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Effect of partial substitution of milk‐non‐fat with xanthan gum on encapsulation of a probiotic Lactobacillus
Author(s) -
Tantratian Sumate,
Wattanaprasert Supichar,
Suknaisilp Suttisak
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13673
Subject(s) - xanthan gum , food science , chemistry , probiotic , lactobacillus acidophilus , polysaccharide , rheology , bacteria , materials science , biochemistry , biology , genetics , composite material
The viability of Lactobacillus acidophilus when encapsulated in the combination of milk‐non‐fat (MNF) and xanthan gum was studied. The spray drying process was set for inlet air temperature at 160 °C and feed‐in flow rate of 34 ml/min. The feed‐in was the mixture of 10% v/v bacterial cell paste and cell protectants. When MNF was applied as a carrier, the viscosity of the suspension increased as the concentration increased. The 10% MNF gave the feed‐in the lowest viscosity and provided the highest cell viability. The partial substitution with xanthan gum affected the viscosity and surface tension of the feed‐in suspension. The substitution of xanthan gum at 0.50% provided the smallest and uniform particle and also improved the survival number to 98.05 ± 0.68%. The reduction of viable cell in products with partial substitution of xanthan and 10% MNF were 29.09 and 37.75%, respectively, after 15 weeks stored under 30 ± 2 °C. Practical applications This result could be applied in the preservation of probiotic cultures to be used as supplements or starters.