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This work aimed to develop an orange juice powder by spray drying with lactic acid bacteria (Lactobacillus plantarum 299v and Pediococcus acidilactici HA‐6111‐2), testing their survival both during drying and storage (room temperature and 4 °C). Initially, the best conditions for spray drying were chosen to allow the best survival of each LAB: (i) inlet air temperature of 120 °C and (ii) 0.5:2 ratio of the orange juice soluble solids and drying agent added (prebiotics: 10 DE maltodextrin or gum Arabic). Survival of LAB was not affected by drying process, and it was higher when cultures were stored at 4 °C. A slightly higher protection was conferred by 10 DE maltodextrin, in the case of L. plantarum and at 4 °C. Pediococcus acidilactici was more resistant during storage at 4 °C, with logarithmic reductions lower than 1 log‐unit. It was demonstrated that it is possible to produce a functional nondairy product, orange juice powder supplemented with prebiotic compounds, containing viable LAB for at least 7 months, when stored at 4 °C.
Lactobacillus plantarum 299v and Pediococcus acidilactici HA‐6111‐2 were added to an orange juice (0.5% (w/v) of soluble solids) with 10 DE Maltodextrin (2% (w/v)) and both solutions were spray dried (at inlet air temperature of 120 °C and at flow rates of feed, drying air and compressed air of 5 mL/min, 86% and 550 L/h, respectively). Survival of both lactic acid bacteria was not affected by drying process and it was possible to produce a functional orange juice powder with 107 CFU/g of L. plantarum 299v after 90 days and 108 CFU/g of P. acidilactici HA‐6111‐2 after 210 days when stored at 4°C.
|Authors:||Joana Barbosa, Teresa R. S. Brandão, Paula Teixeira|
|Journal:||International Journal of Food Science & Technology|
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