Application of microencapsulated probiotic Bifidobacterium animalis ssp. lactis BB‐12 in Italian salami

The present study produced Italian salami containing spray‐dried encapsulated microparticles with the probiotic Bifidobacterium animalis ssp. lactis (BB‐12) and curing salt reduction. Three formulations were made: a control formulation (C) without BB‐12 and 0.020% curing salt; formulation B1 with encapsulated BB‐12 and 0.020% curing salt; and formulation B2 with encapsulated BB‐12 and 0.010% curing salt. The addition of the microparticles containing Bifidobacterium BB‐12 and curing salt reduction did not affect most of the chemical composition, pH, water activity, lipid oxidation, a* and b*, texture profile, fatty acids profile, and organic acids of the samples. Probiotics samples exhibited excellent sensory acceptance and purchase intention. The protective effect of the microencapsulation allowed high probiotics viability in the product until the end of the storage, showing that it is possible to incorporate Bifidobacterium BB‐12 in Italian salami, with good technological and sensory results. Practical applications The growing demand for functional foods has driven the use of probiotics in food products, which represents a reality in the consumer market. Probiotics are microorganisms that when administered in adequate amounts confer a health benefit on the host mainly by the improvement of intestinal transit and the relief of lactose intolerance. In this study, Italian salami with a probiotic profile was produced, which aimed to improve the health of consumers. The microparticles containing the microencapsulated probiotic Bifidobacterium animalis ssp. lactis (BB‐12) and the curing salt reduction did not affect the quality and the sensory characteristics of Italian salami. During 45 days of storage, probiotics remained viable; thus, we can state that the addition of BB‐12 may be an alternative to obtain a product with the benefits of functional foods.