![]() Rheological studies demonstrated that the biopolymer mixture interacted with intestinal adhesion proteins (mucin) via hydrogen bonding, forming weak gels. The synbiotic behavior was assessed by rheological mucoadhesion, simulation of gastrointestinal digestion, growth inhibition of pathogens, antibiotic activity of extracellular metabolites and viability of the probiotic during storage at room and refrigeration temperatures. In this work, Lactobacillus plantarum was encapsulated in matrices made from the prebiotics gum Arabic (GA), whey protein concentrate (WPC), Aloe vera mucilage (AVM) and agave fructans with a high degree of polymerization (AFHDP). The results suggest that this new non-dairy product could be of particular interest for lactose-intolerant consumers and attractive to the new food market demands. The viability of probiotics (1x107 CFU/mL) was highlighted. Both microparticles were incorporated in a food gel and its shelf-life stability was evaluated by measuring the evolution of the afore-mentioned parameters with time. Meanwhile viability was measured on the microencapsulated probiotic. ![]() Water activity, hygroscopicity, total phenolic compounds, total flavonoids and antioxidant capacity were determined on the pulp fruit microcapsules. Probiotic and fruit pulp were encapsulated separately by means of the spray-drying process and later incorporated into the food matrix. In the interest of getting a functional and non-dairy food product which improves human health, this research was conducted to obtain an edible gel containing probiotic Lactobacillus fermentum A15, and bioactive compounds from an autochthonous Mexican fruit known as chicozapote (Manilkara zapota). The evaluation of physicochemical properties confirmed the addition of fructans confers stability to chayote powder. ![]() The micrographs revealed spherical particles in a range from 16 to 105 μm. The FT-IR showed the ability of agave fructans to water retention. The addition of fructans significantly increased the glass transition temperature (Tg) of the powder. The powder stability was observed in the sorption isotherms, which presented a higher degree of hysteresis during storage where fructans were added. The treatments with added fructans showed lower moisture content than treatments with maltodextrin only. The spray drying process was carried out with inlet temperature of 110, 115 and 120 ☌. The samples were prepared with 5, 7 and 10% maltodextrin concentration, added with 0, 2 and 4% fructans. The effect of the two stabilizing additives for chayote juice was studied through calorimetry, FT-IR spectroscopy and some physicochemical properties. The objective of this study was to diminish the added maltodextrin and evaluate the effect of fructans concentration as carrier agent on the quality properties of chayote powder. The native agave fructans as carrier agent can be an alternative to improve quality properties of chayote powder, since in this form have some technological applications such as sweeteners and stabilizers. The final moisture content of powders was ranged from 3 - 7% db, with the high product yield of the drying process, which could reach up to 70%. The inlet temperature of the drying chamber, as well as the initial Brix content of feed solution, were proven to affect the physical properties of powder produced such as moisture content, product yield, and solubility. The spray drying constructed was revealed to be able to produce coffee powders with fine quality. The spray dryer was equipped with a digital thermo regulator, the pneumatic nozzle system, and 4 finned heaters with the power of 2700 watt for each. One small scale of spray dryer was constructed with the total dimensions of 2.85 x 0.64 for length x width, with a height of 2.32 m. ![]() In this study, the spray drying process was evaluated, giving the potential of how simple spray dryer can help local farmers of Indonesia to produce their coffee powders. In Indonesia, coffee becomes more popular, especially among youngsters. Nowadays, coffee has become one of the most favorable commodities for beverages, flavoring as well as for cosmetic industries. ![]()
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