Development and Functional Characterization of a Plant-Based Symbiotic Beverage Enriched with Lactobacillus plantarum

The growing demand for plant-based functional foods has encouraged the development of non-dairy probiotic beverages with added health benefits. This study focuses on the formulation and evaluation of a symbiotic beverage prepared using Lactobacillus plantarum and selected herbal ingredients including banana stem, aloe vera, amla, and honey. Fresh extracts were obtained from the plant materials, blended in suitable proportions, and subjected to mild heat treatment. The probiotic culture was incorporated under sterile conditions, followed by fermentation at 37°C for 24 hours. The prepared beverage was analyzed for physicochemical properties, antioxidant potential, anti-inflammatory activity, and phytochemical constituents. The fermented product exhibited an acidic pH of 3.7, which supports probiotic stability and inhibits undesirable microbial growth. With an IC₅₀ value of 20.38 µg/mL, the antioxidant activity, as measured by the DPPH assay, demonstrated efficient free radical scavenging. Anti-inflammatory activity assessed through RBC membrane stabilization indicated approximately 50% protection. The presence of important bioactive substances such as flavonoids, phenols, alkaloids, and steroids was verified by phytochemical screening. Overall, the developed beverage demonstrates promising functional and therapeutic properties. The study highlights the potential of combining probiotics with plant-based ingredients to produce a health-promoting symbiotic drink suitable for improving digestive health