Evaluation of Lactobacillus Coagulans in the design of coffee-based probiotic beverages by using different preparation methods

Abstract

The purpose of the presented work was to assess the viability of microcapsules containing Lactobacillus coagulans, incorporated into coffee-based beverages; using hot and cold water preparation methods. These microcapsules were produced through spray drying and employed two different combinations of wall materials, based on coffee extract (EXT), maltodextrin (MD), and inulin (INU). The evaluation was carried out within the context of creating coffee-based beverages using nine distinct preparation methods. Various characteristics of the microcapsules were measured, including solubility, wettability, hygroscopicity, moisture content, and water activity. Sensory analysis was used to determine the proportion of probiotic incorporation in the roasted and ground coffee. Moreover, the viability and count of probiotics were quantified in the nine preparations, both in cold and hot water. Among the preparation methods, the Chemex approach demonstrated enhanced viability when utilized for hot water preparation, while the Cold Tower method excelled in cold water scenarios. The outcomes of the study underscore the considerable potential of Lactobacillus coagulans, with microcapsules consisting of MD-INU:EXT (50:50); in developing coffee-based probiotic beverages in hot and cold water, with remarkable chemical, sensory and functional stability.