Jerusalem Artichoke (Helianthus tuberosus L.) inulin as a suitable bioactive ingredient to incorporate into spreadable ricotta cheese for the delivery of probiotic

Abstract

In this work, inulin from Jerusalem artichoke (Helianthus tuberosus L.) tubers or commercial inulin from chicory roots were employed for the development of spreadable ricotta cheese as a basis matrix for the delivery of the probiotic strain Lacticaseibacillus paracasei BGP1. The samples of spreadable ricotta cheese containing probiotics and inulin from Jerusalem artichoke, presented stable physicochemical characteristics for a very high moisture product. Also, this spreadable cheese preserved the probiotic viability and survival after the gastrointestinal stress conditions and extended the product's shelf-life up to 28 days. The results described the successful application of inulin obtained from alternative plant source, contributing to the diversification of functional dairy products.