Abstract
The influence of co-encapsulation of guaraná seed extract (GSE) and Lacticaseibacillus paracasei BGP-1 on the viability of the bacteria and stability of phenolic compounds during storage of microcapsules and after their application in a yoghurt drink was studied. Co-encapsulation of the potential probiotic and GSE protected the phenolic compounds, with final retention of around 88%, and enhanced the viability of L. paracasei BGP-1 during storage. Concerning the yoghurt formulations, microencapsulation prevented post-fermentation and masked the bitter taste of GSE. As a result, the overall acceptability of yoghurt containing microcapsules was higher than that containing free GSE. In addition, encapsulation and association of GSE allowed for maintenance of L. paracasei counts of about 7 log cfu g−1 in yoghurt formulations stored at 7 °C for up 28 days. Therefore, co-encapsulation represents a valuable tool for the application and protection of functional ingredients in yoghurt drinks.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
