Physicochemical, microstructural, bioactivity and viability characteristics of probiotic spray-dried raisin powder
- PDF / 1,125,390 Bytes
- 10 Pages / 595.276 x 790.866 pts Page_size
- 73 Downloads / 203 Views
ORIGINAL PAPER
Physicochemical, microstructural, bioactivity and viability characteristics of probiotic spray‑dried raisin powder Shahrzad Nazari Kermanshahi1 · Anousheh Sharifan1 · Shima Yousefi1 Received: 16 July 2020 / Accepted: 11 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study aims to assess the effect of different concentrations of maltodextrin (MD; 0, 10, and 20% w/w) and pectin (PC; 0, 5, and 10% w/w) as wall materials on the survival of Bacillus coagulans (B. coagulans) in the raisin juice powder (RJP). After drying process, various physicochemical, structural, bioactivity and viability of probiotic-incorporated RJPs were investigated. Results showed that all powders exhibited viable cell counts above 4.0 log CFU/g after spray drying. A positive impact on survival of B. coagulans from the use of a mixed carrier coatings (MD-PC) was observed throughout the experiments. Moreover, RJP yield was significantly increased compared to the control, varied from 19.6 to 48.0% based on the combination of carriers (20% MD: 5% PC). Also, among carrier treatments, those containing high levels of MD (20%) exhibited lowest moisture content and water activity, while solubility was changed vice versa, reaching values above 80%. RJP formulated with 10% MD and 10% PC indicated the highest value of total phenolic compound content. Also, based on our results, a slight decrease in anthocyanin content was found with increasing carrier concentrations, which it negatively correlated with lightness value (L*). In conclusion, the spray dried treatment composed of 10% MD and 5% PC was demonstrated to be efficient as coating carriers to protect the viability of probiotic and to maintain the quality attributes of RJP and can be comparably applied for other types of fruit juices with similar chemical composition. Keywords Raisin · Spray drying · Anthocyanin · Probiotic
Introduction Nowadays, there is a growing demand to use fruit juice powders with prolonged shelf life, which are easier to handle and have more potential applications than the concentrate. This demand has stimulated the food industries to seek innovative technologies to improve the final quality and safety of the produced powders [1]. The drying process is most commonly used as a preservation technique, which is extensively applied to present the best quality of food, nutraceuticals and pharmaceutical products. Although several research and development attempts have recently conducted to generate various breakthroughs to preserve the food quality and safety, the complete preservation of food is still challenging and new approaches need to be designed. Based on * Shima Yousefi [email protected] 1
Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, P.O. Box 1476714171, Tehran, Iran
this context, numerous preservation techniques have been extensively developed to maintain the dried food components. Among these techniques, spray-drying is considered as an efficien
Data Loading...
