Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage

Abstract

Blueberry by-products contain functional compounds and can be utilized to develop high-value ingredients for the formulation of functional dairy snacks. Petit Suisse cheese is a suitable matrix for adding innovative ingredients. This study aimed to develop and characterize two blueberry-based ingredients, a concentrated syrup, and a lyophilized bagasse powder, and incorporate them into a synbiotic Petit Suisse cheese containing probiotics and inulin. Six phenolic compounds were found in both ingredients, and the blueberry bagasse powder showed the highest bioactive content and antioxidant activity. The physicochemical, microbiological, and functional characteristics of the Petit Suisse formulations were analyzed during 21 days of cold storage, and proximal and sensory parameters were also assessed. The addition of blueberry-based ingredients increased the fiber content and affected the viscosity and syneresis parameters. The acidity and probiotic viability remained stable during storage. Bioactive and antioxidant features were improved up to 14 days, after which they began to decline slightly. The formulation with 10 g/100 g of blueberry syrup and 2 g/100 g of blueberry bagasse showed the highest sensory scores. These findings demonstrate the feasibility of using blueberry-based ingredients to manufacture synbiotic dairy snacks based on Petit Suisse cheese, enhancing their nutritional and functional properties.