Protection of heat-sensitive probiotic bacteria during spray-drying bysodium caseinate stabilized fat particles
Liu, H., Gong, J., Chabot, D., Miller, S.S., Cui, S.W., Ma, J., Zhong, F., Wang, Q. (2015). Protection of heat-sensitive probiotic bacteria during spray-drying bysodium caseinate stabilized fat particles. Food Hydrocolloids, [online] 51 459-467. http://dx.doi.org/10.1016/j.foodhyd.2015.05.015
The objective of this research was to investigate the possibility of co-encapsulating low melting point fat (LMF) with probiotic bacteria to minimize their heat damage during spray-drying. Three Lactobacillus isolates (LB1, S64 and K67) as potential probiotic bacteria were spray-dried in 10% w/v sodium caseinate (NaCas) in the presence of either LMF or vegetable oil as a control. Addition of LMF, but not vegetable oil, significantly increased the survival of isolate LB1 (from 15 % to 63 %) in the spray-dried powders. Differential scanning calorimetry (DSC) results showed that the melting enthalpy increased with the concentration of LMF, which is in accordance with the survival rate of LB1 after spray-drying. In addition, isolates LB1 and K67 co-encapsulated with LMF showed improved survival on NaCl-MRS agar compared to the control, indicating a reduction in their cellular damage. The current study demonstrated that LMF was an effective thermal protectant during spray-drying of probiotic bacteria.