Evaluation of Stability of Coencapsulated Probiotics, γ-Aminobutyric Acid (GABA), and Physicochemical Properties of Functional Bar Matrix during Storage and Digestion Using a Chemometric Approach (2025)

Abstract

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The application of probiotics and bioactives in food products has gained attention worldwide due to increased health awareness. The interaction of coencapsulated probiotics and γ-aminobutyric acid (GABA) with the grain-based food matrices during storage, along with the evaluation of their in vitro stability, is still an unexplored domain in functional food products. Therefore, the aim of the research work was to study the effect of the incorporation of spray-dried microcapsules containing probiotic strain Lactococcus lactis SKL 13 and GABA on the physicochemical, textural, and functionalities of nutri bar during storage and to evaluate the release of coencapsulated probiotic and GABA from the bar matrix in simulated gastrointestinal conditions. The probiotic count and GABA content of bar samples significantly decreased from 7.43 to 5.5 log CFU/g and 55.78 to 43.38 mg/g, respectively, during the 90 days of refrigerated storage (p < 0.05). There was a 1.0 log cycle reduction of probiotic viability in the gastric phase. Similarly, no significant decrease in GABA was observed after 6 h of digestion throughout the storage study. From the storage analysis, it was found that the developed probiotic-GABA enriched bar retained the desired qualities for up to 75 days, which indicated the formulated bar showed satisfactory results without deterioration in the qualities and improved functionalities during storage.

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