Water-soluble pequi almond extract: a novel probiotic and sustainable beverage

Abstract

Introduction: The edible pulp of pequi (Caryocar brasiliense Cambess.) is the most valued component of the fruit and is used for human consumption. However, when into food, a significant amount of waste is produced and could impact the environment. Therefore, reusing these byproducts, such as pequi almonds, as an alternative for new product development is a proposal for sustainable consumption. Adding probiotic microorganisms isolated from plant matrices, such as byproducts cerrado fruits, makes it an even more sustainable and accessible option for the vegan population. Objective: The present study aimed to characterize the pequi almond extract supplemented with potentially probiotic microorganisms (Lactiplantibacillus plantarum/pentosus M3 and M1), isolated from cerrado fruit by-products, as a fermented beverage. Methods: The effects of fermentation on viable cell counts and physicochemical properties such as pH, soluble solids, and color were assessed on the day of processing before fermentation, after fermentation, after 7 days, and 14 days during storage of the preparation at 8°C. Results and Discussion: The counts of potentially probiotic cultures M1 and M3 showed an inverse correlation with the sample pH, indicating greater bacterial adaptation. The higher survival of strains in water-soluble pequi almond extract (WSPAE) may be associated with the isolation matrix being part of the same matrix to which they were added. No differences were observed in the total soluble solids and color of the preparations added with M1 and M3. Conclusion: WSPAE demonstrated protective effects for the maintenance and survival of the tested strains. These findings support the potential use of these strains in plant-based probiotic beverages as a sustainable alternative to dairy products.