Design of a functional food based on blackberry and chilacuan with the addition of microencapsulated lactobacillus lactis atcc 19435 as an alternative for application to the agro-idustrial sector.

Abstract

The present paper has as central objetive to design a functional food based on blackberry (Rubus glaucus) and chilacuan (Vasconcellea cundinamarcensis) with the addition of microencapsulated Lactobacillus lactis, blackberry and chilacuan that are fruits produced culturally in the Nariño region and are part of food sovereignty of the region, on the other hand, probiotics are foods that have recently grown in the market. In methodological level, to start the investigation, the L. lactis strain was reconstituted and seeded, for which the inoculum was adjusted (McFarland scale), in this way it was microencapsulated by spray drying. After 80 days of storage, viability, efficiency, morphology, water activity, solubility, humidity and wettability were evaluated. Microencapsulation was then run in an in vitro gastrointestinal model to determine CFU/mL. Finally, the microencapsulated probiotic was applied in a food and a sensory and cost evaluation was carried out. The results for the different tests were viability 89.69%; efficiency 93.70%; water activity 0.35%; solubility 97.32%; humidity 3.27% and wettability 98 second. The staff surveyed preferred the product with the addition of microencapsulation. It is concluded the parameters evaluated indicate stability of the microencapsulated material with a bacterial population greater than 3.1 x 10¹⁰ CFU/mL.