Search Results (328)

Bee pollen is a rich natural source of phenolic compounds and other bioactive constituents; however, the resistant pollen cell wall restricts the release of these compounds. This study investigated the effect of multi-stage bioprocessing involving bacterial fermentation, spontaneous fermentation, and enzymatic hydrolysis on the recovery of bioactive compounds from ten bee pollen collected from different regions of Lithuania. First-stage treatments included fermentation with Lactobacillus acidophilus, L. rhamnosus, L. reuteri, Bifidobacterium animalis, spontaneous fermentation, or enzymatic hydrolysis using Viscozyme^® L, cellulase, or Clara-diastase. Second-stage bioprocessing combined the initial treatment with either bacterial fermentation or enzymatic hydrolysis. Total phenolic content (TPC), total flavonoid content (TFC), radical scavenging activity (RSA), and inhibition of heat-induced bovine serum albumin (BSA) denaturation (BSA-DI) were determined using spectrophotometric assays. Statistical analysis demonstrated that multi-stage bioprocessing significantly enhanced the chemical composition and bioactivity of bee pollen compared with single-stage treatments. The greatest improvements were achieved when enzymatic hydrolysis preceded bacterial fermentation, resulting in increases of up to 5.0-, 4.2-, 6.3-, and 5.3-fold in TPC, TFC, RSA, and BSA-DI activity, respectively. These findings suggest that combining enzymatic hydrolysis with bacterial fermentation may be a promising approach for improving the recovery of bioactive compounds and selected functional properties of bee pollen. Full article

Consumers increasingly favor frozen yogurt as a healthier alternative to ice cream due to its lower fat content and probiotic benefits. Baked fermented milk (BFM), with its caramelized flavor, brown color, and enhanced nutritional properties, has emerged as a promising ingredient for improving the functional and sensory qualities of frozen yogurt. This study aimed to develop a novel probiotic baked frozen yogurt (PBFY) using BFM instead of traditional fermented milk (TFM) and to evaluate its physicochemical, microbiological, and sensory characteristics compared with traditional probiotic frozen yogurt (PTFY). Reconstituted skim milk and fresh cream were heat-treated (90 °C, 5 min) for TFM or baked (115 °C, 20 min) for BFM prior to culture inoculation. Both bases were inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, along with the probiotic strains Lactobacillus acidophilus and Bifidobacteriumanimalis subsp. lactis. PTFY and PBFY were formulated by blending ice cream mix with TFM or BFM at 25, 50, and 75% substitution levels. Increasing fermented milk concentration significantly decreased pH and surface tension while elevating mix viscosity. High inclusion levels (75%) impaired whipping ability, reduced overrun, increased fat destabilization, decreased the melting rate, and reduced culture survival during storage. Compared with PTFY, PBFY exhibited a higher melting rate, lower viscosity, and superior antioxidant activity (1.31- and 1.33-fold higher DPPH and ABTS radical-scavenging activity, respectively); however, the fermented milk type did not significantly affect overrun or fat destabilization. During storage, S. thermophilus was the most stable strain, with a decline rate of 0.6–0.69 log₁₀ CFU/mL/month, whereas B. animalis subsp. lactis showed a more rapid decline (0.80–0.89 log₁₀ CFU/mL/month). Sensory evaluation revealed that a 50% BFM inclusion level was optimal, producing PBFY with a smooth texture, light brown color, and appealing caramel-like flavor. Full article

The primary pathogenic mechanism of Type I hypersensitivity reactions involves histamine-mediated activation of the H1 receptor (H1R) and the subsequent signaling of the phospholipase C β-inositol trisphosphate (PLCβ-IP₃) pathway. The present study evaluates the in vitro efficacy of a novel nutraceutical mixture—Quercetin, Perilla frutescens, Boswellia serrata, Blackcurrant, Parthenium, Helichrysum, Lactobacillus Acidophilus (L. acidophilus) and Bifidobacterium animalis (B. animalis)—in modulating HRH1 gene expression and the activation of the intracellular second messenger inositol trisphosphate (IP₃). Quantitative PCR (qPCR) analysis revealed that the mixture downregulated HRH1 expression by approximately 33% (p < 0.05) compared to the control group. Furthermore, ELISA assays demonstrated that the mixture significantly reduced IP₃ release by 10.30% (p < 0.05 vs. positive control). These results indicate that the nutraceutical mixture exerts its effects by modulating the H1R-PLCβ-IP₃ pathway through the reduction in both H1 receptor gene expression and IP₃ release. These findings suggest a potential mechanism of action involving the modulation of the histamine H1 receptor. Consequently, the mixture emerges as a promising candidate for further investigation into the H1R-IP₃ activation cascade. Full article

