Microbiological safety and pH stability of autoclaved pea protein-based beverages during short-term storage (opens in new tab)

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 demo...