RETRACTED: Studies on survivability, storage stability of encapsulated spray dried probiotic powder

Abstract

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).

The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders

“…Also, they noticed that after 10 weeks of storage the amount of bacteria decreased from 71-93 to 50-30%. Single probiotic cultivars were encapsulated with MD or its mixture with GA at similar inlet air temperature (130-150°C), and a high survival of bacteria was observed (Arepally & Goswami, 2019;Arepally et al, 2020). However, the authors used water medium not juice medium with lowered pH, like in our experiments.…”

“…Gum Arabic (GA) is known from its inhibits dehydration of cellular components and protection of microbial cells during drying and storage. At the same time, gum Arabic significantly increases the glass transition temperature and reduces hygroscopicity and caking (Arepally et al, 2020;Zhang et al, 2020a;Zhang et al, 2020b).…”

“…The process is based on the retention of substances inside the material to protect against the derivative effects of environmental factors (Lapsiri et al, 2012;Kavitake et al, 2018;Col ın-Cruz et al, 2019). This carrier was used for encapsulation of blackberry juice with Lactobacillus acidophilus with maltodextrin and gum Arabic (Col ın-Cruz et al, 2019) or Lactobacillus Acidophilus (Arepally & Goswami, 2019;Arepally et al, 2020), as well as jussara juice with Bifidobacterium spp. Lactis with inulin or its mixture with maltodextrin (Paim et al, 2016).…”

Viability of the Microencapsulation of Lactobacillus casei TISTR 390 Containing Inulin in Simulated Gastrointestinal Conditions and Storage

“…Currently, the food industry has been interested in developing new functional food products concerned about nutrition and foods with probiotics that stand out in the market. For probiotics to be therapeutically effective, it has been suggested that products should contain at least 6 log CFU/g of bacteria up to the end of its shelf life, and it is recommended that probiotic food should contain a minimum of 10 8 CFU per gram or milliliter at the time of consumption [4]. However, most probiotics are sensitive and easily lose their viability when exposed in stressful conditions.…”

“…Microencapsulation is the process of encapsulating substances with a state of solids, liquids, and gases with polymers or coating material to form small capsules. Among the several microencapsulation techniques, spray drying is a commonly used method due to its low energy consumption, less cost, higher production efficiency, storage and appears to be a good alternative for large-scale production of probiotic powders [4,7]. Although, during the spray drying process, the membrane of probiotics cells may get damaged from dehydration and thermal stress that may cause a reduction in bacterial cell survival [6,8].…”