Abstract

Microencapsulation of probiotic bacteria with fruit juice can be a good alternative for new probiotic foodstuff production mainly for people with galactosemia and lactose intolerance. The aim of this study was to encapsulate three probiotic bacteria, namely Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus plantarum, with a 40:60% (w/w) mixed juice of acerola and ciriguela by spray drying at air inlet temperature of 140 °C, 0.60 L/h feed flow rate and 10% (w/w) maltodextrin, as well as to evaluate the influence of maltodextrin dextrose equivalent (DE) value (5, 10 and 15) on microcapsules’ properties. Powders produced were characterized in terms of cell viability counts before and after microencapsulation, physicochemical property analyses and sensory properties. Although spray drying caused a reduction of 2 decimal logarithm units in the number of viable cells, all powders had probiotic cell counts higher than that required for probiotic foods (10⁶ CFU/g). All the three maltodextrins tested were feasible to obtain powders with satisfactory probiotic viability, physicochemical and sensory properties, thereby demonstrating that they are promising materials to microencapsulate probiotic bacteria in fruit juices.

摘要

益生菌与果汁的微胶囊化可以成为新益生菌食品生产的良好替代品，主要用于半乳糖血症和乳糖不耐症患者。本研究的目的是封装三种益生菌，即鼠李糖乳杆菌、干酪乳杆菌和植物乳杆菌, 用 40:60% (w/w) 的针叶樱桃和 ciriguela 混合汁在 140 °C 的进气温度、0.60 L/h 的进料流速和 10% (w/w) 的麦芽糊精下喷雾干燥，以及评估麦芽糊精葡萄糖当量 (DE) 值（5、10 和 15）对微胶囊性能的影响。所生产的粉末在微囊化前后的细胞活力计数、物理化学性质分析和感官性质方面进行了表征。虽然喷雾干燥导致活细胞数量减少了 2 个十进制对数单位，但所有粉末的益生菌细胞计数都高于益生菌食品所需的数量（10 ⁶CFU/克）。所测试的所有三种麦芽糖糊精都可以获得具有令人满意的益生菌活力、物理化学和感官特性的粉末，从而证明它们是在果汁中微囊化益生菌的有希望的材料。