Comparative analysis of different carrier agents on functional, structural, and thermal properties of spray-dried probiotic Lactobacillus casei powder

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-11-07 DOI:10.1002/cche.10842

Poorva Sharma, Michael T. Nickerson, Darren R. Korber

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引用次数: 0

Abstract

Background and Objectives

The aim of this study was to investigate the effect of incorporation of different plant-based polysaccharides (pectin, maltodextrin (MD) and gum arabic (GA)) with pea protein isolate (PPI) to obtain maximum encapsulation efficiency (EE), gastrointestinal (GI) stability and yield of probiotic Lactobacillus casei through spray drying. Several characteristics of encapsulated vegan probiotic powders were evaluated including functional, structural, and thermal characteristics.

Findings

The results showed that the highest EE (93.9%) and in vitro GI stability (8.58 log CFU/mL) was obtained with the powder encapsulated with PPI + GA. Variation in particle size was observed for all the samples. Confocal laser micrographs and vital staining revealed the highest viability of probiotic L. casei cells that were obtained with those encapsulated in PPI + GA. Thermal properties showed that the incorporation of GA increased the glass transition temperature up to 189.2°C, which represented a higher thermal stability of the powder.

Conclusions

PPI + GA coated powder was found with acceptable powder characteristics and maximum probiotic survivability.

Significance and Novelty

In this study, spray drying was used to encapsulate the probiotic bacteria which is a convenient and effective process for industrial applications. Characterization of the spray-dried encapsulated probiotic powder has been done, which helps to understand the behavior of powder in terms of solubility, flowability, thermal stability, and probiotic viability. PPI was used as carrier material, which bridges the gap between already available spray-dried products containing MD as carrier material, which could spike blood sugar levels if consumed over an extended period of time. As per the results, target product applications could include sports bars, cereals, and baking where dispersibility is not imperative.

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不同载体对喷雾干燥益生菌干酪乳杆菌粉的功能、结构和热性能的比较分析

背景与目的研究不同植物多糖（果胶、麦芽糖糊精（MD）和阿拉伯胶（GA））与豌豆分离蛋白（PPI）混合对喷雾干燥益生菌干酪乳杆菌（Lactobacillus casei）包封效率（EE）、胃肠道稳定性（GI）和产量的影响。对胶囊化纯素益生菌粉的功能、结构和热特性进行了评价。结果显示，以PPI + GA包封的微粉的体外EE（93.9%）和GI稳定性（8.58 log CFU/mL）最高。在所有样品中都观察到颗粒大小的变化。共聚焦激光显微镜和生命染色显示，PPI + GA包封的益生菌干酪乳杆菌细胞活力最高。热性能表明，GA的加入使粉体的玻璃化转变温度提高到189.2℃，表明粉体具有较高的热稳定性。结论PPI + GA包被粉具有良好的粉末特性和最大的益生菌存活率。本研究采用喷雾干燥技术对益生菌进行包封，是一种方便有效的工业应用工艺。对喷雾干燥包封的益生菌粉末进行了表征，这有助于了解粉末在溶解度、流动性、热稳定性和益生菌活力方面的行为。PPI被用作载体材料，它弥补了现有的含有MD作为载体材料的喷雾干燥产品之间的差距，如果长时间食用，MD可能会导致血糖水平升高。根据研究结果，目标产品应用可能包括运动棒、谷物和烘焙，这些地方的分散性不是必需的。

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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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.