Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability. Issue 7 (8th June 2021)

• Record Type: Journal Article
• Authors: Li, Ganlu; Li, Tao; He, Feng; Chen, Cheng; Xu, Xu; Tian, Weilong; Yang, Yue; He, Xun; Li, Hui; Chen, Kequan; Hao, Ning; Ouyang, Pingkai
• Is Part Of: Food science & nutrition. Volume 9:Issue 7(2021)
• Page Start: 3906
• Page End: 3916
• Publication Date: 2021-06-08
• Subjects: microencapsulation -- nattokinase -- response surface methodology -- spray drying -- storage stability; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2378
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Nattokinase from fermentation has recently gained more attention due to its beneficial effects on cardiovascular system. However, the instability of free nattokinase limits its application. The aim of the study was to develop a spray‐drying microencapsulation process to obtain the nattokinase powder with high activity, high quality, and strong storage stability. Hence, the microencapsulation process of nattokinase from fermentation by spray drying was optimized. Experiments of single‐factor and response surface methodology were used to assess the comprehensive scores and nattokinase activities. According to single‐factor and response surface methodology results, optimum parameters of microencapsulation process of the nattokinase power by spray drying were 30% of mass ratio of wall materials, 139°C of air inlet temperature, 8 L/h of feed rate, and 80°C of outlet temperature. The final optimized result encompassed a comprehensive score of 96, nattokinase activity of 1, 340 IU/ml, and moisture content of 4.1 ± 0.1%. In addition, the microencapsulated nattokinase power showed strong storage stability in the conditions of different temperatures and pH. After 30 days of storage, the nattokinase powder was still white or light yellow, with a special smell, no peculiar smell and paste taste, and no impurity. These results build the basis of further industrialization of the nattokinase powder from fermentation broth by spray drying. Abstract : A spray‐drying microencapsulation process to obtain the nattokinase powder with high activity, high quality and storage stability.