Survival of Beijerinckia sp. microencapsulated in carbohydrates by spray-drying.
The encapsulation of Beijerinckia sp. cell suspension in different wall materials using the spray drying technique was performed. Mat dextrin, dehydrated glucose syrups, gum acacia and modified starch materials were tested. Cell viability assays were carried out before and after drying and during storage of the products. The surface area and characteristics of the encapsulated powders were examined using BET adsorption of N(2) and scanning electron microscopy, respectively. The residual moisture content and water activity of the powders were also determined. The best results were obtained with the dehydrated glucose syrup, which resulted in products with the greatest per cent survival during the drying process and subsequent storage period. The products obtained with the dehydrated glucose syrup showed more uniform microcapsule surfaces at lower A(w) values and residual moisture content.
Boza
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Y
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas C.P. 6121 13081-970, Brazil. yboza@bol.com.br
Barbin
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D
Scamparini
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AR
D042062:Beijerinckiaceae / Q000254:growth & development*; D003681:Dehydration; D003912:Dextrins / Q000737:chemistry; D004339:Drug Compounding / Q000379:methods; D005947:Glucose / Q000737:chemistry; D006170:Gum Arabic / Q000737:chemistry; D007218:Industrial Microbiology / Q000379:methods*; D011309:Preservation, Biological / Q000379:methods*; D013213:Starch / Q000737:chemistry; D014783:Viscosity
D003912:Dextrins; D006170:Gum Arabic; D013213:Starch; D005947:Glucose