Review
Food Science & Technology
Maria Tereza Cratiu Moreira, Evandro Martins, Italo Tuler Perrone, Rosangela de Freitas, Lucas Sales Queiroz, Antonio Fernandes de Carvalho
Summary: This review discusses the importance of spray drying in food fermentation and its impact on the viability of LAB cells. Adverse conditions during spray drying may lead to cell death, limiting its industrial applications.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Chemistry, Applied
Ming Yin, Maoshen Chen, Yongkai Yuan, Fei Liu, Fang Zhong
Summary: This study aimed to improve the encapsulation efficiency of solid fat for probiotics during spray drying. The encapsulation was achieved by forming coacervates using whey protein isolate-high melting point fat shortening oil (SO) and gum arabic. The addition of SO reduced the temperature of microcapsules without affecting the drying rate. The formulated microcapsules showed the highest survival rate and cell integrity during storage.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ming Yin, Yongkai Yuan, Maoshen Chen, Fei Liu, Md Nazmus Saqib, Bor-Sen Chiou, Fang Zhong
Summary: Heat shock and hygroscopicity are two main factors causing low viability of probiotics in spray-dried microcapsules during storage. Combination of hydrophobic polyester shellac with whey protein isolate (WPI) can solve this problem. The best protection during storage is provided by the 1:1 shellac-WPI ratio, as shellac has a moisture barrier effect under moderate humidity.
Article
Food Science & Technology
Paloma Barajas-Alvarez, Marisela Gonzalez-Avila, Hugo Espinosa-Andrews
Summary: The study successfully encapsulated Lactobacillus rhamnosus cells using gum arabic blended with various materials, protecting their viability. The selection of materials and encapsulation method significantly impacted the performance of microcapsules.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Huan Yang, Pan Huang, Liying Hao, Yulan Che, Shirong Dong, Zihao Wang, Chongde Wu
Summary: In this study, heat preadaptation was utilized as a pre-treatment to enhance the quality and viability of microbial agents during freeze-drying and spray-drying processes. Results showed that heat preadaptation significantly increased the viability of T. halophilus cells in dried powder. Flow cytometry analysis revealed that heat preadaptation helped maintain high membrane integrity during the drying process. Moreover, heat preadaptation resulted in higher stability and improved fermentation performance of the dried powder.
Article
Biotechnology & Applied Microbiology
Gulsun Ozyurt, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Turkan Uzlasir, Esmeray Kuley
Summary: Spirulina fermented by LAB is an innovative fermented product with bioactive properties, and fermentation has a significant impact on its nutritional components. Microencapsulation with different ratios of coating material resulted in changes in nutritional components, color, and morphological appearances of unfermented and fermented Spirulina. Microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Food Science & Technology
Margherita D'Alessandro, Flavia Pisanu, David Baldo, Carola Parolin, Gianfranco Filippini, Beatrice Vitali, Rosalba Lanciotti, Francesca Patrignani
Summary: The study found that all microbial mixtures exhibited high viability for 90 days of storage, and there was a more significant decrease in cell viability for non-encapsulated microbial combinations compared to the encapsulated strains in the in vitro digestion results.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Allan Victor Souza Bernardino, Nathalia Santos Rocha, Elaine Maria da Silva, Rafael Augusto Batista de Medeiros, Edvaldo Vieira da Silva Junior, Neide Kazue Sakugawa Shinohara, Neila Mello dos Santos Cortez, Patricia Moreira Azoubel
Summary: The use of ultrasound and impregnation improved the moisture content, drying efficiency, and probiotic concentration in dehydrated jackfruit products. Specifically, the combination of ultrasound pretreatment and AI impregnation maintained a high probiotic concentration in the product over 28 days.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jialei Sun, Wenjing Cai, Yu Wang, Haiyue Niu, Xi Chen, Xue Han
Summary: Spray drying has lower energy costs compared to freeze-drying, but it also has the disadvantage of lower survival rate. The critical water content for spray drying Lactobacillus delbrueckii subsp. bulgaricus was found to be 21.10%, below which the survival rate decreased. Proteomic analysis revealed that differentially expressed proteins associated with cell membrane and transport were responsible for the inactivation of the bacteria during and after spray drying. Ca++/Mg++ ATPase was identified as a key protein and increasing the intracellular Ca++ or Mg++ concentration enhanced its activity, leading to increased survival of spray-dried LAB.
