Scientists Create Nutrient-Rich Whey-Based Probiotic Drink Using Cucumber, Muskmelon, and White Pumpkin

Whey and Fruits Combine to Create a New Probiotic Functional Beverage

Researchers from Paavai Engineering College, Tamil Nadu, have successfully formulated a new probiotic drink that combines the nutritional power of whey, cucumber, muskmelon, and white pumpkin. Published in the Journal of Food Science and Technology (2025), the study presents a sustainable solution for utilizing dairy industry byproducts while producing a health-promoting beverage rich in probiotics and antioxidants.

Background

Probiotics are beneficial microorganisms that aid digestion, strengthen immunity, and improve gut health. Whey, an underused byproduct of cheese and paneer manufacturing, is rich in proteins and bioactive compounds but often discarded as waste, contributing to environmental issues. The research team sought to transform this nutrient-rich waste into a functional beverage by fermenting it with fruit extracts and Lactobacillus acidophilus LA-5.

Study Design

Ten beverage formulations were prepared using varying fruit-to-whey ratios and two natural sweeteners—brown sugar and stevia. Among these, the B3 formulation (20% cucumber, 30% muskmelon, 20% white pumpkin, 20% whey water + 1% brown sugar) received the highest sensory score and was chosen for fermentation. The beverage was fermented for 24 hours at 37°C and stored at 2–4°C for 56 days.

Physicochemical parameters such as pH, titratable acidity, total soluble solids, and total sugars were analyzed, along with probiotic viability and antioxidant potential.

Findings

Throughout storage, L. acidophilus remained viable above 10⁸ CFU/mL, meeting FSSAI standards for probiotic beverages. The pH gradually decreased from 6.23 to 3.98 due to lactic acid formation, while titratable acidity rose slightly—indicating stable fermentation.

The beverage also displayed strong antioxidant activity, with 95% DPPH radical inhibition at 100 µg/mL concentration and an IC₅₀ of 53.65 µg/mL, confirming its health-promoting potential. Proximate analysis revealed a balanced nutritional profile—high moisture content, moderate protein and carbohydrates, and minimal fat—making it light yet nutrient-dense.

Implications

By transforming whey waste into a functional beverage, the study offers an eco-friendly pathway for dairy industry sustainability. The combination of cucurbitaceous fruits with L. acidophilus introduces a new category of refreshing, shelf-stable probiotic drinks that promote gut health while minimizing environmental impact.

The research highlighted that “the B3 formulation represents a practical approach to circular nutrition—turning dairy byproducts into healthful beverages.”

Conclusion

This innovative whey-based probiotic drink not only enhances human health through probiotics and antioxidants but also contributes to environmental sustainability by repurposing dairy waste. With its balanced sensory properties and stable microbial viability, it stands as a promising candidate for commercial functional beverage development.

Reference

Chockalingam, N., Elangovan, G., Govindaraj, S., & Sudhakar, P. (2025). Formulation and physicochemical study of a whey-based probiotic functional beverage. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06448-z