Research Article | OPEN ACCESS
Evaluation of Spray Drying Conditions in the Survival of Bifidobacterium bifidum in a Product Based on Whey and Mango Pulp of the Variety Magdalena River (Mangifera indica L.)
1Fernando A. Mendoza-Corvis, 2Margarita Arteaga Marquez and 2Omar Perez Sierra
1Faculty of Engineering, University of Sucre, Sincelejo, Colombia
2Department of Food Engineering, Faculty of Engineering, University of Cordoba, Monteria, Colombia
Advance Journal of Food Science and Technology 2018 SPL:33-41
Received: September 9, 2017 | Accepted: December 9, 2017 | Published: July 10, 2018
Abstract
Food incorporated with probiotics provides essential nutrients to the consumers and at the same time has a positive effect on the human health. This study aimed to determine the optimal conditions for the spray drying process for achieving the maximum survival of Bifidobacterium bifidum ATCC 11863 in a beverage based on whey and mango pulp, using maltodextrin as an encapsulating agent. A central composite design with 22 experiments was used, in which different variables. Such as concentrations of maltodextrin (15-35%), inlet temperatures (120-160°C), outlet temperatures (65-77°C) and rotor speed (20000-28000 rpm) were tested to obtain the optimal conditions for the intended new food product. Also, physicochemical variables of the developed food product were determined, such as water activity, humidity, the angle of repose, particle size and yield of the final product. The results showed that B. bifidum was affected by the concentration of maltodextrin. The B. bifidum survival ranged from of 59.16%; the product was incorporated with 20% maltodextrin, to 76.36% probiotic survival when 25% maltodextrin more used for the food product development. In this regard, the treatment 13 presented a microbiological count of 2.3×1011 CFU/g, is this the highest survival percentage of B. bifidum.
Keywords:
Encapsulation , particle size, probiotics, spray drying, water activity,
References
-
Abadio, F.D.B., A.M. Domingues, S.V. Borges and V.M. Oliveira, 2004. Physical properties of powdered pineapple (Ananas comosus) juice––effect of malt dextrin concentration and atomization speed. J. Food Eng., 64(3): 285-287.
CrossRef
-
Anandharamakrishnan, C., C.D. Rielly and A.G.F. Stapley, 2008. Loss of solubility of a-lactalbumin and ß-lactoglobulin during the spray drying of whey proteins. LWT-Food Sci. Technol., 41(2): 270-277.
-
Bustamante, C.P., R.L. Mayorga, S.H. Ramírez, C.P. Martínez, F.E. Barranco and E.A. Azaola, 2006. Evaluación microbiológica de compuestos con actividad prebiótica. Rev. Mex. Cienc. Farm., 37(2): 5-9.
-
Bustos-Garza, C., J. Yá-ez-Fernández and B.E. Barragán-Huerta, 2013. Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials. Food Res Int., 54(1): 641-649.
CrossRef
-
Carneiro, H.C.F., R.V. Tonon, C.R.F. Grosso and M.D. Hubinger, 2013. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J. Food Eng., 115(4): 443-451.
CrossRef
-
Depeint, F., G. Tzortzis, J. Vulevic, K. I'Anson and G.R. Gibson, 2008. Prebiotic evaluation of a novel galactooligosaccharide mixture produced by the enzymatic activity of Bifidobacterium bifidum NCIMB 41171, in healthy humans: A randomized, double-blind, crossover, placebo-controlled intervention study. Am. J. Clin. Nutr., 87(3): 785-791.
CrossRef PMid:18326619
-
Fang, Z. and B. Bhandari, 2012. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res. Int., 48(2): 478-483.
CrossRef
-
Fazaeli, M., Z. Emam-Djomeh, A. Kalbasi Ashtari and M. Omid, 2012. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod. Process., 90(4): 667-675.
CrossRef
-
Gallo, L., J.M. Llabot, D. Allemandi, V. Bucalá and J. Pi-a, 2011. Influence of spray-drying operating conditions on Rhamnus purshiana (Cáscara Sagrada) extract powder physical properties. Powder Technol., 208(1): 205-214.
CrossRef
-
Gharsallaoui, A., G. Roudaut, O. Chambin, A. Voilley and R. Saurel, 2007. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Rev. Int., 40(9): 1107-1121.
