Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

Literature cited

• Anekella, K., and V. Orsat. 2013. Optimization of microencapsulation of probiotics in raspberry juice by spray drying. LWT-Food Sci. Technol. 50(1):17–24.
   Web of Science ®Google Scholar
• Arepally, D., and T.K. Goswami. 2019. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying. Lwt 99:583–593.
   Web of Science ®Google Scholar
• Aundhia, C., J. Raval, M. Patel, N. Shah, S. Chauhan, G. Sailor, A. Javia, and R. Mahashwari. 2011. Spray drying in the pharmaceutical industry-A review. J. Pharm. Res. 2:63–65.
   Google Scholar
• Barbosa, J., S. Borges, M. Amorim, M. Pereira, A. Oliveira, M. Pintado, and P. Teixeira. 2015. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder. J. Funct. Foods 17:340–351.
   Web of Science ®Google Scholar
• Barbosa, J., and P. Teixeira. 2017. Development of probiotic fruit juice powders by spray-drying: A review. Food Rev. Int. 33(4):335–358.
   Google Scholar
• Behboudi-Jobbehdar, S., C. Soukoulis, L. Yonekura, and I. Fisk. 2013. Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748. Drying Technol. 31(11):1274–1283.
   Web of Science ®Google Scholar
• Bezerra, M.A., R.E. Santelli, E.P. Oliveira, L.S. Villar, and L.A. Escaleira. 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76(5):965–977.
   PubMed Web of Science ®Google Scholar
• Can Karaca, A., O. Guzel, and M.M. Ak. 2016. Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate. J. Sci. Food Agric. 96(2):449–455.
   PubMed Web of Science ®Google Scholar
• Chaudhuri, D., N.B. Ghate, S. Panja, A. Das, and N. Mandal. 2015. Wild edible fruit of prunus nepalensis ser.(steud), a potential source of antioxidants, ameliorates iron overload-induced hepatotoxicity and liver fibrosis in mice. PloS One 10(12). e0144280
   Web of Science ®Google Scholar
• Chegini, G., and B. Ghobadian. 2005. Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technol. 23(3):657–668.
   Web of Science ®Google Scholar
• Dias, C.O., J.D.S.O. de Almeida, S.S. Pinto, F.C. de Oliveira Santana, S. Verruck, C.M.O. Müller, E.S. Prudêncio, and R.D.D.M.C. Amboni. 2018. Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery. Food Biosci. 24:26–36.
   Web of Science ®Google Scholar
• Elez Garofulić, I., Z. Zorić, S. Pedisić, and V. Dragović-Uzelac. 2016. Optimization of sour cherry juice spray drying as affected by carrier material and temperature. Food Technol. Biotechnol. 54(4):441–449.
   PubMed Web of Science ®Google Scholar
• Granato, D., G.F. Branco, F. Nazzaro, A.G. Cruz, and J.A. Faria. 2010. Functional foods and nondairy probiotic food development: Trends, concepts, and products. Compr. Rev. Food Sci. Food Saf. 9(3):292–302.
   PubMed Web of Science ®Google Scholar
• Guerin, J., J. Petit, J. Burgain, F. Borges, B. Bhandari, C. Perroud, S. Desobry, J. Scher, and C. Gaiani. 2017. Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices. J. Food Eng. 193:10–19.
   Web of Science ®Google Scholar
• Heenan, C., M. Adams, R. Hosken, and G. Fleet. 2004. Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. LWT-Food Sci. Technol. 37(4):461–466.
   Google Scholar
• Ikram, E.H.K., K.H. Eng, A.M.M. Jalil, A. Ismail, S. Idris, A. Azlan, and R.A.M. Mokhtar. 2009. Antioxidant capacity and total phenolic content of Malaysian underutilized fruits. J. Food Compos. Anal. 22(5):388–393.
   Web of Science ®Google Scholar
• Jafari, S.M., M.G. Ghalenoei, and D. Dehnad. 2017. Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder. Powder Technol. 311:59–65.
   Web of Science ®Google Scholar
• Keservani, R.K., R.K. Kesharwani, N. Vyas, S. Jain, R. Raghuvanshi, and A.K. Sharma. 2010. Nutraceutical and functional food as future food: A review. Der Pharmacia Lettre 2(1):106–116.
   Google Scholar
• Khalilian Movahhed, M., and M. Mohebbi. 2016. Spray drying and process optimization of carrot–celery juice. J. Food Process. Preserv. 40(2):212–225.
   Web of Science ®Google Scholar
• Kingwatee, N., A. Apichartsrangkoon, P. Chaikham, S. Worametrachanon, J. Techarung, and T. Pankasemsuk. 2015. Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials. LWT-Food Sci. Technol. 62(1):847–853.
   Web of Science ®Google Scholar
• Kumar, B.V., S.V.N. Vijayendra, and O.V.S. Reddy. 2015. Trends in dairy and non-dairy probiotic products-a review. J. Food Sci. Technol. 52(10):6112–6124.
   PubMed Web of Science ®Google Scholar
• Mansouripour, S., Z. Esfandiari, and L. Nateghi. 2013. The effect of heat process on the survival and increased viability of probiotic by microencapsulation: A review. Ann. Biol. Res. 4(4):83–87.
   Google Scholar
• Masood, M.I., M.I. Qadir, J.H. Shirazi, and I.U. Khan. 2011. Beneficial effects of lactic acid bacteria on human beings. Crit. Rev. Microbiol. 37(1):91–98.
   PubMed Web of Science ®Google Scholar
• Mestry, A., A. Mujumdar, and B. Thorat. 2011. Optimization of spray drying of an innovative functional food: Fermented mixed juice of carrot and watermelon. Drying Technol. 29(10):1121–1131.
   Web of Science ®Google Scholar
• Min, M., C.R. Bunt, S.L. Mason, G.N. Bennett, and M.A. Hussain. 2017. Effect of non-dairy food matrices on the survival of probiotic bacteria during storage. Microorganisms 5(3):43.
   Web of Science ®Google Scholar
• Moreira, G.E.G., M.G.M. Costa, A.C.R. de Souza, E.S. de Brito, M.D.F.D. de Medeiros, and H.M. de Azeredo. 2009. Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids. LWT-Food Sci. Technol. 42(2):641–645.
   Web of Science ®Google Scholar
• Mourabet, M., A. El Rhilassi, H. El Boujaady, M. Bennani-Ziatni, and A. Taitai. 2017. Use of response surface methodology for optimization of fluoride adsorption in an aqueous solution by Brushite. Arabian J. Chem. 10:S3292–S3302.
   Web of Science ®Google Scholar
• Muzaffar, K., B.V. Dinkarrao, and P. Kumar. 2016. Optimization of spray drying conditions for production of quality pomegranate juice powder. Cogent Food Agric. 2(1):1127583.
   Google Scholar
• Nagpal, R., A. Kumar, M. Kumar, P.V. Behare, S. Jain, and H. Yadav. 2012. Probiotics, their health benefits and applications for developing healthier foods: A review. FEMS Microbiol. Lett. 334(1):1–15.
   PubMed Web of Science ®Google Scholar
• Nishad, J., C.J. Selvan, S.A. Mir, and S.J.D. Bosco. 2017. Effect of spray drying on physical properties of sugarcane juice powder (Saccharum officinarum L.). J. Food Sci. Technol. 54(3):687–697.
   PubMed Web of Science ®Google Scholar
• Nishino, T., Y. Matsuda, and Y. Yamazaki. 2018. Separation of viable lactic acid bacteria from fermented milk. Heliyon 4(4):e00597.
   PubMed Web of Science ®Google Scholar
• Obón, J., M. Castellar, M. Alacid, and J. Fernández-López. 2009. Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. J. Food Eng. 90(4):471–479.
