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Spouted bed as an efficient processing for probiotic orange juice drying.

Niédila Nascimento Alves1, Soraya de Oliveira Sancho1, Ana Raquel Araújo da Silva1

  • 1Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici Bloco 858, CEP 60356-000 Fortaleza, Ceará, Brazil.

Food Research International (Ottawa, Ont.)
|September 25, 2017
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Summary
This summary is machine-generated.

Spouted bed drying of probiotic orange juice at 70°C with maltodextrin optimized microbial survival and physicochemical properties. Lower temperatures preserved microbes initially but reduced storage stability due to higher water activity.

Keywords:
Fruit juiceLactobacillus caseiMaltodextrinNon-dairySpouted bed

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Chemical Engineering

Background:

  • Probiotic fermented orange juice powder offers health benefits but requires careful processing to maintain viability.
  • Spouted bed drying is a potential method for producing such powders, but parameters need optimization.
  • Maltodextrin dextrose equivalent (DE) influences powder properties and stability.

Purpose of the Study:

  • To investigate the impact of spouted bed drying temperature and maltodextrin DE on probiotic survival.
  • To assess the effect of these parameters on the physicochemical properties of the final powder.
  • To determine optimal conditions for producing stable probiotic orange juice powder.

Main Methods:

  • Fermented probiotic orange juice was dried using spouted bed technology.
  • Drying temperatures ranged from 60°C to 90°C.
  • Maltodextrins with DE values of 10, 20, 30, and 39 were utilized.

Main Results:

  • Lower drying temperatures (60°C) initially preserved higher microbial counts but led to decreased survival during storage due to increased water activity (Aw).
  • Higher drying temperatures (80°C, 90°C) negatively impacted microbial survival during storage.
  • A drying temperature of 70°C provided the best balance for microbial viability during storage.
  • Increased drying temperature and decreased maltodextrin DE improved physicochemical properties.

Conclusions:

  • Optimizing spouted bed drying temperature is crucial for probiotic viability in orange juice powder.
  • A temperature of 70°C is recommended for maximizing probiotic survival during storage.
  • Maltodextrin DE and drying temperature significantly influence powder quality and stability, with lower DE and higher temperatures enhancing physicochemical attributes.