Encapsulation, storage viability, and consumer acceptance of probiotic butter

Developing new products requires understanding consumer acceptance, especially when noticeable and unconventional changes are made. Therefore, the present study aimed to encapsulate Lactobacillus acidophilus and Bifidobacterium bifidum, apply them to butter, and determine which of the microorganisms and capsule concentrations are ideal to obtain a probiotic food and evaluate its acceptance. The capsules were produced using the ion extrusion/gelation technique by encapsulating Lactobacillus acidophilus and Bifidobacterium bifidum. Capsule concentrations were 3, 5, and 10%, being the final concentration submitted to acceptance analysis. The concentrations of 5 and 10% of capsules containing Lactobacillus acidophilus showed satisfactory results (8 log CFU/g) in storage for 45 d at 5 degrees C. Butter containing 10% of capsules showed good acceptance in all evaluated parameters and 81.1% of purchase intention.