Spray drying conditions for orange juice incorporated with lactic acid bacteria

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

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

7 Citações (Scopus)
1 Transferências (Pure)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)1951-1958
Número de páginas8
RevistaInternational Journal of Food Science and Technology
Volume52
Número de emissão9
DOIs
Estado da publicaçãoPublished - set 2017

Impressão digital

Mergulhe nos tópicos de investigação de “Spray drying conditions for orange juice incorporated with lactic acid bacteria“. Em conjunto formam uma impressão digital única.

Citação