Sie Huey Lee , Dave Siak-Wei Ow , Pei Kun Richie Tay , Dai Chen , Pui Shan Chow , Yi Yan Yang , Shao Quan Liu , Desmond Heng
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A formulation platform for incorporating live probiotics into different food matrices
Drying technologies are often utilized to maximize microbial shelf-life stability of probiotics-based foods. However, these processes inadvertently induce stress on microorganisms and reduce probiotic viability. This work sought to develop suitable protection strategies to maintain viability of powdered probiotics in different foods. A formulation platform (set of pre-existing/initial formulation templates for application/adaptation to various products) consisting of six powder formulations was evaluated. Each template combination comprised a probiotic, at least one prebiotic and at least one coating material. The powder particles were small (d50: 4.92 ± 0.09 μm to 9.30 ± 1.09 μm) to ensure optimal incorporation in foods for desirable mouthfeel, while all powders were favorably moisture-stable (aw: 0.34–0.53) and less susceptible to moisture uptake than their unencapsulated counterpart. At least one species from the platform was able to satisfy the viability and/or functional requirements on various food matrices which thus demonstrated its utility in formulation development.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.