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Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars

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Abstract

The use of probiotic microorganisms has been limited by the difficulty of maintaining their viability during processing and throughout the product’s shelf life. This study evaluated the viability of microencapsulating Lactobacillus acidophilus (LA) and Bifidobacterium animalis subsp. lactis (BL) using the spray chilling technique to add them to savory cereal bars. The results showed that spray chilling generated a powder that was composed of smooth and continuous spheres with low moisture content and low water activity. The microencapsulated microorganisms exhibited a storage viability at least of 90 days as microparticles and in savory cereal bars, and their counts were superior to those resulting from other methods of adding activated and lyophilized probiotics to savory cereal bars. Thus, microparticles prepared by spray chilling are good vehicles for incorporating probiotics into cereal bars and have the potential to release the probiotics in the consumers’ intestines by means of fat digestion. Savory cereal bars that did and did not contain probiotics exhibited no differences in sensorial acceptance or commercial potential.

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Acknowledgments

The authors gratefully acknowledge partnerships with the University of Contestado (UnC) and the Pirassununga campus of the University of São Paulo (USP).

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Authors and Affiliations

  1. Department of Food Engineering, Regional Integrated University of Alto Uruguai and of Missões—URI, Erechim, Rio Grande do Sul, Brazil

    Gabriel Bonetto Bampi, Geciane Toniazzo Backes & Rogério Luis Cansian

  2. Department of Nutrition and Pharmacy, University of Contestado—UnC, Concórdia, Santa Catarina, Brazil

    Gabriel Bonetto Bampi, Isabella Maria Araldi Ansolin, Bianca Carla Poleto & Larissa Rossett Corezzolla

  3. Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo—USP, Pirassununga, São Paulo, Brazil

    Fernando Eustáquio de Matos Jr. & Carmem Sílvia Favaro-Trindade

Authors
  1. Gabriel Bonetto Bampi
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  2. Geciane Toniazzo Backes
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  3. Rogério Luis Cansian
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  4. Fernando Eustáquio de Matos Jr.
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  5. Isabella Maria Araldi Ansolin
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  6. Bianca Carla Poleto
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  7. Larissa Rossett Corezzolla
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  8. Carmem Sílvia Favaro-Trindade
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Correspondence to Gabriel Bonetto Bampi.

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Bampi, G.B., Backes, G.T., Cansian, R.L. et al. Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars. Food Bioprocess Technol 9, 1422–1428 (2016). https://doi.org/10.1007/s11947-016-1724-z

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  • DOI: https://doi.org/10.1007/s11947-016-1724-z

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