Traditional Amlou Spread as a Novel Shelf-Stable Carrier for Probiotics: Microbial Viability and Physicochemical Stability During Storage

Abstract

The development of shelf-stable functional foods remains a key challenge in probiotic product formulation, particularly for non-dairy alternatives adapted to traditional diets.Amlou, a Moroccan spread made from argan oil, almonds, and honey or sugar, may serve as a promising plant-based probiotic carrier.This study evaluated the viability of three LAB strains, Lactobacillus gasseri (commercial), Latilactobacillus sakei AE126, and Enterococcus durans Y17, in seven Amlou formulations containing varying argan oil (5-10%) and sugar (0-10%) concentrations.Samples were stored at ambient temperature (25 C) for 45 days.Viability, pH, and water activity were monitored periodically.Probiotic survival significantly depended on formulation (ANOVA, p < 0.05).Viability losses remained below 1 log CFU/g across all samples.The best results were observed in formulations containing 10% argan oil and either 0% or 5% sugar, depending on the probiotic strain, suggesting a synergistic protective effect of lipids and moderate carbohydrate levels.These findings indicate that Amlou could serve as a shelf-stable, culturally relevant carrier for probiotic delivery.