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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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Published on: April 7, 2023

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology.

A G Cruz¹, J A F Faria, E H M Walter

¹Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Campinas, São Paulo, Brazil. food@globo.com

Journal of Dairy Science

|October 23, 2010

Summary

Adding glucose oxidase to probiotic yogurt enhances bacterial survival by consuming oxygen, improving product functionality. This study optimized glucose and glucose oxidase levels for maximum probiotic count and minimal dissolved oxygen.

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Area of Science:

Food Science
Microbiology
Biotechnology

Background:

Oxygen exposure degrades probiotic viability in dairy products.
Probiotic bacteria require anaerobic conditions for optimal survival and health benefits.
Chemical additives are often used to preserve probiotics, but alternatives are sought.

Purpose of the Study:

To optimize probiotic yogurt processing using glucose oxidase.
To determine optimal glucose and glucose oxidase concentrations for maximizing Bifidobacterium longum viability.
To minimize dissolved oxygen levels in probiotic yogurt.

Main Methods:

Response surface methodology (RSM) was employed to model the effects of glucose and glucose oxidase.
The desirability function was used to find the optimal combination of parameters.
Mathematical models were developed to predict dissolved oxygen and B. longum counts.

Main Results:

RSM models accurately described the process (R² = 83% for oxygen, 94% for B. longum).
Glucose oxidase had significant linear and quadratic effects on oxygen levels.
Optimal conditions identified were 62.32 ppm glucose oxidase and 4.35 ppm glucose, validated experimentally.

Conclusions:

Glucose oxidase is an effective, non-chemical additive for enhancing probiotic yogurt quality.
Optimized processing conditions significantly improve Bifidobacterium longum survival.
This approach offers a viable strategy for producing functional probiotic dairy foods.