From Preparation to Product: Factors Influencing Probiotic Viability in Spray Drying

• DOI: 10.15282/cst.v4i1.11125
• Publication Date: 2025-05-12T04:51:37Z
• Authors: Phin Yin Sin; Suat Hian Tan; Mohd Fazli Farida...; L. U. Karmawan

With growing health awareness, particularly amid the SARS-CoV-2 pandemic, consumers increasingly value nutrition, diet, and food safety. Probiotic-based foods beverages are widely recognized for their benefits, including improved gut immune function. Spray drying is a scalable efficient method encapsulating, enhancing stability shelf life of probiotics. This review explores strategies to optimize spray process, with particular focus on factors influencing probiotic viability during after drying. Key considerations included strain-specific thermal tolerance, feed composition, critical process parameters such as temperature rate. Notably, encapsulating agents play vital role in maintaining physicochemical quality final product while protecting probiotics from environmental stress. Recent advancements encapsulation technologies, biopolymers, hybrid materials, emerging nanotechnology-based solutions have shown significant potential survival under harsh processing conditions. Future research should integrate molecular-level insights, omics-based approaches, better understand stress responses strategies. Genome-editing tools high-throughput screening techniques could accelerate creation thermotolerant strains, enabling more robust formulations. In parallel, development environmentally sustainable superior protective properties essential advance both efficiency scalability. By addressing these challenges, can be further refined produce durable, high-quality formulations that meet demand functional beverages, aligning evolving consumer priorities.