首页|Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

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  • NSTL
  • Elsevier
Lactose-free probiotic powders were obtained by mixing Bifidobacterium BB-12 suspensions with lactose-free milk powder or lactose-free milk powder and prebiotics (inulin or oligofructose). A thorough investigation was performed to know their water sorption properties and physical and thermal characteristics. By evaluating the water sorption properties, the Peleg model fitted well to the experimental sorption data, showing that the equilibrium moisture content of powders increased as the relative humidity increased. The isotherm found for all samples was a Type III Isotherm, commonly observed in most foods. For both morphology and particle size, the use of different carrier agents affected these properties; however, all the spray-dried powders presented good size to be added in food products. X-ray diffraction and Raman spectroscopy showed us amorphous structure for all powders, and typical bands of the milk constituents and sugars, respectively. Regarding the spray-dried powders thermal properties, it was possible to confirm that the addition of prebiotics gave higher thermal stability, highlighting the sample produced with inulin. We concluded that a good quality of lactose-free milk based probiotic powder could be obtained using spray drying technique, with great potential to be applied in lactose free dairy products.

Bifidobacterium BB-12MicroencapsulationLactose-free microspheresPhysical characterizationPrebiotics

Dantas, Adriana、Verruck, Silvani、Canella, Maria Helena Machado、Maran, Bruna Marchesan、Murakami, Fabio Seigi、de Avila Junior, Lindiomar Borges、de Campos, Carlos Eduardo Maduro、Hernandez, Eduard、Prudencio, Elane Schwinden

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Univ Fed Santa Catarina, Dept Chem & Food Engn, BR-88040900 Florianopolis, SC, Brazil

Univ Fed Santa Catarina, Dept Food Sci & Technol, Agr Sci Ctr, BR-88034001 Florianopolis, SC, Brazil

Univ Fed Parana, Dept Pharm, Av Pref Lothario Meissner 632, BR-80210170 Curitiba, PR, Brazil

Univ Fed Santa Catarina, Dept Phys, BR-88040970 Florianopolis, SC, Brazil

Univ Politecn Cataluna, Dept Agri Food Engn & Biotechnol, BarcelonaTech 8, Barcelona 08860, Spain

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2021

10.1016/j.lwt.2021.112175

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.151
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