Your browser doesn't support javascript.
loading
Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration.
Jayaprakash, Preethi; Gaiani, Claire; Edorh, Jean-Maxime; Borges, Frédéric; Beaupeux, Elodie; Maudhuit, Audrey; Desobry, Stéphane.
Afiliación
  • Jayaprakash P; Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, France.
  • Gaiani C; Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France.
  • Edorh JM; Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, France.
  • Borges F; Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France.
  • Beaupeux E; Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, France.
  • Maudhuit A; Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France.
  • Desobry S; Fluid Air, ZA du Ragon, 28 Rue Louis Pasteur, 44119 Treillières, France.
Foods ; 12(16)2023 Aug 19.
Article en En | MEDLINE | ID: mdl-37628116
Spray drying (SD) is extensively used to encapsulate lactic acid bacteria in large-scale industrial applications; however, bacteria combat several harms that reduce their viability. In this study, a novel technique called electrostatic spray drying (ESD) was used to explore the benefits and disadvantages of using electrostatic charge and lower temperatures in the system. Freeze drying (FD) was used as a reference. The effect of different encapsulation agents, like maltodextrin, arabic gum, and skim milk, on the viability of Lacticaseibacillus rhamnosus GG (LGG) was investigated. The initial cell concentration, particle size distribution, aspect ratio, sphericity, scanning-electron-microscopy images, moisture content, water activity, glass transition, rehydration abilities, and survival during storage were compared. Skim milk was proven to be the best protectant for LGG, regardless of the drying process or storage time. A huge reduction in cell numbers (4.49 ± 0.06 log CFU/g) was observed with maltodextrin using SD; meanwhile, it was protected with minimum loss (8.64 ± 0.62 log CFU/g) with ESD. In general, ESD preserved more LGG cells during processing compared to SD, and provided better stability than FD and SD during storage, regardless of the applied voltage. The ESD product analysis demonstrated an efficient LGG preservation, close to FD; therefore, ESD presented to be a promising and scalable substitute for SD and FD.
Palabras clave

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Francia Pais de publicación: Suiza

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Francia Pais de publicación: Suiza