Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria

Hatice Bekiroglu; Elif Cakir; Enes Dertli; Osman Sagdic

doi:10.1515/ijfe-2024-0154

Article

Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria

An erratum for this article can be found here: https://doi.org/10.1515/ijfe-2025-2001

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Published/Copyright: May 26, 2025

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From the journal International Journal of Food Engineering Volume 21 Issue 5

Abstract

This study investigated the quality characteristics of a plant-based functional beverage produced by fermenting almond milk with the probiotic strains Lactiplantibacillus plantarum (WLPL), Lactiplantibacillus pentosus (WLPE), and their combination (WLP). The dry matter, ash, protein, and fat contents of the fermented beverages were found to range from 6.55 % to 7.98 %, 0.20 % to 0.27 %, 3.27 % to 5.12 %, and 3.05 % to 3.91 %, respectively. Among the formulations, the WLP beverage exhibited the highest total phenolic content (758.8 mg GAE/L). The highest antioxidant activity was observed in the WLPE fermented beverage. Furthermore, the probiotic bacterial count remained above 8 log CFU/mL in all fermented samples for up to 14 days, indicating the sustained viability of the probiotic strains. After 14 days of storage, the beverage fermented with a combination of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus was the most preferred by consumers, with notable differences in the color profiles of the various fermented beverages.

Keywords: vegan beverages; antioxidant capacity; phenolic content; sensory properties

Corresponding authors: Elif Cakir, Department of Food Engineering, Engineering Faculty, Istanbul Aydin University, PO Box 38, Istanbul 34295, Türkiye, E-mail: cakir.elif2014@gmail.com; and Hatice Bekiroglu, Department of Food Engineering, Faculty of Agriculture, Sirnak University, Sirnak 73000, Türkiye; and Department of Food Engineering, Chemical and Metallurgical Faculty, Yildiz Technical University, Istanbul 34210, Türkiye, E-mail: h.bkroglu@gmail.com

Research ethics: No ethics committee approval is needed.
Informed consent: Not applicable.
Author contributions: HB: Conceptualization, Data curation, Methodology, Formal analysis, Writing – original draft. EC: Data curation, Methodology, Writing – original draft. ED: Writing – review & editing, Supervision. OS: Writing – review & editing, Supervision.
Use of Large Language Models, AI and Machine Learning Tools: None declared.
Conflict of interest: The authors declare no conflict of interest.
Research funding: This study has no fund support and has no conflict of interest with any institution.
Data availability: The data presented in this study are available on request from the corresponding author.

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Received: 2024-07-16

Accepted: 2025-04-26

Published Online: 2025-05-26

Published in Print: 2025-05-26

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https://doi.org/10.1515/ijfe-2024-0154

Keywords for this article

vegan beverages; antioxidant capacity; phenolic content; sensory properties