Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying

Stephania Aragón-Rojas,María Ximena Quintanilla-Carvajal,Humberto Hernández-Sánchez,Fabian Leonardo Moreno,Alan Javier Hernández-Álvarez

doi:10.1038/s41598-019-42016-0

Stephania Aragón-Rojas, María Ximena Quintanilla-Carvajal + Show 3 more

Open Access

https://doi.org/10.1038/s41598-019-42016-0

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Abstract

The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures (333, 343 and 353 K) until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models. Results showed that modified Gompertz model and Midilli model described the survival of the microorganism and the drying kinetics, respectively. The most favorable process conditions found with the mathematical modelling were a drying time of 2460 s, at a temperature of 353 K. At these conditions, a product with 9.1 Log CFU/g and a final humidity of 10% [wet basis] using the culture medium as encapsulation matrix was obtained. The result shows that Refractance Window can be applied to encapsulate the microorganism probiotic with a proper survival of the microorganism.

Highlights

Probiotics have been defined by the FAO/WHO as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”[1]
Refractance Window drying as encapsulation technology and mathematical modelling of survival curves
The probiotic potential of the Lactobacillus fermentum K73 has been demonstrated by Cueto et al.[42]

Summary

Introduction

Probiotics have been defined by the FAO/WHO as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”[1]. Different species of probiotic microorganisms have been selected according to their characteristics. Strains such as Lactobacillus fermentum K73, isolated from suero costeño (typical fermented food from the Colombian Atlantic coast) have shown to have a hypocholesterolemic effect to adsorb cholesterol on its cell membrane and for the activity of the bile salt hydrolase enzyme[11]. Different matrices to encapsulate probiotics have been used to preserve its functionality sush as: whey proteins[14], maltodextrin[15], gum arabic[16], among others. The encapsulation of probiotics has been done through the use of emulsions[19], extrusions[20] and through the use of different drying technologies[21]; the selection of these techniques depends on the food product where the www.nature.com/scientificreports/

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