<b>Use of milk protein and maltodextrin in the microencapsulation of <i>Lactobacillus acidophilus<i>: a model approach
DOI:
https://doi.org/10.4025/actascitechnol.v39i5.30078Keywords:
optimization, spray drying, probiotic.Abstract
The microcapsules containing the Lactobacillus acidophilus La-5 probiotic were obtained by spray drying technique, using maltodextrin and milk powder concentrate as encapsulating agents, whose conditions were optimized using Central Composite Rotatable Design (CCRD), obtaining maximum performance with yield 87,59 ± 0,27% employing the inlet air temperature of 100 to 106°C and maltodextrin concentration between 21 to 23.7% (w v-1). The microcapsules revealed by optical microscopy as spherical and homogeneous particles with varying diameters. The results in differential scanning calorimetry corroborate with the optical microscopy for the formation of microcapsules.
Â
Downloads
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
DECLARATION OF ORIGINALITY AND COPYRIGHTS
I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal.
The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.
Read this link for further information on how to use CC BY 4.0 properly.
8.png){kind=logo}
