Survival of encapsulated and free probiotic cells Lactobacillus helveticus under different simulated conditions and in white chocolate

White chocolate primarily consists of cocoa butter, sugar, and powdered milk. The addition of probiotics can imbue the new product with functionality, enhancing its commercial appeal. In this regard, the aim of this study was to encapsulate Lactobacillus helveticus in a polymeric matrix (milk powder/maltodextrin/trehalose/fructooligosaccharide/starch) using spray drying and incorporate it into white chocolate. The survival of the encapsulated probiotic was evaluated under different simulated conditions, including variations in pH, sucrose concentration, and temperature, and in the chocolate matrix, survival during storage at 22 degrees C was assessed. The stored chocolate samples were analyzed for color, pH, acidity, water activity, moisture, probiotic viability, and mathematical modeling of the estimation of probiotic viability during storage at 22 degrees C. The highest viability of the encapsulated probiotics in a polymeric matrix was 99% after spray drying at 110 degrees C. The microcapsules had a medium size of 3.04 mu m. The encapsulated probiotics displayed stability following a 3 h incubation under simulated conditions, including pH levels of 4.5 and 7.0, at 37 degrees C, and in solutions with 10% and 25% (w/v) sucrose, retaining a viability exceeding 98%. The Weibull model allowed us to estimate the survival of free and encapsulated probiotic cells in white chocolate, showing them to be viable in sufficient quantity to provide potential consumer health benefits (> 6 log CFU/g) for 90 and 130 days of storage at 22 degrees C, respectively. Consequently, the findings of this study lay the groundwork for future applications in encapsulating lactic acid bacteria within a polymeric matrix with prebiotic attributes, as well as for large-scale production. [GRAPHICS] .