Scientists created a new type of drink using a tropical fruit called yellow Spondias dulcis that’s packed with iron and good bacteria. They tested 11 different versions of the drink to see which one worked best and tasted good. The drink contains prebiotics (food for good bacteria in your gut) and probiotics (the good bacteria themselves), plus added iron to help prevent anemia, a condition where your body doesn’t have enough iron. The best version had a nice taste and color, though the researchers found that adding iron sometimes made the drink taste less appealing. This new drink could be a helpful option for people who can’t drink dairy milk but need more iron in their diet.

The Quick Take

  • What they studied: Can scientists create a healthy drink from tropical fruit that contains iron, good bacteria, and fiber to help prevent anemia?
  • Who participated: The study didn’t involve people drinking the beverage. Instead, researchers tested 11 different formulations of the drink in a laboratory to measure their nutritional content, taste, and how well the iron stayed stable.
  • Key finding: The drink successfully contained high levels of iron (15.68-25.18 mg per liter), and the version with added fiber (inulin) tasted the best and had the most vitamin C. However, the fermentation process (which creates the good bacteria) affected how stable the iron remained in the drink.
  • What it means for you: This drink could become a non-dairy option for people trying to get more iron and support their gut health, but companies would need to improve the recipe to keep the iron stable and maintain good taste. This is early-stage research, so the drink isn’t available yet.

The Research Details

Researchers created 11 different versions of a drink using yellow Spondias dulcis (a tropical fruit) as the base. They added different combinations of three main ingredients: inulin (a type of fiber that feeds good bacteria), Lactobacillus plantarum (a beneficial bacteria), and iron. Each version was fermented (allowed to develop the good bacteria) and then tested in the laboratory.

The scientists measured many things about each drink version: how much carbohydrate, fat, and water it contained; how much vitamin C and iron were present; how acidic it was; and how well it could fight harmful molecules in the body (antioxidant power). They also had people taste the drinks and rate them on color, taste, and smell to see which version people liked best.

This type of study is called a formulation development study, where researchers create and test different recipes to find the best combination of ingredients before moving to human testing.

Testing different combinations in the lab first is important because it helps scientists understand how ingredients work together before asking people to drink the beverage. This approach saves time and money, and helps identify potential problems (like iron not staying stable) that need to be fixed. The sensory testing (taste testing) is crucial because even if a drink is nutritious, people won’t drink it if it tastes bad.

This study has some strengths: it tested multiple formulations systematically and measured many different properties of the drink. However, there are important limitations: no actual people drank the beverage, so we don’t know if the iron would be absorbed by the human body or if the good bacteria would survive in the stomach. The study also didn’t compare this drink to other iron-fortified beverages or to standard anemia treatments. The antioxidant activity was found to be weak, which is less impressive than hoped.

What the Results Show

The researchers successfully created a drink that contained significant amounts of iron—between 15.68 and 25.18 milligrams per liter. For context, adult women need about 18 mg of iron per day, so one liter of this drink could potentially provide most of a day’s iron needs.

The version that included inulin (a type of fiber) was the clear winner in taste tests. This version had better color, better taste, and better aroma compared to the other versions. Interestingly, adding inulin also increased the amount of vitamin C and carbohydrates in the drink, which are both beneficial.

However, the fermentation process (which creates the beneficial bacteria) affected how stable the iron remained. This means that over time, some of the iron might not stay in the drink in a form the body can use. The researchers noted that the added iron also made some versions taste less appealing, suggesting a trade-off between nutrition and taste.

The drink had weak antioxidant activity (the ability to fight harmful molecules), which was lower than the researchers hoped. This suggests the drink’s protective health benefits might be limited to the iron and good bacteria content rather than powerful antioxidants.

The different formulations showed significant variations in pH (acidity level), which ranged from more acidic to less acidic depending on the ingredients. The amount of lactic acid (produced by the good bacteria during fermentation) also varied between versions. These differences in acidity could affect how the drink tastes and how well the iron is absorbed. The moisture content was very high (92.86-96.52%), which is typical for a beverage. The fat content was extremely low (0.03-0.20%), making this a very lean drink option.

