Microencapsulation of Limosilactobacillus reuteri (DSM 23878) for application in infant formula: Heat resistance and bacterial viability during long-time storage

Author(s)

Vido, Mariana Alves Gragnani ; Alvim, Izabela Dutra ; Vinderola, Gabriel ; Berto, Maria Isabel ; Sa, Patricia Blumer Zacarchenco Rodrigues de ; Pinilla, Cristian Mauricio Barreto ; Alves, Adriana Torres Silva e

• Document type: Journal article
• Source: Food Research International; v. 173, p. 6-pg., 2023-11-01.

Abstract

This study aimed to evaluate the survival capacity of the probiotic culture Limosilactobacillus reuteri (DSM 23878) to microencapsulation by spray drying, and its potential as component of an infant formula. Preliminary tests were performed between skim milk (SM) and infant formula (IF) as wall material and two inlet temperatures, evaluating the encapsulation efficiency, moisture content, water activity and stability, to choose the drying parameters. After drying in optimized conditions, the powder of microencapsulated L. reuteri was characterized and the viability after dilution in an infant formula at 70 degrees C was determined. In addition, the survival rate throughout 360 days of storage was assessed. As results, encapsulation efficiency was superior to 90 % in both wall materials. However, the use of IF as for microencapsulation produced microparticles with lower water activity (Aw) and moisture, as compared with the SM. Final microparticles produced with IF as wall material presented values of Aw, moisture content, and particle diameter averaged 0.11 +/- 0.02, 2.10 +/- 0.35 % and 10.30 +/- 0.12 mu m, respectively. The viability of microencapsulated L.reuteri decreased 1 Log CFU/mL after dilution at 70 degrees C and the powder maintained a survivor of 73.5 % after 365 days of storage at 4 degrees C. Thus, the microencapsulation by spray drying under the conditions of this study proved to be an effective technique to protect the probiotic L. reuteri for application in infant formulas, obtaining an adequate number of viable cells after reconstitution at 70 degrees C and during long time the storage. (AU)

• FAPESP's process: 21/04987-0 - Biomass production of autochthonous lactic acid bacteria in culture media with different types of cheese whey and optimization of drying processes
• Grantee: Cristian Mauricio Barreto Pinilla
• Support Opportunities: Scholarships in Brazil - Post-Doctoral