Microencapsulation of Pediococcus pentosaceus using cupuassu flour-based as wall material: Application and impact on petit suisse cheese

Microencapsulation enhances probiotic viability under adverse conditions. This study introduces cupuassu (Theobroma grandiflorum) flour, a novel plant-based by-product, as a wall material for spray-dried Pediococcus pentosaceus microcapsules. In addition, the study also aims to explore the application and impact of this innovative material on Petit Suisse cheese, presenting unique findings that contribute to the advancement of dairy science. Five formulations were developed using sodium alginate (1 %) with varying levels of cupuassu flour (0, 1, 2 and 3 %) and inulin (1 %). The microcapsules were characterized for moisture, dispersibility, hygroscopicity, and particle size, as well as by FTIR spectroscopy, thermal behavior (TGA/DTG), and morphology by SEM. Selected microcapsules were incorporated into Petit Suisse cheese, and their effects on pH, viscosity, color, and probiotic viability were monitored during 28 days of refrigerated storage. Results showed encapsulation efficiencies between 73.2 % and 82.2 %, and viability above 6.4 log CFU/g after 75 days at −18 °C. Cupuassu flour improved the physicochemical stability and thermal resistance of the microcapsules. In the dairy matrix, microcapsules influenced texture and acidity while ensuring probiotic retention. This study highlights the potential of cupuassu flour as a functional and sustainable biopolymer, expanding the technological applications of probiotics in the dairy industry.