High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin
A fine, hygroscopic, and poorly flowable probiotic powder encapsulating <i>Lactobacillus rhamnosus</i> GG (LGG) was granulated using a high-shear granulation process, wherein a small amount of water (4%, <i>w/w</i>) was used for moisture-activation with or without 10% (<i&...
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MDPI AG
2023-01-01
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| Series: | Pharmaceuticals |
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| Online Access: | https://www.mdpi.com/1424-8247/16/2/217 |
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| author | Andres Letona Sungahm Ahn Suyeon An Daebeom Yun Young-Rok Kim Mario Muralles Donghwa Chung |
| author_facet | Andres Letona Sungahm Ahn Suyeon An Daebeom Yun Young-Rok Kim Mario Muralles Donghwa Chung |
| author_sort | Andres Letona |
| collection | DOAJ |
| description | A fine, hygroscopic, and poorly flowable probiotic powder encapsulating <i>Lactobacillus rhamnosus</i> GG (LGG) was granulated using a high-shear granulation process, wherein a small amount of water (4%, <i>w/w</i>) was used for moisture-activation with or without 10% (<i>w/w</i>) resistant maltodextrin (RM). The process consisted of four steps; premixing, agglomeration, moisture absorption, and drying steps. The moisture content, water activity, and viable cell count were monitored during the granulation. The size, morphology, and flowability of the granules were determined. The powder was successfully converted to about 10-times-larger granules (mass mean diameter = 162–204 µm) by this process, and the granules had a ‘snowball’ morphology. The LGG cells were well preserved under the high-shear granulation conditions, and the viable cell count of the granules greatly exceeded the minimum therapeutic level recommended for probiotic powders. The addition of RM decreased the moisture content of the granules; improved cell resistance to drying stress; narrowed the particle size distribution, with reductions seen in both very fine and very large particles; and produced more flowable granules. Moisture sorption analysis and differential scanning calorimetry demonstrated that these positive effects of RM on granulation were primarily attributed to its water distribution ability rather than its glass transition-related binding ability. |
| first_indexed | 2024-03-11T08:18:01Z |
| format | Article |
| id | doaj.art-7f998861444d4798a5309759d1c372e8 |
| institution | Directory Open Access Journal |
| issn | 1424-8247 |
| language | English |
| last_indexed | 2024-03-11T08:18:01Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pharmaceuticals |
| spelling | doaj.art-7f998861444d4798a5309759d1c372e82023-11-16T22:36:37ZengMDPI AGPharmaceuticals1424-82472023-01-0116221710.3390/ph16020217High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant MaltodextrinAndres Letona0Sungahm Ahn1Suyeon An2Daebeom Yun3Young-Rok Kim4Mario Muralles5Donghwa Chung6Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of KoreaFood Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of KoreaFood Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of KoreaFood Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of KoreaDepartment of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of KoreaSchool of Materials Science and Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, SingaporeInstitute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of KoreaA fine, hygroscopic, and poorly flowable probiotic powder encapsulating <i>Lactobacillus rhamnosus</i> GG (LGG) was granulated using a high-shear granulation process, wherein a small amount of water (4%, <i>w/w</i>) was used for moisture-activation with or without 10% (<i>w/w</i>) resistant maltodextrin (RM). The process consisted of four steps; premixing, agglomeration, moisture absorption, and drying steps. The moisture content, water activity, and viable cell count were monitored during the granulation. The size, morphology, and flowability of the granules were determined. The powder was successfully converted to about 10-times-larger granules (mass mean diameter = 162–204 µm) by this process, and the granules had a ‘snowball’ morphology. The LGG cells were well preserved under the high-shear granulation conditions, and the viable cell count of the granules greatly exceeded the minimum therapeutic level recommended for probiotic powders. The addition of RM decreased the moisture content of the granules; improved cell resistance to drying stress; narrowed the particle size distribution, with reductions seen in both very fine and very large particles; and produced more flowable granules. Moisture sorption analysis and differential scanning calorimetry demonstrated that these positive effects of RM on granulation were primarily attributed to its water distribution ability rather than its glass transition-related binding ability.https://www.mdpi.com/1424-8247/16/2/217high-shear granulationmoisture-activationresistant maltodextrinprobioticsmoisture sorption isothermflowability |
| spellingShingle | Andres Letona Sungahm Ahn Suyeon An Daebeom Yun Young-Rok Kim Mario Muralles Donghwa Chung High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin Pharmaceuticals high-shear granulation moisture-activation resistant maltodextrin probiotics moisture sorption isotherm flowability |
| title | High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin |
| title_full | High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin |
| title_fullStr | High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin |
| title_full_unstemmed | High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin |
| title_short | High-Shear Granulation of Hygroscopic Probiotic-Encapsulated Skim Milk Powder: Effects of Moisture-Activation and Resistant Maltodextrin |
| title_sort | high shear granulation of hygroscopic probiotic encapsulated skim milk powder effects of moisture activation and resistant maltodextrin |
| topic | high-shear granulation moisture-activation resistant maltodextrin probiotics moisture sorption isotherm flowability |
| url | https://www.mdpi.com/1424-8247/16/2/217 |
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