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The processing of value\u2010added products from guava has not been carried out on a scale similar to some other fruits, which offers an opportunity to fully exploit the potential of this fruit, such as guava\u2010based nutraceutical food products. The objectives of the present study were to develop freeze\u2010dried guava powders (FDGPs) from two guava varieties (white and pink) and characterize their physico\u2010chemical and nutritional properties. FDGP was also incorporated with probiotic strains of\n                    <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                    , to develop a healthy nutraceutical probiotic supplement. Functional groups assessed by Fourier transform infrared (FTIR) spectroscopy exhibited the existence of strong C\u2013Br stretch, O\u2013H stretch, and C\u00a0=\u00a0C stretch vibrations; however, scanning electron micrograms (SEMs) showed the flaky structure indicating the presence of starch, dietary fibers, and esterified groups of pectin. Significant mineral concentrations (mg\/100\u00a0g) of potassi\u2010um (323\u2013362), magnesium (26.2\u201328.8), zinc (0.43\u20130.51), and iron (0.52\u20130.63) were observed in FDGPs. The FDGP samples from both guava varieties had high levels of crude fiber (43.94\u201346.29%), vitamin C (2.27\u20132.49\u00a0mg\/g), and phenolic compounds (57.50\u201361.86\u00a0mg\u00a0GAE\/g) as well as significant antioxidant properties. Fortification of FDGP with\n                    <jats:italic>L. plantarum<\/jats:italic>\n                    strains produced significant results in terms of probiotic viability that was nearly maintained at 10\n                    <jats:sup>8<\/jats:sup>\n                    \u00a0CFU\/g up to 60 days in the final product. The viability of probiotics proved that FDGP is a good carrier of prebiotics and can be utilized as a potent probiotic supplement.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.17537","type":"journal-article","created":{"date-parts":[[2024,11,26]],"date-time":"2024-11-26T21:24:21Z","timestamp":1732656261000},"page":"8644-8657","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Development and biochemical characterization of freeze\u2010dried guava powder fortified with\n                    <i>Lactobacillus plantarum<\/i>"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8727-9689","authenticated-orcid":false,"given":"Ali Asad","family":"Yousaf","sequence":"first","affiliation":[{"name":"Institute of Food &amp; Nutritional Sciences PMAS\u2010Arid Agriculture University  Rawalpindi Pakistan"},{"name":"Department of Food Science &amp; Human Nutrition Michigan State University  East Lansing Michigan USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Zeng","sequence":"additional","affiliation":[{"name":"Department of Food Science &amp; 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