ArticleFrontiers in nutrition2026
Microbiological safety and pH stability of autoclaved pea protein-based beverages during short-term storage.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Ensuring microbiological safety while maintaining moderate thermal treatment is a critical challenge in the development of plant-based protein beverages. This study evaluated the microbiological and pH stability of five pea protein isolate beverages with different fruit-and berry-based compositions. Beverages were subjected to thermal treatment in an autoclave at 105-115 °C for 5-20 min, followed by storage at 5 °C and 22 °C for 14 days. Immediately after thermal treatment, all beverages demonstrated high microbiological safety; however, storage stability varied depending on beverage composition, processing intensity, and storage temperature. Refrigerated storage at 5 °C maintained microbiological stability across all treatments, whereas room-temperature storage at 22 °C led to yeast and mold growth in certain beverage variants when lower-intensity treatments (105-110 °C) were applied. Autoclaving at 115 °C consistently ensured complete microbiological stability in all beverages. Throughout the study, pH values remained stable, reflecting high chemical stability. These results indicate that microbiological stability in pea protein isolate beverages is determined by the interplay of beverage composition, acidity, and thermal processing parameters. Careful selection of processing conditions allows the production of safe and stable plant-based beverages while minimizing thermal load and improving process efficiency.
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