Desenvolvimento e caracterização de alimentos funcionais enriquecidos com endósporos de Alkalihalobacillus clausii

Abstract

The functional food industry is experiencing rapid growth, driven by increasing interest in products associated with health promotion, particularly those containing probiotics. Probiotics are live microorganisms that, when administered in adequate amounts, may confer health benefits to the host. In this context, endospore-forming microorganisms, such as Alkalihalobacillus clausii, exhibit technological characteristics of interest, including thermal resistance, stability during processing, and greater tolerance to gastrointestinal conditions. This study aimed to develop and characterize chocolate and gummy candy enriched with A. clausii endospores, vitamins, and minerals. The formulations were developed in partnership with a compounding pharmacy, and endospore viability was evaluated every 15 days over a four-month period. The matrices were characterized in terms of physicochemical properties, pH, titratable acidity, color, texture, thermal behavior, microbiological quality, and maintenance of viability following exposure to simulated gastrointestinal conditions. The results demonstrated the technological feasibility of incorporating A. clausii endospores into both matrices, with maintenance of microbial viability during 120 days of storage and following exposure to simulated gastrointestinal conditions. The physicochemical, texture, and color analyses indicated that the incorporation of endospores, vitamins, and minerals did not significantly compromise the evaluated technological properties. The formulations also exhibited adequate microbiological quality and similar energy values among treatments. It is concluded that the chocolate and gummy candy developed exhibit technological feasibility for the incorporation of A. clausii endospores, constituting non-dairy alternatives for the development of probiotic-containing functional foods and showing potential for future industrial-scale applications.