Iron fortification of beverages is not new—many commercial drinks already have added iron. However, combining iron fortification with probiotics (good bacteria) and prebiotics (fiber that feeds good bacteria) in a non-dairy drink based on tropical fruit is a newer approach. Previous research has shown that probiotics and prebiotics can support digestive health, and iron fortification can help prevent anemia. This study attempts to combine these benefits in one beverage. The weak antioxidant activity is somewhat disappointing compared to some other functional beverages that emphasize antioxidant power.

The biggest limitation is that this study only tested the drink in a laboratory—no people actually consumed it. We don’t know if the iron would be absorbed by the human body, if the good bacteria would survive stomach acid, or if people would actually drink enough of it to get health benefits. The study didn’t compare this drink to other iron-fortified beverages or to standard treatments for anemia, so we can’t say if it’s better or worse than alternatives. The antioxidant activity was weak, suggesting limited protective benefits beyond iron and probiotics. The study also didn’t test how long the drink would stay fresh or stable on a shelf. Finally, the sample size for sensory testing (how many people tasted it) wasn’t specified, so we don’t know how reliable the taste preferences are.

The Bottom Line

This research suggests that a tropical fruit-based synbiotic drink could potentially become a useful tool for preventing anemia, especially for people who don’t drink dairy milk. However, this is very early-stage research. The recommendation level is LOW to MODERATE because: (1) the drink hasn’t been tested in humans yet, (2) the iron stability during storage is uncertain, and (3) the taste acceptability needs improvement. If this drink becomes commercially available in the future, it could be a helpful addition to a balanced diet for people at risk of iron deficiency, but it shouldn’t replace established medical treatments for anemia.

This research is most relevant to: people who are vegetarian or vegan and need non-dairy iron sources; people with lactose intolerance who want fortified beverages; people interested in gut health and probiotics; and public health officials looking for new approaches to prevent anemia in populations at risk. People with diagnosed anemia should continue following their doctor’s treatment plan rather than relying on this experimental drink. People with iron overload conditions (hemochromatosis) should avoid iron-fortified products.

This is very early-stage research. Even if the drink is optimized based on these findings, it would typically take 3-5 years of additional testing (including human studies) before it could be commercially available. If it does become available and you started drinking it, you wouldn’t see improvements in anemia markers for at least 4-8 weeks, as that’s how long it typically takes for iron supplementation to raise blood iron levels.

Want to Apply This Research?

  • If this drink becomes available, users could track daily iron intake by logging each serving consumed (specify serving size, e.g., 250 mL) and the app could calculate cumulative daily iron intake and compare it to recommended daily values (18 mg for adult women, 8 mg for adult men).
  • Users could set a goal to consume one serving of the drink daily as part of their iron intake strategy, logging it in the app alongside other iron-rich foods. The app could send reminders to drink it at the same time each day and provide education about iron absorption (e.g., drinking it with vitamin C-rich foods enhances absorption).
  • Over 8-12 weeks, users could track energy levels, fatigue, and overall wellness using the app’s symptom tracker, while also monitoring their iron intake. For users with diagnosed anemia, the app could remind them to get blood work done at appropriate intervals (typically every 4-8 weeks) to see if iron levels are improving. The app could also track which formulation or brand they’re using to help identify preferences and effectiveness.

This research describes a laboratory-developed beverage that has not been tested in humans and is not currently available for consumption. The findings are preliminary and should not be used to diagnose, treat, or prevent anemia or any other medical condition. If you have anemia or iron deficiency, consult with your healthcare provider before making dietary changes or starting any supplementation. This drink should not replace medical treatment prescribed by a doctor. The iron content and bioavailability (how well your body can use the iron) have not been tested in human subjects. Individuals with hemochromatosis or other iron metabolism disorders should not consume iron-fortified products without medical supervision.