Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt
| Autor: | Kübra Sultan Özdemir, Cansu Leylak, G. Candan Gürakan, Zumrut Begum Ogel |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Materials science
food.ingredient 0402 animal and dairy science 04 agricultural and veterinary sciences Production efficiency Shelf life 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology law.invention Probiotic 0404 agricultural biotechnology Lactobacillus acidophilus food law Air temperature Spray drying Gum arabic Particle size Food science Food Science |
| Zdroj: | International Dairy Journal. 112:104865 |
| ISSN: | 0958-6946 |
| Popis: | To maintain viable cells over the critical value of 106 cfu g−1 throughout shelf life of probiotic yoghurt, Lactobacillus acidophilus LA-5 was encapsulated by spray drying using whey powder (WP) and gum arabic (GA) mixtures. Box-Behnken Design (BBD) method was used to optimise drying conditions and WP to GA ratio in wall material. Responses were recorded for encapsulation efficiency and production efficiency of microcapsules. Optimum conditions were determined as: inlet air temperature, 140 °C; liquid flow rate, 0.485 L h−1; WP to GA ration 0.83:0.17 (dry weight basis), resulting in 93.95% maximum encapsulation efficiency and 48.36% maximum production efficiency. After exposure to simulated gastrointestinal conditions, the microcapsules produced under optimum conditions provided better protection of L. acidophilus, when compared with free cells, with a reduction of 10.84% and 24.54%, respectively. Particle size of microcapsules was D50:6.276 μm, which is acceptable for incorporation into dairy and other food products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect