Spray drying encapsulation of probiotics and enzymes

Teresa Bento de Carvalho, Mónica Oliveira, Joana Gomes, Lourenço Pinto de Rezende, Joana Bastos Barbosa*, Paula Teixeira*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

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Abstract

Spray drying is one of the most frequently used encapsulation techniques. The incorporation of different active compounds in small capsules contributes to their protection and stability. Applications of spray drying of food ingredients are constantly being developed for the food industry due to the simplicity, low cost, effectiveness and versatility of this technique. Probiotics and other active compounds, such as enzymes, can be encapsulated by spray drying by combining various carrier materials, such as maltodextrins, gums, modified starch or alginate. However, exposure to high temperatures can be injurious to the integrity of probiotic cells or enzyme activity and can cause irreversible changes. Approaches such as enhancing pre- and post- spray drying steps are crucial to maintaining the integrity of these active compounds in the dried powders. This review focuses mainly on two major factors affecting the survival of probiotics and the activity of enzymes during spray drying, namely, the choice of carrier/wall material and drying temperature, bringing new light on how these influence post-drying characteristics of the final products.
Original languageEnglish
Title of host publicationSpray drying for the food industry
Subtitle of host publicationunit operations and processing equipment in the food industry
EditorsSeid Mahdi Jafari, Katarzyna Samborska
PublisherElsevier
Chapter14
Pages407-472
Number of pages66
ISBN (Electronic)9780128198001
ISBN (Print)9780128197998
DOIs
Publication statusPublished - 1 Jan 2023

Keywords

  • Enzyme activity
  • Enzyme encapsulation
  • Probiotics
  • Drying carriers
  • Outlet air temperature
  • Survival

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