Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials

• Main Authors: Kingwatee,N., Apichartsrangkoon,A., Chaikham,P., Worametrachanon,S., Techarung,J., Pankasemsuk,T.
• Format: Article
• Published: Academic Press Inc. 2015
• Subjects: Food Science
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84924137343&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38080
• Institution: Chiang Mai University

© 2014 Elsevier Ltd. The objective of this study was to find out an optimal condition of encapsulated Lactobacillus casei 01 in lychee juice by spray drying. Accordingly, four outlet temperatures, i.e. 60, 70, 80 and 90°C and two carrier materials, i.e. maltodextrin and gum arabic were conducted; subsequently, the physical, chemical and microbiological qualities of all spray-dried powders were investigated. The results showed that an optimal outlet temperature for spray drying L.casei 01 in lychee juice could be achieved at 80°C, since it enabled product powder with satisfactory number of survival cells, good solubility, low moisture content and low water activity. In addition, 15% (w/v) maltodextrin plus 5% (w/v) inulin was considered as an optimal carrier to protect the cells from being damaged by an adverse environment of simulated gastrointestinal tract also by storage condition.