Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying. (January 2015)

• Record Type: Journal Article
• Authors: Pinto, Stephanie S.; Fritzen-Freire, Carlise B.; Benedetti, Silvia; Murakami, Fabio S.; Petrus, José Carlos C.; Prudêncio, Elane S.; Amboni, Renata D.M.C.
• Is Part Of: Food research international. Volume 67(2015)
• Page Start: 400
• Page End: 408
• Publication Date: 2015-01
• Subjects: Microencapsulation -- Spray drying -- Bifidobacterium BB-12 -- Whey -- Inulin -- Polydextrose; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2014.11.038
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Bifidobacterium BB-12 was microencapsulated by spray drying using liquid whey or whey retentate obtained from nanofiltration and inulin or polydextrose. The microcapsules were then characterized and the viability of the bifidobacteria was determined for 90 days at 4 °C and at − 20 °C. All the microcapsules showed high count of bifidobacteria, low moisture content, and low water activity. The microcapsules showed similar morphologies and particle sizes. The density of the microcapsules decreased with the increase of the total solids of the feed solutions. The highest hygroscopicity was noted in the microcapsules produced with polydextrose. The time of dissolution in water was longer than it was in oil for all the samples. The presence of prebiotics in the microcapsules increased the L* values and decreased the b* values; meanwhile, the samples produced with whey retentate showed lower a* values. The results of the thermal analysis suggested that prebiotics improved the stability of the microcapsules. Graphical abstract: Highlights: Microcapsules showed a high count of Bifidobacterium BB-12 during storage. The viability was not affected by the use of liquid whey or whey retentate. Microcapsules showed similar morphology. Inulin and polydextrose improved the thermal stability of the microcapsules. Microcapsules containing inulin had more desirable physical characteristics.