Functional and probiotic properties of freeze‐dried fermented milk with <scp> <i>Lactobacillus</i> sp. H7 </scp> , <scp> <i>Bifidobacterium lactis</i> </scp> Bb‐12 and blackberry bioactives

BACKGROUND: This study aimed to evaluate the functional and probiotic properties of a freeze-dried fermented milk produced with Lactobacillus sp. H7, a novel strain isolated from kefir, in combination with Bifidobacterium lactis Bb-12 and blackberry (Rubus sp.) pulp rich in phenolic compounds. Two formulations were prepared: fermented milk (FM) and freeze-dried fermented milk (FFM) and stored under refrigeration. The viability of the strains, physicochemical parameters, phenolic content, antioxidant activity, and sensory acceptance of the products were analyzed. RESULTS: Simulated gastrointestinal transit revealed that both strains survived the process, and the addition of blackberry increased levels of anthocyanins, phenolics, and antioxidants. Lactobacillus sp. H7 demonstrated probiotic potential and technological suitability for functional dairy applications, and freeze-drying effectively stabilized both probiotics and phenolic compounds. Both formulations maintained their functional characteristics for 35 days, and the two treatments, FM and FFM, achieved good sensory acceptance. CONCLUSION: The FFM showed extended shelf life (viability for 70 days) and improved storage stability, while maintaining physicochemical and functional attributes, representing a promising functional food with advantages in shelf life and consumer convenience. © 2026 Society of Chemical Industry.