Abstract
Beverages based on sprouted cereals are an excellent basis for creating new types of functional foods, as they are rich in nutrients. Beverages made from sprouted grains aim to improve daily nutrition, prioritising food safety. The proper storage of these drinks depends on the processing techniques used, including chemical preservatives and the conditions under which they are stored. Thus, using a mathematical model, this study aimed to determine the optimal storage zone of functional beverages from sprouted raw materials with preservatives. The results of our study showed that the optimum storage temperature and citric acid content of wheat extract were 2.9% and +11°C; barley 2.4% and 18°C; triticale 2.2% and +11°C; sunflower 2.8% and +14°C; rapeseed 2.7% and +16°C; safflower 2.3% and +17°C; flax 2.6% and +17°C; soya 2.4% and +18°C; pea 2.3% and +18°C; chickpea 2.3% and +18°C, respectively. Overall, these outcomes theoretically support the processing of beverages from sprouted grains. Thus, for practical application, it is recommended to implement controlled storage environments with the recommended temperatures and ensure that citric acid is correctly dosed at the identified optimal levels to enhance the shelf life of beverages.