Name: Video: Powder Characterization and Probiotic Viability
Uploaded: 2023-04-07T14:45:00
Description: 232 Views. Powder Characterization and Probiotic Viability

The video explains methods to determine moisture content, water activity, and probiotic viability in dried products. It details the use of Karl Fisher Equipment and hygrometers for moisture tests, along with serial dilutions and agar plating for probiotic counts. Results indicate that higher spray drying temperatures reduce probiotic viability but maintain powder yield.

powder characterization and probiotic viability

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

Watch this Scientific Journal Video about Powder Characterization and Probiotic Viability at JoVE.com

Powder Characterization and Probiotic Viability  

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Research

JoVE Journal

Biology

232 Views. Powder Characterization and Probiotic Viability

Video: Powder Characterization and Probiotic Viability  

Probiotics and prebiotics are of great interest to the food and pharmaceutical industries due to their health benefits. Probiotics are live bacteria that can confer beneficial effects on human and animal wellbeing, while prebiotics are types of nutrients that feed the beneficial gut bacteria. Powder probiotics have gained popularity due to the ease and practicality of their ingestion and incorporation into the diet as a food supplement. However, the drying process interferes with cell viability since high temperatures inactivate probiotic bacteria. In this context, this study aimed to present all the steps involved in the production and physicochemical characterization of a spray-dried probiotic and evaluate the influence of the protectants (simulated skim milk and inulin:maltodextrin association) and drying temperatures in increasing the powder yield and cell viability. The results showed that the simulated skim milk promoted higher probiotic viability at 80 &#176;C. With this protectant, the probiotic viability, moisture content, and water activity (Aw) reduce as long as the inlet temperature increases. The probiotics&#39; viability decreases conversely with the drying temperature.&#160;At temperatures close to 120 &#176;C, the dried probiotic showed viability around 90%, a moisture content of 4.6% w/w, and an Aw of 0.26; values adequate to guarantee product stability. In this context, spray-drying temperatures above 120 &#176;C are required to ensure the microbial cells&#39; viability and shelf-life in the powdered preparation and survival during food processing and storage.

This protocol details the steps involved in the production and physicochemical characterization of a spray-dried probiotic product.

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