Abstract
SummaryThe aim of this study was to evaluate the influence of bacteria type and carrier addition during microencapsulation process by spray‐drying on the microorganism survival and physicochemical properties of fermented beetroot juice powder. Selected bacteria were as follows: L. fermentum, L. plantarum and L. brevis and its mixture in proportion 1:1:1. Fermented beetroot juice containing selected LAB was spray‐dried at 160 °C. Maltodextrin and gum Arabic were used as drying carriers at 10% (w/w). All powders were stable (low water activity below <0.25, high dry matter content 95–98%). Bacteria type had the main influence on the chemical properties and amount of bacteria. The highest bacteria content was observed in powders with L. brevis as a starter, and the same was observed for polyphenols and betalain content. However, the method of drying fermented juices still needs to be refined due to the 50% reduction in the number of microorganisms during the drying process.
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