Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 10⁸ and 10⁹ CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties.

Keywords: Lactobacillus plantarum; Raman; consumer acceptance; paraprobiotic; soy dairy‐free beverage.

© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.

类益生元是指在足够剂量下能够改善消费者健康状态的灭活微生物细胞。它们可以替代传统益生菌使用，以消除生产与储存过程中稳定性差等缺点，并且可以作为对发酵产品敏感人群的一种营养补充品。本研究中，从植物乳杆菌（Lactobacillus plantarum）获得的一类益生元补剂被添加到了一种不含乳制品的豆浆饮料中，浓度分别为10⁸ 和 10⁹ CFU/mL。然后测量了饮料中的可溶性固形物总量、pH值、颜色、滴定酸度、抗氧化活性以及总酚含量，并进行了感官分析。结果表明，添加一类益生元显著增加了（p 实际应用：对于对发酵产品敏感但仍然希望获得益生菌健康益处的人群来说，一类益生元提供了一种替代方案。它们还提供了实用和科技上的优势，包括无需冷链即可保持微生物活性与稳定性的更长保质期。本研究的结果可作为食品行业开发含有一类益生元、具有增强抗氧化性和营养价值的食品产品的参考。

关键词： 植物乳杆菌；拉曼光谱技术；消费者接受度；一类益生元；不含乳制品豆浆饮料。

© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.