Improving the stability of spray-dried probiotic acerola juice: A study on hydrocolloids' efficacy and process variables

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Maria Tereza Fonseca, Antonio C. Vital Jr, Mikaely B. Silva, Shênia S. Monteiro, Amanda Nascimento, Ana Paula Trindade, Hugo M. Lisboa, Matheus B. Pasquali
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引用次数: 0

Abstract

This study explores the optimization of spray drying conditions for fermented acerola juice powder, focusing on nutrient retention and probiotic viability. Acerola, a fruit high in vitamin C and phenolics, was fermented under varying conditions to support the growth of Lactobacillus gasseri. The fermentation of acerola juice was conducted at pH levels of 3.2(in natura), 5.0, and 7.0 to promote optimal bacterial growth. Spray drying was then performed at inlet temperatures of 120°C, 140°C, and 160°C, using varying concentrations of maltodextrin and gelatin as encapsulants. The powders were analyzed for vitamin C, phenolic content, and Lactobacillus gasseri cell concentration. Optimal bacterial growth occurred at pH 7.0. The spray drying process showed that lower temperatures (120°C) favored higher vitamin C (up to 6.2 mg/g) and phenolic retention (up to 59.9 mg/g), while higher temperatures (160°C) enhanced probiotic survival (up to 8.3 × 108 CFU/g). Hydrocolloids like maltodextrin and gelatin were crucial in enhancing nutrient and probiotic stability, showcasing their importance in optimizing spray-dried functional food formulations. Tailoring fermentation and spray drying conditions is crucial in producing functional fruit powders with high nutritional and probiotic value.

提高喷雾干燥益生菌针叶果汁的稳定性:关于亲水胶体功效和工艺变量的研究
本研究探讨了发酵金针菜果汁粉喷雾干燥条件的优化,重点关注营养保留和益生菌活力。巴西莓是一种富含维生素 C 和酚类物质的水果,在不同条件下发酵可促进加塞里氏乳杆菌的生长。在 3.2(自然)、5.0 和 7.0 的 pH 值水平下对金针菜汁进行发酵,以促进细菌的最佳生长。然后,使用不同浓度的麦芽糊精和明胶作为封装剂,在 120°C、140°C 和 160°C 的入口温度下进行喷雾干燥。对粉末中的维生素 C、酚含量和加塞乳杆菌细胞浓度进行了分析。细菌生长的最佳pH值为7.0。喷雾干燥过程表明,较低的温度(120°C)有利于提高维生素 C(高达 6.2 毫克/克)和酚类物质的保留率(高达 59.9 毫克/克),而较高的温度(160°C)则提高了益生菌的存活率(高达 8.3 × 108 CFU/克)。麦芽糊精和明胶等亲水胶体对提高营养成分和益生菌的稳定性至关重要,显示了它们在优化喷雾干燥功能食品配方中的重要性。调整发酵和喷雾干燥条件对于生产具有高营养价值和益生菌价值的功能性果粉至关重要。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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