   Web of Science ®Google Scholar
• Østlie, H.M., J. Treimo, and J.A. Narvhus. 2005. Effect of temperature on growth and metabolism of probiotic bacteria in milk. Int. Dairy J. 15(10):989–997.
   Web of Science ®Google Scholar
• Paim, D.R., S.D. Costa, E.H. Walter, and R.V. Tonon. 2016. Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying. LWT 74:21–25.
   Web of Science ®Google Scholar
• Pereira, A.L.F., F.D.L. Almeida, M.A. Lima, J.M.C. da Costa, and S. Rodrigues. 2014. Spray-drying of probiotic cashew apple juice. Food Bioprocess Technol. 7(9):2492–2499.
   Web of Science ®Google Scholar
• Pinto, S.S., S. Verruck, C.R. Vieira, E.S. Prudêncio, E.R. Amante, and R.D. Amboni. 2015. Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments. LWT-Food Sci. Technol. 64(2):1004–1009.
   Web of Science ®Google Scholar
• Rymbai, H., A. Roy, N. Deshmukh, A. Jha, W. Shimray, G. War, and S. Ngachan. 2016. Analysis study on potential underutilized edible fruit genetic resources of the foothills track of Eastern Himalayas, India. Genet. Resour. Crop Evol. 63(1):125–139.
   Web of Science ®Google Scholar
• Santivarangkna, C., U. Kulozik, and P. Foerst. 2008. Inactivation mechanisms of lactic acid starter cultures preserved by drying processes. J. Appl. Microbiol. 105(1):1–13.
   PubMed Web of Science ®Google Scholar
• Sharma, V., and H. Mishra. 2013. Fermentation of vegetable juice mixture by probiotic lactic acid bacteria. Nutrafoods 12(1):17–22.
   Google Scholar
• Swer, T.L., K. Chauhan, P.K. Paul, and C. Mukhim. 2016. Evaluation of enzyme treatment conditions on extraction of anthocyanins from Prunus nepalensis L. Int. J. Biol. Macromol. 92:867–871.
   PubMed Web of Science ®Google Scholar
• Telang, A., and B. Thorat. 2010. Optimization of process parameters for spray drying of fermented soy milk. Drying Technol. 28(12):1445–1456.
   Web of Science ®Google Scholar
• Tontul, I., and A. Topuz. 2017. Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends Food Sci. Technol. 63:91–102.
   Web of Science ®Google Scholar
• Vikram, S., H. Sharanakumar, U. Nidoni, C. Ramachandra, V. Tamil, and K. Prakash. 2012. Comparative study on spray-drying and freeze-drying of pomegranate (Punica granatum L.) juice fermented with L. acidophilus. Int. J. Food Nutr. Sci. 1:118–127.
   Google Scholar
• Vivek, K., S. Mishra, and R.C. Pradhan. 2018. Physicochemical characterization and mass modelling of Sohiong (Prunus nepalensis L.) fruit. J. Food Meas. Charact. 12(2):923–936.
   Web of Science ®Google Scholar
• Vivek, K., S. Mishra, and R.C. Pradhan. 2019a. Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice. J. Food Process. Eng. 42(1):e12948.
   Web of Science ®Google Scholar
• Vivek, K., S. Mishra, R.C. Pradhan, and R. Jayabalan. 2019b. Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice. LWT 108:55–60.
   Web of Science ®Google Scholar
• Vivek, K., S. Mishra, and R. Sasikumar. 2017. Effect of ultra-sonication on postharvest quality parameters and microbial load on Docynia indica. Sci. Hortic. 225:163–170.
   Web of Science ®Google Scholar
• Vivek, K., K. Subbarao, and B. Srivastava. 2016. Optimization of postharvest ultrasonic treatment of kiwifruit using RSM. Ultrason Sonochem. 32:328–335
   PubMed Web of Science ®Google Scholar