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Spray drying conditions for orange juice incorporated with lactic acid bacteria

2017Journal article Restricted access
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dc.contributor.authorBarbosa, Joana
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2017-12-15T19:02:33Z
dc.date.available2017-12-15T19:02:33Z
dc.date.issued2017
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/submitedVersionpt_PT
dc.identifier.citationBarbosa, J., Brandão, T. R. S., Teixeira, P. (2017). Spray drying conditions for orange juice incorporated with lactic acid bacteria. International Journal of Food Science and Technology, 52(9), 1951-1958pt_PT
dc.identifier.doi10.1111/ijfs.13472pt_PT
dc.identifier.eid85019929481
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10400.14/23687
dc.identifier.wos000409197000004
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationClostridium difficile: prevalence in foods and study of alternative treatments to conventional therapeutics applied on C. difficile infection
dc.subjectGum arabicpt_PT
dc.subjectLactobacillus plantarum 299vpt_PT
dc.subjectMaltodextrinpt_PT
dc.subjectPediococcus acidilactici HA-6111-2pt_PT
dc.subjectSpray dryingpt_PT
dc.titleSpray drying conditions for orange juice incorporated with lactic acid bacteriapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleClostridium difficile: prevalence in foods and study of alternative treatments to conventional therapeutics applied on C. difficile infection
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F113303%2F2015/PT
oaire.citation.endPage1958pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage1951pt_PT
oaire.citation.titleInternational Journal of Food Science and Technologypt_PT
oaire.citation.volume52pt_PT
oaire.fundingStream5876
person.familyNameBarbosa
person.familyNameBrandão
person.familyNameTeixeira
person.givenNameJoana
person.givenNameTeresa
person.givenNamePaula
person.identifierJ-9418-2012
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridJ-9418-2012
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublicationcd9c705a-c948-4ea1-9474-3220f7776460
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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