Use of encapsulated rutin to create probiotic beverages with antioxidant properties

Probiotic dairy products are widely used in the diet of the population and occupy a significant share in the structure of functional food products. The development of new types of such products with additional functional properties is an urgent task. For this purpose, it is possible to introduce into production ingredients that contribute to improving not only the microbiome, but also the general state of the body, for example, antioxidants of plant nature. However, the introduction of plant antioxidants of polyphenolic nature into fermented dairy products may be unpredictable for the preservation of their probiotic properties. The aim of the present study - to evaluate the effect of flavonoid rutin in the original and encapsulated by coacervation method on the formation of antioxidant and probiotic properties of dairy products. A commercial complex starter was used for fermentation of the beverages. To evaluate the effect of different forms of rutin on the development of probiotic cultures of microorganisms, the latter were cultured in lactose medium with the addition of rutin in the original and encapsulated form, as well as in lactose medium without rutin. The biomass growth of microorganisms was evaluated using a BioSan personal bioreactor. The formation of probiotic properties of fermented milk drinks was evaluated by determining the content of probiotic microorganisms according to standard methods. DPPH method was used to evaluate of antioxidant properties. The results showed the possibility of obtaining probiotic fermented dairy products with antioxidant properties using rutin both in the original and encapsulated form. No suppressive effect of rutin on the process of probiotic microorganism's biomass accrual was observed, despite the change in the character of the curves of biomass growth rates. All tested samples contained probiotic microorganisms in the amount sufficient for the category of probiotic functional products considering the current requirements. Antioxidant activity for milk drinks with rutin was 1.4-1.8 times higher than in the control, which indicates the feasibility of the proposed approach to obtain functional products with a complex of properties.