Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified Brazilian red propolis (microencapsulated extracted). The matrix consisted of oats (75 g), sunflower seeds (175 almonds g). It was by starter co-culture composed Lactiplantibacillus plantarum CCMA 0743 Debaryomyces hansenii 176. Scanning electron microscopy analysis initially performed verify the integrity microcapsules. viability microorganisms after fermentation storage, chemical composition (high performance liquid chromatography (HPLC) gas coupled mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, sensory profile beverages were determined. After cultures well adapted substrate, reducing pH (6.50 4) cell count above 7.0 log CFU/mL. Lactic acid main organic produced during storage. In addition, 39 volatile compounds detected (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, others. addition extract increased phenolic activity presence esters but reduced beverage’s acceptability. microencapsulated more associated higher alcohols had similar acceptance control beverage. combination co-culture, led development great potential for health benefits.