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Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

Author:
Arepally, Divyasree, Goswami, Tridib Kumar
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 583-593
ISSN:
0023-6438
Subject:
air temperature, bulk density, color, gum arabic, maltodextrins, microencapsulation, polymers, porosity, probiotics, spray drying, water activity, water content
Abstract:
Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of microencapsulated probiotic powder by spray drying. Maltodextrin and gum Arabic (GA) are used as wall material where 20% MD is kept constant. Varied concentration of GA (0, 2.5, 5, 7.5 and 10%) with respect to total solid content and inlet air temperature (130, 140 and 150 °C) was chosen as independent variables to produce the spray dried probiotic powder. The moisture content, water activity, and encapsulation efficiency of probiotic powder was in the range of 4.59–9.05% (w.b.), 0.52 to 0.33, and 65–89.15%, respectively. The loose bulk density, tapped density, true density, porosity and color L∗ ranged from 0.47 to 0.53 g/cm3, 0.56–0.68 g/cm3, 0.6–1.06 g/cm3 0.17–0.55, and 91.35–95.68, respectively. The handling properties i.e., flowability was “possible” and “fair” according to Hausner ratio and Carr's index values.
Agid:
6190869