Spray-Drying of Probiotic Cashew Apple Juice

Food and Bioprocess Technology

Volumn 7, Issue 9, 2014, Pages 2492-2499

  Pereira, Ana Lúcia Fernandes ^a   Almeida, Francisca Diva Lima ^a   Lima, Micael Andrade ^a   da Costa, José Maria Correia ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Gum arabic; Maltodextrin; Spray drying; Stability; Viability

Indexed keywords

ADHESIVES; AIR; CONVERGENCE OF NUMERICAL METHODS; DIGITAL STORAGE; FOOD STORAGE; FRUIT JUICES; POLYSACCHARIDES;

CASHEW APPLE JUICE; GUM ARABIC; LACTOBACILLUS CASEI; MALTODEXTRINS; MICROBIAL SURVIVAL; PROPERTIES OF THE POWDERS; STORAGE TEMPERATURES; VIABILITY;

DRYING;

EID: 84905281333     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1236-z     Document Type: Article

References (30)

1. Anal, A. K., & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology, 18, 240-251.
2. Ananta, E., Volkert, M., & Knorr, D. (2005). Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal, 15, 399-409.
3. Chávarri, M., Marañón, I., Ares, R., Ibáñez, F. C., Marzo, F., & Villarán, M. D. C. (2010). Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology, 142, 185-189.
4. Chavez, B. E., & Ledeboer, A. M. (2007). Drying of probiotics: optimization of formulation and process to enhance storage survival. Drying Technology, 25, 1193-1201.
5. Chegini, G. R., & Ghobadian, B. (2005). Effect of spray drying conditions on physical properties of orange juice powder. Drying Technology, 23, 657-668.
6. Comunian, T. A., Monterrey-Quintero, E. S., Thomazini, M., Balieiro, J. C. C., Piccone, P., Pittia, P., et al. (2011). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, 46, 1259-1265.
7. Desmond, C., Stanton, C., Fitzgerald, G. F., Collins, K., & Ross, R. P. (2002). Environmental adaptation of probiotic Lactobacilli towards improvement of performance during spray drying. International Dairy Journal, 12, 183-190.
8. FAO/WHO. (2003). Standard for fermented milks. Codex standard 243 (pp. 1-8). FAO/WHO: Rome.
9. Foerst, P., Kulozik, U., Schmitt, M., Bauer, S., & Santivarangkna, C. (2012). Storage stability of vacuum-dried probiotic bacterium Lactobacillus paracasei F19. Food and Bioproducts Processing, 90, 295-300.
10. Garcha, S., Kaurani, L., & Production of non dairy probiotic foods. (2011). Asian Journal of Microbiology. Biotechnology and Environmental Sciences, 13, 565-568.
11. Goula, A. M., & Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies, 11, 342-351.
12. Kearney, N., Meng, X. C., Stanton, C., Kelly, J., Fitzgerald, G. F., & Ross, R. P. (2009). Development of a spray dried probiotic yoghurt containing Lactobacillus paracasei NFBC 338. International Dairy Journal, 19, 684-689.
13. Kurtmann, L., Carlsen, C. U., Risbo, J., & Skibsted, L. H. (2009). Storage stability of freeze-dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology, 58, 175-180.
14. Lian, W. C., Hsiao, H. C., & Chou, C. C. (2002). Survival of bifidobacteria after spray-drying. International Journal of Food Microbiology, 74, 79-86.
15. Mestry, A. P., Mujumdar, A. S., & Thorat, B. N. (2011). Optimization of spray drying of an innovative functional food: fermented mixed juice of carrot and watermelon. Drying Technology, 29, 1121-1131.
16. Nadeem, H. S., Torun, M., & Ozdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food Science and Technology, 44, 1626-1635.
17. Peighambardoust, S. H., Golshan Tafti, A. E., & Hesari, J. (2011). Application of spray drying for preservation of lactic acid starter cultures: a review. Trends in Food Science & Technology, 22, 215-224.
18. Pereira, A. L. F., Maciel, T. C., & Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44, 1276-1283.
19. Pereira, A. L. F., Almeida, F. D. L., Jesus, A. L. T., & Rodrigues, S. (2013). Storage stability of probiotic beverage from cashew apple juice. Food Bioprocess Technology, 6, 3155-3165.
20. Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 46, 386-392.
21. Reddy, K. B. P. K., Madhu, A. N., & Prapulla, S. G. (2009). Comparative studies and evaluation of functional properties of spray-dried lactic acid bacteria. International Journal of Dairy Technology, 62, 240-248.
22. Schutyser, M. A. I., Perdana, J., & Boom, R. M. (2012). Single droplet drying for optimal spray drying of enzymes and probiotics. Trends in Food Science & Technology, 27, 73-82.
23. Semyonov, D., Ramon, O., & Shimoni, E. (2011). Using ultrasonic vacuum spray dryer to produce highly viable dry probiotics. LWT - Food Science and Technology, 44, 1844-1852.
24. Sheehan, V. M., Ross, P., & Fitzgerald, G. F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science & Emerging Technologies, 8, 279-284.
25. Shrestha, A. K., Ua-Arak, T., Adhikari, B. P., Howes, T., & Bhandari, B. R. (2007). Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties, 10, 661-673.
26. Silva, J., Freixo, R., Gibbs, P., & Teixeira, P. (2011). Spray-drying for the production of dried cultures. International Journal of Dairy Technology, 64, 321-335.
27. Truong, V., Bhandari, B. R., & Howes, T. (2005). Optimization of concurrent spray drying process for sugar rich foods: Part II-optimization of spray drying process based on glass transition. Journal of Food Engineering, 71, 66-72.
28. Vinderola, C. G., & Reinheimer, J. A. (2000). Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products. International Dairy Journal, 10, 271-275.
29. Wirjantoro, T. I., & Phianmongkhol, A. (2009). The viability of lactic acid bacteria and Bifidobacterium bifidum in yoghurt powder during storage. Journal of Natural Sciences, 8, 95-104.
30. Yu, C., Wang, W., Yao, H., & Lius, H. (2007). Preparation of phospholipids microcapsule by spray drying. Drying Technology, 25, 695-702.