麦芽糊精
副干酪乳杆菌
海藻糖
冷冻干燥
喷雾干燥
益生菌
食品科学
乳酸菌
化学
细菌
活力测定
色谱法
发酵
生物
生物化学
体外
遗传学
作者
David Semyonov,Ory Ramon,Zoya Kaplun,Luba Levin-Brener,Nadya Gurevich,Eyal Shimoni
标识
DOI:10.1016/j.foodres.2009.09.028
摘要
This study evaluates the implementation of a new process: spray freeze drying (SFD), to produce dry micro-capsules of Lactobacillus paracasei with high viability. The study concentrated on determining the survival of the cells, encapsulated in a matrix of maltodextrin and trehalose. SFD was compared with the conventional bulk freeze drying (BFD). Overall it was shown that SFD is a successful method to generate dry micro-capsules of probiotic cells with high viability (>60%). The spraying stage did not affect the viability of the bacteria. In the freezing stage, high osmotic pressures originated by elevated trehalose concentrations, helped preserving the cells viability. It was also found that the lower the maltodextrin molecular weight, the larger the beads volume and solids concentration, the higher is the bacteria survival during the freezing and drying stages. In the drying stage, trehalose concentration was also the critical factor that increased final probiotic viability.
科研通智能强力驱动
Strongly Powered by AbleSci AI