title: Microencapsulation of Lactobacillus casei by spray drying.
abstract: This study evaluates the use of spray drying to produce microparticles of Lactobacillus casei. Microorganism was cultivated in shaken flasks and the microencapsulation process was performed using a laboratory-scale spray dryer. A rotational central composite design was employed to optimise the drying conditions. High cell viability (1.1 × 10(10) CFU/g) was achieved using an inlet air temperature of 70 °C and 25% (w/v) of maltodextrin. Microparticles presented values of solubility, wettability, water activity, hygroscopicity and humidity corresponding to 97.03 ± 0.04%, 100% (in 1.16 min), 0.14 ± 0.0, 35.20 g H2O/100 g and 4.80 ± 0.43%, respectively. The microparticles were spherical with a smooth surface and thermally stable. Encapsulation improved the survival of L. casei during storage. After 60 days, the samples stored at -8 °C showed viable cell concentrations of 1.0 × 10(9) CFU/g.
authors.affiliation: Programa de Pós-Graduação em Biotecnologia Industrial, Universidade Federal de Pernambuco, Cidade Universitária , Recife, PE , Brazil and.
authors.forename: Rebeka Cristiane Silva
authors.initials: RC
authors.lastname: Dos Santos
authors.forename: Leandro
authors.initials: L
authors.lastname: Finkler
authors.forename: Christine Lamenha Luna
authors.initials: CL
authors.lastname: Finkler
mesh_terms: D002214:Capsules; D018914:Cells, Immobilized / Q000737:chemistry / Q000166:cytology; D007780:Lacticaseibacillus casei / Q000737:chemistry* / Q000166:cytology*
chemical_list: D002214:Capsules
keywords: Experimental planning; maltodextrin; microparticles; probiotic