Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt

Date

2021-01-01

Author

Leylak, Cansu
Özdemir, Kübra Sultan
Gurakan, G. Candan
Ögel, Zümrüt Begüm

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To maintain viable cells over the critical value of 10(6) cfu g(-1) throughout shelf life of probiotic yoghurt, Lactobacillus acidophilus LA-5 was encapsulated by spray drying using whey powder (WP) and gum arabic (GA) mixtures. Box-Behnken Design (BBD) method was used to optimise drying conditions and WP to GA ratio in wall material. Responses were recorded for encapsulation efficiency and production efficiency of microcapsules. Optimum conditions were determined as: inlet air temperature, 140 degrees C; liquid flow rate, 0.485 L h(-1); WP to GA ration 0.83:0.17 (dry weight basis), resulting in 93.95% maximum encapsulation efficiency and 48.36% maximum production efficiency. After exposure to simulated gastrointestinal conditions, the microcapsules produced under optimum conditions provided better protection of L. acidophilus, when compared with free cells, with a reduction of 10.84% and 24.54%, respectively. Particle size of microcapsules was D-50:6.276 mm, which is acceptable for incorporation into dairy and other food products. (C) 2020 Elsevier Ltd. All rights reserved.

Subject Keywords

Food Science, Applied Microbiology and Biotechnology

URI

https://hdl.handle.net/11511/88487

Journal

INTERNATIONAL DAIRY JOURNAL

DOI

https://doi.org/10.1016/j.idairyj.2020.104865

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

C. Leylak, K. S. Özdemir, G. C. Gurakan, and Z. B. Ögel, “Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt,” INTERNATIONAL DAIRY JOURNAL, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88487.