The video outlines the preparation of probiotic formulations using inulin-maltodextrin and a second combination with lactose and whey protein. It details the mixing process, spray drying parameters, and monitoring of temperature during the process, concluding with measurements of the quantities of input and output products.

﻿addition of drying aids and spray-drying for probiotic assessment

Optimizing Spray-Dried Probiotic Product Quality Through Process Development

To be defined as probiotics, microorganisms added to foods (or supplements) have to be consumed alive, be able to survive during passage in the gastrointestinal tract of the host, and reach the site of action in adequate amounts to exert beneficial effects1,2,7.
The growing interest in probiotics is due to the several benefits to human health they confer, such as the stimulation of the immune system, the reduction of serum cholesterol levels, and the enhancement of gut barrier function by acting against harmful microbes, as well as their beneficial effects in the treatment of the irritable bowel syndrome, among others2,3. In addition, several studies have demonstrated that probiotics can positively affect other parts of the human body where unbalanced microbial communities can cause infectious diseases3,4,5.
For probiotics to be therapeutically effective, the product should contain between 106-107 CFU/g of bacteria at the time of consumption6. On the other hand, the Italian Ministry of Health and Health Canada have established that the minimum level of probiotics in food should be 109 CFU/g of viable cells per day or per serving, respectively7. Considering high loads of probiotics are needed to guarantee they will have beneficial effects, it is essential to guarantee their survival during processing, shelf storage, and passage through the gastrointestinal (GI) tract. Several studies have demonstrated that microencapsulation is an effective method to improve the overall viability of probiotics8,9,10,11.
In this context, several methods have been developed for the microencapsulation of probiotics, such as spray-drying, freeze-drying, spray-chilling, emulsion, extrusion, coacervation, and, more recently, fluidized beds11,12,13,14. Microencapsulation by spray-drying (SD) is widely used in the food industry because it is a simple, fast, and reproducible process. It is easy to scale up, and it has a high production yield at low energy requirements11,12,13,14. Nonetheless, the exposure to high temperatures and low moisture content can affect the survival and viability of the probiotic cells15. Both parameters can be improved for a given strain by determining the effects of culture age and conditions to pre-adapt the culture and optimize the spray-drying conditions (inlet and outlet temperatures, atomization process) and the encapsulating composition8,14,16,17,18.
The composition of the encapsulating solution is also an important factor during SD as it can define the level of protection against adverse environmental conditions. Inulin, Arabic gum, maltodextrins, and skim milk are widely used as encapsulating agents for probiotic drying5,17,18,19. Inulin is a fructooligosaccharide that presents a strong prebiotic activity and promotes intestinal health19. Skim milk is very effective in maintaining the viability of dried bacterial cells and generates a powder with good reconstitution properties17.
Lactiplantibacillus paraplantarum FT-259 is a lactic acid bacterium that produces bacteriocin and presents antilisterial activity, besides probiotic traits20,21. It is a facultative heterofermentative rod-shaped Gram-positive bacterium that grows from 15 &#176;C to 37 &#176;C20 and is compatible with the homeostatic body temperature. This study aimed to present all the steps involved in the production and physicochemical characterization of a spray-dried probiotic (L. paraplantarum FT-259) and evaluate the influence of the protectants and drying temperatures.

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality  

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

In our laboratory, we do research on beneficial microbes, including probiotics, which are live microorganisms that can be added to food to improve the health of consumers, Usually by competing with pathogenic bacteria in the gut to exclude them and relieve symptoms, like diarrhea or other gastrointestinal disorders. Nowadays, many techniques have been applied to guarantee that the probiotics will survive in food during the shelf life. And also, they needed to tolerate the harsh conditions of the gastrointestinal tract to exert their beneficial effects inside the gut.We studied many technologies that can enhance the survival of probiotics, either in food or in the human host. Among the techniques, microencapsulation by spray drying is of great interest because it's simple, fast, and reproducible, providing high yields at low energy requirements. It's challenging, however, to determine the right conditions to obtain dried probiotics.And for that, suitable protectants must be chosen. Skim milk, maltodextrin, or other like probiotic inulin have been used with different probiotic strains. The area of microencapsulation is a happily evolving field of research that has the potential to impact the food industry by providing new products to be used as functional ingredients.In this study, we demonstrate how to obtain a microencapsulated preparation of a potential probiotic culture using the spray drying technique. We also show how to determine the main parameters to characterize the powder, obtain it, and how to evaluate the survival rate of the probiotic.

Watch this Scientific Journal Video about ﻿Addition of Drying Aids and Spray-Drying for Probiotic Assessment at JoVE.com

Addition of Drying Aids and Spray-Drying for Probiotic Assessment  

﻿Addition of Drying Aids and Spray-Drying for Probiotic Assessment

To prepare the inulin-maltodextrin protectant combination, weigh five grams each of inulin and maltodextrin. To prepare the second combination of protectants, weigh three grams of inulin, three grams of lactose, 0.4 grams of colloidal silicon dioxide and 3.6 grams of whey protein. After weighing, add each of the drying aids to ultrapure water and stir on a magnetic stir until solubilization.Once the solution is homogenous, add probiotic pellets prepared from lactiplantibacillus paraplantarum FT259 bacterial culture to the mixture and stir moderately for 20 minutes. For spray drying, turn on the spray dryer. Set the inlet temperature to 120 degrees Celsius.Then, set the outlet temperature to 83 degrees Celsius. Set the airflow to 60 cubic meters per hour. Feed rate to four grams per minute.Atomization flow to 17 liters per minute. Atomization pressure to 1.5 kilogram force per square centimeter. And diameter of the atomizer nozzle to one millimeter.Once all the parameters are set, place the two combinations of protectants in the spray dryer. Start the feed of probiotic composition through a peristaltic pump. Then, start the timer and place the product collecting vessel when the solution enters the atomizer.Record the outlet temperature every five minutes to track possible temperature instabilities. Stop the timer when all the probiotic composition has been fed to the spray dryer. Weigh the product collecting vessel to determine the amount of composition fed to the system and the amount of dry product collected.

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Research

JoVE Journal

Biology

188 Görüntüleme.  Universidade de São Paulo. İnülin-maltodekstrin koruyucu kombinasyonunu hazırlamak için, her biri inülin ve maltodekstrin için beş gram ağırlığındadır. Koruyucuların ikinci kombinasyonunu hazırlamak için, üç gram inülin, üç gram laktoz, 0.4 gram kolloidal silikon dioksit ve 3.6 gram peynir altı suyu proteini tartın. Tartımdan sonra, kurutma yardımcılarının her birini ultra saf suya ekleyin ve çözünene kadar manyetik bir şekilde karıştırın.Çözelti homojen hale geldiğinde, ka...