Although the development of fermented plant-based milk alternatives has become quite popular, the relatively low nutritional value and functional properties of these products present significant challenges. This situation is driving the search for alternative protein sources to improve the quality of plant-based products, and legume proteins are attracting attention as promising components. Accordingly, this study aimed to enrich oat-based vegan yogurt alternatives with different legume protein isolates and evaluate their effects on product quality. In the present study, physicochemical, microbiological, antioxidant capacity, FAA profile, peptide profile, and FTIR analyses were performed on vegan yogurts produced using oat milk as well as mung bean and black bean protein isolates. It was determined that different plant protein isolates used in vegan yogurt production had a statistically very significant (n = 2, p < 0.01) effect on dry matter, protein, pH, L. acidophilus, antioxidant capacity, and all FAA profiles except asparagine and aspartic acid. The addition of legume protein isolates to vegan yogurts contributed to an increase in dry matter content (11.57–14.14%), protein content (2.92–5.20%), ash content (0.22–0.32%), and pH value (4.49–4.59) compared to the control group. Similar effects were also observed in S. thermophilus count (5.79–6.38 log cfu/g), L. delbrueckii subsp. bulgaricus count (5.72–6.43 log cfu/g), DPPH inhibition (10.29–19.93%), and ABTS inhibition (14.66–28.48%). It was determined that the addition of mung bean protein isolate (MBPI-2 and MBPI-4), compared to black bean protein isolate, contributed more to nutritional properties in vegan oat yogurt samples. Vegan yogurts were found to match more frequently with antioxidant, ACE inhibitor, DPP III, and DPP IV inhibitor activity in potential bioactivity predictions. FTIR analysis revealed that using different legume protein isolates in vegan yogurt production did not result in the formation of new absorption bands, but it did affect the intensity of existing regional bands. In conclusion, the addition of different legume protein isolates to oat yogurt was found to generally contribute positively to the parameters examined and represents a promising approach for individuals who cannot consume cow milk due to health problems, as well as for vegans. Full article

Prebiotic potential refers to the stimulation of beneficial bacteria over pathogenic strains. This preliminary study evaluated the prebiotic potential of five agave-derived carbohydrate preparations using lactic acid bacteria (LAB) and Escherichia coli (pathogenic) strains. The tested substrates included commercial inulin, commercial agave syrup, artisanal maguey syrup, aqueous and cooked agave extract. Six Lactobacillus strains (Lactobacillus acidophilus, Lacticaseibacillus casei, Lactiplantibacillus plantarum ATCC 8014, Limosilactobacillus reuteri NRRL B-14171, Lactiplantibacillus plantarum NRRL B-4496, and Lacticaseibacillus rhamnosus) were evaluated against E. coli ATCC 43888 and E. coli clinical isolates. Carbohydrate characterization included analyses of total and reducing carbohydrates and thin-layer chromatography (TLC) to assess the degree of polymerization (DP). Prebiotic Index (PI) and Prebiotic Activity Score (PAS) were calculated to determine selective growth stimulation at 24 and 48 h. TLC analysis revealed two distinct groups: high-molecular-weight compounds (aqueous agave extract and commercial inulin), and low-molecular-weight compounds (cooked agave extract, commercial agave syrup, and artisanal maguey syrup). L. reuteri NRRL B-14171 exhibited the highest PI (approaching 2.0) with aqueous agave extract at 24 h. L. rhamnosus demonstrated superior PAS values across all prebiotic sources, while commercial inulin and artisanal maguey syrup showed the most favorable PAS values against clinical E. coli isolates, indicating preferential in vitro growth of LAB over the pathogen. These findings represent preliminary indications of selective carbohydrate utilization by LAB strains under controlled in vitro conditions. Further studies, incorporating digestion resistance, fermentation by complex microbiota, metabolite production, and host-related effects are required before confirming prebiotic functionality. Full article

