Moreira Maria Tereza Cratiú, Martins Evandro, Perrone Ítalo Tuler, de Freitas Rosângela, Queiroz Lucas Sales, de Carvalho Antônio Fernandes
Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil.
Pharmaceutical Sciences Department, Universidade Federal de Juiz de Fora, Minas Gerais, Brazil.
Compr Rev Food Sci Food Saf. 2021 Jul;20(4):3267-3283. doi: 10.1111/1541-4337.12774. Epub 2021 Jun 19.
Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.
用于食品发酵的乳酸菌（LAB）培养物通常会进行干燥处理，以降低运输成本并便于使用过程中的处理。干燥的LAB发酵剂一般会进行冻干处理，以确保高细胞活力。由于喷雾干燥具有多功能性且相关能源成本较低，它已成为一种很有前景的技术。喷雾干燥过程中的不利条件，如机械应力、脱水、加热和氧气暴露，可能会导致LAB细胞活力降低。到目前为止，这种降低的活力限制了喷雾干燥在工业上的应用。本综述旨在阐述控制喷雾干燥的操作和热力学原理，然后将它们与LAB细胞在喷雾干燥过程中所遭受的损伤联系起来。本综述详细介绍了可能导致LAB细胞死亡的喷雾干燥的特殊性，所得结论可能会促进未来关于提高细胞活力方法的研究。
