Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability

Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individ...

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Autori principali:	Concetta Condurso, Maria Merlino, Anthea Miller, Ambra Rita Di Rosa, Francesca Accetta, Michelangelo Leonardi, Nicola Cicero, Teresa Gervasi
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-06-01
Serie:	Foods
Soggetti:	probiotic <i>Lactobacillus</i> spp. primary shelf life secondary shelf life E-Eyes probiotic viability volatile aroma profile
Accesso online:	https://www.mdpi.com/2304-8158/14/12/2148
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