Microencapsulation by spray-drying of Manilkara zapota pulp and probiotics (Lactobacillus fermentum A15): Assessment of shelf-life in a food matrix

In the interest of getting a functional and non-dairy food product which improves human health, this research was conducted to obtain an edible gel containing probiotic Lactobacillus fermentum A15, bioactive compounds from autochthonous Mexican fruit known as chicozapote (Manilkara zapota). Probiotic pulp were encapsulated separately by means spray-drying process later incorporated into matrix. Water activity, hygroscopicity, total phenolic compounds, flavonoids antioxidant capacity determined on microcapsules. Meanwhile viability measured microencapsulated probiotic. Both microparticles in its shelf-life stability evaluated measuring evolution afore-mentioned parameters with time. The probiotics (1x107 CFU/mL) highlighted. results suggest that new could be particular for lactose-intolerant consumers attractive market demands.