Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

Chávez, B. E.; Ledeboer, A.M.

doi:10.1080/07373930701438576

Cited by 313 publications

(190 citation statements)

References 28 publications

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“…The residual moisture content highly determines the powder quality, cell survival rate and storage stability of encapsulated probiotics (Chávez and Ledeboer 2007;Fu and Chen 2011). The results of the moisture content values are given in Table 1.…”

Section: Moisture Contentmentioning

confidence: 99%

“…Factors that affects the stability of dried probiotic cells are type of probiotic strain, method of drying, particle size, composition of wall material used for microencapsulation, residual moisture content and storage temperature (Chávez and Ledeboer 2007;Ananta et al 2005). Table 1 shows the viable cell counts of L. plantarum in the feed formulations before and after freeze-drying.…”

Section: Survival Of Probiotic Cells After Encapsulation and During Smentioning

confidence: 99%

“…Stickiness behaviour limits the application of FOS for microencapsulation using drying methods, mainly due to its low glass transition temperature. To reduce the stickiness and caking of particles during drying, appropriate blends of protein and carbohydrate based wall system has been used for microencapsulation (Chávez and Ledeboer 2007). Whey proteins are globular proteins having excellent functional properties such as water binding, foaming, emulsification, gelation and film forming has found wide applications in the food industry (Perez-gago and Krochta 2001; Dissanayake and Vasiljevic 2009).…”

Section: Introductionmentioning

confidence: 99%

“…The probiotic bacteria in the food product should remain metabolically stable, active and the viability should be minimum of 10 6 cfu/g of a product for its optimum functionality (Shah 2007). To improve the stability and functionality of the probiotics in the food products as well as targeted release of cells in specific parts of the gut, microencapsulation has been extensively studied for the past two decades (Champagne et al 2005;Chávez and Ledeboer 2007).…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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Noodles are staple cereal food in many countries; however addition of encapsulated probiotics into noodle formulation, its effect on noodle quality and cell viability has not yet been reported. The aim of this study was to prepare microencapsulated Lactobacillus plantarum (MTCC 5422) by freeze drying with wall material combinations such as fructooligosaccharide (FOS), FOS +whey protein isolate (WPI), and FOS+denatured whey protein isolate (DWPI) to evaluate best wall system. Results showed that FOS+DWPI wall system provided better protection to cells after drying, during storage (60 days, 4°C) and in simulated acidic and bile conditions. Further, FOS+DWPI encapsulates were incorporated into noodle formulation and evaluated the noodle quality and probiotic cell viability of cooked noodle obtained from two different production methods: (i) fresh and (ii) dried (room temperature dried -RTD, 28°C and high temperature dried -HTD, 55°C). The quality characteristics (cooking time, solid loss, texture, colour and sensory profiles) of FOS+DWPI encapsulates incorporated cooked noodles (both fresh and dried) were found to be acceptable. On evaluation of encapsulated probiotic bacteria L. plantarum cell viability, 93.63 % and 62.42 % cell survival was obtained in fresh noodles before and after cooking respectively. However, 80.29 % (RTD) and 64.74 % (HTD) of encapsulated cells were viable in dried noodles, after cooking there was complete survival loss. This study suggested that fresh noodle was found to be a suitable carrier system to deliver viable cells. This is first report on influence of probiotic microcapsules in noodle processing.

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Section: Moisture Contentmentioning

confidence: 99%

Section: Survival Of Probiotic Cells After Encapsulation and During Smentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

et al. 2014

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“…They are also cheaper to transport and easier to handle in manufacturing plants. Spray-drying is economical compared to freeze-drying as the latter is a batch process with long processing time and is also six times as expensive as spray-drying in terms of operational cost and nine times as expensive as spray-drying in terms of capital cost (Chavez, and Ledeboer, 2007;Santivarangkna et al, 2007). Spray-drying has many applications, particularly in the food, pharmaceutical and agrochemical industries (Adhikari et al, 2007;Vega et al, 2005;Bhandari et al, 1993;Maa et al, 1998;Maa and Hsu, 1997).…”

Section: Introductionmentioning

confidence: 99%

Spray-drying of coconut treacle into an amorphous powder

Jayasundera

Kulatunga

2014

Emir. J. Food Agric

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We have investigated the amount of drying aid required to produce amorphous coconut treacle powder through spray-drying. Maltodextrin (DE-10) was used as the drying aid. Three different formulations of coconut treacle: maltodextrin: water (30%: 20%: 50%, 35%: 15%: 50% and 40%: 10%: 50%) were spray dried at inlet and outlet temperatures of 165°C and 65°C, respectively. Powder recovery in a pilot scale spray-dryer was used as a measure of the ease of spray-drying for a given formulation. The spray-dried coconut treacle powder was characterized for moisture content, water activity, sugar profile and particle morphology. The best powder recovery (58.6±3.5%) was obtained for the formulation of coconut treacle: maltodextrin: water in the ratio of 35%:15%:50%. The initial moisture content and water activity value of the spray-dried coconut treacle powder were 1.04±0.003% and 0.43±0.00%, respectively. It was interesting to note that both the moisture content and the water activity of treacle powder did not vary significantly (p>0.05) on storage of one year. The scanning electron micrograph of spray-dried coconut treacle powder showed that the particles were spherical in shape. The morphology of these particles apparently gives a good indication of the coconut treacle powder being amorphous. The sugar profile of this coconut treacle powder showed that it had a total sugar content of 88.2±0.05% out of which 46.6±0.02% was sucrose, 23.0±0.02% was glucose and 18.6±0.01% was fructose.

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Gums, Industrial

BeMiller

2014

Encyclopedia of Polymer Science and Technology

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Gums are polymers that can form highly viscous dispersions or gels in solvents or swelling agents. The term “industrial gums” usually refers to polysaccharides and their derivatives. This article overviews the structure, source, preparation, classification, and properties of industrial gums, including algin, carboxymethylcellulose, carrageenan, furcellaran, guar, gum arabic, starch and starch derivatives, hydroxyethylcellulose, and xanthan. Particular focus is put on water‐soluble polymers as well as on the toxicity and biocompatibility of natural and derived gums. For each class of industrial gums, rheological properties and representative industrial applications are also discussed.

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Drying of Probiotics: Optimization of Formulation and Process to Enhance Storage Survival

Cited by 313 publications

References 28 publications

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality

Spray-drying of coconut treacle into an amorphous powder

Gums, Industrial

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