Article
Food Science & Technology
Saeedeh Azizi, Mahmoud Rezazadeh-Bari, Hadi Almasi, Saber Amiri
Summary: The study investigated the use of sesame protein isolate (SPI) as a material for encapsulation of Lactobacillus rhamnosus ATCC 7469, exploring the effects of microbial transglutaminase (MTGase) and different encapsulation methods (freeze drying, spray drying, and electrospraying). The results showed that the encapsulation method and MTGase treatment impacted the physicochemical characteristics and viability of the encapsulated bacteria. Ultimately, spray drying was found to have the greatest protective effect on the viability of L. rhamnosus, indicating the potential of SPI as a candidate for probiotic encapsulation.
Article
Food Science & Technology
Huimin Bi, Yuqiao Xu, Fangyu Fan, Xue Sun
Summary: This study evaluated the physical properties, resistance to gastrointestinal and bile salt conditions, and stability of LGG microcapsules prepared using spray and vacuum freeze drying methods. Both methods were suitable for LGG microcapsule preparation, with low water content and high encapsulation efficiency. The survival rates of the microencapsulated LGG under simulated gastrointestinal conditions were over 96%. The spray dried LGG microcapsules showed higher survival rate at 0.6% bile salt concentration compared to the vacuum freeze dried LGG. The stability of the microcapsules varied under different water activity conditions.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Frederic Borges, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: This study investigates the benefits and drawbacks of electrostatic spray drying (ESD), a novel technique that uses electrostatic charge and lower temperatures to encapsulate lactic acid bacteria. The study compares the viability of Lacticaseibacillus rhamnosus GG (LGG) using different encapsulation agents and finds that ESD preserves more LGG cells during processing and provides better stability during storage compared to traditional spray drying (SD) and freeze drying (FD).
Article
Engineering, Chemical
Geraldine Broeckx, Shari Kiekens, Katarina Jokicevic, Eline Byl, Tim Henkens, Dieter Vandenheuvel, Ingmar Claes, Sarah Lebeer, Filip Kiekens
Summary: Research in the probiotic field, particularly in the pharmaceutical industry, has gained global attention. New insights into the functionality of beneficial bacteria, such as Lactobacillus rhamnosus GG, and their role in health and disease have been obtained. Additionally, studying the impact of industrial processing techniques on the viability and functionality of probiotics has become crucial.
Article
Food Science & Technology
Mariana Alves Gragnani Vido, Izabela Dutra Alvim, Gabriel Vinderola, Maria Isabel Berto, Patricia Blumer Zacarchenco Rodrigues de Sa, Cristian Mauricio Barreto Pinilla, Adriana Torres Silva e Alves
Summary: This study assessed the survival capacity of probiotic culture L. reuteri through microencapsulation by spray drying and its potential as an ingredient in infant formula. The results showed that microencapsulation by spray drying proved to be effective in protecting L. reuteri, maintaining viable cells after dilution and long-term storage.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Ronghai Hu, Dejun Dong, Jielun Hu, Huan Liu
Summary: The objective of this research was to investigate the survival of probiotic bacteria encapsulated in soy protein isolate (SPI) matrix using different encapsulation techniques and the influences of various factors on their survival. The results showed that microcapsules fabricated using SPI-PEC coacervation or TGase induced crosslinking provided good protection to the probiotic cells during gastric digestion, heat/UV treatment and storage. However, the combination of these two modification methods resulted in microcapsules with lower cross-linking degree and loose package structure, leading to negative effects on cell viability during gastric digestion and storage. Among the formulations tested, SPI-PEC microparticles offered the best protection to probiotic cells due to the thermal stability and digestion resistibility of pectin.
FOOD HYDROCOLLOIDS
(2023)