Microencapsulation of Lactobacillus casei by spray drying

Abstract This study evaluates the use of spray drying to produce microparticles of Lactobacillus casei. Microorganism was cultivated in shaken flasks and the microencapsulation process was performed using a laboratory-scale spray dryer. A rotational central composite design was employed to optimise...

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Bibliographic Details
Published in:Journal of microencapsulation 2014-12, Vol.31 (8), p.759-767
Main Authors: dos Santos, Rebeka Cristiane Silva, Finkler, Leandro, Finkler, Christine Lamenha Luna
Format: Article
Language:English
Subjects:
Capsules
Cells, Immobilized - chemistry
Cells, Immobilized - cytology
Experimental planning
Lactobacillus casei - chemistry
Lactobacillus casei - cytology
maltodextrin
microparticles
probiotic
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Summary:Abstract This study evaluates the use of spray drying to produce microparticles of Lactobacillus casei. Microorganism was cultivated in shaken flasks and the microencapsulation process was performed using a laboratory-scale spray dryer. A rotational central composite design was employed to optimise the drying conditions. High cell viability (1.1 × 1010 CFU/g) was achieved using an inlet air temperature of 70 °C and 25% (w/v) of maltodextrin. Microparticles presented values of solubility, wettability, water activity, hygroscopicity and humidity corresponding to 97.03 ± 0.04%, 100% (in 1.16 min), 0.14 ± 0.0, 35.20 g H2O/100 g and 4.80 ± 0.43%, respectively. The microparticles were spherical with a smooth surface and thermally stable. Encapsulation improved the survival of L. casei during storage. After 60 days, the samples stored at −8 °C showed viable cell concentrations of 1.0 × 109 CFU/g.
ISSN:0265-2048
1464-5246
DOI:10.3109/02652048.2014.932026