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American Journal of Food Technology
  Year: 2018 | Volume: 13 | Issue: 2 | Page No.: 57-65
DOI: 10.3923/ajft.2018.57.65
 
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Spray Drying Effect on the Viability of Lactococcus lactis in Presence of Yacon (Smallanthus sonchifolius) as a Prebiotic
Alejandra Sanín Villarr , Diana Paola Navia Porras and Johanna Andrea Serna Jiménez

Abstract:
Background and Objectives: Due to malnutrition and to the raise of non-communicable diseases, agrifood industry research has entered the development of functional foods; the “Yacon” is an Andean tuber with a prebiotic potential. The objective was to evaluate the effect of spray drying on the viability of Lactococcus lactis ATCC19435 in the presence of “Yacon” as prebiotic. Materials and Methods: Initially, the prebiotic effect of Yacon on L. lactis was studied by making a growth curve in Yacon’s nectar and by modelling data through the ComBase®; then L. lactis were spray dried in Yacon’s nectar analyzing the influence of the entrance temperature and the maltodextrin concentration. The micro-organism’s survival, water activity and moisture content were measured. Afterwards, the spray-drying effect over the bacteria stability in in vitro simulated gastrointestinal was tested. Results: The results show that L. lactis used fructo-oligosaccharides present in Yacon as a carbon source for its growth and metabolism with a viable population in a 92-98%, growth curve that fit Baranyi and Roberts model. Besides, it was possible to observe that the spray-drying technique used at 120°C-20% maltodextrin had a statistically significant effect over the bacteria stability in simulated gastric juice and bile fluids. Conclusion: Consequently, it is possible to infer that “Yacon” has a great potential to become a prebiotic product since a high fructo-oligosaccharides content was found both in the fresh root and in the powder; this is why it is cataloged as a promissory prebiotic food; beside, if probiotic bacteria such as L. lactis is added, it might be considered as a functional symbiotic powder food.
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How to cite this article:

Alejandra Sanín Villarr, Diana Paola Navia Porras and Johanna Andrea Serna Jiménez, 2018. Spray Drying Effect on the Viability of Lactococcus lactis in Presence of Yacon (Smallanthus sonchifolius) as a Prebiotic. American Journal of Food Technology, 13: 57-65.

DOI: 10.3923/ajft.2018.57.65

URL: https://scialert.net/abstract/?doi=ajft.2018.57.65

 
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