Optimization of microencapsulation of probiotics in raspberry juice by spray drying

被引：144

作者：

Anekella, Kartheek ^{[2
]}

Orsat, Valerie ^{[1
]}

机构：

[1] McGill Univ, Dept Bioresource Engn, Ste Anne De Bellevue, PQ H9X 3V9, Canada

[2] N Carolina State Univ, Dept Food Bioproc & Nutr Sci, Raleigh, NC 27695 USA

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 50卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

Sub-lethal thermal effect; Probiotic/prebiotic; Lactobacillus; DELBRUECKII SSP BULGARICUS; COMPARATIVE SURVIVAL RATES; LACTOBACILLUS-BULGARICUS; BACTERIA; STORAGE; HEAT; BIFIDOBACTERIA; THERMOTOLERANCE; ACIDOPHILUS; CHALLENGES;

D O I：

10.1016/j.lwt.2012.08.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aims: Probiotics were microencapsulated in raspberry juice through spray drying. Methods & Results: A combination of probiotics (Lactobacillus acidophilus NRRL B-4495 and Lactobacillus rhamnosus NRRL B-442) was chosen to offer high viability. Maltodextrin's role as a carbon source was also assessed for its prebiotic potential. Spray drying inlet temperature (degrees C), total solids: maltodextrin ratio, and inlet feed rate (mL/min) were fixed as independent variables while % recovery, % survival and color were the dependent outputs. Conclusions & Significance: High temperatures during spray drying are detrimental to probiotics and can be circumvented by sub-lethal thermal shock (50 degrees C for L acidophilus and 52.5 degrees C for L rhamnosus). Increasing the microencapsulating material concentration increased the survival rate of the probiotics. Non-dairy probiotic foods are becoming popular as they do not pose problems of lactose intolerance while they offer an alternative. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：17 / 24

页数：8

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