Helicobacter pylori (H. pylori) eradication with bismuth-containing quadruple therapy (BQT) is effective but often accompanied by adverse gastrointestinal reactions and gut microbiota disturbances, while the impact of probiotic supplementation and the predictive value of the gut microbiota remain incompletely understood. In this single-center prospective randomized controlled trial, 109 H. pylori-positive patients were assigned to receive a 14-day BQT alone treatment or BQT combined with compound Lactobacillus acidophilus (LBQT). Fecal samples were collected before treatment, at the end of therapy, and four weeks after completion for 16S rDNA amplicon sequencing to assess microbiota dynamics. Although the addition of compound L. acidophilus did not significantly alter eradication rates, it markedly reduced the incidence of gastrointestinal adverse reactions, accelerated the recovery of gut microbial diversity and abundance, and delayed the overgrowth of potentially pathogenic bacteria, as well as increased short-chain fatty acid-producing bacteria. We further predicted the success of H. pylori eradication using ROC curves, and found that the combined baseline fecal microbiota markers (o_Lactobacillales, o_Enterobacterales, and f_Enterobacteriaceae) achieved an AUC of 0.849 at the start of treatment; at 4 weeks after eradication, the AUC of the microbiota combined with o_Peptostreptococcales, c_Bacilli, o_Lactobacillales, and g_Streptococcus predicted successful eradication up to 0.776. These findings indicate that compound L. acidophilus supplementation alleviates the side effects of BQT and promotes the restoration of gut microbiota homeostasis, and that gut microbiota signatures may serve as noninvasive predictors of treatment tolerance and therapeutic outcome. Full article

Background: The accurate enumeration and identification of probiotic strains are essential for product quality. The plate count (PC) gold standard enumerates viable, culturable cells but does not by itself resolve individual strains within multi-strain consortia, and molecular methods (qPCR, ddPCR) are costly and face recognised challenges in quantifying relative strain abundance. Fourier transform infrared (FTIR) spectroscopy is a promising phenotypic alternative. Methods: We developed an FTIR-based artificial neural network classifier to identify and quantify a four-strain probiotic blend comprising Lactobacillus acidophilus LA02, Lacticaseibacillus rhamnosus LR04, Limosilactobacillus fermentum LF08, and Bifidobacterium animalis subsp. lactis BS01 compared against selective plate counting and species-specific PCR. Results: The classifier correctly identified all 36 test colonies (100%; 95% Clopper–Pearson CI: 90.3–100%); descriptive cluster analysis indicated spectral distinctiveness (silhouette = 0.908; Davies–Bouldin = 0.127; cophenetic correlation = 0.955). Enumeration agreement with selective plate counting was assessed descriptively (Pearson r = 0.78, 95% CI [−0.72, 1.00], n = 4 strain means; mean difference −0.028 log₁₀ CFU/mL; all strain-level differences < 0.1 log₁₀ CFU/mL). PCR confirmed all FTIR classifications. Conclusions: This proof-of-concept study demonstrates the feasibility of coupling cultivation with spectroscopic identification in a hybrid PC + FTIR workflow for multi-strain probiotic quality control. Because the findings derive from a single blend preparation analysed in technical replicates, they characterise this dataset and require confirmation on independently prepared batches before the approach can be regarded as a validated method. Full article

Buriti (Mauritia flexuosa L.) is a native Brazilian fruit recognized for its high content of carotenoids and phenolic compounds, which confer considerable nutraceutical value. This study investigated the effects of pulsed electric field (PEF) and ultrasound (US), applied separately and in combination, on the recovery of bioactive compounds from freeze-dried buriti pulp. The resulting extracts were evaluated for colorimetric characteristics, total phenolic content (TPC), β-carotene, pro-vitamin A, and antioxidant activity by ABTS, DPPH, and FRAP assays, with β-carotene additionally quantified by UHPLC. Ultrasound at 100% intensity promoted the highest TPC recovery (301.28 mg GAE L⁻¹) and enhanced β-carotene extraction, reaching 13.2 mg g⁻¹ dry mass, compared with 9.9 mg g⁻¹ dry mass in the agitation control. FRAP values ranged from 7.7 to 10.1 μmol Fe²⁺E g⁻¹ dry mass, with PEF treatments generally showing lower antioxidant capacity, whereas ultrasound maintained values comparable to the control. In contrast, isolated and combined PEF treatments reduced β-carotene recovery (2.7–7.3 mg g⁻¹ dry mass), particularly at higher field intensity, suggesting degradation of carotenoids. Most treatments preserved the characteristic orange coloration of buriti extracts, with ΔE* values below 5, indicating no visually perceptible color changes. The extracts did not inhibit probiotic or pathogenic bacteria at the tested concentration, although stimulation of Lactobacillus acidophilus growth was observed. Cytotoxicity assays demonstrated low toxicity toward HDFa cells, with viability values generally above 80%. The results indicate that high-intensity ultrasound is a promising strategy for recovering bioactive compounds from buriti pulp, while PEF application requires optimization to prevent degradation of sensitive phytochemicals. Full article

