Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties.

Abstract

Optimizing the formulation is essential to enhance probiotic viability, sensory quality, and shelf-life stability, thereby supporting the development of a consumer-acceptable and commercially viable non-dairy functional beverage. This study focused on optimizing the fermentation process of apricot-based beverages using three probiotic strains: Lactiplantibacillus plantarum XL963 (LP), Limosilactobacillus fermentum W8 (LF), and Lactiplantibacillus pentosus ML104 (LPN). Fermentation conditions were optimized by varying sugar content (9-15%) and fermentation temperatures (20°C, 28.5°C, and 37°C) to maximize sensory properties, lactic acid bacteria (LAB) counts, and probiotic viability over 60 days of storage. Following fermentation optimization, beverages with a calorie reduction exceeding 30% were identified, and their physicochemical properties were evaluated throughout the refrigerated storage period for 60 days. LAB counts increased up to 5-6 log units (11.39 ± 0.85-14.69 ± 0.40 colony-forming units (CFU)/mL) during fermentation, rising from initial levels (9.04 ± 0.36-9.08 ± 0.84 log CFU/mL). Throughout the 10-day storage period, viable LAB populations were maintained above the critical threshold of 10⁶ CFU/mL, with counts ranging from 9.13 ± 0.05 to 13.80 ± 0.06 log CFU/mL during storage, as determined by the spread plate method. Calorie reductions ranged from 24.48% to 59.49%, depending on fermentation temperature, sugar content, and the probiotic strain used. The overall sensory acceptability scores of the LF, LP, and LPN samples-fermented under varying sugar concentrations (9-15%) and fermentation temperatures (20°C, 28.5°C, and 37°C)-ranged between 3.34 and 7.60, based on the average values obtained immediately after fermentation and following 10 days of refrigerated storage. Significant changes (p < 0.05) were observed in physicochemical properties, with soluble solids content between 20.7