Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices

Abstract

24A well-known probiotic strain, L. rhamnosus GG, was encapsulated by spray-drying in milk 25 water-insoluble matrices upon reconstitution in hot water by exploiting and controlling the 26 clotting reaction of milk proteins during the process. The feed solution, composed of probiotic 27 bacteria and milk proteins, was or not subjected to the action of chymosin, a proteolytic enzyme. 28To optimize microencapsulation efficiency, different outlet air temperatures were tested (55, 70 29 and 85 °C). After spray-drying, small microparticles were recovered for further characterization. 30All drying conditions led to excellent bacterial survival rates (< 0.5 log reduction) whereas only 31 the highest outlet air temperature allowed the production of microparticles with acceptable 32 moisture contents (< 7 %) to ensure storage stability. Finally, enzymatic cleavage of milk 33 proteins by chymosin before atomization led to matrices presenting innovative functionalities 34 when microparticles are reconstituted with water: rehydration or dispersion in cold (8 °C) or 35 warm (40 °C) water, respectively. 36 37

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

“…When compared to the population of Lactobacillus reuteri in passion fruit pulp, the viability varied between 0.09 Log to 0.4 Log. Similar results were found by Guerin et al [37], where a reduction of 0.1 to 0.5 Log of the concentration of Lactobacillus rhamnosus GG encapsulated by spray-drying in milk matrix was observed. Encapsulation efficiency can be calculated by the ratio between the viable cells and the initially viable cells.…”

Wild-Type and Genetically Improved Strains of Dairy Origin Probiotic as Potential Treatments for Intestinal Mucositis

“…A protective matrix, based on encapsulation technology, protects probiotic cells while transiting through the GIT. Biopolymers encapsulation may protect dairy origin probiotics against biotic and abiotic stresses, including during the drying process used in formulations [57,58]. Alginate, and others non-toxic polymers such as β-D-mannuronic and αL-guluronic acids, are commonly used.…”

“…Milk proteins have also appeared as an innovative methodology to provide encapsulation to probiotic bacteria for increasing viability during passage in the GIT and through the spray-drying process [57,60,61]. For example, whey proteins-encapsulated L. paracasei subsp.…”

Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

“…) because, to have any effect, the probiotic bacteria need to be alive when reaching the intestine (Guerin et al . ).…”

“…The incorporation of probiotic bacteria in foods results in functional products with numerous beneficial effects. It is important to ensure that the probiotic strains are present and alive in sufficient numbers in food products to ensure the ultimate health benefits (Liu et al 2015) because, to have any effect, the probiotic bacteria need to be alive when reaching the intestine (Guerin et al 2017).…”