Mango nectar with the addition of probiotic Lactobacillus gasseri and inulin as a funtional food without chemical additives and as an alternative to the food industry

functional foods have a beneficial effect on health and involve physiological effects, which have an impact on the balance in the intestinal microbiota. In this sense, researching, studying and developing fruit drinks with the addition of probiotic microorganisms aims to meet the technological challenges involved, as well as to evaluate important parameters such as viability, microbiological quality and sensory effect. The addition of the lactic strain Lactobacillus gasseri ATCC® 19992 to a vegetable matrix consisting of mango (Mangifera indica) nectar was proposed to evaluate its viability, microbiological quality and sensory effect over time. Reconstitution and seeding of L. gasseri was carried out by adjusting the inoculum, centrifuged at 9000 r.p.m x 10 minutes at 4°C to obtain the biomass. The nectar was made with mango pulp (0.17°Brix), with the addition of a prebiotic ingredient (inulin), then the biomass of the lactic strain was incorporated into the vegetable matrix and incubated (37°C x 24 h), then stored under refrigerated conditions (4°C), after which the viability, microbiological quality and sensory effect were evaluated over time with measurements at 0, 5 and 11 days. The results obtained showed that there were significant differences (p<0.05) for the variables evaluated (viability UFC/mL, °Brix, acidity and pH) in this sense, factors such as time, temperature and storage influenced the parameters evaluated. It was also observed that the inclusion of the strain in the nectar had an effect on the odor and flavor aspects, so an additional test was carried out to mask them with the aromatic herb peppermint (Mentha spicata). Incorporating probiotics in vegetable matrices represents an important strategy in the food industry because of its impact on consumer health.