“…For the gum arabic concentration of 0%–2.5% and 5%, the drastic decrease of water activity was observed from 0.52 to 0.49 and 0.44 respectively at the inlet air temperature of 130 °C. This decrease in water activity was elucidated by the water-binding capacity of gum arabic which in turn probably due to the highly branched characteristics of carbohydrate component of gum arabic that prevented the water from being released from its three-dimensional structure ( Arepally and Goswami, 2019 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…For further use, the activated strain was mixed with 80% glycerol in 1:1 ratio and stored at −20 °C. The fresh culture was obtained by inoculating the 1% (v/v) of inoculum in a fresh sterilized MRS broth and incubating at 37 °C for 24 h. The inoculum was prepared according to the method followed by Arepally and Goswami (2019) . The final inoculum concentration obtained was almost in the range of 10–11 log cfu/mL.…”
Section: Methodsmentioning
confidence: 99%
“…The encapsulation yield was done as explained by Arepally and Goswami (2019) . Encapsulation yield = N/N o × 100 Where N is log cfu/g after encapsulation and N o is log cfu/mL before encapsulation.…”
Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Probiotics as an ingredient in dry powder form can be easily handled, stored, and used in developing the probiotic functional products. In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% of maltodextrin and varied concentrations of gum arabic. The effect of processing conditions such as inlet air temperature (130–150 °C) and gum arabic concentration (0–10%) on the encapsulation efficiency and physical properties were studied. Further, the free and encapsulated probiotic cells were exposed to the simulated-gastric intestinal (SGI) fluid conditions and different storage conditions for their viability. For all the tested formula, moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59–9.05% (w.b.), 0.33–0.52, 65–89.15%, 12–21.15 g H
2
O/100g dry weight, and 116 s–353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin have structural stability during spray drying. The encapsulated probiotic cells have shown a positive effect and exhibited better viability after exposure to a SGI solution at different pH levels and duration compared to free cells. The viability of encapsulated cells stored at refrigerated condition (4 °C) was found to be higher than the viability of cells stored at room temperature (25 °C).
“…For the gum arabic concentration of 0%–2.5% and 5%, the drastic decrease of water activity was observed from 0.52 to 0.49 and 0.44 respectively at the inlet air temperature of 130 °C. This decrease in water activity was elucidated by the water-binding capacity of gum arabic which in turn probably due to the highly branched characteristics of carbohydrate component of gum arabic that prevented the water from being released from its three-dimensional structure ( Arepally and Goswami, 2019 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…For further use, the activated strain was mixed with 80% glycerol in 1:1 ratio and stored at −20 °C. The fresh culture was obtained by inoculating the 1% (v/v) of inoculum in a fresh sterilized MRS broth and incubating at 37 °C for 24 h. The inoculum was prepared according to the method followed by Arepally and Goswami (2019) . The final inoculum concentration obtained was almost in the range of 10–11 log cfu/mL.…”
Section: Methodsmentioning
confidence: 99%
“…The encapsulation yield was done as explained by Arepally and Goswami (2019) . Encapsulation yield = N/N o × 100 Where N is log cfu/g after encapsulation and N o is log cfu/mL before encapsulation.…”
Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Probiotics as an ingredient in dry powder form can be easily handled, stored, and used in developing the probiotic functional products. In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% of maltodextrin and varied concentrations of gum arabic. The effect of processing conditions such as inlet air temperature (130–150 °C) and gum arabic concentration (0–10%) on the encapsulation efficiency and physical properties were studied. Further, the free and encapsulated probiotic cells were exposed to the simulated-gastric intestinal (SGI) fluid conditions and different storage conditions for their viability. For all the tested formula, moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59–9.05% (w.b.), 0.33–0.52, 65–89.15%, 12–21.15 g H
2
O/100g dry weight, and 116 s–353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin have structural stability during spray drying. The encapsulated probiotic cells have shown a positive effect and exhibited better viability after exposure to a SGI solution at different pH levels and duration compared to free cells. The viability of encapsulated cells stored at refrigerated condition (4 °C) was found to be higher than the viability of cells stored at room temperature (25 °C).
“…Variations in DE values result in powders with different physico-chemical properties, such bulk density, water absorption, water solubility, hygroscopicity, and porosity [ 21 ]. Among other characteristics, maltodextrins have high solubility in water, low viscosity even at high solid content, neutral flavor, and colorless solutions, and they are readily available [ 22 , 23 ]. This wall material has been mostly used in products that are difficult to dry, with the purpose of decreasing stickiness and agglomeration problems during storage [ 24 ].…”
A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.
“…Gum Arabic (GA) is an exudate obtained from the Acacia senegal tree. It is a complex blend of natural polysaccharides composed of three fractions that vary in their molecular weight and protein content: 90%–99% arabinogalactan, 1%–10% arabinogalactan protein, and 1% glycoprotein (Arepally & Goswami, ). The wide use of GA is due to its low viscosity and high solubility compared to other polysaccharides, its good emulsifying characteristics and its nontoxic nature (Singh, Geveke, & Yadav, ; Vatankhah, Taherian, & Ramaswamy, ).…”
The influence of ultrasound (US)‐assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA concentration increased the viscosity of the juice, reducing its sedimentation. Increased energy density occurs to increased bioavailability of vitamin C in cupuaçu juice serum. The two levels of energy density of US were effective in the denaturation of the polyphenol oxidase and peroxidase enzymes. The use of US and GA may be a good alternative for the food industry to maintain the physicochemical properties of cupuaçu juice during storage.
Practical applications
Cupuaçu is a fruit with great economic importance for the region of the Amazon Rainforest. Due to their physical characteristics, the juices present a rapid phase separation and it can compromise their processing and sensorial acceptance. The use of the ultrasonic homogenization process and the addition of natural hydrocolloids (GA) can improve the physical juice quality because the US reduces the particles size and the hydrocolloid increases the viscosity of the serum, reducing the separation of the phases of the juice. Also, the study is interesting due to the use of nonthermal technologies and natural additives, maintaining the nutritional juices quality.
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