Novel functional macadamia nuts (Macadamia integrifolia) beverage: omega-3 and probiotic lactobacilli incorporated into alginate edible coatings

Introduction Plant-based beverages are in high demand as dairy alternatives due to dietary restrictions, sustainability concerns, and growing interest in functional foods. However, many non-dairy beverages exhibit poor nutritional profiles and lack essential long-chain omega-3 polyunsaturated fatty acids (LC w-3 PUFAs). Ensuring probiotic viability during processing and storage also poses a significant technological challenge. This study aimed to develop and characterize a functional beverage enriched with omega-3 fatty acids and the probiotic Lactiplantibacillus plantarum NR_115605.1 from Macadamia integrifolia nuts, utilizing alginate-based encapsulation systems. Methods The beverages were prepared by soaking macadamia nuts for three to four hours at different nut-to-water ratios (1:2 and 1:4), followed by thermal treatment, wet milling, filtration, ingredient addition, pasteurization, and homogenization. Omega-3 fatty acids derived from fish by-products were incorporated in both encapsulated and emulsified forms, while probiotic cells were encapsulated in alginate matrices. The physicochemical, nutritional, and microbiological properties of the beverages were evaluated and compared with commercial cow’s milk and almond-based beverages. Probiotic viability was monitored under simulated gastrointestinal conditions and during 15 days of refrigerated storage. Results The highest processing yield was obtained using a 1:4 substrate-to-water ratio. From a nutritional standpoint, the developed macadamia beverages exhibited a comparable protein content to cow’s milk and significantly higher than almond-based alternatives. A single 240 mL serving provided at least 85% of the minimum recommended daily intake of EPA and DHA. Furthermore, L. plantarum demonstrated robust tolerance to simulated gastric and bile environments, maintaining probiotic viability above the generally accepted threshold for probiotic functionality throughout 15 days of refrigerated storage. Discussion/Conclusion The identified critical quality attributes support the technological feasibility of the developed formulation. Overall, this study presents a promising strategy for the development of a non-dairy functional beverage combining high protein content, targeted omega-3 delivery, and probiotic stability through alginate-based encapsulation systems, providing a foundation for future product development and pilot-scale evaluation.