Effect of storage and packaging conditions on physicochemical and bioactivity of matcha‐enriched muesli containing probiotic bacteria

In the current study, the muesli samples fortified with matcha and probiotic bacteria were produced, and the effect of storage time, temperature, and packaging condition on their physicochemical, microbial, and antioxidant properties was determined. A total of 12 treatments including the matcha‐enriched muesli samples containing encapsulated Lactobacillus plantarum or Lactobacillus reuteri and/or their combination, packed in aerobic and/or anaerobic conditions and stored at 4 and/or 25°C for 90 days were considered. The results showed that the water activity of all samples increased during storage at both temperatures, while the antioxidant activity decreased. The highest viability of probiotic bacteria was obtained at 4°C and under anaerobic conditions. In addition, all samples had acceptable sensory properties. Generally, the findings of this study showed that the sample containing both bacteria packed in anaerobic condition and stored at 4°C had the best properties and can be considered a bioactive and tasty product. Novelty impact statement Matcha‐enriched muesli containing encapsulated probiotic bacteria was produced. Effect of storage time, temperature, and packaging condition was determined. Product packed in anaerobic condition and stored at 4°C had the best properties. Produced muesli showed remarkable bioactive and sensory properties.