Journal
JOURNAL OF FOOD ENGINEERING
Volume 196, Issue -, Pages 11-17Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.10.017
Keywords
Probiotics; Spray-drying; Multi-stage drying; Sweet whey; Storage; Simulated digestion
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Spray-drying is expected to be a cost-efficient way to produce probiotic powders. Indeed, a novel simplified process was recently reported, using concentrated sweet whey (30 wt %) as a sole medium for both growth and spray drying of probiotics. The feasibility of scaling up this process was validated in the present work with a semi industrial pilot scale spray dryer. A multi-stage mild-conditions drying process, coupling spray-drying with belt drying and fluid-bed drying, was also applied in this work, in which the final probiotic survival was improved to approximately 100% (>10(9) CFU g(-1)). The change of probiotic viability in the powders was monitored during a 6-month storage, which indicated that storage temperature and moisture content of powders play crucial roles in the stability of probiotic powders. Moreover, spray-drying afforded a strain-dependent enhancement of bacterial tolerance in simulated intestinal fluid, in comparison with fresh cultures. (C) 2016 Published by Elsevier Ltd.
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