Spouted bed as an efficient processing for probiotic orange juice drying

Alves, Niédila Nascimento; Sancho, Soraya de Oliveira; Silva, Ana Raquel Araújo da; Desobry, Stéphane; Costa, José Maria Correia da; Rodrigues, Sueli

doi:10.1016/j.foodres.2017.08.052

Cited by 33 publications

(14 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The moisture and water activity for probiotic mixed powder juice ( Table 2) are in agreement with the study of [73]. Values similar were obtained by [20,27,30] studying orange, lychee, and orange juice probiotic microencapsulated by spray drying, respectively.…”

Section: Microencapsulated Probiotic Mixed Fruit Juicesupporting

confidence: 87%

Prebiotics and Probiotics - Potential Benefits in Human Nutrition and Health

Maciel¹,

Souza²

2020

Prebiotics and Probiotics - Potential Benefits in Nutrition and Health

View full text Add to dashboard Cite

The growing interest of using probiotic bacteria into foods has lately increased due to its beneficial effects on intestinal microbiota. This fact has motivated researchers and the food industry to develop new functional products, such as probiotics. The probiotic fruit juices can be a good alternative for new foodstuff production mainly for people with galactosemia and lactose intolerance. Among the microencapsulation techniques of probiotics in juices, spray drying and freeze drying are two of the most used with 220 and 228 publications found in Science Direct, 8 and 0 Web Science, and 5 and 0 in SCOPUS, respectively. Several studies have reported the addition of probiotics in different fruit juices to produce functional beverages; however, there are no reports on the use of three or more probiotic microorganisms in mixed beverage. Our research group has been directing studies in this area in order to provide results of scientific interest and to food industry.

show abstract

Section: Microencapsulated Probiotic Mixed Fruit Juicesupporting

confidence: 87%

Prebiotics and Probiotics - Potential Benefits in Human Nutrition and Health

Maciel¹,

Souza²

2020

Prebiotics and Probiotics - Potential Benefits in Nutrition and Health

View full text Add to dashboard Cite

show abstract

“…Alves et al. (2017) investigated the SBD of probiotic orange juice with maltodextrins as a drying agent under the conditions of 60°C, 70°C, 80°C, and 90°C. Results showed that drying at 70°C had the best preservation effect on the microbial activity in the probiotic orange juice.…”

Section: Resultsmentioning

confidence: 99%

“…Alves et al. (2017) had reported the SBD for probiotic orange juice, and the results showed that the drying temperature of 70°C was more favorable for the survival of microorganisms during storage. However, the application of IRSBD in the dehydration of probiotics enriched food is limited.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

A novel infrared‐assisted spouted bed drying (IRSBD) was adopted in this work to produce probiotics enriched Chinese yam snacks with high quality. The effects of drying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19, 22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storage stability and physical‐chemical qualities of yam snacks were studied. Results showed that the higher drying temperature and higher airflow speed were beneficial to shorten the drying time. Drying conditions had great effects on the polysaccharide yield, color, sensory quality, and storage stability of dried yams. Based on weighted comprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained. The optimal drying parameters for probiotics enriched Chinese yams were drying temperature of 40°C and airflow speed of 22 m/s. Under this condition, the probiotics could remain above 1 × 106 CFU/g for 42 days. Practical applications The healthy snack foods enriched with probiotics can meet consumers’ health demands, providing intestinal protection for people. In order to keep probiotics active, freeze‐drying are generally used but with high cost. IRSBD is an innovative combined drying technology based on infrared drying (IRD) and spouted bed drying (SBD) to overcome the nonuniform infrared heating of IRD and enhance the thermal efficiency of SBD. It was employed to dehydrate probiotics enriched Chinese yam, the products with best quality and storage stability were achieved under conditions that drying temperature of 40°C and airflow speed of 22 m/s. IRSBD provides a potential method for producing dried and probiotics enriched fruit and vegetable snacks with high‐quality.

show abstract

“…The diversity of probiotic food products and the viability of each probiotic in different products at the end of appropriate storage conditions (either freeze or cold storage). Semi hard goat's cheese L. acidophilus B. lactis 10 6 cfu/g 70 days [76] Crescenza [85] Pineapple juice L. casei 10 6 cfu/mL days [86] Pediococcus pentosaceus, Lactobacillus rhamnosus, Pediococcus pentosaceus 10 9 cfu/mL weeks [87] Cashew apple juice powder (spray dried) L. casei NRRL B-442~10 6 cfu/g days [88] Orange juice after Spouted bed drying L. casei~10 6 cfu/g weeks [89] Orange juice powder (spray and freeze dried) L. plantarum 299v 10 6 cfu/g days [90] Orange Lactobacillus GG Not reported [91] Vegetable based African beverages made from maize and milk B. lactis 10 7 cfu/mL days [104] Adapted and modified from [37,51].…”

Section: Dairy Vs Non-dairy Food Matricesmentioning

confidence: 99%

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

et al. 2017

View full text Add to dashboard Cite

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented) including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.

show abstract

Spouted bed as an efficient processing for probiotic orange juice drying

Cited by 33 publications

References 40 publications

Prebiotics and Probiotics - Potential Benefits in Human Nutrition and Health

Prebiotics and Probiotics - Potential Benefits in Human Nutrition and Health

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

Contact Info

Product

Resources

About