Probiotics are promising alternatives to antibiotics in calf rearing, but effects of Lactobacillus species combined with Bacillus subtilis on preweaning development remain unclear. Two probiotic consortia—L. plantarum + B. subtilis (TG1) vs. L. acidophilus + B. subtilis (TG2)—were compared in Holstein calves. Forty-eight newborn calves (initial BW 37.0 ± 2.7 kg) were randomly assigned to control (CG) or probiotic groups (TG1, TG2) from day 3 for 60 days. Growth, fecal scores, serum biochemistry, antioxidant/immune indices, rumen fermentation, 16S rRNA, and untargeted metabolomics were measured. Compared with CG, TG1 increased final body weight (p = 0.002) and average daily gain (ADG, p = 0.002), whereas TG2 did not differ from CG in either parameter. Both TG1 and TG2 decreased feed conversion ratio (FCR, p < 0.001), with TG1 showing a lower value than TG2. At day 60, TG1 had greater body oblique length than TG2 (p = 0.030), whereas neither TG1 nor TG2 differed from CG. Serum analysis: TG1 decreased ALT (p = 0.039) and increased CAT (p = 0.024) and HDL-C (p = 0.047) compared with CG, while TG2 did not differ from CG in these parameters. Both TG1 and TG2 decreased CRE compared with CG (p < 0.001). TG2 increased GSH-Px compared with CG and TG1 (p = 0.044), whereas TG1 did not differ from CG. Rumen fermentation: both TG1 and TG2 increased BCP compared with CG (p = 0.009); TG1 elevated isobutyrate compared with CG (p = 0.030), whereas TG2 did not differ from CG; TG2 reduced NH₃-N compared with CG (p = 0.026), whereas TG1 did not differ from CG. No α/β-diversity differences were observed, but taxa were modulated: TG1 enriched Actinobacteria and Olsenella; TG2 enriched Bacteroidetes, Prevotella, and Ruminococcus. Metabolomics: TG1 upregulated steroid hormone and phenylalanine metabolism; TG2 enhanced unsaturated fatty acid biosynthesis. Correlation networks linked Ruminococcus and UCG-005 to antioxidant status and VFA profiles. These findings indicate that different probiotic consortia are associated with distinct physiological outcomes in preweaning calves, supporting consortium selection for targeted feeding. Full article

Sulfated polysaccharides (SPs) from green seaweed species have been scarcely studied for the development of novel pharmaceutical, cosmetic or nutraceutical products. The present study aimed to investigate the physico-chemical characteristics of the sulfated polysaccharidic fractions isolated from Cladophora vagabunda green seaweed and to evaluate their anti-aging properties in vitro. SPF1 and SPF2 fractions were separated from the purified polysaccharidic extract by size exclusion chromatography. The content of neutral carbohydrates, uronic acids and sulfate was assessed, while Fourier transform infrared spectroscopy (FT-IR) analysis confirmed the presence of a functional group characteristic for sulfated polysaccharides. Capillary zone electrophoresis indicated the monosaccharides profile and the presence of bioactive fucose and uronic acids. The two fractions differed in sulfate content (22.59% and 29.44%). SF2 showed stronger collagenase inhibition (95.69%), whereas SF1 exhibited greater elastase inhibition (84.2%) in comparison with EGCG. Both fractions exhibited antioxidant, anti-collagenase and anti-elastase activities and also a good biocompatibility and capacity to modulate the cell cycle progression in human dermal fibroblast culture. They showed anti-inflammatory potential by inhibition of interleukin-1 beta (IL-1β), tumor necrosis factor-α (TNF-α) and nitric oxide (NO) production in lipopolysaccharide (LPS)-inflamed THP-1-derived macrophages. Also, the level of matrix metalloproteinase-1 (MMP-1) and MMP-9 secretion was reduced after treatment with C. vagabunda fractions with MMP-1 reduced by ~95% in both fractions and MMP-9 reduced by ~79% in SF2 compared with the control. Both fractions stimulated the growth of probiotic cultures Lactobacillus acidophilus and L. rhamnosus. All these results demonstrated, for the first time, the anti-aging potential of sulfated polysaccharides isolated from C. vagabunda green seaweed. Full article

