Acacia gum candy with Limosilactobacillus reuteri and lemongrass essential oil: Effect of storage time on physicochemical characteristics and probiotic survival

Abstract

The growing demand for quality of life and health has driven innovation in the food industry. Developing a healthy gummy candy with functional properties is an interesting approach as it can be an alternative functional food for consumers. This study aimed to produce an acacia gum candy added microencapsulated probiotic culture (Limosilactobacillus reuteri), flavored with lemongrass essential oil, and to evaluate the physicochemical stability, antioxidant activity, and survival of the probiotic microorganisms during candy storage at room temperature for 28 days. L. reuteri survived during the storage time (7.50 log CFU/g) and simulated gastrointestinal conditions (7.10 log CFU/g). The chemical composition and Aw of candy did not change during the study period. However, an increase in titratable acidity and a decrease in pH were noted. Candy was stable concerning texture parameters, with only a reduction in cohesiveness. Throughout the storage period, the candy's color parameters a* and b* increased, making it more orange. This study also demonstrated that the produced gummy candy possesses probiotic and antioxidant activity. The gummy candy elaborated in this study is a good food alternative with functional and possibly health properties.