Abstract
Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spray drying. Moreover, the viability of encapsulated L. rhamnosus was determined during the 250 day storage period at 4 °C. In a second stage, the conditions that maximized the survival of L. rhamnosus were evaluated on other probiotic bacteria (Lactiplantibacillus plantarum, Bifidobacterium infantis, and Bifidobacterium longum). Additionally, the viability of encapsulated probiotics during the 60 day storage period at 4 and 25 °C was evaluated. The conditions that maximize the survival of L. rhamnosus (90%) predicted by a face-centered central composite design were 14.4% w/v of maltodextrin, 0.6% w/v of CM, and 90 °C of inlet air temperature. Additionally, under these encapsulating conditions, the survival of L. plantarum, B. infantis, and B. longum was 95%, 97%, and 96%, respectively. The probiotic viability improved during storage at 4 °C but decreased at 25 °C. The highest viability values obtained for probiotics during spray drying and during storage suggest a thermoprotector effect of CM, which would ensure an optimal probiotic efficacy in the product, thus promoting its utilization in the food industry.
Highlights
The probiotics market was valued at USD 46.54 billion in 2017 [1] and is projected to grow to USD 76.85 billion by 2024 [2]
The effect of Chia seed mucilage (CM) (0, 0.3, 0.6% w/v), flaxseed mucilage (FM) (0, 0.1, 0.2% w/v), and INL (0, 5, 10% w/v) as a component of the encapsulating solution on the survival of L. rhamnosus after spray drying was tested at different inlet air temperatures (90, 110, and 130 ◦ C)
The response surface methodology (RSM) with a face-centered central composite design was used to determine the influence of the encapsulating agent and inlet air temperature on the survival of L. rhamnosus after spray drying; in Table 2, the results obtained in the nine drying runs for each encapsulating agent are shown
Summary
The probiotics market was valued at USD 46.54 billion in 2017 [1] and is projected to grow to USD 76.85 billion by 2024 [2]. This growth is due to consumer awareness of the health benefits of probiotic-based products. Several studies have shown that probiotics enhance the health of the digestive system and influence the care of the skin, oral cavity, female urogenital tract, Appl. Lactobacilli have a relevant role in controlling undesirable microbiota in the gut and are able to prevent the rise in pathogenic bacteria by producing antimicrobial metabolites [5], maintaining the stability of the gastrointestinal tract, preventing intestinal infections, and generally supporting intestinal health [6]
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