Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: implementation in coffee medium

dc.creatorMartins, Pâmela Mynsen Machado
dc.creatorBatista, Nádia Nara
dc.creatorSantos, Líbia Diniz
dc.creatorDias, Disney Ribeiro
dc.creatorSchwan, Rosane Freitas
dc.date2022-09-29T16:52:00Z
dc.date2022-09-29T16:52:00Z
dc.date2022-10-16
dc.date.accessioned2023-09-28T19:59:44Z
dc.date.available2023-09-28T19:59:44Z
dc.identifierMARTINS, P. M. M. et al. Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium. International Journal of Food Microbiology, [S.l.], v. 379, p. 1-10, Oct. 2022. DOI: 10.1016/j.ijfoodmicro.2022.109839.
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0168160522003117
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/55242
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9041905
dc.descriptionThe storage of microorganisms in liquid form is the main drawback of commercializing epiphytic coffee yeasts. This work aimed to evaluate the fermentative performance of microencapsulated yeasts by spray drying in a coffee peel and pulp media (CPM). The yeasts, Saccharomyces cerevisiae CCMA 0543, Torulaspora delbrueckii CCMA 0684, and Meyerozyma caribbica CCMA 1738, were microencapsulated using maltodextrin DE10 (MD), high maltose (MA), and whey powder (WP) as wall materials. A Central Composite Rotational Design (CCRD) was used to investigate the effect of operating parameters on the microcapsules' cell viability, drying yield, and water activity. Yeasts reached cell viability and drying yields above 90 and 50 %, respectively. WP maintained the cell viability of the three yeasts over 90 days of storage at room temperature (25 °C) and was selected as a wall material for the three yeasts. M. caribbica showed to be more sensitive to spray drying and less resistant to storage. Some differences were found in the fermentation of the CPM medium, but the microencapsulated yeasts maintained their biotechnological characteristics. Therefore, the microencapsulation of epiphytic coffee yeasts by spray drying was promising to be used in the coffee fermentation process.
dc.languageen_US
dc.publisherElsevier
dc.rightsrestrictAccess
dc.sourceInternational Journal of Food Microbiology
dc.subjectStarter culture
dc.subjectCoffee fermentation
dc.subjectCCRD
dc.subjectWhey powder
dc.subjectActive dry yeast
dc.subjectCentral composite rotational design
dc.titleMicroencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: implementation in coffee medium
dc.typeArtigo


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