Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices

Guerin, Justine, Petit, Jeremy, Burgain, Jennifer, Borges, Frederic, Bhandari, Bhesh, Perroud, Carole, Desobry, Stephane, Scher, Joel and Gaiani, Claire (2017) Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices. Journal of Food Engineering, 193 10-19. doi:10.1016/j.jfoodeng.2016.08.008

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Author Guerin, Justine
Petit, Jeremy
Burgain, Jennifer
Borges, Frederic
Bhandari, Bhesh
Perroud, Carole
Desobry, Stephane
Scher, Joel
Gaiani, Claire
Title Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices
Formatted title
Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
1873-5770
Publication date 2017-01-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2016.08.008
Open Access Status File (Author Post-print)
Volume 193
Start page 10
End page 19
Total pages 10
Place of publication London, United Kingdom
Publisher Elsevier
Language eng
Formatted abstract
A well-known probiotic strain, L. rhamnosus GG, was encapsulated by spray-drying in milk water-insoluble matrices upon reconstitution in hot water by exploiting and controlling the clotting reaction of milk proteins during the process. The feed solution, composed of probiotic bacteria and milk proteins, was or not subjected to the action of chymosin, a proteolytic enzyme. To optimize microencapsulation efficiency, different outlet air temperatures were tested (55, 70 and 85 °C). After spray-drying, small microparticles were recovered for further characterization. All drying conditions led to excellent bacterial survival rates (<0.5 log reduction) whereas only the highest outlet air temperature allowed the production of microparticles with acceptable moisture contents (<7%) to ensure storage stability. Finally, enzymatic cleavage of milk proteins by chymosin before atomization led to matrices presenting innovative functionalities when microparticles are reconstituted with water: rehydration or dispersion in cold (8 °C) or warm (40 °C) water, respectively.
Keyword Encapsulation
L. rhamnosus GG
Milk proteins
Rehydration
Scanning electron microscopy
Spray-drying
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
School of Agriculture and Food Sciences
 
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Citation counts: TR Web of Science Citation Count  Cited 2 times in Thomson Reuters Web of Science Article | Citations
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