Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Dantas, Adriana Cibele de Mesquita; Verruck, Silvani; Canella, Maria Helena Machado; Maran, Bruna Marchesan; Murakami, Fábio S.; Junior, Lindiomar Borges de Avila; Campos, Carlos Eduardo Maduro de; Hernández, E.; Prudêncio, Elane Schwinden

doi:10.1016/j.lwt.2021.112175

Cited by 7 publications

(4 citation statements)

References 82 publications

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“…However, the Peleg model was found to be the most appropriate model to describe both the adsorption and desorption curves ( Figure 1 ) of furcellaran for different water activities possessing the lowest mean P (1.2% for adsorption and 2.1% for desorption), the lowest RSME (<0.01) and the highest coefficient of determination (R 2 = 1.00). The Peleg model has been successfully applied for many foods, for example cowpea ( Vigna unguiculate L. Walp) ( Karatas and Arslan, 2022 ) and lactose-free probiotic powders ( Dantas et al., 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Water sorption behaviour of commercial furcellaran

Eha¹,

Kaleda²,

Menert³

et al. 2022

Heliyon

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Section: Resultsmentioning

confidence: 99%

Water sorption behaviour of commercial furcellaran

Eha¹,

Kaleda²,

Menert³

et al. 2022

Heliyon

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“…Milk-based products are applied to several types of nutrients therefore, characterization of the milk samples is very important for the health and food industry. Bovine milk oligosaccharides shows similarity to those found in human milk and characterizing the structures of these sugars is very important for their biological profit [37,39]. In a recent study, more hexosylation (hexose-derived glycation) of amino acids on protein has been detected in lactose-free milk samples [40], with regard to these reults, characterization of glycan components of normal and lactose-free milk may contribute to the glycoproteomic studies.…”

Section: Structural Analysis Of Oligosaccharides By Tandem Msmentioning

confidence: 95%

Glycoprofiling of Oligosaccharides of Regular and Lactose-Free Milk by Mass Spectrometry

Şahar

2022

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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Oligosaccharides from regular milk and lactose-free milk were analyzed by Electrospray Ionization interface coupled with Ion Trap Mass Spectrometry (IT-MS). The negative mode mass spectrometry of sugar compositions was obtained either by direct infusion and mass spectrometry with Liquid Chromatography (LC). Hexose (Hex) and the other oligomeric sugar components were observed in both regular and lactose-free milk. While lactose derivatives (deprotonated lactose dimer, chloride adducts, chloride dimer) in regular milk have seen to be dominated, monosaccharide derivatives (Hex-H2O, Hex, Hex-Cl) in the lactose-free milk were observed as abundant which was lytic product of lactose. Phosphate/sulfate ester substitution on lactose and sialyllactose in both regular and lactose-free milk samples were observed with similar intensity thus it has been understood that these important milk components are not digested during lactose removing process.

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“…Plant proteins like zein (Laelorspoen et al., 2014) and soybean proteins (Aubuchon, 2006) and animal proteins like milk proteins (Heidebach et al., 2010; Wang et al., 2020a) and gelatin (Zárate & Nader‐Macias, 2006) have been studied as protectants for efficient drying of probiotic cultures. Particularly, milk protein ingredients, such as caseins, whey proteins, and milk protein concentrates, are widely studied as probiotic carriers due to their nutritive value, cost‐effectiveness, acceptability, palatability, and compatibility with other food ingredients (Dantas et al., 2021; Heller, 2001; Sanders & Marco, 2010). Specific or nonspecific interactions between milk proteins and probiotic cells in the media, followed by adhesion of hydrophobic portions of unfolded proteins to cells during dehydration, can lead to bacteria being coated within protein capsules, which has been proposed to be the mechanism of dairy proteins protecting the survival of probiotics during drying (Burgain et al., 2014; Khem et al., 2016; Liu et al., 2019).…”

Section: Formulation Of Powdered Probioticsmentioning

confidence: 99%

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

Wang,

Zhong

2023

Comp Rev Food Sci Food Safe

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Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure‐design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.

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Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Cited by 7 publications

References 82 publications

Water sorption behaviour of commercial furcellaran

Water sorption behaviour of commercial furcellaran

Glycoprofiling of Oligosaccharides of Regular and Lactose-Free Milk by Mass Spectrometry

Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review

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