Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

Abstract

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.

Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

“…The average size of the microcapsules was 20 µm, and they exhibited a relatively homogeneous size distribution, except for some agglomerates, which are typical for the spray-drying process. The size and morphology were similar to those of red microcapsules obtained by Ferreira et al [34]. However, the average size and morphology were quite different from what was obtained by Zhang et al [13], using gum arabic and beta-cyclodextrin, but were within the range observed by Ligarda-Samanez et al [14].…”

Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review

“…Kefir is a fermented mildly effervescent beverage. The fermentation process for kefir is conducted by a natural microbiota present in the polysaccharide matrix of kefir [ 23 , 24 , 25 , 26 , 27 , 28 , 38 , 39 ]. Kefir grains are a symbiotic association composed mainly of yeasts, lactic acid bacteria and acetic acid bacteria.…”

“…Kefir grains are a symbiotic association composed mainly of yeasts, lactic acid bacteria and acetic acid bacteria. Kefir grains range in size from 0.5–3.5 cm in diameter, have an irregular shape, and a yellowish or whitish color [ 27 , 28 , 29 , 30 , 31 , 38 , 39 ].…”

“…The main microbial genera found in kefir grains and beverage are shown in Figure 4 . There are species from various genera of bacteria and yeasts [ 24 , 25 , 26 , 27 , 28 , 29 , 30 , 38 , 39 ].…”

“…Kefir grains are capable of fermenting on various substrates, such as cow, goat, sheep, and buffalo milk, brown sugar, fruit juices, soy extract, vegetables, and cereals [ 27 , 28 , 29 , 38 , 39 ]. The microbial species in kefir grains undergo three types of fermentation during the process: lactic, alcoholic, and acetic.…”