Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based

1 Introduction Globally, a growing interest in healthy lifestyles drives the market for functional foods (Camelo-Silva et al., 2024; Galanakis, 2021; Sorita et al., 2022). In this context, plant-based beverages such as cereals, nuts, and legumes fermented with probiotics have been explored to produce non-dairy beverages, emerging as a significant segment within functional foods (Popova et al., 2023). Due to their health-promoting properties, the growth preference for plant-based diets is not...