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Updated: Jun 7, 2026
05:45
Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
Synbiotic Confections Developed with Agave salmiana Fructans and Microencapsulated Probiotics Preserving High
Anamaría Bravo-Ramírez1,2, Avelina Franco-Vega3, Mariano J García-Soto4
1Posgrado en Ciencias Farmacobiológicas, Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México.
Summary
This study developed synbiotic confections using microencapsulated probiotics and agave fructans. The confections demonstrated enhanced probiotic viability and stability, offering a promising functional food option.
Area of Science:
- Food Science and Technology
- Microbiology
- Nutrition
Background:
- Development of functional foods requires stable delivery of live probiotics.
- Synbiotics combine probiotics and prebiotics to enhance health benefits.
- Agave fructans offer a potential prebiotic source for functional food formulation.
Purpose of the Study:
- To formulate and characterize synbiotic confections with microencapsulated probiotics and agave fructans.
- To evaluate the viability and stability of microencapsulated probiotics within the confections.
- To assess the potential of the synbiotic confections as a functional food.
Main Methods:
- Probiotics (Lactobacillus acidophilus, Bifidobacterium longum subsp. infantis) were microencapsulated using spray-drying.
- Synbiotic confections (marzipan-based) were formulated with microencapsulated probiotics (MP) and agave fructans.
- Probiotic viability was assessed in vitro, under storage conditions (4°C, 30°C, 45°C for 60 days), and simulated gastrointestinal conditions.
Main Results:
- Microencapsulated probiotics (MP) within confections maintained viability at 30°C for over 18 days, exceeding the recommended concentration.
- MP in confections showed significant protection under simulated gastrointestinal conditions compared to free probiotics.
- One confection formulation (F2) was well-received in a sensory preference test.
Conclusions:
- Microencapsulation of probiotics with agave fructans in a confection matrix enhances stability and viability.
- The developed non-dairy synbiotic confections are stable at room temperature and meet functional food guidelines.
- This formulation represents a novel approach to creating stable, synbiotic functional foods.
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