Development and characterization of probiotic pectin candy with jussara and passion fruit

Functional foods are being developed in different industries. This study evaluated the survival of the probiotic Bacillus coagulans GBI-30 6086 in pectin candies containing jussara and passion fruit pulps. Physicochemical analyses, anthocyanin content, antioxidant capacity, microbiological quality, probiotic viability, and in vitro gastrointestinal resistance of B. coagulans were carried out during 30 days (28 °C). Sensory acceptance was done after elaboration of the candies. The addition of probiotics and fruit pulps did not modify the physicochemical characteristics of the pectin candies during storage (p> 0.05). The pH of the candies was 3.77, and the acidity was approximately 1.0% citric acid during storage. Aw was 0.70, and the candies showed a red / purple color due to the addition of the jussara pulp. Values ​​of 45 mg.100g-1 and 360 µM Trolox.g-1 were found for anthocyanins and antioxidant capacity, respectively, at the end of the shelf life. The product was safe to consume, and the average viability of B. coagulans was 6.57 log CFU/g from 15 days to 30 days of storage. At the end of the gastrointestinal simulation, 6.72 log CFU/g of B. coagulans remained viable, indicating that the pectin candies have the potential to be probiotic. The candies had excellent acceptance by consumers. The inclusion of the tropical fruit mix had a positive impact on the formulation of pectin candies, reducing the need for artificial additives while combining the desirable characteristics of the fruits with the probiotic, enhancing the functional appeal of the product.