Vol. 23, No. 3 (2024), Alim24329 https://doi.org/10.24275/rmiq/Alim24329

Spray drying of potentially probiotic lactobacilli incorporated in pineapple (Ananas comosus) juice: survival and storage stability

 

Authors

P. Torres-Aguilar, G. C. Rodríguez-Jimenes, M. Hidalgo-Morales

Abstract

Usually, probiotics are consumed with dairy products, which are not suitable for people with lactose intolerance and milk protein allergies, so the objective of this work was to evaluate the effect of spray drying temperature on survival of a probiotic (Limosilactobacillus reuteri) and a potentially probiotic (Lactobacillus helveticus) bacteria in spray dried pineapple juice and their stability during storage at 4 °C to produce a non-dairy functional food. Cells of L. helveticus ATCC 27558 or Lmb. reuteri NRRL B-14171 collected at the stationary phase were resuspended in pineapple juice at 9 log CFU/mL. Maltodextrin (DE 10) was added as a spray drying carrier (2:1 w/w). Subsequently, the physical and chemical qualities of dehydrated fruit juice were evaluated. L. helveticus survival after spray drying was higher than Lmb. reuteri with the highest values (92 % and 72 % respectively) at Tin=150 and Tout=70 °C. Process variables did not significantly affect on moisture content, aw, pH, total phenols, and antiradical activity. L. helveticus showed more stability than Lmb. reuteri and remained in numbers >7 log CFU/g during a storage period of four months at 4 °C. Results show that it is possible to produce a nondairy functional product with pineapple juice and potentially probiotic bacteria by spray drying.

Keywords

Lactobacillus, probiotic, spray drying, pineapple juice.

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