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Spray freeze drying method for microencapsulation of Lactobacillus plantarum.

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Relation http://ir.cftri.com/12080/
http://dx.doi.org/10.1016/j.jfoodeng.2015.05.029
 
Title Spray freeze drying method for microencapsulation of Lactobacillus
plantarum.
 
Creator Rajam, R.
Anandharamakrishnan, C.
 
Subject 04 Microbiology
03 Freeze drying
 
Description material formulations namely (i) whey protein isolate (WPI) with sodium alginate (SA), (ii) WPI with
fructooligosaccharide (FOS), (iii) denatured-WPI (DWPI) with SA, and (iv) DWPI with FOS. The effect wall
materials on physical properties of microcapsules, encapsulation efficiency and cell viability during storage
were evaluated. Freeze drying (FD) has been used as a control method to evaluate the efficacy of SFD.
The findings revealed that SFD microcapsules were spherical in shape and exhibited, ‘good’ flowability,
and lower hygroscopicity. Microencapsulation by SFD method did not affect the cell viability as indicated
by good encapsulation efficiency (87.92–94.86%). Among the SFD microcapsules, DWPI + FOS had higher
encapsulation efficiency and better stability during storage. SFD technique overcomes long drying time
and lack of control on the microcapsules size and shape. Hence, the SFD can be a suitable technique
for microencapsulation of probiotics.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12080/1/Journal%20of%20Food%20Engineering%2C%20Volume%20166%2C%20December%202015%2C%20Pages%2095-103.pdf
Rajam, R. and Anandharamakrishnan, C. (2015) Spray freeze drying method for microencapsulation of Lactobacillus plantarum. Journal of Food Engineering, 166. pp. 95-103.