Microencapsulation of Limosilactobacillus reuteri DPC16 by spray drying using different encapsulation wall materials

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dc.citation.issue10
dc.citation.volume46
dc.contributor.authorWang F
dc.contributor.authorMutukumira AN
dc.date.accessioned2023-10-24T18:58:59Z
dc.date.accessioned2023-10-25T20:49:40Z
dc.date.available2022-06-28
dc.date.available2023-10-24T18:58:59Z
dc.date.available2023-10-25T20:49:40Z
dc.date.issued2022-10-27
dc.date.updated2023-10-24T03:17:32Z
dc.description.abstractMost probiotics are delivered in liquid media which tends to limit their shelf life thus, they are not convenient for the modern lifestyles. In this study, Limosilactobacillus reuteri DPC16 was encapsulated in 10% reconstituted skim milk (RSM), 10% gum Arabic, 10% maltodextrin, and a mixed wall material (2.5% whey protein isolate/2.5% gum Arabic/2.5% inulin/2.5% sucrose), (w/w). The mixture was then spray-dried at 160°C/80°C and/or 180°C/100°C inlet/outlet temperatures. The spray-dried DPC16 microcapsules were characterized for viable cells of the probiotic, aw, and morphology. Results showed that at the inlet/outlet temperatures of 160°C/80°C, RSM as an encapsulation wall material had the highest cell counts (98.06% ± 0.86%) with 0.196 ± 0.010 aw. Most of the powder particles (RSM) were spherical with dented surfaces. At 180°C/100°C, about 84% DPC16 cells survived in RSM capsules. Thus, RSM showed good potential as an encapsulating wall material to maintain high DPC16 cell viability during spray drying. Novelty impact statement: The encapsulation of Limosilactobacillus reuteri DPC16 using reconstituted skim milk (RSM) by spray drying at elevated inlet/outlet temperatures had lower encapsulation efficiency (EE), water activity, and smaller particle size of the microcapsules compared to RSM microcapsules spray-dried at low temperatures. Mixed wall material comprising gum Arabic, whey protein isolate, inulin, and sucrose produced microcapsules with relatively high EE, low water activity, and some microcapsules with smoother surfaces which could improve powder solubility.
dc.description.confidentialfalse
dc.edition.editionOctober 2022
dc.identifiere16880
dc.identifier.citationWang F, Mutukumira AN. (2022). Microencapsulation of Limosilactobacillus reuteri DPC16 by spray drying using different encapsulation wall materials. Journal of Food Processing and Preservation. 46. 10.
dc.identifier.doi10.1111/jfpp.16880
dc.identifier.eissn1745-4549
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10179/20405
dc.languageEnglish
dc.publisherWiley Periodicals LLC
dc.publisher.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.16880
dc.relation.isPartOfJournal of Food Processing and Preservation
dc.rights(c) 2022 The Author/sen_US
dc.rightsCC BY-NC-ND 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.titleMicroencapsulation of Limosilactobacillus reuteri DPC16 by spray drying using different encapsulation wall materials
dc.typeJournal article
pubs.elements-id454982
pubs.organisational-groupOther
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