Development of a Plant-Based Beverage with Synbiotic Potential Using Anthocyanin-Rich Fruits

The complex composition and high acidity of anthocyanin-rich fruit beverages are challenging factors for the viability of probiotics and the sensory properties of potential synbiotic beverages. The purpose of this study e was to determine a set of adequate conditions to obtain a plant-based beverage with synbiotic potential containing anthocyanins. A fruit beverage was formulated, and one of four potential prebiotic fibers was selected based on physicochemical changes and the assessment of prebiotic index and activity of the fibers toward two different potential probiotic starters. A conglomerate of probiotics (Pediococcus pentosaceus, Lacticaseibacillus paracasei and Lactobacillus acidophilus) and fructooligosaccharides (FOS) were selected as an adequate probiotic/prebiotic combination. The product demonstrated preservation of anthocyanins content, synbiotic potential, microbiological safety, and good consumer acceptability, containing viable counts > 3 log higher than the minimum dose established to guarantee a probiotic effect during all shelf life (28 days).