Effect of galacto-oligosaccharides: maltodextrin matrices on the recovery of Lactobacillus plantarum after spray-drying

dc.creatorSosa, Natalia
dc.creatorGerbino, Oscar Esteban
dc.creatorGolowczyc, Marina Alejandra
dc.creatorSchebor, Carolina
dc.creatorGómez-Zavaglia, Andrea
dc.creatorTymczyszyn, Emma Elizabeth
dc.date2016
dc.date2019-11-29T15:26:39Z
dc.date.accessioned2023-07-14T17:29:02Z
dc.date.available2023-07-14T17:29:02Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/86384
dc.identifierissn:1664-302X
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7427655
dc.descriptionIn this work maltodextrins were added to commercial galacto-oligosaccharides (GOS) in a 1:1 ratio and their thermophysical characteristics were analyzed. GOS:MD solutions were then used as matrices during spray-drying of Lactobacillus plantarum CIDCA 83114. The obtained powders were equilibrated at different relative humidities (RH) and stored at 5 and 20°C for 12 weeks, or at 30°C for 6 weeks. The Tgs of GOS:MD matrices were about 20-30°C higher than those of GOS at RH within 11 and 52%. A linear relation between the spin-spin relaxation time (T2) and T-Tg parameter was observed for GOS:MD matrices equilibrated at 11, 22, 33, and 44% RH at 5, 20, and 30°C. Spray-drying of L. plantarum CIDCA 83114 in GOS:MD matrices allowed the recovery of 93% microorganisms. In contrast, only 64% microorganisms were recovered when no GOS were included in the dehydration medium. Survival of L. plantarum CIDCA 83114 during storage showed the best performance for bacteria stored at 5°C. In a further step, the slopes of the linear regressions provided information about the rate of microbial inactivation for each storage condition (k values). This information can be useful to calculate the shelf-life of spray-dried starters stored at different temperatures and RH. Using GOS:MD matrices as a dehydration medium enhanced the recovery of L. plantarum CIDCA 83114 after spray-drying. This strategy allowed for the first time the spray-drying stabilization of a potentially probiotic strain in the presence of GOS.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.formatapplication/pdf
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)
dc.subjectBiología
dc.subjectGalacto-oligosaccharides
dc.subjectGlass transition temperature
dc.subjectLactic acid bacteria
dc.subjectMaltodextrin
dc.subjectSpray-drying
dc.titleEffect of galacto-oligosaccharides: maltodextrin matrices on the recovery of Lactobacillus plantarum after spray-drying
dc.typeArticulo
dc.typeArticulo


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