Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100

The development of functional meat products is an innovative trend aiming to meet consumer demand. Microencapsulation a promising alternative ensure probiotic viability, mainly when the wall material resists adverse extrinsic conditions releasing probiotics into intestine. Therefore, Lactobacillus plantarum was encapsulated in Acrycoat S100 by spray drying. encapsulation process analysed using central composite rotatable design (CCRD), varying encapsulant and microorganism concentrations evaluate microcapsule yield efficiency (EE). L. microcapsules added Milano-type salami formulation for product were characterised physicochemical morphological analysis, compared control. CCRD points (5% 1% probiotic) showed highest (above 35%) EE 78%) values. optimum obtained with 5.57% probiotic, achieving 80.9% EE. FTIR-ATR thermal analysis efficient microorganisms entrapment microcapsules, increasing their stability optimised assays. 8 log CFU g ?1 LAB counts. Physicochemical sensory properties did not differ formulations ensured good acceptance, demonstrating pH-dependent controlled release advantages usual product. • efficiently microencapsulated . count higher than salami. influence salami's acceptance.