Development of Fruit and Vegetal Probiotic Beverages with Lactiplantibacillus pentosus LPG1 Isolated from Table Olives

Plant-based foods can be an alternative to dairy products as a source of probiotic microorganisms, especially aimed for lactose intolerant people. In this work, the nutritional profile, antioxidant activity and organoleptic characteristics of four beverages elaborated with different vegetables and fruits and enriched with the plant-derived probiotic microorganism Lactiplantibacillus pentosus LPG1 were studied. Results show that is possible to reach more than 3 million of CFU/mL of the probiotic at the end of storage at 4ºC, without presence of spoilage or pathogenic microorganisms. On the other hand, the developed beverages could be classified as a high-value-added product due to their high antioxidant capacity, considerable total polyphenol content, and adequate nu-tritional composition. Additionally, sensory analysis via an flash profile and acceptance test re-vealed that all probiotic beverages were appropriate in terms of odor and taste, rendering them suitable for market introduction.