Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability

Autores
Slavutsky, Anibal Marcelo; Chavez, Monica C.; Fávaro Trindade, Carmen Sílvia; Bertuzzi, Maria Alejandra
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accomplished by spray‐drying, even at large scales. The effect of process parameters such as feed rate and pectin concentration in the feed suspension, on cell viability and stability of encapsulated bacteria was studied. Physical characteristics of the dry powder after the drying process were determined in order to evaluate its influence on product stability and viability during 90 days. The studied parameters showed significant influence on the response variables. Process conditions that generated the highest cell viability after spray‐drying are not the same as the conditions that caused the highest stability and viability after 90 days of storage. Water activity of the dry powder played a fundamental role in the stability of encapsulated bacteria. This indicates the most suitable operating conditions for the production of encapsulated lactic acid cultures in a pilot‐plant spray‐dryer
EEA Salta
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Chavez, Monica C. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; Argentina
Fil: Fávaro Trindade, Carmen Sílvia. Universidade De São Paulo. Faculdade De Zootecnia E Engenharia De Alimentos. Departamento De Engenharia De Alimentos; Brasil
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fuente
Journal of food process engineering 40 (2) : e12394. (April 2017 )
Materia
Lactobacillus Acidophilus
Secadoras
Encapsulación
Dryers
Encapsulation
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4832
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spelling Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viabilitySlavutsky, Anibal MarceloChavez, Monica C.Fávaro Trindade, Carmen SílviaBertuzzi, Maria AlejandraLactobacillus AcidophilusSecadorasEncapsulaciónDryersEncapsulationEncapsulation is a practical technique for the preservation of probiotic cultures. This may be accomplished by spray‐drying, even at large scales. The effect of process parameters such as feed rate and pectin concentration in the feed suspension, on cell viability and stability of encapsulated bacteria was studied. Physical characteristics of the dry powder after the drying process were determined in order to evaluate its influence on product stability and viability during 90 days. The studied parameters showed significant influence on the response variables. Process conditions that generated the highest cell viability after spray‐drying are not the same as the conditions that caused the highest stability and viability after 90 days of storage. Water activity of the dry powder played a fundamental role in the stability of encapsulated bacteria. This indicates the most suitable operating conditions for the production of encapsulated lactic acid cultures in a pilot‐plant spray‐dryerEEA SaltaFil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Chavez, Monica C. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; ArgentinaFil: Fávaro Trindade, Carmen Sílvia. Universidade De São Paulo. Faculdade De Zootecnia E Engenharia De Alimentos. Departamento De Engenharia De Alimentos; BrasilFil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaWiley2019-04-05T17:12:20Z2019-04-05T17:12:20Z2017-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/4832https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.123941745–4530https://doi.org/10.1111/jfpe.12394Journal of food process engineering 40 (2) : e12394. (April 2017 )reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:37Zoai:localhost:20.500.12123/4832instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:38.182INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
title Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
spellingShingle Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
Slavutsky, Anibal Marcelo
Lactobacillus Acidophilus
Secadoras
Encapsulación
Dryers
Encapsulation
title_short Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
title_full Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
title_fullStr Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
title_full_unstemmed Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
title_sort Encapsulation of Lactobacillus acidophilus in a pilot‐plant spray‐dryer. Effect of process parameters on cell viability
dc.creator.none.fl_str_mv Slavutsky, Anibal Marcelo
Chavez, Monica C.
Fávaro Trindade, Carmen Sílvia
Bertuzzi, Maria Alejandra
author Slavutsky, Anibal Marcelo
author_facet Slavutsky, Anibal Marcelo
Chavez, Monica C.
Fávaro Trindade, Carmen Sílvia
Bertuzzi, Maria Alejandra
author_role author
author2 Chavez, Monica C.
Fávaro Trindade, Carmen Sílvia
Bertuzzi, Maria Alejandra
author2_role author
author
author
dc.subject.none.fl_str_mv Lactobacillus Acidophilus
Secadoras
Encapsulación
Dryers
Encapsulation
topic Lactobacillus Acidophilus
Secadoras
Encapsulación
Dryers
Encapsulation
dc.description.none.fl_txt_mv Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accomplished by spray‐drying, even at large scales. The effect of process parameters such as feed rate and pectin concentration in the feed suspension, on cell viability and stability of encapsulated bacteria was studied. Physical characteristics of the dry powder after the drying process were determined in order to evaluate its influence on product stability and viability during 90 days. The studied parameters showed significant influence on the response variables. Process conditions that generated the highest cell viability after spray‐drying are not the same as the conditions that caused the highest stability and viability after 90 days of storage. Water activity of the dry powder played a fundamental role in the stability of encapsulated bacteria. This indicates the most suitable operating conditions for the production of encapsulated lactic acid cultures in a pilot‐plant spray‐dryer
EEA Salta
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Chavez, Monica C. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Salta; Argentina
Fil: Fávaro Trindade, Carmen Sílvia. Universidade De São Paulo. Faculdade De Zootecnia E Engenharia De Alimentos. Departamento De Engenharia De Alimentos; Brasil
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accomplished by spray‐drying, even at large scales. The effect of process parameters such as feed rate and pectin concentration in the feed suspension, on cell viability and stability of encapsulated bacteria was studied. Physical characteristics of the dry powder after the drying process were determined in order to evaluate its influence on product stability and viability during 90 days. The studied parameters showed significant influence on the response variables. Process conditions that generated the highest cell viability after spray‐drying are not the same as the conditions that caused the highest stability and viability after 90 days of storage. Water activity of the dry powder played a fundamental role in the stability of encapsulated bacteria. This indicates the most suitable operating conditions for the production of encapsulated lactic acid cultures in a pilot‐plant spray‐dryer
publishDate 2017
dc.date.none.fl_str_mv 2017-04
2019-04-05T17:12:20Z
2019-04-05T17:12:20Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/4832
https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12394
1745–4530
https://doi.org/10.1111/jfpe.12394
url http://hdl.handle.net/20.500.12123/4832
https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12394
https://doi.org/10.1111/jfpe.12394
identifier_str_mv 1745–4530
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of food process engineering 40 (2) : e12394. (April 2017 )
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.558318

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