Application of a probiotic( Lactobacillus reuteri ATCC 53608) microencapsulated in a fruit pulp(banana and mango) sobert drink as a functional food and its appication in the foof industry

Abstract

Probiotics are microorganisms that when administered in adequate amounts confer benefits to the consumer, they are used in the fermentation of dairy products and in various food matrices, however, gastrointestinal factors, processes and storage put the efficiency of the microorganism at risk. In this order of ideas, microencapsulation is a tool that protects and guarantees the stability of the probiotic for its subsequent application in the food, pharmaceutical or intestinal health industries. In this way, the application of a microencapsulated probiotic (Lactobacillus reuteri ATCC 53608) to a fruit pulp-based drink is proposed as a functional food proposal, for which, the reconstitution and sowing of L. reuteri is carried out. By adjusting the inoculum and the McFarland extraction, the UFC / mL was adjusted to microencapsulate by the spray drying method with the addition of inulin and maltodextrin (5% w / v). After storing 50 days, structure, dimension and morphology were characterized by means of scanning electron microscopy, followed by tests to establish, effectiveness, viability and physical tests were carried out to establish: Solubility, wettability, water activity (Aw) and humidity. A continuous simulated gastrointestinal model was then established to evaluate UFC/mL. Finally, a food was formulated with the inclusion of the microencapsulated probiotic and its organoleptic characteristics were analyzed by means of a survey