3. Conclusion

The development of new functional food products is very challenging, and it has to complete the consumer's expectations for palatable and healthy products. Probiotic cells can be stabilized with microencapsulation to preserve them from detrimental processing and storage factors such as high acidity and low pH. Therefore, there is a potential market for nondairy probiotics such as vegetable-based products, fruit-based products, cereal- and legumes-based products, confectionary products, and breakfast cereals. The present investigation concludes that it is possible to obtain probiotic foods from several matrices, including fruit juice. The acerola and siriguela mixed juice is a suitable medium for the incorporation of Lactobacillus spp. with suitable counts (>6 log CFU.g<sup>1</sup> ), demonstrating to be an ideal substrate for the culture of probiotics, since it already contains beneficial nutrients such as minerals, vitamins, dietary fibers, and antioxidants. The microencapsulation by spray drying of probiotics in acerola and siriguela mixed juice is a viable alternative, since the powder produced showed favorable physicochemical characteristics, suggesting their production for various applications in the food industry.

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