Fermented foods and beverages based on plant-derived ingredients are of growing technological interest, especially when they are designed as alternatives to conventional dairy products. This study evaluated the effects of herbal extracts from Verbascum thapsus L., Cnicus benedictus L., and Fumaria officinalis L. on lactic acid bacteria growth, acidification kinetics, and viable cell counts during the fermentation of organic milk, coconut beverage, and soy beverage. The extracts were characterized for extraction yield, total phenolic content, and antioxidant activity before use in fermentation trials. Mixtures of organic solvents and water produced extracts with higher total phenolic content and antioxidant activity than water alone. The highest values were obtained for F. officinalis extracts prepared with water and methanol or water and acetone, while for C. benedictus, the most effective solvents were water and acetone or water and ethanol. The agar well-diffusion assay showed no relevant antibacterial activity against the tested LAB strains under the applied conditions. No biologically relevant inhibition zones were observed in any of the 84 extract-strain combinations under the tested conditions. The only borderline response was observed for Lactobacillus acidophilus La-14 exposed to the 70% ethanolic extract of C. benedictus. The clear halo did not exceed 1.50 mm outside the 5 mm well and was treated as a weak, strain-specific screening result. Fermentation kinetics depended mainly on the food matrix. The coconut beverage acidified most rapidly, reaching pH 4.38 to 4.79 after 6 h, whereas the soy beverage required 24 h to reach pH 4.31 to 4.56. Organic milk showed the slowest acidification, and selected C. benedictus extracts delayed pH reduction. All analyzed fermented samples contained more than 7 log CFU/mL of viable LAB. These results indicate that selected herbal extracts can be used in fermented milk and plant-based beverages without reducing LAB survival, but their suitability should be assessed separately for each strain and matrix. Full article

This study investigated lactic fermentation of green buckwheat beverages formulated at 8% (A, AA) and 10% (B, BB) solids using single- and multiple-strain cultures of Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus. Fermentation at 37 °C rapidly reduced pH from slightly alkaline values (7.44–7.57) to approximately 4.2–4.5 within 3–8 h, while viable counts increased from near-zero to 8–9 log₁₀CFU mL⁻¹, confirming efficient lactic acid bacteria (LAB) proliferation in all substrates. A general trend was observed in the sugar consumption strategy of studied LAB: sucrose (after hydrolysis) and glucose were almost completely depleted within 6–8 h, fructose was consumed more slowly, and raffinose remained largely unchanged, with the 10% substrate mainly accelerating early sugar turnover without altering final cell densities or the qualitative utilisation pattern. Dry matter changed little during fermentation, whereas total phenolic content (TPC) and total tannin content (TTC) were strongly affected in a matrix- and strain-dependent manner. At 8% solids, fermentation promoted substantial TTC reduction and, for several cultures, a net decrease in extractable phenolics. In contrast, 10% formulations, particularly those inoculated with L. acidophilus and L. paracasei (alone or in combination), partially preserved or increased TPC while achieving more moderate tannin losses. Overall, green buckwheat proved to be a promising substrate for developing fermented beverages in which solids level and starter composition can be tuned to combine rapid acidification and high LAB viability with tailored sugar depletion and favourable modulation of phenolic and tannin fractions. Full article

Many bioactive constituents of medicinal plants depend on microbial biotransformation for their pharmacological activity, positioning postbiotics from plant substrates as microbially matured phytomedicines. An emerging framework integrates prebiotic phytochemicals with probiotic strains to modulate gut microbiota and host health. In this study, we explored the functional properties of heat-inactivated Lactobacillus strains following the fermentation of oligosaccharides obtained from sesame hulls (Sesamum indicum L.), underutilised agro-industrial residues. Cell-wall oligosaccharides were obtained by alkaline or enzymatic (Celluclast^® 1.5 L (Novonesis, Copenhagen, Denmark)) extraction with Ultraflo^® L (Novonesis, Copenhagen, Denmark) hydrolysis and fermented with Lactobacillus acidophilus, L. casei, or L. paracasei. Heat-inactivated pre-postbiotic preparations were profiled for antioxidant capacity, inhibition of metabolic enzymes implicated in obesity and type 2 diabetes, and anti-Helicobacter pylori urease activity. Moreover, these preparations were incorporated into a barley malt (Hordeum vulgare L.) beverage. Bioactivity was strain- and substrate-dependent: L. casei-derived postbiotics most strongly inhibited pancreatic lipase (47.82%) and α-glucosidase (52.14%); L. acidophilus most strongly inhibited α-amylase (43.67%); and L. paracasei exhibited the strongest urease inhibition (20.66%). All strains displayed enhanced antioxidant activity, with ABTS scavenging reaching 87.02%. The supplemented beverages improved antioxidant activity by ~20%. The fermentation of these oligosaccharides thus yields a microbially matured phytomedicine with multi-target activity, supporting postbiotics as active mediators of plant-based therapeutics. Full article

