Arepally Divyasree, Reddy Ravula Sudharshan, Goswami Tridib Kumar
Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, 721 302, India.
Curr Res Food Sci. 2020 Oct 1;3:235-242. doi: 10.1016/j.crfs.2020.09.001. eCollection 2020 Nov.
Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Probiotics as an ingredient in dry powder form can be easily handled, stored, and used in developing the probiotic functional products. In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% of maltodextrin and varied concentrations of gum arabic. The effect of processing conditions such as inlet air temperature (130-150 °C) and gum arabic concentration (0-10%) on the encapsulation efficiency and physical properties were studied. Further, the free and encapsulated probiotic cells were exposed to the simulated-gastric intestinal (SGI) fluid conditions and different storage conditions for their viability. For all the tested formula, moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59-9.05% (w.b.), 0.33-0.52, 65-89.15%, 12-21.15 g HO/100g dry weight, and 116 s-353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin have structural stability during spray drying. The encapsulated probiotic cells have shown a positive effect and exhibited better viability after exposure to a SGI solution at different pH levels and duration compared to free cells. The viability of encapsulated cells stored at refrigerated condition (4 °C) was found to be higher than the viability of cells stored at room temperature (25 °C).
人们对益生菌食品及其健康益处的认知正在大幅提高。然而，益生菌必须经受住加工、处理、储存以及胃肠道环境中遇到的恶劣条件。包封技术可用于在益生菌通过人体肠道的胃肠道系统过程中对其进行保护。以干粉形式作为一种成分的益生菌易于处理、储存，并可用于开发益生菌功能产品。在本研究中，采用喷雾干燥技术将益生菌细胞（嗜酸乳杆菌）进行包封，以20%的麦芽糊精和不同浓度的阿拉伯胶制备益生菌粉末。研究了诸如进风温度（130 - 150°C）和阿拉伯胶浓度（0 - 10%）等加工条件对包封效率和物理性质的影响。此外，将游离和包封的益生菌细胞暴露于模拟胃肠道（SGI）流体条件和不同储存条件下以检测其活力。对于所有测试配方，所获得的水分含量、水分活度、包封效率、吸湿性和润湿性分别在4.59 - 9.05%（湿基）、0.33 - 0.52、65 - 89.15%、12 - 21.15 g H₂O/100g干重以及116 s - 353 s范围内。傅里叶变换红外（FTIR）结果表明，阿拉伯胶和麦芽糊精在喷雾干燥过程中具有结构稳定性。与游离细胞相比，包封的益生菌细胞在暴露于不同pH水平和持续时间的SGI溶液后显示出积极效果且具有更好的活力。发现在冷藏条件（4°C）下储存的包封细胞的活力高于在室温（25°C）下储存的细胞的活力。
