Encapsulation ofLactobacillus acidophilusNCDC 016 cells by spray drying: characterization, survival afterin vitrodigestion, and storage stability

Abstract

L. acidophilus was encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

Physicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese

“…This distribution of sizes was confirmed by the image analysis, which allowed identify capsules diameters from 1 to 150 µm. These results are similar to those reported by Arepally et al (2020b), who obtained a probiotic powder with smaller size than the droplets formed by encapsulating agents (arabic gum, maltodextrin and combination of both) in emulsion. The decrease in size of the droplets generated in the emulsion is mainly due to the evaporation of water during the drying process.…”

“…This viability was significant higher (p<0.05) than those observed at inlet temperatures of 150 and 190 ºC. This significant increase of viability at 170 ºC inlet temperature can be attributed to the moisture content of dry capsules since it has been observed that a moisture content between 4 and 7% generates a greater stability of dry capsules and greater viability of the encapsulated microorganism (Arepally et al, 2020b). Based on this, the highest viability observed in the capsules spray-dried at 170 ºC inlet temperature can be explained as a function of their moisture content (6.95% db), ensuring high stability and protection of encapsulated probiotic.…”

“…The increase of inlet temperature during spray-drying generates a thermal and dehydration inactivation of cells that begins with the denaturalization of bacterial components such as DNA, RNA, proteins, and ribosomes (Arepally et al, 2020a). However, at an inlet temperature of 170 ºC the encapsulation efficiency (77.74%) was higher than those showed above, this due to the presence of a moister content of 6.95% that improves the capsule stability and viability of the encapsulated microorganisms (Arepally et al, 2020b). Also, the moisture content and water activity of a powder are important parameters that influence stability during storage and operating parameters during drying (inlet/outlet temperatures and solids concentration).…”

“…The spray drying, used to obtain probiotic capsules, atomizes the emulsion at high velocity into small droplets of 1-150 µm size, producing a dry powder by injection of hot air at temperatures from 150 to 190 ºC. These drying conditions are recognized for producing powdered materials with positive characteristics such as longer shelf life, secure handling (according to their flow properties) and convenience of consumption (Arepally et al, 2020a(Arepally et al, , 2020b. Regarding ballooning, some investigators have suggested that this phenomenon is typical of products obtained by spray-drying, and its presence is due to shrinkage of the particles during drying process, either by the rapid evaporation and high pressure found inside the particles or by diffusion of solutes in the droplet (Nunes et al, 2018;Cancino-Castillo et al, 2020;Lu et al, 2020).…”

Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability

“…It was proved earlier that in low pH conditions most of the un-encapsulated cells were damaged and destroyed (Shi et al., 2013). Thus the shielding effect of carrier materials makes it a promising encapsulation agent by protecting the cells against bile and gastric juices (Arepally et al., 2020; Zhang et al., 2018). This increased survival may also be correlated with the synergistic activity of FMM serving as a supplement to increase the viability of strains under low pH environment.…”