Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

Mahsa Moayyedi; Mohammad Hadi Eskandari; Amir Hossein Elhami Rad; Esmaeil Ziaee; Mohammad Hossein Haddad Khodaparast; Mohammad-Taghi Golmakani

Journal of Functional Foods (Jan 2018)

Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

Mahsa Moayyedi,
Mohammad Hadi Eskandari,
Amir Hossein Elhami Rad,
Esmaeil Ziaee,
Mohammad Hossein Haddad Khodaparast,
Mohammad-Taghi Golmakani

Affiliations

Mahsa Moayyedi: Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Mohammad Hadi Eskandari: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Corresponding author.
Amir Hossein Elhami Rad: Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Esmaeil Ziaee: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Mohammad Hossein Haddad Khodaparast: Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
Mohammad-Taghi Golmakani: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

Journal volume & issue: Vol. 40
pp. 391 – 399

Abstract

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Electrospraying, freeze and spray drying were used to microencapsulate Lactobacillus rhamnosus ATCC 7469 in whey protein isolate (WPI), whey protein isolate + inulin (WPI + IN) or whey protein isolate + inulin + Persian gum (WPI + IN + PG) matrixes. Physical properties, survivability, cell injuries and resistance to simulated gastrointestinal condition of L. rhamnosus ATCC 7469 microcapsules were examined. Cell damage evaluation showed that electrospray was more injurious to L. rhamnosus ATCC 7469 cells in comparison with other two methods, also Persian gum had the most protecting effect against cell damaging agents. The viability of encapsulated cells decreased from 10.60-10.97 log cfu/g in the first week to 8.72–10.78 log cfu/g in the last week of storage. Freeze drying and electrospraying showed the lowest and highest loss in cell survival during storage, respectively. Results showed the superiority of freeze-dried microcapsules to prolong L. rhamnosus ATCC 7469 survival when exposed to digestive system conditions.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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