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Article Dans Une Revue (Article De Synthèse) Trends in Food Science and Technology Année : 2017

Spray drying of probiotics and other food-grade bacteria: A review

Résumé

Background: Probiotic and starter bacteria are generally dried to produce easy-to-use ingredients that are stable and flexible for applications in the food, feed and pharmaceutical industry. The overall demand for dried probiotic bacteria has increased in the context of a rapidly growing market, evidencing the need for their larger scale production. Scope and approach: The spray-drying of bacteria enables a larger production scale than the freezedrying currently used; energy costs are lower and the process is sustainable. This is also a promising way to microencapsulate bacteria within various protective matrices to ensure their improved resistance during storage, technological processes and digestive stresses. Key findings and conclusions: This review highlights some key strategies to improve the viability and efficacy of probiotics spray-drying, such as the enhancement of bacterial resistance, improved protection of the drying medium and optimization of the drying process. It also focuses on factors during the preand post-drying stages which may influence the quality and efficacy of spray-dried probiotic powders.
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hal-01490072 , version 1 (14-03-2017)

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Song Huang, Marie-Laure Vignolles, Xiao Dong Chen, Yves Le Loir, Gwénaël Jan, et al.. Spray drying of probiotics and other food-grade bacteria: A review. Trends in Food Science and Technology, 2017, 63, pp.1-17. ⟨10.1016/j.tifs.2017.02.007⟩. ⟨hal-01490072⟩
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