A formulation platform for incorporating live probiotics into different food matrices

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2024-05-03 DOI:10.1016/j.jfoodeng.2024.112113

Sie Huey Lee , Dave Siak-Wei Ow , Pei Kun Richie Tay , Dai Chen , Pui Shan Chow , Yi Yan Yang , Shao Quan Liu , Desmond Heng

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Abstract

Drying technologies are often utilized to maximize microbial shelf-life stability of probiotics-based foods. However, these processes inadvertently induce stress on microorganisms and reduce probiotic viability. This work sought to develop suitable protection strategies to maintain viability of powdered probiotics in different foods. A formulation platform (set of pre-existing/initial formulation templates for application/adaptation to various products) consisting of six powder formulations was evaluated. Each template combination comprised a probiotic, at least one prebiotic and at least one coating material. The powder particles were small (d₅₀: 4.92 ± 0.09 μm to 9.30 ± 1.09 μm) to ensure optimal incorporation in foods for desirable mouthfeel, while all powders were favorably moisture-stable (a_w: 0.34–0.53) and less susceptible to moisture uptake than their unencapsulated counterpart. At least one species from the platform was able to satisfy the viability and/or functional requirements on various food matrices which thus demonstrated its utility in formulation development.

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将活益生菌融入不同食品基质的配方平台

干燥技术通常被用来最大限度地提高益生菌食品的微生物货架期稳定性。然而，这些工艺无意中会对微生物造成压力，降低益生菌的活力。这项工作旨在开发合适的保护策略，以保持不同食品中粉末状益生菌的活力。对一个由六种粉末配方组成的配方平台（一套用于应用/适应各种产品的预先存在/初始配方模板）进行了评估。每个模板组合包括一种益生菌、至少一种益生元和至少一种包衣材料。粉末颗粒较小（d50：4.92 ± 0.09 μm 至 9.30 ± 1.09 μm），可确保最佳地融入食品以获得理想的口感，同时所有粉末都具有良好的湿度稳定性（aw：0.34-0.53），与未封装的同类产品相比不易吸潮。该平台中至少有一个品种能够满足各种食品基质的活力和/或功能要求，因此证明了其在配方开发中的实用性。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.