Effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the properties of ricotta cream

• Published in: Food research international 2013-06, Vol.52 (1), p.50-55
• Main Authors: Fritzen-Freire, Carlise B., Prudêncio, Elane S., Pinto, Stephanie S., Muñoz, Isabella B., Müller, Carmen M.O., Vieira, Cleide R.W., Amboni, Renata D.M.C.
• Format: Article
• Language: English
• Subjects: Acceptability; acidity; adhesion; Bifidobacteria; Bifidobacterium; Biological and medical sciences; Color; Cream; Firmness; Food industries; Fundamental and applied biological sciences. Psychology; Inulin; Microencapsulation; Milk and cheese industries. Ice creams; Prebiotics; reconstituted milk; Ricotta cream; sensory evaluation; sensory properties; Spray drying; storage time; Surface layer; Texture; total solids; viability
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2013.02.049

The effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the microbiological, physicochemical, texture, color, and sensory properties of ricotta cream was evaluated. Reconstituted skim milk (RSM)/inulin and RSM/oligofructose-enriched inulin were used as encapsulating agents of the bifidobacteria. The viability count for the ricotta cream samples with microencapsulated bifidobacteria was much greater after 60days of storage than for those with free cells. During storage of all the ricotta cream samples, the acidity and total solids content increased, while the pH decreased. The addition of microcapsules contributed to the increase in the firmness of the samples. The values for adhesiveness increased during storage of the ricotta cream samples with free bifidobacteria and with bifidobacteria microencapsulated with RSM and oligofructose-enriched inulin, while the values for elasticity remained stable. All the samples showed high luminosity and a tendency toward a green and yellow color during the storage period. The results of the sensory analysis showed that the addition of bifidobacteria in the ricotta cream samples, whether in the free or in the microencapsulated form, resulted in a good acceptability of the product. •Skim milk and prebiotics were used as encapsulating agents of the bifidobacteria.•Probiotic microcapsules obtained by spray drying were applied in ricotta cream.•The microcapsules improved the survival of bifidobacteria in the ricotta cream.•Ricotta cream samples with bifidobacteria showed a good sensory acceptability.