Optimization of microencapsulation of probiotics in raspberry juice by spray drying

被引：147

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

共 38 条

[1] Temporal gene expression and probiotic attributes of Lactobacillus acidophilus during growth in milk [J].

Azcarate-Peril, M. A. ;

Tallon, R. ;

Klaenhammer, T. R. .

JOURNAL OF DAIRY SCIENCE, 2009, 92 (03) :870-886

[2] Incorporation of bifidobacteria into cheeses: challenges and rewards [J].

Boylston, TD ;

Vinderola, CG ;

Ghoddusi, HB ;

Reinheimer, JA .

INTERNATIONAL DAIRY JOURNAL, 2004, 14 (05) :375-387

[3] Effect of spray-drying on the quality of encapsulated cells of Beijerinckia sp [J].

Boza, Y ;

Barbin, D ;

Scamparini, ARP .

PROCESS BIOCHEMISTRY, 2004, 39 (10) :1275-1284

[4] Effect of heat shock or cold shock treatment on the resistance of Lactococcus lactis to freezing and lyophilization [J].

Broadbent, JR ;

Lin, C .

CRYOBIOLOGY, 1999, 39 (01) :88-102

[5] Encapsulation of probiotic living cells: From laboratory scale to industrial applications [J].

Burgain, J. ;

Gaiani, C. ;

Linder, M. ;

Scher, J. .

JOURNAL OF FOOD ENGINEERING, 2011, 104 (04) :467-483

[6] Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze-dried Lactobacillus delbrueckii ssp bulgaricus [J].

Carvalho, AS ;

Silva, J ;

Ho, P ;

Teixeira, P ;

Malcata, FX ;

Gibbs, P .

JOURNAL OF FOOD SCIENCE, 2003, 68 (08) :2538-2541

[7] Drying of probiotics:: Optimization of formulation and process to enhance storage survival [J].

Chavez, B. E. ;

Ledeboer, A. M. .

DRYING TECHNOLOGY, 2007, 25 (7-8) :1193-1201

[8] Effect of spray-drying conditions on physical properties of orange juice powder [J].

Chegini, GR ;

Ghobadian, B .

DRYING TECHNOLOGY, 2005, 23 (03) :657-668

[9] Development and characterisation of novel nutraceuticals with spray drying technology [J].

Chiou, D. ;

Langrish, T. A. G. .

JOURNAL OF FOOD ENGINEERING, 2007, 82 (01) :84-91

[10] Enhanced survival of GroESL-overproducing Lactobacillus paracasei NFBC 338 under stressful conditions induced by drying [J].

Corcoran, B. A. ;

Ross, R. P. ;

Fitzgerald, G. F. ;

Dockery, P. ;

Stanton, C. .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2006, 72 (07) :5104-5107

← 1 2 3 4 →