Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology

Osman Gül; Muhammet Dervişoğlu

EN

Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology

Abstract

The study aimed to determine the process conditions for microencapsulation of Lactobacillus casei Shirota by spray drying with reconstituted skim milk : gum arabic mix (rate constant 3:1 w/w) as encapsulating agent and to evaluate the physical properties of spray dried powder and the cell stability under gastrointestinal conditions and storage. Air inlet temperature had a major effect on the cell survival, product yield, aw and L* values, but the concentration of feed solution was the only significant factor on product yield, and pump rate effected aw and L* values (P<0.05). According to desirability result (0.812), the model for microencapsulation of probiotic bacteria by spray drying was obtained at following conditions: feed solution concentration of 21.16%, air inlet temperature of 119.55oC and pump rate of 40%. Under optimized conditions, the predicted values close to the experimental values depend on deviation values except aw. The morphological and physicochemical characteristics of the powders produced were acceptable. For the microencapsulated cells, the cell viability was detected as 7.12 log cfu/g after in vitro gastrointestinal treatment. The number of microencapsulated cells decreased by 1.11 and 1.77 log cycles during storage at 4 and 24 oC, respectively.

Keywords

Microencapsulation,Lactobacillus casei Shirota,response surface methodology,spray drying,gastrointestinal conditions

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Osman Gül ^*
0000-0003-1620-4246
Türkiye

Muhammet Dervişoğlu This is me
Türkiye

Publication Date

September 14, 2020

Submission Date

April 19, 2020

Acceptance Date

May 2, 2020

Published in Issue

Year 2020 Volume: 1 Number: 1

IZ

https://izlik.org/JA72XJ98PM

APA

Gül, O., & Dervişoğlu, M. (2020). Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology. European Food Science and Engineering, 1(1), 1-8. https://izlik.org/JA72XJ98PM

Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology

Öz

Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

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