Abstract
Spray drying is a process widely applied in the food industry due its reduced operation time and low cost. The use of probiotic bacteria in non-dairy products has receiving much attention and its application in dry food products can be an alternative for its consumption. Thus, the aim of this study was to evaluate the effect of gum arabic, maltodextrin and gelatin on the survival of Lactobacillus reuteri LR92 in fermented juçara pulp after dehydration by spray-drying and the influence on the physical properties of the powders obtained therefrom. Spray-dried powders were produced using 10% of carrier agents, and analyses of cell viability, moisture content, sorption isotherms, solubility, morphological characteristics and colour were conducted. After dehydration, the viability of L. reuteri was above 6.0 log CFU/g for all of the tested carriers, and the powders produced with gelatin presented higher bacterial survival after drying (8.63 ± 0.11 log CFU/g). Higher yield and solubility were obtained with gum arabic and maltodextrin and the moisture content was around 2–4% (w/w). These results demonstrate that gelatin is a promising material for drying probiotic bacteria, however, technological properties of the powders need to be improved to be used as a dehydrated product.
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