Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery

Abstract The aim of this study was to produce a powdered probiotic passion fruit juice, in order to develop a new non-dairy probiotic beverage. For this purpose, passion fruit juice added with Bifidobacterium animalis ssp. lactis BB-12 was microencapsulated by spray drying using maltodextrin and/or inulin as encapsulating agents. The microcapsules obtained were characterized in relation to their morphological, physical and thermogravimetric properties after spray drying. The viability of probiotic microorganism, as well as the powders’ moisture content, water activity, solubility and color were evaluated throughout 30 days of storage at 25 °C and 4 °C. The storage at 4 °C resulted in a better maintenance of probiotic viability throughout the storage period. During storage at 25 °C, the sample made only with maltodextrin showed loss of viability of the bifidobacteria while the sample made with inulin offered better protection to the encapsulated bacteria. The different carrier agents affected the morphology and the particle size of the microcapsules. All the probiotic juice powders had similar flow characteristics. The use of maltodextrin resulted in higher values for moisture content and water activity. Throughout storage, an increase in moisture content and water activity was noted for all the samples. All the powders showed high solubility indexes. An increase in luminosity and a concurrent reduction in b* values throughout storage was noted for all the juice powder formulations at both temperatures, but more markedly at 25 °C. The results of the thermal analysis showed that both encapsulating agents improved the stability of the passion fruit juice.