Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt

Abstract

The objective of the study was to develop butter with encapsulated Lactobacillus acidophilus and hyposodium salt. The viability of the probiotic was evaluated during the storage period and simulated its passage through the gastrointestinal tract, in addition to characterizing the product through physicochemical, technological, and sensory analyses. Encapsulation was performed using the combined technique of extrusion and ionic gelling, with a 10 g/L sodium alginate solution and 0.1 mol L−1 calcium chloride solution. The formulations followed the 22 factorial design, with the variables being the hyposodium salt and the content of added capsules. Two treatments were designed for control, one with no addition and the other with the addition of free activated Lactobacillus acidophilus cells. The formulations were stored at 5 °C and analyzed every 15 days, over 60 days, to assess the viability of the microorganism, through bacterial cell count in MRS agar medium. The tests showed that treatments with the addition of 5 g/100 g and 10 g/100 g of capsules showed greater probiotic viability of the microorganism. On day 60, the butter showed unsatisfactory bacterial counts for probiotics and mold growth. Probiotic butter with hyposodium salt had good sensory acceptance and the potential to be commercialized.