Abstract
The valorization of guaraná peel to recover carotenoids combined with probiotics could fortify food matrices as functional ingredients. This study focused on the co-encapsulation of Bifidobacterium animalis subsp. lactis BLC-1 and guaraná peel extract (GPE) for application in peanut butter. Also, the influence of free and encapsulated ingredients added in peanut butter was evaluated through the sensorial acceptance and stability of the product during storage. Co-encapsulation protected carotenoids and significantly improved probiotic viability. Incorporating microcapsules in peanut butter did not affect the product characteristics. Peanut butter containing microcapsules loaded with probiotic and GPE reached the highest viability of bifidobacteria, approximately 7.8 log CFU/g after 90 days of storage at 25 °C. On the other hand, peanut butter supplemented with free GPE and probiotic showed the lowest overall acceptability and purchase intention, which justifies the importance of encapsulation to mask the bitterness of GPE. Overall, simultaneous encapsulation provided excellent preservation of carotenoids and probiotic viability, even after their application in peanut butter, maintaining their characteristics.
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