Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in...

Area of Science:

• Food Science and Technology
• Microbiology
• Biotechnology

Background:

• Liquid storage of epiphytic coffee yeasts presents significant commercialization challenges.
• Developing stable yeast formulations is crucial for consistent coffee fermentation.

Purpose of the Study:

• To evaluate the fermentative performance of microencapsulated coffee yeasts using spray drying.
• To assess the impact of different wall materials on yeast viability and stability.

Main Methods:

• Microencapsulation of Saccharomyces cerevisiae, Torulaspora delbrueckii, and Meyerozyma caribbica via spray drying.
• Utilized maltodextrin DE10, high maltose, and whey powder as wall materials.
• Employed Central Composite Rotational Design (CCRD) to optimize operating parameters.

Main Results:

• Achieved cell viability and drying yields exceeding 90% and 50%, respectively.
• Whey powder (WP) proved effective in maintaining yeast viability for over 90 days at 25°C.
• Microencapsulated yeasts retained their essential biotechnological characteristics during coffee peel and pulp media fermentation.

Conclusions:

• Spray drying microencapsulation is a promising technique for stabilizing epiphytic coffee yeasts.
• This method addresses storage limitations, enhancing the potential for industrial application in coffee fermentation.
• Whey powder is a suitable wall material for preserving yeast viability during storage.