Evaluation of Spray Drying Conditions in the Survival of Bifidobacterium bifidum in a Product Based on Whey and Mango Pulp of the Variety Magdalena River (Mangifera indica L.)

Abstract

Food incorporated with probiotics provides essential nutrients to the consumers and at the same time has a positive effect on the human health. This study aimed to determine the optimal conditions for the spray drying process for achieving the maximum survival of Bifidobacterium bifidum ATCC 11863 in a beverage based on whey and mango pulp, using maltodextrin as an encapsulating agent. A central composite design with 22 experiments was used, in which different variables. Such as concentrations of maltodextrin (15-35%), inlet temperatures (120-160°C), outlet temperatures (65-77°C) and rotor speed (20000-28000 rpm) were tested to obtain the optimal conditions for the intended new food product. Also, physicochemical variables of the developed food product were determined, such as water activity, humidity, the angle of repose, particle size and yield of the final product. The results showed that B. bifidum was affected by the concentration of maltodextrin. The B. bifidum survival ranged from of 59.16%; the product was incorporated with 20% maltodextrin, to 76.36% probiotic survival when 25% maltodextrin more used for the food product development. In this regard, the treatment 13 presented a microbiological count of 2.3×10 11 CFU/g, is this the highest survival percentage of B. bifidum .