Development and characterization of plant-based probiotic jellies: Impact of juice fermentation on physicochemical, functional and sensory properties

The growing demand for plant-based functional foods has driven the search for new alternatives. This study focused on the development and characterization of vegan probiotic jellies based on carrageenan and tomato and peach juices. The objective was to evaluate the production process and compare the different formulations in terms of probiotic viability, physicochemical and techno-functional properties, and sensory acceptability. The production process resulted in high initial probiotic viability in the jellies (>108 CFU/g), confirming the suitability of the gel matrix. Comparisons between samples showed that the juice-based jellies maintained the highest viability for 28 days, and the carrageenan matrix offered a more effective protection than liquid beverages during simulated digestion. The physicochemical results confirmed the high stability of the gel matrix. Furthermore, the fermentative action of the probiotic led to functional bioenrichment, resulting in a significant increase in reducing power (FRAP) and total polyphenols. The sensory evaluation showed high overall acceptability, being the pre-fermented juice samples the ones with highest scores for flavor and sweetness. In conclusion, the combination of carrageenan with fermented fruit juices is a promising delivery system that optimizes probiotic survival, nutraceutical profile, and organoleptic acceptability.