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This study aims to investigate the effect of β-cyclodextrin on microencapsulation of Bifidobacterium-BB12 by alginate-xanthan and to evaluate the survival of the encapsulated microorganisms in simulated digestive fluids and frozen yogurt. Microcapsules were prepared by spray drying, using various combinations of alginate, xanthan gum and β-cyclodextrin. The highest encapsulation yield was obtained with microcapsules formulated with β-cyclodextrin, showing that this molecule acts as a thermoprotector for the cells during the spray drying process. Microencapsulated Bifidobacterium-BB12 was highly resistant to simulated gastrointestinal conditions, with a 0.32 log cycles decrease in survival. In frozen yogurt prepared with Bifidobacterium-BB12 microcapsules, the cell count increased and remained above 6 log CFU/g throughout the storage period. In conclusion, the addition of Bifidobacterium-BB12 microcapsules into frozen yogurt obtained satisfactory results, being the viability of the probiotic microorganisms maintained during storage at −18 °C for 4 weeks.

journal of culinary science and technology

Effect of β-cyclodextrin on the Survival of Alginate–Xanthan Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions and Frozen Yogurt