In vitro resistance of lactic acid bacteria carried in kefir appetizer enriched with agroindustrial by-products

This study aimed to develop a salty type appetizer and evaluate its physicochemical, sensorial and instrumental characteristics and the resistance of the lactic acid bacteria (LAB) to the gastrointestinal tract (GIT) simulated in vitro. Five formulations were prepared after desorbed of kefir: F0: kefir, salt, garlic and herbs (control); F1: F0 and Lactobacillus acidophilus; F2: F1 and green banana flour; F3: F1 and passion fruit albedo flour; F4: F1 and orange peel flour. The formulations were stored refrigerated for 28 days and realized analyzes. Resistance of the LAB to GIT conditions was done for F0 and F4 at 0, 14 and 28 days. The formulations didn't differ (p > 0.05) for pH, acidity and texture at zero time, however, F3 presented greater firmness and gumminess at 28 days. The formulations were safe for consumption and F0 and F1 were the most acceptable. The addition of fruit flour didn't influence the viability of the bacteria. In the in vitro GIT test, at 28 days, > 8.5 Log CFU/g of LAB was available to promote consumer benefits. There are no any negative impact using of these by-products is environmental friendly and will help to avoid production of food industry nus-products in great extent. •The gumminess values of F3 (with passion fruit albedo flour), were higher with 28 days of storage.•The addition of fruit flour did not influence the viability of the bacteria.•The in vitro assay showed at 28 day more than 8.5 Log CFU/g of lactic acid bacteria.•Kefir appetizers can be considered potentially probiotic and they have a functional appeal.•The appetizers have a positive impact in the dairy fermented industry.