Christos Soukoulis
Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying
Soukoulis, Christos; Behboudi-Jobbehdar, Solmaz; Yonekura, Lina; Parmenter, C.D.J.; Fisk, Ian D.
Authors
Solmaz Behboudi-Jobbehdar
Lina Yonekura
CHRISTOPHER PARMENTER CHRISTOPHER.PARMENTER@NOTTINGHAM.AC.UK
Senior Research Fellow
Professor IAN FISK IAN.FISK@NOTTINGHAM.AC.UK
Professor of Flavour Science
Abstract
Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk protein as the secondary wall material (7:3 MD/milk protein ratio) and the simple sugars, d-glucose and trehalose were used as tertiary wall materials (8:2:2 MD/protein/sugar ratio) combinations of all wall materials were tested for their ability to enhance the microbial and techno-functional stability of microencapsulated powders. Of the optional secondary wall materials, WPC improved L. acidophilus viability, up to 70 % during drying; SMP enhanced stability by up to 59 % and SC up to 6 %. Lactose and whey protein content enhanced thermoprotection; this is possibly due to their ability to depress the glass transition and melting temperatures and to release antioxidants. The resultant L. acidophilus powders were stored for 90 days at 4 °C, 25 °C and 35 °C and the loss of viability calculated. The highest survival rates were obtained at 4 °C, inactivation rates for storage were dependent on the carrier wall material and the SMP/d-glucose powders had the lowest inactivation rates (0.013 day−1) whilst the highest was observed for the control containing only MD (0.041 day−1) and the SC-based system (0.030 day−1). Further increase in storage temperature (25 °C and 35 °C) was accompanied by increase of the inactivation rates of L. acidophilus that followed Arrhenius kinetics. In general, SMP-based formulations exhibited the highest temperature dependency whilst WPC the lowest. d-Glucose addition improved the storage stability of the probiotic powders although it was accompanied by an increase of the residual moisture, water activity and hygroscopicity, and a reduction of the glass transition temperature in the tested systems.
Citation
Soukoulis, C., Behboudi-Jobbehdar, S., Yonekura, L., Parmenter, C., & Fisk, I. D. (2014). Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying. Food and Bioprocess Technology, 7(5), 1255-1268. https://doi.org/10.1007/s11947-013-1120-x
Journal Article Type | Article |
---|---|
Acceptance Date | Apr 25, 2013 |
Online Publication Date | May 15, 2013 |
Publication Date | 2014-05 |
Deposit Date | Jul 7, 2017 |
Publicly Available Date | Jul 7, 2017 |
Journal | Food and Bioprocess Technology |
Print ISSN | 1935-5130 |
Electronic ISSN | 1935-5149 |
Publisher | Springer Verlag |
Peer Reviewed | Peer Reviewed |
Volume | 7 |
Issue | 5 |
Pages | 1255-1268 |
DOI | https://doi.org/10.1007/s11947-013-1120-x |
Keywords | Probiotics, Storage stability, Thermoprotection, Sugars |
Public URL | https://nottingham-repository.worktribe.com/output/726253 |
Publisher URL | http://link.springer.com/article/10.1007/s11947-013-1120-x |
Contract Date | Jul 7, 2017 |
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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0
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