Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

Abstract

SummaryPlant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted S. bicolor can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.