Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions.

Divyasree Arepally, Ravula Sudharshan Reddy, Ranil Coorey, Tridib Kumar Goswami
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Abstract

The rising popularity of probiotic food in the diet for improved health benefits leads to the development of new probiotic functional foods. In general, biscuit is a long-shelf-life snack product that can be consumed straight from the pack without further processing. Although the development of probiotic bakery products is an innovative approach to market expansion, the infusion of probiotics in biscuits to produce probiotic biscuits has not been explored because of the complexity of the baking process. Therefore, this study aimed to evaluate the impact of baking conditions (160, 180, 200, and 220 °C) on the viability of free and encapsulated probiotic Lactobacillus acidophilus NCDC 016 cells by adding them into biscuit dough separately and baking for up to 600 sec. The cells were encapsulated using 20 % maltodextrin and 8.51 % gum arabic as a wall material and spray drying at an inlet and outlet air temperature of 150 and 55 ± 2 °C, respectively. At different baking temperatures (160, 180, 200, and 220 °C), the viability of probiotic (free and encapsulated) cells, the physicochemical properties of biscuits, and the inactivation kinetics of cells were examined by withdrawing samples every 120 sec. The survivability of encapsulated cells was observed to be higher than free cells at 160 and 180 °C for 600 sec. The moisture content and water activity were found to be higher and lower, respectively for encapsulated probiotic biscuits than for the biscuit containing free cells. The observed results of higher cell viability at 200 °C, 360 sec (5.38 log CFU/g) than at 180 °C, 600 sec (5.02 log CFU/g) can be explained by the time-temperature combination. Thus, producing the probiotic biscuit at baking conditions of 200 °C and 360 min is possible, providing the cell viability of 5 log CFU/g of probiotic biscuit. Further, the inactivation kinetics of cells were predicted by log-linear, Weibull, log-logistic, Gompertz, and Buchanan models. Under all baking conditions, the log-linear model was the best model for describing the data of encapsulated and free cells.

不同烘焙条件下小米饼干中游离和包封益生菌细胞失活动力学模拟。
益生菌食品在饮食中越来越受欢迎,以改善健康益处,导致新的益生菌功能食品的开发。一般来说,饼干是一种保质期长的零食产品,可以直接从包装中取出食用,而无需进一步加工。虽然开发益生菌烘焙产品是开拓市场的创新途径,但由于烘焙过程的复杂性,在饼干中注入益生菌生产益生菌饼干的方法尚未得到探索。因此,本研究旨在评估烘焙条件(160、180、200和220°C)对游离和包封的益生菌NCDC 016细胞活力的影响,方法是将它们分别加入饼干面团中并烘烤600秒。细胞以20%的麦芽糊精和8.51%的阿拉伯胶为壁材包封,分别在150和55±2°C的进、出口空气温度下喷雾干燥。在不同的烘焙温度(160、180、200、220℃)下,通过每120秒取样的方法,检测了益生菌(游离和包被)细胞的活力、饼干的理化性质以及细胞的失活动力学。包被细胞在160、180℃下600秒的存活率高于游离细胞,水分含量和水活度分别较高和较低。包封的益生菌饼干比含游离细胞饼干的效果要明显。在200°C, 360秒(5.38 log CFU/g)下观察到的细胞活力高于180°C, 600秒(5.02 log CFU/g)时的结果可以用时间-温度组合来解释。因此,在200℃、360 min的烘焙条件下生产益生菌饼干是可能的,提供5 log CFU/g益生菌饼干的细胞活力。此外,通过对数线性、Weibull、log-logistic、Gompertz和Buchanan模型预测细胞的失活动力学。在所有烘焙条件下,对数线性模型是描述包封细胞和自由细胞数据的最佳模型。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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