CrossRef
-
Golowczyc, M.A., J. Silva, P. Teixeira, G.L. De Antoni and A.G. Abraham, 2011. Cellular injuries of spray-dried Lactobacillus spp. Isolated from kefir and their impact on probiotic properties. Int. J. Food Microbiol., 144(3): 556-560.
CrossRef PMid:21144610
-
Igual, M., S. Ramires, L.H. Mosquera and N. Martínez-Navarrete, 2014. Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technol., 256: 233-238.
CrossRef
-
Krishnaiah, D., R. Sarbatly and R. Nithyanandam, 2012. Microencapsulation of Morinda citrifolia L. extract by spray-drying. Chem. Eng. Res. Des., 90(5): 622-632.
CrossRef
-
López Hernández, O.D., 2010. Microencapsulación de sustancias oleosas mediante secado por aspersión. Rev. Cubana Farm., 44(3): 381-389.
-
Mishra, P., S. Mishra and C.L. Mahanta, 2014. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod. Process., 92(3): 252-258.
CrossRef
-
Orna, J., 2012. Estandarización del dise-o de secaderos por aspersión de materiales pastosos. Thesis, Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador.
-
Ospina, J.E., 2002. Características físico mecánicas y análisis de calidad granos. Unidad de Publicaciones Facultad de Ingeniería, Ed. Bogotá.
-
Paéz, R., L. Lavari, G. Vinderola, G. Audero, A. Cuatrin, N. Zaritzky and J. Reinheimer, 2012. Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion. Food Res. Int., 48(2): 748-754.
CrossRef
-
Pang, S.F., M.M. Yusoff and J. Gimbun, 2014. Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts. Food Hydrocolloid., 37: 159-165.
CrossRef
-
Parra Huertas, R.A., 2011. Revisión: Microencapsulación de Alimentos. Rev. Fac. Nac. Agron. Medellín, 63(2): 5669-5684.
-
Peng, Z., J. Li, Y. Guan and G. Zhao, 2013. Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours. LWT-Food Sci. Technol., 51(1): 348-355.
-
Quek, S.Y., N.K. Chok and P. Swedlund, 2007. The physicochemical properties of spray-dried watermelon powders. Chem. Eng. Process. Process Intensification, 46(5): 386-392.
CrossRef
-
Rodas, R. and P. Rousé, 2010. Análisis comparativo de métodos para la medición del ángulo de reposo de suelos granulares. Rev. Constr., 9(1): 98-106.
-
Rodríguez-Huezo, M.E., R. Durán-Lugo, L. Prado-Barragán, F. Cruz-Sosa, C. Lobato-Calleros, J. Alvarez-Ramírez and E.J. Vernon-Carter, 2007. Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotic. Food Res. Int., 40(10): 1299-1306.
CrossRef
-
Nadeem, H.S., C. Dinçer, M. Torun, A. Topuz and F. Özdemir, 2013. Influence of inlet air temperature and carrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying. LWT-Food Sci. Technol., 52(1): 31-38.
-
Sanz, Y., I. Nadal and E. Sánchez, 2007. Probiotics as drugs against human gastrointestinal infections. Recent Pat. Anti-Infect. Drug Discov., 2(2): 148-156.
-
Sato, T. and T. Iino, 2010. Genetic analyses of the antibiotic resistance of Bifidobacterium bifidum strain Yakult YIT 4007. Int. J. Food Microbiol., 137(2-3): 254-258.
CrossRef PMid:20051305
-
Vázquez, R. and D.G. Rojas, 2009. Estudio de vida de anaquel de bebidas probióticas a base de lactosuero de cabra con sabor a mango. Rev. Salud Públ. Nutr., 10: 34-43.
-
Vinderola, G., W. Prosello, F. Molinari, D. Ghiberto and J. Reinheimer, 2009. Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product. Int. J. Food Microbiol., 135(2): 171-174.
CrossRef PMid:19751954
-
Wandrey, C., A. Bartkowiak and S.E. Harding, 2010. Materials for Encapsulation. In: Zuidam, N.J. and V. Nedovic (Eds.), Encapsulation Technologies for Active Food Ingredients and Food Processing. Springer, New York, pp: 31-100.
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|