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

प्रक्रिया विकास के माध्यम से स्प्रे-सूखे प्रोबायोटिक उत्पाद की गुणवत्ता का अनुकूलन

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.

लेखक स्पॉटलाइट: प्रोबायोटिक बैक्टीरिया के स्प्रे-सुखाने और उत्पाद की गुणवत्ता के मूल्यांकन के लिए प्रक्रिया विकास  

प्रोबायोटिक बैक्टीरिया के स्प्रे-सुखाने और उत्पाद की गुणवत्ता के मूल्यांकन के लिए प्रक्रिया विकास

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  

प्रोबायोटिक मूल्यांकन के लिए सुखाने वाले एड्स और स्प्रे-सुखाने के अतिरिक्त

इनुलिन-माल्टोडेक्सट्रिन प्रोटेक्टेंट संयोजन तैयार करने के लिए, इनुलिन और माल्टोडेक्सट्रिन के प्रत्येक का वजन पांच ग्राम है। प्रोटेक्टेंट्स का दूसरा संयोजन तैयार करने के लिए, तीन ग्राम इनुलिन, तीन ग्राम लैक्टोज, 0.4 ग्राम कोलाइडल सिलिकॉन डाइऑक्साइड और 3.6 ग्राम मट्ठा प्रोटीन का वजन करें। वजन करने के बाद, प्रत्येक सुखाने वाले उपकरण को अल्ट्राप्योर पानी में जोड़ें और घुलने तक चुंबकीय हलचल पर हिलाएं।एक बार घोल समरूप हो जाने के बाद, मिश्रण में लैक्टिप्लांटिबैसिलस पैराप्लांटरम एफटी 259 बैक्टीरियल कल्चर से तैयार प्रोबायोटिक छर्रों को जोड़ें और 20 मिनट के लिए मध्यम रूप से हिलाएं। स्प्रे सुखाने के लिए, स्प्रे ड्रायर चालू करें। इनलेट तापमान को 120 डिग्री सेल्सियस पर सेट करें।फिर, आउटलेट तापमान को 83 डिग्री सेल्सियस पर सेट करें। एयरफ्लो को 60 क्यूबिक मीटर प्रति घंटे पर सेट करें। फ़ीड दर चार ग्राम प्रति मिनट।परमाणुकरण प्रवाह 17 लीटर प्रति मिनट तक। परमाणुकरण दबाव प्रति वर्ग सेंटीमीटर 1.5 किलोग्राम बल तक। और एटमाइज़र नोजल का व्यास एक मिलीमीटर तक।एक बार सभी पैरामीटर सेट हो जाने के बाद, स्प्रे ड्रायर में प्रोटेक्टेंट्स के दो संयोजन रखें। एक पेरिस्टालिक पंप के माध्यम से प्रोबायोटिक संरचना का फ़ीड शुरू करें। फिर, टाइमर शुरू करें और समाधान के एटमाइज़र में प्रवेश करने पर उत्पाद एकत्र करने वाले पोत को रखें।संभावित तापमान अस्थिरता को ट्रैक करने के लिए हर पांच मिनट में आउटलेट तापमान रिकॉर्ड करें। टाइमर को रोकें जब सभी प्रोबायोटिक संरचना स्प्रे ड्रायर में खिलाया गया हो। सिस्टम को खिलाए गए संरचना की मात्रा और एकत्र किए गए सूखे उत्पाद की मात्रा निर्धारित करने के लिए उत्पाद एकत्र करने वाले पोत का वजन करें।

Research

JoVE Journal

Biology

﻿Addition of Drying Aids and Spray-Drying for Probiotic Assessment

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

Probiotics and prebiotics are of great interest to the food and pharmaceutical industries due to their health benefits. Probiotics are live bacteria that ...