Processing and Physicochemical Characterization of a Butter-Like Product Enriched with Hydrolyzed Collagen and Postbiotics of Bifidobacterium animalis subsp. lactis 12

The development of dairy products enriched with probiotics and/or bioactive compounds, such as hydrolyzed collagen (HC), aims to meet the growing demand for functional foods. However, the use of viable microorganisms may pose risks for immunosuppressed individuals and cause technological changes in the food matrix, making postbiotics a safer and more stable alternative. This study developed a butter-like product with the addition of inactivated cells of Bifidobacterium animalis subsp. lactis 12 and HC, and evaluated its physicochemical characteristics. For butter processing, fresh cream and sodium chloride were used, following the methodology of Silva et al. (2022). The lyophilized culture of Bifidobacterium animalis subsp. lactis 12 (Ch Hansen, Campinas, Brazil) was inactivated according to the methodology of Almada et al. (2021). The treatments consisted of: T1, butter (control); T2, butter with postbiotic; T3, butter with 10% HC; and T4, butter with postbiotic and 10% HC. Analyses of moisture, fat, titratable acidity (Brazil, 2018), and color determination by CIE Lab coordinates were performed, according to Kovacs et al. (2020). T2 and T4 showed higher moisture (14.19% and 14.24%), attributed to the addition of postbiotic in suspension form. Fat content was lower in T2 (80.95%) and T4 (79.75%), due to the partial replacement of lipids by HC and postbiotic. Acidity increased in T3 (2.99%) and T4 (3.14%), possibly related to the amino acid composition of HC. Lightness (L*) was higher in T1 (88.29) and T2 (87.69), whereas T3 (85.24) and T4 (85.01) showed darkening, possibly due to the formation of compounds derived from chemical reactions such as Maillard reactions. A slight decrease in a* was observed in T2, since some bacteria of the genus Bifidobacterium can synthesize thiamine. T3 and T4 showed the highest a* values, likely due to decreased lightness caused by collagen addition, which favored the intensification of red color. Lower b* values were observed in T2 (20.21) and T4 (20.39), indicating reduced yellow intensity due to matrix dilution. Inactivated cells of Bifidobacterium animalis subsp. lactis 12 and HC promoted significant changes in the physicochemical parameters of butter, highlighting their potential in the development of an innovative functional product. Nevertheless, further studies are needed to deepen the characterization of formulations, particularly sensory analyses to assess consumer acceptance and commercialization feasibility.