Development and Optimization of Bacuri ( <i>Platonia insignis</i> ) Synbiotic Juice with Pollen Extract: Impacts on Probiotic Viability, Bioactive Compounds, and Consumer Perception

This study aimed to develop a synbiotic beverage using bacuri (Platonia insignis) pulp supplemented with fructooligosaccharides (FOS) as a carrier for Lacticaseibacillus casei, and to evaluate the effect of adding pollen extract from Scaptotrigona affinis postiça. First, the pollen extract was characterized. Then, fermentation conditions and the effects of pollen extract on the bacuri juice were determined. Finally, consumer perception of the synbiotic juice made from bacuri supplemented with pollen extract was assessed. The pollen extract showed high levels of total phenolics (148.46 ± 0.02 mg GAE/g) and flavonoids (11.17 ± 0.06 mg QE/g), with strong antioxidant activity (IC50 = 48.21 ± 1.62 μg/mL for ABTS and 101.59 ± 10.27 μg/mL for DPPH. Chemical analysis of the pollen extract revealed the presence of polyphenols and flavonoids, mainly quercetin, kaempferol, and isorhamnetin glycosides. Response surface methodology indicated optimal fermentation conditions at 47.2% bacuri pulp and initial pH 6.5 (R2 = 0.95, p < 0.05), with the optimized synbiotic juice formulated with 60 g/L FOS, 0.2% pollen extract, and 10 h of fermentation. The addition of pollen extract significantly enhanced probiotic survival, with the highest viability observed at 0.2% extract (9.50 ± 0.04 log CFU/mL). Fermentation and pollen extract supplementation increased total phenolics, flavonoids, and antioxidant activity in the juice. Regarding color, the pollen extract resulted in greater lightness and yellowness. Fermentation increased lightness and reduced redness and yellowness. Therefore, bacuri is a suitable matrix for developing a synbiotic beverage with FOS. Additionally, the use of pollen extract had a positive impact on probiotic microorganism viability in bacuri juice. Consumer perception assessed by free word association (n = 325) revealed that healthiness (15.3%) and sensory characteristics (13.0%) were the most frequently cited attributes, and 73.6% of participants indicated purchase intention. Overall, this synbiotic beverage was well-received, mainly associated with health benefits.