The institutionalised geriatric population faces challenges, such as prebiotic and probiotic deficiencies, dysphagia, and dehydration. The current widespread use of dairy derivatives to address these challenges has limitations, including lactose intolerance and overprocessing of foods, which can reduce or eliminate beneficial microorganisms and molecules in the digestive system. It is essential to provide foods with an appropriate texture to alleviate swallowing problems and with high water content for proper hydration that is lactose-free and rich in probiotics and prebiotics to support the gut microbiota. This highlights the need to develop plant-based alternatives to effectively address these specific needs.

To this end, in the controlled fermentation of surplus plum (Prunus salicina Lindl.), the use of natural gelling agents in combination with high-pressure treatment has been investigated as a potential strategy for stabilising, texturising, and producing non-dairy products.

After the controlled fermentation of plums with L. plantarum, the texturisation effect of high-pressure treatment (5 min at 600 barg) was assessed after the addition of potato starch (7.5% w/w) and soy lecithin (1% w/w) or aloe vera gel at increasing concentrations ranging from 10 to 20% by weight to obtain the same effect.

Qualitative analyses revealed that the combination of these gelling agents and high-pressure treatment produced a texturing effect comparable to that of traditional dairy-based products on the market. Our findings indicate that incorporating these plant-based food ingredients into food product formulations can improve their overall composition and provide an alternative to dairy-based products for lactose-intolerant individuals and the elderly population. This approach promotes sustainable food production practices and provides consumers with healthier options through the addition of bioactive phytochemicals.