Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey
ABSTRACT: The increase in healthy eating habits has driven demand for functional foods, characterized by their beneficial effects when consumed regularly. Probiotics, typically lactic acid bacteria (LAB), are among the most used bioactive components in their formulation. However, various conditions...
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Elsevier
2025-04-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030225000827 |
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| author | J.F. Ceron-Cordoba L.C. Muñoz-Domínguez J.U. Sepulveda Valencia D.A. Restrepo-Molina |
| author_facet | J.F. Ceron-Cordoba L.C. Muñoz-Domínguez J.U. Sepulveda Valencia D.A. Restrepo-Molina |
| author_sort | J.F. Ceron-Cordoba |
| collection | DOAJ |
| description | ABSTRACT: The increase in healthy eating habits has driven demand for functional foods, characterized by their beneficial effects when consumed regularly. Probiotics, typically lactic acid bacteria (LAB), are among the most used bioactive components in their formulation. However, various conditions can reduce their viability (log cfu g−1). Spray drying, a protective method used to address this issue, employs prebiotics such as inulin and maltodextrin as wall materials, due to their selective fermentation by LAB and intestinal microbiota. In ice cream, the inclusion of encapsulated probiotics is recommended due to its compatibility as a dairy-based carrier. Additionally, sweet whey has been proposed as an ingredient in ice cream formulation to mitigate the environmental effect of this byproduct. The primary objective of this study was to determine the spray-drying parameters for probiotics to incorporate them into ice cream formulated with sweet whey. Spray-drying parameters, including encapsulation efficiency, moisture content, and water activity, were evaluated based on probiotic strains (Limosilactobacillus reuteri and Lactiplantibacillus plantarum), inlet temperature (110°C, 120°C, and 130°C), and maltodextrin concentrations (5%, 10%, 15%, and 20%) using a multilevel factorial experimental design. For the ice cream, parameters such as microencapsulated probiotic viability (log cfu g−1), pH, acidity, overrun, freezing point (°C), time to the first drip, and melting percentage (M%) were assessed. The optimal encapsulation conditions were achieved with Lp. plantarum at 130°C and 10% maltodextrin. Finally, the microencapsulated powder was incorporated into ice cream, and the product's viability exceeded the recommended minimum concentration (10 log cfu g−1). |
| format | Article |
| id | doaj-art-bfd761e62bac4310943200f6ceffa2f8 |
| institution | DOAJ |
| issn | 0022-0302 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-bfd761e62bac4310943200f6ceffa2f82025-08-20T03:10:31ZengElsevierJournal of Dairy Science0022-03022025-04-0110843151316110.3168/jds.2024-25908Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet wheyJ.F. Ceron-Cordoba0L.C. Muñoz-Domínguez1J.U. Sepulveda Valencia2D.A. Restrepo-Molina3Corresponding authors; Department of Agricultural and Food Engineering, Faculty of Agrarian Sciences, Universidad Nacional de Colombia at Medellín, 3840 Medellín, ColombiaDepartment of Agricultural and Food Engineering, Faculty of Agrarian Sciences, Universidad Nacional de Colombia at Medellín, 3840 Medellín, ColombiaCorresponding authors; Department of Agricultural and Food Engineering, Faculty of Agrarian Sciences, Universidad Nacional de Colombia at Medellín, 3840 Medellín, ColombiaDepartment of Agricultural and Food Engineering, Faculty of Agrarian Sciences, Universidad Nacional de Colombia at Medellín, 3840 Medellín, ColombiaABSTRACT: The increase in healthy eating habits has driven demand for functional foods, characterized by their beneficial effects when consumed regularly. Probiotics, typically lactic acid bacteria (LAB), are among the most used bioactive components in their formulation. However, various conditions can reduce their viability (log cfu g−1). Spray drying, a protective method used to address this issue, employs prebiotics such as inulin and maltodextrin as wall materials, due to their selective fermentation by LAB and intestinal microbiota. In ice cream, the inclusion of encapsulated probiotics is recommended due to its compatibility as a dairy-based carrier. Additionally, sweet whey has been proposed as an ingredient in ice cream formulation to mitigate the environmental effect of this byproduct. The primary objective of this study was to determine the spray-drying parameters for probiotics to incorporate them into ice cream formulated with sweet whey. Spray-drying parameters, including encapsulation efficiency, moisture content, and water activity, were evaluated based on probiotic strains (Limosilactobacillus reuteri and Lactiplantibacillus plantarum), inlet temperature (110°C, 120°C, and 130°C), and maltodextrin concentrations (5%, 10%, 15%, and 20%) using a multilevel factorial experimental design. For the ice cream, parameters such as microencapsulated probiotic viability (log cfu g−1), pH, acidity, overrun, freezing point (°C), time to the first drip, and melting percentage (M%) were assessed. The optimal encapsulation conditions were achieved with Lp. plantarum at 130°C and 10% maltodextrin. Finally, the microencapsulated powder was incorporated into ice cream, and the product's viability exceeded the recommended minimum concentration (10 log cfu g−1).http://www.sciencedirect.com/science/article/pii/S0022030225000827ice creammicroencapsulationprobioticswhey |
| spellingShingle | J.F. Ceron-Cordoba L.C. Muñoz-Domínguez J.U. Sepulveda Valencia D.A. Restrepo-Molina Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey Journal of Dairy Science ice cream microencapsulation probiotics whey |
| title | Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey |
| title_full | Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey |
| title_fullStr | Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey |
| title_full_unstemmed | Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey |
| title_short | Determination of spray-drying parameters for Limosilactobacillus reuteri and Lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey |
| title_sort | determination of spray drying parameters for limosilactobacillus reuteri and lactiplantibacillus plantarum to include them in ice cream formulated with sweet whey |
| topic | ice cream microencapsulation probiotics whey |
| url | http://www.sciencedirect.com/science/article/pii/S0022030225000827 |
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