Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying

LWT

Volumn 74, Issue , 2016, Pages 21-25

  Paim, Diego R S F ^a   Costa, Simone D O ^b   Walter, Eduardo H M ^b   Tonon, Renata V ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Bifidobacterium; Euterpe edulis M.; Inulin; Maltodextrin; Oligofructose

Indexed keywords

ANTHOCYANINS; MICROENCAPSULATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHYSICOCHEMICAL PROPERTIES; PROBIOTICS; SIZE DISTRIBUTION; SPRAY DRYING;

BIFIDOBACTERIUM; EUTERPE EDULIS; INULIN; MALTODEXTRINS; OLIGO-FRUCTOSE;

POLYSACCHARIDES;

EID: 84978523975     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.022     Document Type: Article

References (31)

1. th ed., 2006, Association of Official Analytical Chemists, Gaithersburg.
2. Al-Kahtani, H.A., Hassan, B.H., Spray drying of roselle (Hibiscus sabdariffa L.) extract. Journal of Food Science 55 (1990), 1073–1076.
3. Anekella, K., Orsat, V., Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT – Food Science and Technology 50 (2013), 17–24.
4. Antunes, A.E.C., Liserre, A.M., Coelho, A.L.A., Menezes, C.R., Moreno, I., Yotsuyanagi, K., et al. Acerola nectar with added microencapsulated probiotic. LWT – Food Science and Technology 54 (2013), 125–131.
5. Bakowska-Barczaka, A.M., Kolodziejczyk, P.P., Black currant polyphenols: Their storage stability and microencapsulation. Industrial Crops and Products 34 (2011), 1301–1309.
6. Behboudi-Jobbehdar, S., Soukoulis, C., Yonekura, L., Fisk, I., Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748. Drying Technology 31 (2013), 1274–1283.
7. Borges, G.D.S.C., Vieira, F.G.K., Copetti, C., Gonzaga, L.V., Zambiazi, R.C., Filho, J.M., et al. Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil. Food Research International 44 (2011), 2128–2133.
8. Bustos, P., Bórquez, R., Influence of osmotic stress and encapsulating materials on the stability of autochthonous Lactobacillus plantarum after spray drying. Drying Technology 31 (2013), 57–66.
9. FAO/WHO, Standard for fermented milks. Codex standard 243. 2003, FAO/WHO, Rome, 1–8.
10. Fritzen-Freire, C.B., Prudêncio, E.S., Amboni, R.D.M.C., Pinto, S.S., Negrão-Murakami, A.N., Murakami, F.S., Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Research International 45 (2012), 306–312.
11. Georgé, S., Brat, P., Alter, P., Amiot, M.J., Rapid determination of polyphenols and vitamin c in plant-derived products. Journal of Agricultural and Food Chemistry 53 (2005), 1370–1373.
12. Giusti, M.M., Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-Visible spectroscopy. Wrolstad, R.E., (eds.) Current protocols in food analytical chemistry, 2001, John Wiley & Sons, New York.
13. Heenan, C.N., Adams, M.C., Hosken, R.W., Fleet, G.H., Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT – Food Science and Technology 37 (2004), 461–466.
14. International Organization for Standardization; International Dairy Federation (IDF), ISO 20128/IDF 192: Milk products – Enumeration of presumptive Lactobacillus acidophilus on a selective medium – Colony-count technique at 37°C. 2016, ISO, Geneva 11pp.
15. Jantzen, M., Göpel, A., Beermann, C., Direct spray drying and microencapsulation of probiotic Lactobacillus reuteri from slurry fermentation with whey. Journal of Applied Microbiology 115 (2013), 1029–1036.
16. Kingwatee, N., Apichartsrangkoon, A., Chaikham, P., Worametrachanon, S., Techarung, J., Pankasemsuk, T., Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials. LWT - Food Science and Technology 62 (2015), 847–853.
17. Miao, S., Roos, Y.H., Comparison of nonenzymatic browning kinetics in spray-dried and freeze-dried carbohydrate-based food model systems. Journal of Food Science 69 (2004), E222–E331.
18. Orlien, V., Andersen, A.B., Sinkko, T., Skibsted, L.H., Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals. Food Chemistry 68 (2000), 191–199.
19. Ozen, A.E., Pons, A., Tur, J.A., Worldwide consumption of functional foods: A systematic review. Nutrition Reviews 70 (2012), 472–481.
20. O'Hagan, P., Hasapidis, K., Coder, A., Helsing, H., Pokrajac, G., Particle size analysis of food powders. Onwulata, C., (eds.) Encapsulated and powdered foods, 2005, Taylor & Francis, Boca Raton, 215–245.
21. Papadakis, S.E., Gardeli, C., Tzia, C., Spray drying of raisin juice concentrate. Drying Technology 24 (2006), 173–180.
22. Pereira, A.L.F., Almeida, F.D.L., Lima, M.A., Costa, J.M.C., Rodrigues, S., Spray-drying of probiotic cashew apple juice. Food and Bioprocess Technology 7 (2014), 2492–2499.
23. Reid, G., The role of Cranberry and probiotics in intestinal and urogenital tract health. Critical Reviews in Food Science and Nutrition 42 (2002), 293–300.
24. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, A., Yang, M., et al. Antioxidant activity applying an improved ABTS radical cátion decolorization assay. Free Radical Biology and Medicine 26 (1999), 1231–1237.
25. Rodríguez-Huezo, M.E., Durán-Lugo, R., Prado-Barragán, L.A., Cruz-Sosa, F., Lobato-Calleros, C., Alvarez-Ramírez, J., et al. Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotic. Food Research International 40 (2007), 1299–1306.
26. Saénz, C., Tapia, S., Chávez, J., Robert, P., Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry 114 (2009), 616–622.
27. Schubert, H., Instantization of powdered food products. International Chemical Engineering 33 (1993), 28–45.
28. Slade, L., Levine, H., Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30 (1991), 115–360.
29. Tonon, R.V., Brabet, C., Pallet, D., Brat, P., Hubinger, M.D., Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science and Technology 44 (2009), 1950–1958.
30. Tonon, R.V., Freitas, S.S., Hubinger, M.D., Spray drying of açai (Euterpe oleraceae mart.) juice: Effect of inlet air temperature and type of carrier agent. Journal of Food Processing and Preservation 35 (2011), 691–700.
31. Wang, Y., Prebiotics: Present and future in food science and technology. Food Research International 42 (2009), 8–12.