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The effect of the addition of the prebiotic inulin and free and microencapsulated Bifidobacterium animalis subsp. Lactis (BB-12) strains to synbiotic dry coppa formulations was evaluated during 45 days of ripening. The following formulations were made: control C without probiotic and prebiotic; PROB with free probiotic; SYNB with free probiotic and inulin; ENPROB with microencapsulated probiotic, and ENSYNB with microencapsulated probiotic and inulin. The incorporation of BB-12 with inulin provided adequate physicochemical characteristics (proximate composition, weight loss, pH, water activity (a w ), and instrumental color). The treatments PRO and SYNB showed lower lipid and protein oxidation levels. The treatments PROB, SYNB, ENPROB, and ENSYNB had viable cell counts above 10 9 CFU/g and can be considered probiotic. In the in vitro gastrointestinal simulation, the BB-12 strain showed survival and growth capacity in saline solution and at low pH values for all treatments. The sample SYNB was the most accepted by the assessors in the sensory evaluation. Therefore, dry coppa can be used as a vehicle for the development of a synbiotic fermented meat product., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The present study produced Italian salami containing spray‐dried encapsulated microparticles with the probiotic Bifidobacterium animalis ssp. lactis (BB‐12) and curing salt reduction. Three formulations were made: a control formulation (C) without BB‐12 and 0.020% curing salt; formulation B1 with encapsulated BB‐12 and 0.020% curing salt; and formulation B2 with encapsulated BB‐12 and 0.010% curing salt. The addition of the microparticles containing Bifidobacterium BB‐12 and curing salt reduction did not affect most of the chemical composition, pH, water activity, lipid oxidation, a* and b*, texture profile, fatty acids profile, and organic acids of the samples. Probiotics samples exhibited excellent sensory acceptance and purchase intention. The protective effect of the microencapsulation allowed high probiotics viability in the product until the end of the storage, showing that it is possible to incorporate Bifidobacterium BB‐12 in Italian salami, with good technological and sensory results. Practical applications: The growing demand for functional foods has driven the use of probiotics in food products, which represents a reality in the consumer market. Probiotics are microorganisms that when administered in adequate amounts confer a health benefit on the host mainly by the improvement of intestinal transit and the relief of lactose intolerance. In this study, Italian salami with a probiotic profile was produced, which aimed to improve the health of consumers. The microparticles containing the microencapsulated probiotic Bifidobacterium animalis ssp. lactis (BB‐12) and the curing salt reduction did not affect the quality and the sensory characteristics of Italian salami. During 45 days of storage, probiotics remained viable; thus, we can state that the addition of BB‐12 may be an alternative to obtain a product with the benefits of functional foods. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the addition of probiotic strains to meat product subjected to thermal processing. Five burger formulations were produced, as follows: a control formulation (C) without the addition of probiotics, and four formulations containing the probiotics (B) Bifidobacterium animalis ssp. Lactis ; (P) Lactiplantibacillus plantarum ; (A) Lactobacillus acidophilus ; and (BPA) containing a blend of the three strains. The burgers were characterized for proximate composition, pH, water activity, lipid oxidation, instrumental color, technological properties, texture profile, fatty acids profile, sensory analysis, bacterial viability, microbiological characteristics, and tolerance to gastrointestinal stress. All technological parameters were within the expected range for this type of product. Lower TBARS values were obtained for all formulations, and a decrease in luminosity was observed for the cooked burgers, as expected. Acceptability scores were above 7 for all formulations. The encapsulated probiotic strains survived the cooking process and the digestion in vitro within the limit established for the products to be considered probiotics, thus favoring the production of burgers with probiotic potential. • Probiotic strains of Lactobacillus and Bifidobacterium were added to burgers. • The quality of burgers was not affected by the addition of probiotics. • No significant differences were observed for the purchase intention. • The treatments showed a viable number of probiotics after cooking and gastrointestinal stress. [ABSTRACT FROM AUTHOR]