Food and Fermentation Industries >

2019 , Vol. 45 >Issue 8: 244 - 251

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019609

Spray drying of probiotics, affecting factors, and optimization strategies

  • XIAO Huaiqiu ,
  • LI Yuzhen ,
  • LIN Qinlu ,
  • ZHAO Mouming ,
  • LIU Jun
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  • 1(School of Pharmeceutical and Bioegineering, Hunan Chemical Vocational Technology College, Zhuzhou 412004, China)
    2(College of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China)
    3(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)

Received date: 2018-12-12

  Revised date: 2018-12-26

  Online published: 2019-05-14

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Abstract

Probiotics, a kind of microecological agents, are beneficial for intestinal flora and play important roles in alleviating acute and chronic gastroenteritis, treating abdominal diarrhea, improving digestion, alleviating lactose intolerance, reducing the colonization and growth of pathogenic bacteria in the intestine, enhancing immunity, and alleviating neurodevelopmental disorders. In recent years, many researches were conducted on parameters to optimize spray drying technology (SDT) to prepare dry probiotics, and significant progresses have been achieved. In this review, the basic principle of SDT to spray dry probiotics was summarized. The factors that affect SDT were systematically and comprehensively analyzed. The strategies for further optimization of SDT were prospected in order to improve the survival rate of probiotic during drying process, which aimed to promote the development of SDT.

Key words： probiotics; spray drying technology; affecting mechanisms; optimization strategies

Cite this article

XIAO Huaiqiu , LI Yuzhen , LIN Qinlu , ZHAO Mouming , LIU Jun . Spray drying of probiotics, affecting factors, and optimization strategies[J]. Food and Fermentation Industries, 2019 , 45(8) : 244 -251 . DOI: 10.13995/j.cnki.11-1802/ts.019609

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