Name: Powder Characterization and Probiotic Viability
Uploaded: 2023-04-07T14:45:00
Description: Watch this Scientific Journal Video about Powder Characterization and Probiotic Viability at JoVE.com

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

Proses geliştirme yoluyla püskürtülerek kurutulmuş probiyotik ürün kalitesinin optimize edilmesi

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.

Yazar Spotlight: Probiyotik Bakterilerin Püskürtülerek Kurutulması için Proses Geliştirme ve Ürün Kalitesinin Değerlendirilmesi  

Probiyotik bakterilerin sprey kurutulması için proses geliştirme ve ürün kalitesinin değerlendirilmesi

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 Powder Characterization and Probiotic Viability at JoVE.com

Powder Characterization and Probiotic Viability  

Toz Karakterizasyonu ve Probiyotik Canlılığı

Ürün nem içeriğini belirlemek için, kurutulmuş ürünün 100 miligramını hassas bir şekilde tartın ve Karl Fisher Ekipmanının titrasyon kabına yerleştirin. Başlatma düğmesine basarak numunede bulunan suyun biamperometrik titrasyonunu başlatın. Su aktivitesini belirlemek için, higrometrenin numune bölmesinde 25 santigrat derecede 0,6 gram kurutulmuş ürün tartın ve ekipman kapağını kapatın.Probiyotik canlılığı belirlemek için, bakteri kültürünü dokuz mililitre peptit suyunda ve vortekste tamamen dağılana kadar seyreltin. Dokuz mililitre tuzlu su çözeltisi içinde seyreltilmiş bakteri kültürü ile seri ondalık seyreltmeler gerçekleştirin. Seyreltmeleri De Man, Rogosa ve Sharpe agar plakalarına tohumlayın ve 24 ila 48 saat boyunca 37 santigrat derecede inkübe edin.Kuluçkadan sonra, büyüteçli lensli bir koloni sayacı kullanarak koloni oluşturan birimleri veya CFU'yu sayın. Ürün dispersiyonunun gramı başına CFU'daki canlı hücrelerin sayısını ifade etmek için verilen denklemi kullanarak kurutulmuş üründeki probiyotik canlılığını hesaplayın. Probiyotiklerin 80 santigrat derecede sprey kurutulmasının sonuçları, farklı kurutma yardımcılarının probiyotik hücrelerin etkili bir şekilde korunmasını sağladığını göstermiştir.Sprey kurutma sıcaklığındaki artış, probiyotik canlılığı azaltma eğilimindeydi ve 160 santigrat derecede yaklaşık% 80'e ulaştı. Bununla birlikte, toz verimi tüm sıcaklıklar boyunca% 50 civarında kalmıştır. Tozun nem içeriği ve su aktivitesi, sprey kurutma sıcaklığı ile tersine azaldı.

Research

JoVE Journal

Biology

Powder Characterization and Probiotic Viability

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 ...