Review
Biotechnology & Applied Microbiology
Romain Jeantet, Gwenael Jan
Summary: Propionibacterium freudenreichii is a beneficial food-grade actinobacterium widely used in food products, particularly in cheese ripening and probiotic supplements. Ensuring survival and activity of the bacterium during production and drying processes is crucial for its various applications. Innovations in stress tolerance acquisition and development of gentle drying processes offer promising avenues for efficient and sustainable probiotic production technologies.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
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
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)
Article
Food Science & Technology
Jyothna Bommasamudram, Arjun Muthu, Somashekar Devappa
Summary: The study found that sub-lethal heat stress before spray drying increases the viability and adaptation of probiotic cultures. Corn starch is an ideal encapsulating agent that can maximize the protection of probiotics. Probiotic powders subjected to heat stress show better survivability during storage.
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
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
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
Biotechnology & Applied Microbiology
Liliane Alves dos Santos Wanderley, Gean Pablo Silva Aguiar, Jean Felipe Fossa Calisto, Jacir Dal Magro, Gabriel Rossato, Claiton Andre Zotti, Guilherme de Souza Hassemer, Bruna Maria Saorin Puton, Rogerio Luis Cansian, Rogerio Marcos Dallago, Alexander Junges
Summary: Microencapsulation is effective for increasing the survival capacity of Yarrowia lipolytica, and the addition of salts further enhances its microencapsulation efficiency. Different wall materials were tested, and the treatments using maltodextrin (MD) or whey protein concentrate (WPC) with tripolyphosphate (TPP) or sodium erythorbate (SE) showed the highest encapsulation yield. The microencapsulated yeast exhibited high stability during storage and improved release of nutrients in ruminant diets.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
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
Engineering, Chemical
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: In this study, electrostatic spray drying (ESD) was used for the first time to encapsulate beta-galactosidase (beta-gal) and compared with conventional spray drying (SD) and freeze drying (FD) techniques. The results showed that ESD at intermediate temperatures produced microparticles with better characteristics and similar residual enzyme activity to FD in maltodextrin, trehalose, and shellac matrices. Therefore, ESD can be considered as an alternative technique to FD that is efficient, time-saving, and cost-effective.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Agriculture, Multidisciplinary
Tonghao Du, Zhanggen Liu, Qianqian Guan, Tao Xiong, Fei Peng
Summary: This study investigates the effects of soy protein isolate (SPI)-xylose conjugates heated at different times on the viability and stability of probiotics. The results show that SPI-xylose Maillard reaction products can improve bacterial survivability during spray drying and enhance bacterial gastrointestinal digestion resistance, making it a promising wall material for probiotic microencapsulation. This study sheds light on preparing probiotic microcapsules with superior properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Maria D. Busto, Yaiza Gonzalez-Temino, Silvia M. Albillos, Sonia Ramos-Gomez, Maria C. Pilar-Izquierdo, David Palacios, Natividad Ortega
Summary: This study evaluated the use of spray-drying technology for encapsulating Flavourzyme (R) and found that it provided a more efficient encapsulation method compared to other processes. The study also compared the effect of different cross-linking agents on the encapsulation efficiency and stability of the microcapsules. The results showed that chitosan-TPP microcapsules had higher encapsulation efficiency and protein stability.
Article
Biotechnology & Applied Microbiology
Ryan Kawakita, Johan H. J. Leveau, Tina Jeoh
Summary: Research has shown that adjusting the temperature, spray rate, and alginate concentration during the spray-drying encapsulation process of alginate microcapsules (CLAMs) can improve the yield and survival rate of the product. Additionally, using modified starch in the CLAMs encapsulation can prolong the shelf survival of the bacteria to 3 weeks.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2021)
Article
Food Science & Technology
Delal Meryem Yaman, Derya Kocak Yanik, Aysel Elik Demir, Hicran Uzun Karka, Gamze Guclu, Serkan Selli, Hasim Kelebek, Fahrettin Gogus
Summary: This study aimed to evaluate the effects of different ratios of gum arabic to maltodextrin and various encapsulation techniques on the properties of powdered substance and the retention of terebinth fruit oil aroma. The emulsion stability was highest at a gum arabic to maltodextrin ratio of 75:25, showing minimal creaming and even dispersion. Spray drying with an ultrasonic nozzle and a two-fluidized nozzle achieved the highest encapsulation efficiency (>90%), particularly for retaining volatiles.
Article
Food Science & Technology
Shahrzad Nazari Kermanshahi, Anousheh Sharifan, Shima Yousefi
Summary: The study found that using a mixed carrier coating positively influenced the survival of B. coagulans and increased the yield of RJP. Samples with high levels of MD (20%) had lower moisture content and water activity, while solubility was higher. The formulation of 10% MD and 5% PC in the spray drying process demonstrated efficient coating carriers.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Biochemical Research Methods
Floriane Gaucher, Sylvie Bonnassie, Houem Rabah, Pauline Leverrier, Sandrine Pottier, Julien Jardin, Valerie Briard-Bion, Pierre Marchand, Romain Jeantet, Philippe Blanc, Gwenael Jan
JOURNAL OF PROTEOMICS
(2019)
Article
Microbiology
Floriane Gaucher, Koffigan Kponouglo, Houem Rabah, Sylvie Bonnassie, Jordane Ossemond, Sandrine Pottier, Julien Jardin, Valerie Briard-Bion, Pierre Marchand, Philippe Blanc, Romain Jeantet, Gwenael Jan
FRONTIERS IN MICROBIOLOGY
(2019)
Article
Chemistry, Applied
Claudia Mariana Castillo-Fraire, Sandrine Pottier, Arnaud Bondon, Erika Salas, Stephane Bernillon, Sylvain Guyot, Pascal Poupard
Summary: During the apple juice and cider-making processes, enzymatic oxidation of phenolic compounds leads to the production of CQA dehydrodimers with structures resembling caffeic acid. A new dehydrodicaffeoyldiquinic acid molecule was also identified, displaying symmetric dicatechol skeletons.
Article
Multidisciplinary Sciences
Floriane Gaucher, Sylvie Bonnassie, Houem Rabah, Pauline Leverrier, Sandrine Pottier, Julien Jardin, Valerie Briard-Bion, Pierre Marchand, Romain Jeantet, Philippe Blanc, Gwenael Jan
Article
Biochemistry & Molecular Biology
Elisabeth Le Rumeur, Sandrine Pottier, Gregory Da Costa, Laurent Metzinger, Liza Mouret, Chantal Rocher, Marie Fourage, Corinne Rondeau-Mouro, Arnaud Bondon
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES
(2007)
Article
Biochemistry & Molecular Biology
N Cluchague, C Moreau, C Rocher, S Pottier, G Leray, Y Cherel, E Le Rumeur
Article
Biochemistry & Molecular Biology
E Le Rumeur, Y Fichou, S Pottier, F Gaboriau, C Rondeau-Mouro, M Vincent, J Gallay, A Bondon
JOURNAL OF BIOLOGICAL CHEMISTRY
(2003)