Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer

Song, Hang; Méjean, Serge; Rabah, Houem; Dolivet, Anne; Loir, Yves Le; Chen, Xiao; Jan, Gwénaël; Jeantet, Romain; Schuck, Pierre

doi:10.1016/j.jfoodeng.2016.10.017

Cited by 57 publications

(46 citation statements)

References 27 publications

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“…Freeze drying is the technique that allows the best preservation of phytochemicals and their bioactivity in fruit and vegetable powders [71]. It is the most widely used technique for drying probiotics, but in view of its high operating costs and low productivity [71], spray drying seems to be a good alternative for production of probiotics powder at industrial scale [72].…”

Section: Conventional Techniques Used For Drying Foods or Functional mentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Section: Conventional Techniques Used For Drying Foods or Functional mentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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“…The proteins present in milk provide a protective coat for the cells and seem to restore injured cells during dehydration, avoiding osmotic shock, disruption and the death of cells (Champagne, Gardner, Brochu & Beaulieu, 1991). Many coating-forming agents such as whey protein and maltodextrins has been reported as excellent cell protectants during drying of different microorganisms, especially probiotics (Eratte et al 2015;Huang et al 2017;Liao et al 2017).…”

Section: Formulation Of Biocontrol Agents With Coating-forming Agentsmentioning

confidence: 99%

Improving function of biocontrol agents incorporated in antifungal fruit coatings: a review

Marín

Atarés

Chiralt

2017

Biocontrol Science and Technology

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The in-field performance of microbial biocontrol agents against fungal pathogens in fruit is subject to considerable variability due to their sensitivity to both adverse environmental conditions and their fluctuations. Therefore, to achieve an adequate development and implementation of biological agent-based products, it is necessary to improve their resistance and ability to control fungal diseases under a wide range of conditions. In this review, an overview of the latest strategies for the enhancement of the action of biocontrol agents is given. The combination of the antagonists with edible polymers able to form coatings is one of the approaches with the greatest potential and it is analysed in depth. This formulation approach of biocontrol products, including adequate microbial protectants, can yield stable products with high microbial viability, ready for field applications, with improved adherence and survival of the biocontrol agent once applied in plant. The most recent studies into this field are reviewed and summarized.

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“…Also, the spray-drying method was successfully used for growth and spray drying of some probiotics based on Lactobacillus casei BL23 and Propionibacterium freudenreichii ITG P20 using 30% concentrated sweet whey. Spray-drying is a cost-efficient method for obtaining powder probiotics from sweet whey, and the multi-stage drying is more efficient then one-stage spray drying, improving the tolerance of Propionibacterium freudenreichii against stimulating the intestinal fluid [21][22][23]. Another study proves that whey it is a effective encapsulating agent for Bifidobacterium Bb-12 using the spray-drying method.…”

Section: Resultsmentioning

confidence: 98%

Reverse Osmosis of Whey - Valuable Biocomponent of Feed and Food

Ahmadi¹,

Peţ²,

Ştef³

et al. 2020

Rev.Chim.

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Whey is a high-quality dairy by-product from cheese industry, being an important source of valuable proteins. It is important in human and animal nutrition due to its content in enzymes, hormones, vitamins, minerals, and antioxidant compounds, it has low lactose content, very little or it is free of lipids, but the dehydration (drying) technique must be very well chosen to preserve the quantity and quality of components. The objective of our study was to analyze the possibility of concentrating whey by reverse osmosis and having in view the possibility to preserve most of the biochemical properties of whey. Thus, we made comparative tests for quantitative determination of total protein, lipids, pH and acidity for - raw, skimmed and concentrated whey. The results showed that reverse osmosis is a good, cheap and easy-to-use method in cheese factories to obtain whey with well-preserved components. Most of the farmers from western Romania (especially in Timis county) use whey as ingredient of feed products. Studies from previous years present whey as an ingredient of nutritional supplements for animal feeding plan, as well as an ingredient in supplements for athletes and alternative medicine. There are many technological options for whey processing, but the final option must be very well correlated with the final nutritional purpose. Keywords: whey, feed, human, nutrition

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Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer

Cited by 57 publications

References 27 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

Improving function of biocontrol agents incorporated in antifungal fruit coatings: a review

Reverse Osmosis of Whey - Valuable Biocomponent of Feed and Food

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