving 92.6% and 63.7% efficiency, respectively. The use of immiscible and nanoemulsified organic solvent, produced through ultrasound radiation, significantly improved the efficiency, as confirmed by particle size analysis and microscopic magnification. The extraction yield of GA and the resulting product of GA hydrolysis were analyzed using HPLC, and the product's chemical structure was confirmed by mass spectrometry. The results demonstrated that the sonication technique reduced extraction time by nearly half compared to conventional solvent extraction, and selecting the appropriate organic solvent through making a nanoemulsion medium, greatly improved GT purity.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06123-9.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1513-1524"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214224/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotic <i>Lactobacillus plantarum</i> SVP2 fermented bioactive EPS-rich milk whey functional beverage.","authors":"Louella Concepta Goveas, S M Darshini, P Kausthubha, Shreesha Padyana, Anvitha, Asha R Suvarna, Sharal Priyanka Lewis, S M Vidya","doi":"10.1007/s13197-024-06126-6","DOIUrl":"10.1007/s13197-024-06126-6","url":null,"abstract":"<p><p>Owing to global rise in the milk consumption and demand, generation of milk whey is high, which is being discarded at a substantial volume. This nutritious by-product could be converted into a valuable resource. This study involves synthesis of a functional beverage from milk whey by fermentation with a bioactive EPS producing <i>Lactobacillus plantarum</i> SVP2 strain. In-order to enhance EPS during fermentation, design of experiments approach was utilized. Sucrose and incubation time exhibited curvature among other variables (inoculum and temperature) via OVAT approach, and were consecutively optimized for enhanced EPS production by <i>L. plantarum</i> SVP2 by 2² central composite design method. At optimized conditions of 54.14 g/L sucrose and 52.97 h incubation time, maximum EPS of 98.15 ± 0.18 g/L was attained. Date syrup (15% v/v) sweetened fermented milk whey was stored upto 30 days, and its sensory and rheological properties were tested. It was noted that the cell count, pH and EPS reduced drastically after 15 days of storage. Sensory analysis revealed that the fermented functional drink exhibited yogurt like smell and taste, while from rheological behaviour, shear thinning characteristics were observed. Ingestion of this beverage results in several health benefits from the bioactive EPS produced by <i>Lactobacillus plantarum</i> SVP2.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06126-6.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1547-1556"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214238/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal history indicator hydrogel based on starch with multiple signal channels for visualized monitoring thermal accumulation of perishable products.","authors":"Kangning Sun, Xurong Liang, Shufang Zhou, Jiayi Wang, Futai Lu, Qiliang Deng","doi":"10.1007/s13197-024-06130-w","DOIUrl":"10.1007/s13197-024-06130-w","url":null,"abstract":"<p><p>Perishable products are easily deteriorated due to thermal accumulation during storage and transport. A low-cost, environmental-friendly and visualized indicating device is of great importance for real-time monitoring the quality state of such products, but remains a significant challenge. Herein, a novel thermal history indicator (THI) based on readily available starch was developed. The resulting THI displayed sensitively response to the environmental time-temperature over a broad temperature range (15-55 ℃). The activation energies (<i>E</i> _a) according to the signals of absorbance, fluorescence emission and G' values are 95.97 kJ/mol 105.3 kJ/mol, and 114.53 kJ/mol, respectively. The continuous appearance changes from colorless to dark brown allowed user-friendly readout. In addition, the quantitative information could also be obtained by the signal changes of absorbance, fluorescence emission, and RGB values. The resulting THI also displayed the immediate response to temperature fluctuations during transportation and storage. The signal values from multiple channels were well correlated with the concentration of aerobic mesophilic bacteria (AMB) in milk under same storage conditions. The proposed THI show the potential application for real-time assessing the quality loss of perishable products. The low-cost, environmental-friendly, commercially available starting material makes it suitable for scalable manufacturing and wide application.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06130-w.