Shelf life stability of lactobacilli encapsulated in raspberry powder: insights into non-dairy probiotics.
OBJECTIVE
Study the shelf-life quality changes in raspberry juice with encapsulated lactobacilli (Lactobacillus rhamnosus NRRL B-4495 and Lactobacillus acidophilus NRRL B-442) obtained by spray drying and understand the various factors involved.


RESULTS
Raspberry powder was obtained from spray drying lactobacilli and raspberry juice with maltodextrin as an additive. Shelf life of the powder was analyzed over a period of 30 d. Acid and bile tolerance and antibiotic resistance was compared before and after spray drying. Water activity, survival, and scanning electron microscope images were also measured during the shelf life.


CONCLUSIONS
A combination of processing conditions: inlet temperature (°C), maltodextrin to juice solids ratio and inlet feed rate (ml/min) during spray drying had a significant role on the survival of lactobacilli during shelf life. Refrigerated storage provided a higher shelf-life stability with regards to CFU/g (as high as 84% on day 0 and 98% retention by the end of 30 d) compared to room temperature storage. Probiotic properties during shelf life are affected by the processing conditions and encapsulated food matrix. Thus, understanding these aspects in vitro during shelf life gives us a brief insight into the future of non-dairy probiotics.
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University , Raleigh, NC , USA and.
Kartheek
K
Anekella
Valérie
V
Orsat
D000900:Anti-Bacterial Agents / Q000494:pharmacology; D001628:Beverages / Q000032:analysis / Q000382:microbiology*; D001647:Bile Acids and Salts / Q000378:metabolism; D015169:Colony Count, Microbial; D052978:Disk Diffusion Antimicrobial Tests; D024901:Drug Resistance, Multiple, Bacterial; D005503:Food Additives / Q000737:chemistry; D061353:Food Storage; D005524:Food Technology; D057141:Food, Preserved / Q000032:analysis / Q000382:microbiology*; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007779:Lactobacillus acidophilus / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D052201:Lacticaseibacillus rhamnosus / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D050296:Microbial Viability; D010316:Particle Size; D011134:Polysaccharides / Q000737:chemistry; D019936:Probiotics / Q000737:chemistry*; D012034:Refrigeration; D065856:Rubus / Q000737:chemistry*
D000900:Anti-Bacterial Agents; D001647:Bile Acids and Salts; D005503:Food Additives; D011134:Polysaccharides; C008315:maltodextrin
Non-dairy; probiotics; shelf life