A Cashew Nut-Based Fermented Beverage: Development, Characterization, Potential Functionality and Sensory Evaluation

The demand for functional foods, particularly probiotics, has increased substantially in recent years. The search for plant-based milk alternatives (PBMA) has also risen, influenced by factors such as lactose intolerance, allergies, veganism, and environmental sustainability. Cashew nut kernels have high nutritional value, and are a suitable alternative for preparing plant-based beverages. Therefore, this study aimed to develop a potentially probiotic cashew nut-based beverage fermented by Lacticaseibacillus casei NRRL B-442. The fermented cashew nut-based beverage was prepared, and its stability was evaluated over a 42-day refrigerated storage period (4 °C). Various parameters were monitored, including pH, viability, and concentration of lactic acid, in addition to sugars. The survival rate of microorganisms following simulated gastrointestinal digestion was also determined. Sensory analysis included word association, hedonic scale, and CATA tests. During fermentation, the microorganism consumed glucose, leading to the production of lactic acid. The fermented drink was stable throughout the refrigerated storage period, with a final viable cell count greater than 12 log CFU/mL. After in vitro digestion, probiotic survival rates were higher than 73% in all the samples analyzed. The sensory analysis showed positive consumer acceptance. No statistically significant difference in overall hedonic acceptance was observed between the CNB sweetened with sucrose and sucralose, although both differed from the commercial fermented milk control in several sensory attributes. These results suggest that the cashew nut-based matrix is a promising alternative for developing functional plant products. This study effectively produced a probiotic beverage from cashew nut kernels with functional potential, providing a new product option for interested consumers.