Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying

• DOI: 10.1016/j.lwt.2017.10.032
• Publication Date: 2017-10-18T17:20:05Z
• Authors: Graciele Lorenzon...; Mariana de Araújo...; Alexandre José Ci...; Leila Queiroz Zepka; Eduardo Jacob Lopes; Juliano Smanioto ...; Érico Marlon de M...; Cristiane de Bona...; Cristiano Ragagni...
• Keywords: Thermal Stability

Microparticles containing inulin, hi-maize, and trehalose were produced through spray drying to encapsulate Lactobacillus acidophilus La-5. Afterwards, the encapsulation efficiency, thermal resistance, gastrointestinal simulation, storage stability, microparticles’ size morphology analyzed evaluate protective effect against conditions of dryer different encapsulating matrices. Inulin hi-maize matrices showed greatest efficiency 93.12% 94.26%, respectively. Concerning matrix provided protection for this microorganism. The microparticles with viability in simulated thus providing higher Regarding fewest losses during 120 days storage. However, notably, at end room temperature (25 °C), all kept their counts above recommended level (>6 log CFU/g−1). physical characteristics microparticles, particle sizes as expected products obtained by drying. Scanning electron microscopy no ruptures or cracks on surfaces a desirable characteristic high protection.