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1569-1579"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214082/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel approach for the optimization of Shatavari <i>(Asparagus racemosus</i> Willd.) plant-based low alcohol nutra beverage production using S<i>accharomyces cerevisiae</i> (NCIM 2428) in conjunction with artificial neural network and genetic algorithm (ANN-GA).","authors":"Divya Chaudhary, S N Naik, P Hariprasad","doi":"10.1007/s13197-025-06275-2","DOIUrl":"10.1007/s13197-025-06275-2","url":null,"abstract":"<p><strong>Introduction: </strong>This study focused on optimizing the fermentation conditions of Shatavari plant-based roots using an artificial neural network and response surface methodology. The aim was to identify the optimal independent variables and corresponding responses by comparing experimental and predicted responses. The experimentation was validated using a genetic algorithm, determining the best temperature, pH, and inoculum parameters.</p><p><strong>Material and methods: </strong>In this study, we used the <b>Shatavari (Asparagus racemosus Willd.)</b> plant's root as their primary raw material and subjected it to treatment with α amylase and gluco-amylase enzyme (EC 232-885-6) which exhibited a remarkable activity level ranging from 8000 to 12,000 U/mg The resulting hydrolysate was fermented using <i>Saccharomyces cerevisiae</i> (NCIM 2428) culture. To determine the optimal combination of input variables a Central Composite Rotatable Design was implemented, facilitated by the Design Expert software (Version 11.0.3.0 by Stat-Ease Inc.),.</p><p><strong>Result and conclusion: </strong>The optimal conditions for the experiment were found to be a temperature of 32 °C, pH of 4.0, and inoculum concentration of 10% (v/v). The Artificial Neural Network (ANN) model was able to successfully predict the response variables with a marginal relative error rate of 8.722% and 24.312% for ethanol production and antioxidant activity, respectively. The fermented Shatavari-based low-alcohol Nutra beverage contained only fructose. The validation of Shatavari juice using the ANN model showed an enhanced ethanol yield of 3.21% and 421.47 μg/L antioxidant activity during fermentation. The experimental and predicted outcomes from the Artificial Neural Network-Genetic Algorithm (ANN-GA) model matched, proving its predictive precision.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-025-06275-2.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1436-1448"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214114/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream.","authors":"Hesham A Ismail, Wafaa M Salama, Arwa A Ali, Rezk A Awad","doi":"10.1007/s13197-024-06125-7","DOIUrl":"10.1007/s13197-024-06125-7","url":null,"abstract":"<p><p>Tiger nuts are an excellent food choice due to their rich mineral, fiber, and antioxidant content. Tiger nut milk was replaced by 25, 50, 75, and 100% of cow's milk in the ice cream mixture. The impact of substituting cow milk with tiger nut milk on the physicochemical, rheological, and organoleptic properties of ice cream was examined. Adding tiger nut milk in a combination resulted ice cream mixes with more fiber and antioxidants and a lower protein and ash levels compared to the control (100% cow milk). Ice cream with tiger nut milk was higher in Fe and Zn than that of control. Dynamic viscosity values of ice cream mixes with tiger nut milk were decreased with increasing values of the applied shear rate compared to the control. All functional ice cream formulations with tiger nut milk showed higher specific gravity and melting rate with lower overrun percentages than the control. Regarding taste and flavor, structure, texture, and melting in the mouth, there is no appreciable difference between the T₂₅, T₅₀, and control treatments. Therefore, cow's milk can be replaced with tiger nut milk up to 50% in the ice cream industry to raise the nutritional value and functional properties.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06125-7.