Formulation of a probiotic product using Almond gum

Abstract BACKGROUND The application of probiotics in food has expanded significantly, yet its viability remains a challenge. In response to this issue, this study explores a unique approach. Almond gum, a natural extract from Prunus dulcis, is utilized as the primary carrier matrix for a novel probiotic product featuring Saccharomyces boulardii , a probiotic yeast. METHODS This study involves the entrapment of S. boulardii in almond gum through centrifugation (5 min at 1300 × g ) and subsequent 24 h drying at 50 °C. Sensory evaluation and other investigations were conducted at different pH levels to assess viability and performance. RESULTS Post‐drying entrapment efficiency was 83.85%, underscoring the benefits of choosing almond gum as a carrier matrix. Promising results were observed from viability testing conducted in gastric juice (pH 1.2) and in simulated intestinal fluid (pH 6.8). Matrix stability was assessed by measuring cfu ml −1 following 7 days’ storage at different temperatures, complemented by sensory analysis. CONCLUSION Almond gum is a promising carrier matrix for probiotic products. Its high entrapment efficiency and its viability under challenging pH conditions demonstrate its efficacy. It is rich in carbohydrates and serves a dual purpose by acting as a prebiotic source, as confirmed through ultraviolet–visible (UV–visible) analysis. The study underscores the potential of this novel approach, providing insights into responses to viability challenges in probiotic food products. © 2024 Society of Chemical Industry.