Spray drying conditions for orange juice incorporated with lactic acid bacteria

Joana Barbosa, Teresa R. S. Brandão, Paula Teixeira*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)
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Abstract

This work aimed to develop an orange juice powder by spray drying with lactic acid bacteria (Lactobacillus plantarum 299v and Pediococcus acidilactici HA-6111-2), testing their survival both during drying and storage (room temperature and 4 °C). Initially, the best conditions for spray drying were chosen to allow the best survival of each LAB: (i) inlet air temperature of 120 °C and (ii) 0.5:2 ratio of the orange juice soluble solids and drying agent added (prebiotics: 10 DE maltodextrin or gum Arabic). Survival of LAB was not affected by drying process, and it was higher when cultures were stored at 4 °C. A slightly higher protection was conferred by 10 DE maltodextrin, in the case of L. plantarum and at 4 °C. Pediococcus acidilactici was more resistant during storage at 4 °C, with logarithmic reductions lower than 1 log-unit. It was demonstrated that it is possible to produce a functional nondairy product, orange juice powder supplemented with prebiotic compounds, containing viable LAB for at least 7 months, when stored at 4 °C.
Original languageEnglish
Pages (from-to)1951-1958
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume52
Issue number9
DOIs
Publication statusPublished - Sep 2017

Keywords

  • Gum Arabic
  • Lactobacillus plantarum 299v
  • Maltodextrin
  • Pediococcus acidilactici HA-6111-2
  • Spray drying

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