Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB-12 in Italian salami

摘要

The present study produced Italian salami containing spray-driedencapsulated microparticleswith the probiotic Bifidobacterium animalis ssp. lactis (BB-12)and curingsalt reduction. Three formulations were made: a control formulation (C) withoutBB-12and 0.020% curing sa formulation B1 with encapsulated BB-12and 0.020%curing sa and formulation B2 with encapsulated BB-12and 0.010% curing salt. Theaddition of the microparticles containing Bifidobacterium BB-12and curing salt reductiondid not affect most of the chemical composition, pH, water activity, lipid oxidation,a* and b*, texture profile, fatty acids profile, and organic acids of the samples.Probiotics samples exhibited excellent sensory acceptance and purchase intention.The protective effect of the microencapsulation allowed high probiotics viability inthe product until the end of the storage, showing that it is possible to incorporateBifidobacterium BB-12in Italian salami, with good technological and sensory results.