Stability of bifidobacteria entrapped in goat's whey freeze concentrate and inulin as wall materials and powder properties.

Autor: de Liz GR; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Verruck S; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Canella MHM; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Dantas A; Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil., Garcia SG; Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil., Maran BM; Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil., Murakami FS; Department of Pharmacy, Federal University of Paraná, Av. Pref. Lothário Meissner, 632, Jardim Botânico, 80210-170 Curitiba, PR, Brazil., Prudencio ES; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil. Electronic address: elane.prudencio@ufsc.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jan; Vol. 127, pp. 108752. Date of Electronic Publication: 2019 Oct 31.
DOI: 10.1016/j.foodres.2019.108752
Abstrakt: Goat's whey was submitted to two cycles of block freeze concentration process, resulting in concentrate 1 and concentrate 2. Concentrate 1 was added with 5 g of inulin and both concentrates were inoculated with Bifidobacterium animalis ssp. lactis BB-12, the concentrates were then denoted as feed solutions 1 and 2, respectively. Feed solutions were spray-dried, resulting in powder 1 and 2. The stability of the bifidobacteria entrapped within the powders was evaluated for both spray-dried powders stored at 4 °C and 25 °C for 60 days. The spray-dried powders were also evaluated in relation to their physical and thermal properties. It was noted that Bifidobacteria displayed increased stability at refrigeration temperature. Analysis of physical properties indicated that the addition of inulin resulted in increased water solubility. However, both spray-dried powders displayed less flowability, as well as a yellow-greenish color. By evaluating the spray-dried powders thermal properties, it was possible to confirm that goat whey concentrates behave as excellent wall materials.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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