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

Ottimizzazione della qualità dei prodotti probiotici essiccati a spruzzo attraverso lo sviluppo del processo

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.

Autore in primo piano: Sviluppo di processi per l'essiccazione a spruzzo di batteri probiotici e valutazione della qualità del prodotto  

Sviluppo di processi per l'essiccazione a spruzzo di batteri probiotici e valutazione della qualità del prodotto

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  

Aggiunta di ausili di essiccazione e spray-drying per la valutazione probiotica

Per preparare la combinazione protettivo inulina-maltodestrina, pesare cinque grammi ciascuno di inulina e maltodestrina. Per preparare la seconda combinazione di protettivi, pesare tre grammi di inulina, tre grammi di lattosio, 0,4 grammi di biossido di silicio colloidale e 3,6 grammi di proteine del siero di latte. Dopo la pesatura, aggiungere ciascuno dei coadiuvanti di essiccazione all'acqua ultrapura e mescolare su un mescolatore magnetico fino alla solubilizzazione.Una volta che la soluzione è omogenea, aggiungere pellet probiotici preparati da coltura batterica lactiplantibacillus paraplantarum FT259 alla miscela e mescolare moderatamente per 20 minuti. Per l'essiccazione a spruzzo, accendere lo spray dryer. Impostare la temperatura di ingresso su 120 gradi Celsius.Quindi, impostare la temperatura di uscita su 83 gradi Celsius. Impostare il flusso d'aria su 60 metri cubi all'ora. Velocità di alimentazione a quattro grammi al minuto.Flusso di atomizzazione a 17 litri al minuto. Pressione di atomizzazione a 1,5 chilogrammi di forza per centimetro quadrato. E diametro dell'ugello dell'atomizzatore a un millimetro.Una volta impostati tutti i parametri, posizionare le due combinazioni di protettivi nello spray dryer. Inizia il feed della composizione probiotica attraverso una pompa peristaltica. Quindi, avviare il timer e posizionare il recipiente di raccolta del prodotto quando la soluzione entra nell'atomizzatore.Registra la temperatura di uscita ogni cinque minuti per tenere traccia di possibili instabilità della temperatura. Arrestare il timer quando tutta la composizione probiotica è stata alimentata allo spray dryer. Pesare il recipiente di raccolta del prodotto per determinare la quantità di composizione alimentata al sistema e la quantità di prodotto secco raccolto.

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 ...