Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514

The objective of this study was to characterize the synergistic effect of WPI and sucrose on protecting the survival of powdered Lactobacillus salivarius NRRL B-30514 prepared by directly mixing a cell suspension with spray-dried WPI/sucrose powders (WSP) with different WPI:sucrose mass ratios. In the prepared WSP-probiotics powders (WPP), differential scanning calorimetry, X-ray diffraction spectroscopy and scanning electron microscopy results indicated that WPI stabilized amorphous sucrose with the glass transition temperature above room temperature. WPP with the presence of amorphous sucrose showed higher probiotic viability and 30-day storage stability than the WPI only treatment. WPP with a higher amount of sucrose also resulted in better survival of L. salivarius with higher membrane integrity detected using the LIVE/DEAD® BacLight™ assay after heating at 80 °C for 30 min. The present study showed WSP may protect probiotics better than individual components.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research