JIANG Tian1, LU Wenwei1,2, CUI Shumao1, ZHANG Hao1,2,3, ZHAO Jianxin1,2*
1(College of Food,Jiangnan University,Wuxi 214122,China) 2(Institute of Food Biotechnology,Jiangnan University(Yangzhou),Yangzhou 225004,China) 3(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China)
Abstract: Electrostatic spray drying is a new microencapsulated probiotics method.The protectants and process of electrostatic spray drying were determined using single factor design and orthogonal experiment for Bifidobacterium lactis BL03.The optimized protectants were 14% trehalose, 10% linolenic acid, 6% calcium hydrophosphate and 11% β-cyclodextrin.The optimized process for electrostatic spray drying microencapsules were as follows:inlet temperature was 80 ℃, pump flow was 30 r/min, electrostatic charge was 25 kV and the survival rate was 89.26%.Scanning electron microscope (SEM) images showed that electrostatic spray drying had the best effect of microencapsulation.Embedding rate of microencapsules was 93.3% for B.lactis BL03.Compared electrostatic spray drying with traditional spray drying and freeze drying, the survival rate of electrostatic spray drying was above 80% when treated with simulated gastric fluid for 2 hours, and reached 75% with simulated intestinal fluid after 4 hours. The survival rate was over 70% at the temperature of 25 ℃ after 12 months.Electrostatic spray drying was superior to traditional spray drying and freeze drying.
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2021, Vol. 47 
