Elaboração de sobremesa láctea adicionada de Lactobacillus acidophilus microencapsulado em concentrado proteico de soro e pectina ATM e BTM

Abstract

Concern for health and advances in knowledge about functional foods has driven the search for healthier food alternatives. In this context, probiotics stand out as live microorganisms that offer health benefits, especially in balancing the intestinal microbiota and reducing the risk of diseases. Dairy desserts, widely consumed in Brazil, were chosen as a vehicle for including probiotics, given their great appeal and acceptance in the market. Microencapsulation has proven to be an effective strategy for preserving the viability of probiotics over time and ensuring their effectiveness in the digestive tract, protecting them from adverse factors. This study aimed to develop a probiotic dairy dessert using Lactobacillus acidophilus microencapsulated by spray drying, using high methoxyl (HMP) and low methoxyl (LMP) pectin and whey protein concentrate (WPC) as wall materials. For this purpose, two chocolate-flavored dairy dessert formulations were developed, which differed from each other in terms of the composition of the Lactobacillus acidophilus microcapsule: F1 = 0.5:7.5 HMP: WPC and F2 = 1:7 LMP: WPC, and a control (FC), without the addition of the probiotic. The formulations developed in this study were analyzed for their centesimal composition, physicochemical properties, instrumental color, texture profile, and viability of the probiotics during storage and in the in vitro digestive system. The formulations added with the microencapsulated probiotics presented results within the expected values according to the moisture, ash, protein, and lipid content literature. The instrumental analyses of color and texture profiles also revealed variations that may directly impact consumers' acceptance of the product. The results indicated that F1 presented better microbiological performance, maintaining a more significant amount of viable cells after 20 days of storage than F2. However, both offered reduced viable cell counts within the acceptable limits for probiotic products. The evaluation of viability during passage through the digestive tract demonstrated that the microencapsulated probiotics present in the dairy dessert had good potential to ensure the survival of probiotics during the digestive process, promoting benefits to intestinal health. These results reinforce the potential of microencapsulated probiotic dairy desserts as a functional and nutritional alternative, with good prospects for consumer acceptance and efficacy in providing health benefits. Thus, this study contributes to creating food products that meet dietary needs and promote the population's health and well-being.