Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion

Autores
Paez, Roxana Beatriz; Lavari, Luisina; Vinderola, Celso Gabriel; Audero, Gabriela Maria; Cuatrin, Alejandra; Zaritzky, Noemi Elisabet; Reinheimer, Jorge Alberto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60 °C for 5 min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37 °C for 75 days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFU ml− 1 when a mild heat treatment (52 °C for 15 min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25 °C was observed for L.c. Nad. For this strain, at 37 °C no cell counts of lactobacilli were observed after 30 days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.
EEA Rafaela
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fuente
Food Research International 48 (2) : 748-754 (October 2012)
Materia
Lactobacillus
Probióticos
Secado por Pulverización
Tratamiento Térmico
Digestión
Probiotics
Spray Drying
Heat Treatment
Digestion
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4242
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4242
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestionPaez, Roxana BeatrizLavari, LuisinaVinderola, Celso GabrielAudero, Gabriela MariaCuatrin, AlejandraZaritzky, Noemi ElisabetReinheimer, Jorge AlbertoLactobacillusProbióticosSecado por PulverizaciónTratamiento TérmicoDigestiónProbioticsSpray DryingHeat TreatmentDigestionCommercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60 °C for 5 min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37 °C for 75 days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFU ml− 1 when a mild heat treatment (52 °C for 15 min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25 °C was observed for L.c. Nad. For this strain, at 37 °C no cell counts of lactobacilli were observed after 30 days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.EEA RafaelaFil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; ArgentinaFil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; ArgentinaElsevier2019-01-10T12:56:59Z2019-01-10T12:56:59Z2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0963996912002104http://hdl.handle.net/20.500.12123/42420963-9969https://doi.org/10.1016/j.foodres.2012.06.018Food Research International 48 (2) : 748-754 (October 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:46Zoai:localhost:20.500.12123/4242instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:46.587INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
spellingShingle Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
Paez, Roxana Beatriz
Lactobacillus
Probióticos
Secado por Pulverización
Tratamiento Térmico
Digestión
Probiotics
Spray Drying
Heat Treatment
Digestion
title_short Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_full Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_fullStr Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_full_unstemmed Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
title_sort Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion
dc.creator.none.fl_str_mv Paez, Roxana Beatriz
Lavari, Luisina
Vinderola, Celso Gabriel
Audero, Gabriela Maria
Cuatrin, Alejandra
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
author Paez, Roxana Beatriz
author_facet Paez, Roxana Beatriz
Lavari, Luisina
Vinderola, Celso Gabriel
Audero, Gabriela Maria
Cuatrin, Alejandra
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
author_role author
author2 Lavari, Luisina
Vinderola, Celso Gabriel
Audero, Gabriela Maria
Cuatrin, Alejandra
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Lactobacillus
Probióticos
Secado por Pulverización
Tratamiento Térmico
Digestión
Probiotics
Spray Drying
Heat Treatment
Digestion
topic Lactobacillus
Probióticos
Secado por Pulverización
Tratamiento Térmico
Digestión
Probiotics
Spray Drying
Heat Treatment
Digestion
dc.description.none.fl_txt_mv Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60 °C for 5 min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37 °C for 75 days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFU ml− 1 when a mild heat treatment (52 °C for 15 min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25 °C was observed for L.c. Nad. For this strain, at 37 °C no cell counts of lactobacilli were observed after 30 days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.
EEA Rafaela
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
description Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at screening among lactobacilli strains for candidates able to survive to spray drying and to study the effects of a preliminary mild heat treatment and different food matrices on post-drying survival and simulated gastric acid resistance. Heat resistance (survival to exposure at 60 °C for 5 min) in MRS broth or in 10% (wt/vol) skim milk was assessed in 22 strains of Lactobacillus casei, Lactobacillus paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Five strains (L. casei Nad, L. plantarum com, L. paracasei A13, L. plantarum 8329 and L. acidophilus A9) were selected for spray drying in 20% (wt/vol) skim milk and storage at 5, 25 or 37 °C for 75 days. For L.p. A13, L.p. com and L.a. A9 no differences in cell viability were observed due to spray drying. However, for L.c. Nad and L.p. 8329 cell death due to spray drying was 0.16 and 0.49 log orders CFU ml− 1 when a mild heat treatment (52 °C for 15 min) was applied and 0.85 and 0.95 log cycles, respectively, without preliminary mild heat treatment, showing that heat treatment enhanced survival to spray drying. The application of a heat treatment was effective for enhancing survival during storage of L.p. 8329, irrespective of the storage temperature and period. No significant cell loss at 5 and 25 °C was observed for L.c. Nad. For this strain, at 37 °C no cell counts of lactobacilli were observed after 30 days of storage. For L.a. A9, L.p. com and L.p. A13 a reduction in cell viability was observed along storage as temperature increased. Resistance to simulated gastrointestinal digestion was enhanced by spray drying. The application of a mild heat treatment before spray drying may enhance cell survival during storage and the resistance to gastrointestinal digestion. Spray drying might be used for enhancing cell functionality in a strain-dependant way.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
2019-01-10T12:56:59Z
2019-01-10T12:56:59Z
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 https://www.sciencedirect.com/science/article/pii/S0963996912002104
http://hdl.handle.net/20.500.12123/4242
0963-9969
https://doi.org/10.1016/j.foodres.2012.06.018
url https://www.sciencedirect.com/science/article/pii/S0963996912002104
http://hdl.handle.net/20.500.12123/4242
https://doi.org/10.1016/j.foodres.2012.06.018
identifier_str_mv 0963-9969
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 Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Research International 48 (2) : 748-754 (October 2012)
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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