Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss. Issue 4 (19th June 2021)

• Record Type: Journal Article
• Authors: Moreira, Maria Tereza Cratiú; Martins, Evandro; Perrone, Ítalo Tuler; de Freitas, Rosângela; Queiroz, Lucas Sales; de Carvalho, Antônio Fernandes
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 20:Issue 4(2021)
• Page Start: 3267
• Page End: 3283
• Publication Date: 2021-06-19
• Subjects: drying parameters -- ferment -- spray drying -- thermodynamic; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12774
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray‐drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.