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1537-1546"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214104/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of the alcoholic extract of lemon balm on the growth of <i>Lactobacillus helveticus</i> MDC 9602 and the technological, physicochemical, organoleptic, and antioxidant properties of fermented milk.","authors":"Hrachya G Hovhannisyan, Lusine V Danielyan, Lusine G Baghdasaryan, Inna E Melkumyan, Andranik H Barseghyan","doi":"10.1007/s13197-024-06121-x","DOIUrl":"10.1007/s13197-024-06121-x","url":null,"abstract":"<p><p>This study assessed the impact of Lemon balm ethanolic extract (LBEE) on the technological, physicochemical, functional, and sensory properties of a functional sour milk drink fermented solely by <i>Lactobacillus helveticus</i> MDC 9602. Using a modified critical dilution method, LBEE was found to significantly enhance the growth of <i>L. helveticus</i> MDC 9602 within a specific concentration range. Incorporating the optimal stimulating concentration of LBEE (0.25%) during milk fermentation by <i>L. helveticus</i> MDC 9602 accelerated milk acidification, reduced coagulation time, increased viable starter count and viscosity, and notably boosted the product's antioxidant activity. Despite LBEE's high antioxidant potential from phenolic compounds, its actual contribution to the antioxidant activity of fermented milk remains minimal due to the low amounts used (< 0.5%). The addition of LBEE resulted in enhanced probiotic content, increased antioxidant activity, improved viscosity, reduced syneresis, and better resistance to cold stress throughout the product's shelf life. Moreover, LBEE enhanced the sensory properties of the yoghurt, particularly aroma and texture. These findings indicate that the impact of low doses of LBEE on yoghurt quality is primarily functional rather than flavor-oriented.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1503-1512"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214239/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring volatile compounds in <i>Euryale ferox</i> fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties.","authors":"Shiquan Qian, Wenli Chang, Chenxi Xing, Wenjie Zhou, Miao Chen, Yubin Fan, Enjie Diao","doi":"10.1007/s13197-024-06124-8","DOIUrl":"10.1007/s13197-024-06124-8","url":null,"abstract":"<p><p>As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSBS) was conducted. A strain <i>Lactiplantibacillus plantarum</i> FB5 was isolated from FSBS and a <i>Euryale ferox</i> fruit peel yogurt fermented by <i>L. plantarum</i> FB5 (Yogurt EFL5) were explored. The results indicated that <i>Pediococcus</i> and <i>Lactobacillus</i> were two main genera in the FSBS. In Yogurt EFL5, 0.94% of titratable acidity (TA), 63.64% of water holding capacity (WHC) and 0.78 mg/g of total phenolics content (TPC) were found. Yogurt EFL5 exhibited an obvious shear-thinning behavior and showed weak viscoelastic gels properties. For Yogurt EFL5, the scavenging activities of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals were determined to be 80.54% and 72.58%, respectively. The major volatile compounds detected in Yogurt EFL5 were 2,3-butanedione, decanoic acid, nonanoic acid, propanoic acid, 2-oxo-, octanoic acid and hexanal. This study demonstrated that the use of <i>E. ferox</i> fruit peel extract in yogurt contributed to improving physicochemical, rheological and thermal properties, and antioxidant capacity, suggesting that <i>E. ferox</i> fruit peel might be applied as a natural dietary ingredient for fortifying functional yogurt.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06124-8.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1525-1536"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214069/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotic plant-based beverage with coconut, mango, and yam as a carrier of <i>Lactiplantibacillus plantarum</i>, <i>Lacticaseibacillus rhamnosus</i> GG, and <i>Lactobacillus acidophilus</i>: impact on viability and quality.","authors":"Maria José do Amaral E Paiva, Nataly de Almeida Costa, Gabriel Clementino Pereira, Daniele Juliana Rodrigues Gonçalves, Vanessa Caroline de Oliveira, Mirielle Teixeira Lourenço, Ana Alice da Silva Xavier Costa, Bruno Ricardo de Castro Leite Junior, Solimar Gonçalves Machado, Eduardo Basílio de Oliveira, Marleny D A Saldaña, Érica Nascif Rufino Vieira","doi":"10.1007/s13197-024-06129-3","DOIUrl":"10.1007/s13197-024-06129-3","url":null,"abstract":"<p><strong>Abstract: </strong>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. <i>Lactiplantibacillus plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i> 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 <i>L. plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i>, with probiotics surviving in amounts beneficial to health. Under GITS conditions, <i>L. plantarum</i> 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.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06129-3.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1557-1568"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214234/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}