Role of carrier material in encapsulation of yeast (<i>Saccharomyces cerevisiae</i>) by spray drying

Chandralekha, A.; Rani, Anupama; Tavanandi, Hrishikesh A.; Amrutha, N.; Hebbar, Umesh; Raghavarao, K.S.M.S.

doi:10.1080/07373937.2016.1230626

Cited by 29 publications

(6 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One possible explanation might be that the drying process affects the cell structure of the samples, leading to the release of higher quantities of aroma compounds, potentially due to the cleavage of some macromolecules. 39,40 This phenomenon was also observed by Chandralekha et al (2017), 41 who reported that around 60% of cells were damaged after spray drying. Another possible explanation could be that the rise in aromatic content observed during the high-temperature spray-drying process is attributable to the Maillard reaction, Strecker degradation, and thermal degradation.…”

Section: Table 1 Physical Parameters Of the Feed Materialssupporting

confidence: 66%

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

Liang,

Heimbach,

Zhang

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Freeze-dried ginger (Zingiber officinale) is renowned for its high quality, but it is expensive. As an alternative, spray drying can be explored for producing ginger powder. However, sugar rich feed solutions can lead to stickiness development during the process. Adding carrier materials increases costs and labeling. Accordingly, a split-stream spray-drying process was developed, where ginger fibers in their natural composition were reintroduced as a carrier material into the spray-drying process. The inlet and outlet temperatures were set at 220 and 80 °C, respectively, for optimal aroma retention. Using a stir bar sorptive extraction-gas chromatography-mass spectrometry-olfactometry, the results revealed that reintegrating ginger fibers significantly increased the concentration of eight key odorants. Although freeze-dried ginger retains more aroma, the total concentration of twenty-seven odorants in the developed spray-dried ginger was 1.9 times higher compared to frozen ginger.

show abstract

Section: Table 1 Physical Parameters Of the Feed Materialssupporting

confidence: 66%

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

Liang,

Heimbach,

Zhang

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Many works have been performed to protect Lactobacillus spp. (Bielecka and Majkowska, 2000;Kumar and Mishra, 2004;Olivarez-Romero et al, 2018) and Saccharomyces (Chandralekha et al, 2016;Chandralekha et al, 2017), among others, but little works has been reported about encapsulating microbial consortium (Pedroza-Islas, 2014;De Araújo-Uribe, 2018). "Taberna" is a complex mixture of microorganisms and aromatic compounds that could be stabilized by this technique, the problem is then to find spray drying process conditions to maximize the microbial survival and volatile compounds retention in microcapsules.…”

Section: Introductionmentioning

confidence: 99%

MICROENCAPSULATION OF MICROBIAL CONSORTIUM AND VOLATILE COMPOUNDS OF PALM (Acrocomia aculeata) WINE

Luján-Hidalgo¹,

México²,

Rustrian-Castellanos³

et al. 2018

Rev.Mex.Ing.Quim.

View full text Add to dashboard Cite

show abstract

“…Drying by hot air circulation oven drying can be concluded to work best when conducted at low temperature and high relative humidity as air inlet temperature above 40°C and low RH levels were reported to decrease the cell viability after drying process [116,117]. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 In heat pump, almost all of the drying parameters can be adjusted to desired value [120].…”

Section: Hot Air Circulation Oven Dryingmentioning

confidence: 99%

Microorganism preservation by convective air-drying—A review

2017

View full text Add to dashboard Cite

Newcastle University ePrints -eprint.ncl.ac.uk Tan DT, Poh PE, Chin SK. Microorganism preservation by convective air-drying-A review. AbstractAt present, microorganisms are mainly preserved by freeze drying. There is, however, lack of studies conducted on various cheaper yet promising convective air drying alternatives. Convective air drying has been proven to produce dried culture with comparable cell survival and final moisture content to that of freeze drying. This paper aims to draw an understanding to application and suitability of convective air drying which indludes spray-, oven, heat pump, fluidised bed, conveyor, and rotary drying to preserve microorganisms. The paper concludes that drying near ambient temperature and the addition of dehydration protectants are important to obtain satisfactory drying quality. ambient temperature and mild processing conditions [28]. Such condition is hypothesised to be favourable towards high cell survival of microorganisms [29].Majority of studies and reviews, however, largely revolve around freeze-drying and cryogenic preservation which are both costly [8,15,30,31]. Although convective air drying has been used to preserve many foodstuffs, research on its applicability for bacteria preservation is still limited [32][33][34][35][36]. This paper is aimed to critically review work on preservation of microbes; looking into the factors that will affect the cell viability in convective air drying and to suggest future directions on the use of convective air drying for microbial preservation. Methods for microorganism preservationWhile there are many means to preserve a desired culture of microorganisms, some methods might be more suitable than the other depending on the purpose of preservation. Based on applicability of the techniques, preservation methods can be distinguished into those that are limited to just laboratory scale and those that can be applied in industry, as some pilot techniques could be simple and reliable but are not scalable [15]. The key difference between laboratory and industrial scale is the amount of culture that needs to be salvaged [26]. For laboratory purposes, low cell survival is sufficient whereas large quantity (and therefore high cell survival) is required for industrial usage [15]. Typical laboratory preservation techniques include smearing and storing on agar or gelatine, cell immersion in paraffin oil, and the adsorption-desiccation of bacteria culture on filter-paper or on pre-dried plugs of starch or silica gel [15,37,38].High number of successfully preserved viable cells is particularly important to ensure possible direct inoculation to the process fluid where the bacterial culture is to be utilised [11]. The laboratory preservation methods mentioned above are unsuitable due to the complexity of the process, requirement of additives, and low recovery rate [15]. Preservation methods which are recognised to be practical for industrial use are subcultivation, freezing, and drying [39,40].

show abstract

Role of carrier material in encapsulation of yeast (Saccharomyces cerevisiae) by spray drying

Cited by 29 publications

References 45 publications

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process

MICROENCAPSULATION OF MICROBIAL CONSORTIUM AND VOLATILE COMPOUNDS OF PALM (Acrocomia aculeata) WINE

Microorganism preservation by convective air-drying—A review

Contact Info

Product

Resources

About