Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada.
Department of Natural Resource Sciences, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada.
Plant Foods Hum Nutr. 2021 Jun;76(2):161-169. doi: 10.1007/s11130-021-00886-8. Epub 2021 Mar 13.
Processing of Russian olive water kefir (RWK), as a fermented functional drink made with Russian olive juice and water kefir grains with high antioxidant activity, into powder is crucial for improving its stability for the commercialization of this product. For the first time, this study aimed to encapsulate water kefir microorganisms and bioactive compounds in RWK using carrier materials to develop a synbiotic functional powder using spray drying as an encapsulation method. The goal was maximizing antioxidant activity, product yield, and survival rate of water kefir microorganisms in the produced Russian olive water kefir powder. The optimal spray drying conditions were observed to be at an inlet air temperature of 120ºC, 35 % feed flow rate, and 7 % concentration of drying aid. The effects of spray drying conditions on the quality of microcapsules were assessed and modeled, and the validity of the model was verified. Also, the spray-dried powder's physicochemical properties were assessed and showed promising microbial and physicochemical characteristics compared with the freeze-dried powder.
将具有高抗氧化活性的俄罗斯沙棘汁和水发酵菌粒加工成粉末状的俄罗斯沙棘水发酵菌（RWK）发酵功能饮料对于提高其稳定性以实现该产品的商业化至关重要。本研究首次旨在使用载体材料将水发酵菌微生物和生物活性化合物包封在 RWK 中，以喷雾干燥法开发一种共生功能性粉末。目标是最大限度地提高所制得的俄罗斯沙棘水发酵菌粉末中的抗氧化活性、产率和水发酵菌微生物的存活率。观察到的最佳喷雾干燥条件为进风温度 120°C、进料流速 35%和干燥助剂浓度 7%。评估并建立了喷雾干燥条件对微胶囊质量的影响模型，并验证了模型的有效性。此外，还评估了喷雾干燥粉末的物理化学性质，与冻干粉末相比，其具有有前景的微生物和物理化学特性。
