Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying
| Autor: | Tridib Kumar Goswami, Divyasree Arepally |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Materials science food.ingredient Water activity Hausner ratio 04 agricultural and veterinary sciences Maltodextrin 040401 food science 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology food chemistry 010608 biotechnology Spray drying Gum arabic Food science Porosity Particle density Water content Food Science |
| Zdroj: | LWT. 99:583-593 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2018.10.022 |
| Popis: | Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of microencapsulated probiotic powder by spray drying. Maltodextrin and gum Arabic (GA) are used as wall material where 20% MD is kept constant. Varied concentration of GA (0, 2.5, 5, 7.5 and 10%) with respect to total solid content and inlet air temperature (130, 140 and 150 °C) was chosen as independent variables to produce the spray dried probiotic powder. The moisture content, water activity, and encapsulation efficiency of probiotic powder was in the range of 4.59–9.05% (w.b.), 0.52 to 0.33, and 65–89.15%, respectively. The loose bulk density, tapped density, true density, porosity and color L∗ ranged from 0.47 to 0.53 g/cm3, 0.56–0.68 g/cm3, 0.6–1.06 g/cm3 0.17–0.55, and 91.35–95.68, respectively. The handling properties i.e., flowability was “possible” and “fair” according to Hausner ratio and Carr's index values. |
| Databáze: | OpenAIRE |
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