Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach |
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| Authors: | Leidiane Andreia Acordi Menezes Carlos Antonio Matias de Almeida Nayra Mendes de Souza Mattarugo Elídia A Vetter Ferri Paulo Rodrigo Stival Bittencourt Eliane Colla |
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| Institution: | 1. Post Graduate Program in Food Technology, Federal Technological University of Paraná, Medianeira, Brazil;2. Undergraduate Degree in Food Engineering, Federal Technological University of Paraná, Medianeira, Brazil;3. Chemistry Department, Federal Technological University of Paraná, Pato Branco, Brazil;4. Post Graduate Program in Environmental Technologies, Federal Technological University of Paraná, Medianeira, Brazil |
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| Abstract: | AbstractThe present study aimed to optimise the microencapsulation of Lactobacillus acidophilus La-05 by spray drying, using soy extract and maltodextrin as encapsulants. Air inlet temperature, maltodextrin/soy extract ratio and feed flow rate were investigated through Central Composite Rotational Design (CCRD). Probiotic viability increased with increasing the proportion of soy extract. Temperature and feed flow rate had a negative effect. Particle diameter ranged from 4.97 to 8.82?μm, water activity from 0.25 to 0.52 and moisture from 2.30 to 7.01?g.100g?1 Particles produced following the optimised conditions (air temperature of 87?°C, maltodextrin/soy extract ratio of 2:3 w.w?1, feed flow rate of 0.54?L.h?1) reached Encapsulation yield (EY) of 83%. Thermogravimetry and FTIR analysis suggested that microcapsules could protect L. acidophilus cells against dehydration and heating. During storage, microencapsulated probiotic had high cell viability (reductions ranged between 0.12 and 1.72 log cycles). Soy extract/maltodextrin presented well-encapsulating properties of Lactobacillus acidophilus La-05. |
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| Keywords: | Spray drying microcapsules probiotic encapsulation yield optimisation |
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