The aim of this review is to provide a narrative analysis of the role of Lactobacillus acidophilus as an active modulating factor in the prevention and treatment of cancer and allergic diseases. The paper discusses the molecular, metabolic, and bionanotechnological mechanisms of Lactobacillus acidophilus’s anticancer and immunomodulatory effects, which define this probiotic as an essential component of modern natural and functional medicine. A narrative review of the scientific literature was conducted, mainly from 2019–2026, focusing on the results of in vitro studies and studies on preclinical in vivo models, which analyzed the effect of live L. acidophilus strains, tyndallized bacteria (paraprobiotics) and cell-free supernatant from L. acidophilus cultures on, among others, immune system signaling pathways, tissue cytokine profile, and the integrity of the gastrointestinal epithelial cell barrier (enterocytes). Results indicate that L. acidophilus exerts significant antiallergic, antiproliferative, and proapoptotic effects against many types of cancer. Among other aspects, the ability of L. acidophilus to stimulate the production of anticancer exopolysaccharides and short-chain fatty acids, which directly influence the functioning of immune cells, is covered. The article thoroughly explains the immunomodulatory effects of L. acidophilus and the ability of this probiotic to regulate cytokine profiles, which helps promote an anti-inflammatory environment crucial for maintaining intestinal homeostasis. The article also discusses the direct interaction of L. acidophilus with immune cells, such as dendritic cells and macrophages, which leads to their activation and subsequent influence on the differentiation of T lymphocytes, which play a key role in the regulation of immune processes and in the development of immune tolerance. L. acidophilus is a universal mediator of immunological and metabolic homeostasis. Its ability to synergize with conventional therapies (chemotherapy, oncolytic virotherapy) and its innovative applications in the creation of postbiotics and paraprobiotics may provide a new approach to the treatment of inflammatory, allergic, and neoplastic diseases. Further clinical studies are necessary to assess the efficacy, safety, and optimal dose of this probiotic, which are essential for the widespread use of L. acidophilus in human therapy. Full article

With increasing interest in food products enriched with dietary fiber and probiotics, there is a growing need for functional ingredients that can serve both as fiber sources and as suitable components of probiotic foods. The aim of this study was to evaluate the applicability of enzymatically hydrolyzed cranberry pomace as a dietary fiber source in probiotic smoothies and to assess its effects on physicochemical and sensory properties, as well as probiotic viability during storage and under simulated gastrointestinal conditions. Smoothies were prepared using cranberry pomace hydrolyzed with the commercial enzymes Celluclast^® 1.5 L or Viscozyme^® L and were supplemented with Bifidobacterium animalis DSM 20105 and Lactobacillus acidophilus DSM 20079. Physicochemical parameters, sensory properties, probiotic viability during 28 days of storage at 4 °C, and survival during in vitro gastrointestinal digestion were assessed. Smoothies containing Viscozyme^® L-treated pomace showed lower pH values and higher total titratable acidity, although acidity remained stable throughout storage. Pomace-enriched smoothies were perceived as more acidic and thicker but less sweet, whereas the formulation with Celluclast^® 1.5 L-treated pomace received the most favorable scores for color, cranberry taste, acidity, and overall acceptability. Probiotic viability during storage was strain-dependent. B. animalis DSM 20105 remained above 6 log₁₀ CFU/g after 28 days, whereas L. acidophilus DSM 20079 declined below this level during the first week. During simulated in vitro gastrointestinal digestion, a reduction in B. animalis viability was observed; however, viable counts remained above 6 log₁₀ CFU/g in the control smoothie and in the formulation containing Celluclast^® 1.5 L-treated pomace. Overall, the smoothie containing Celluclast^® 1.5 L-treated pomace showed the most favorable overall performance under the storage and digestion conditions. Full article