Development of probiotic bar with microencapsulated probiotics

The development of a probiotic bar incorporating microencapsulated probiotics, specifically Saccharomyces boulardii CNCM-I745 and Alkalihalobacillus clausii (N/R, O/C, SIN, T), was investigated to enhance the stability and viability of these beneficial microorganisms. Microencapsulation was achieved using a lupin protein isolate-xanthan gum-trehalose complex, which provided a protective matrix for the probiotics. The encapsulated probiotics were added to a bar formulation consisting of gluten-free oats, dates, peanut butter, dried figs, walnuts, flax seeds, cinnamon, and salt. Physicochemical analyses, including moisture content, water activity, texture, and color measurements, were performed to evaluate the quality of the bars. Additionally, a 90-day storage study at 4°C was conducted to monitor the viability of the probiotics. Results demonstrated that microencapsulation significantly enhanced the stability and survival rate of the probiotics, with viable counts remaining above 106 CFU/g throughout storage, meeting the Turkish Food Codex standards. Specifically, microencapsulated probiotics showed a log reduction of less than 1 log CFU/g, whereas free probiotics exhibited a reduction of over 3 log CFU/g during the 90-day storage. The study also examined the in vitro gastrointestinal survival of the probiotics, indicating that microencapsulated probiotics had superior resistance to simulated gastric and intestinal conditions. The microencapsulation process improved the retention of probiotic viability by protecting them from harsh environmental factors encountered during storage and digestion. This thesis study highlights the potential of microencapsulation techniques in developing functional foods with enhanced probiotic stability. The findings provide valuable insights for the food industry in creating innovative non-dairy probiotic products that deliver health benefits