This study aimed to evaluate the effect of package type (glass or plastic) and supplementation with probiotic Lactobacillus paracasei ssp. paracasei and/or oligofructose (prebiotic and sugar substitute) on the physicochemical and microbiological characteristics and on the acceptability of clarified apple juice during refrigerated storage (4oC for 28 days). Five formulations were prepared: with sucrose; pure juices; with oligofructose; with probiotic culture; and with oligofructose and probiotic culture, which were stored in glass or plastic package. Gala apples were washed, sanitized and crushed in a fruit processor. The raw juices were subjected to an enzymatic treatment (0.03mL/L) and clarification (bentonite 0.45g/L and gelatin 0.05g/L); filtered; added oligofructose or sucrose (20g/L) and packaged in glass or plastic package. Then, pasteurization treatment (80oC/20min) and probiotic addition (1011CFU/L) were performed. Probiotic juices showed acceptability, purchase intent, chemical composition and density similar to products without addition, but higher acidity, turbidity and red color. Supplementation with oligofructose did not alter the acceptability, purchase intent, physicochemical characteristics and storage stability of the products, and enhanced the probiotic survival during storage. Oligofructose was stable to storage and could be used as a sugar substitute as oligofructose added products had similar physicochemical characteristics and acceptability of the products with sucrose. Apple juices stored in glass packages showed higher viability of probiotic cultures than those stored in plastic packages with similar physicochemical characteristics and acceptability. Synbiotic apple juices may be prepared with oligofructose as prebiotic and Lactobacillus paracasei ssp. paracasei as probiotic, wherein oligofructose helps to maintain the probiotic viability.