Skip to main content

Table 1 Physicochemical and microbiological characteristics of spray-dried powder

From: Spray drying studies of probiotic Enterococcus strains encapsulated with whey protein and maltodextrin

Physicochemical and microbiological characteristics

E. canintestini S18A

E. rivorum S22C

E. rivorum S14B

Moisture content (g/100 g of powder)

6.19 ± 0.56a

5.14 ± 0.82b

6.07 ± 1.06a

Water activity

0.2a

0.15c

0.17b

Hygroscopicity (g water/kg powder/min)

0.126 ± 0.73 b

0.17 ± 1.15 a

0.16 ± 0.84 a

Dissolution time (s)

703 ± 2a

701 ± 2.5a

692 ± 2b

Glass transition temperature Tg (°C)

56.7 ± 1.2c

58.2 ± 1.4a

57.6 ± 1.1b

L*

70.03 ± 0.19c

71.34 ± 0.51a

70.59 ± 0.45b

a*

0.78 ± 0.16a

0.28 ± 0.05c

0.44 ± 0.09b

b*

6.21 ± 0.29a

4.09 ± 0.11b

4.45 ± 0.29b

Survival before spray drying (%)

81.23 ± 2.07a

78.07 ± 1.05c

79.45 ± 1.69b

Survival after spray drying (%)

70.65 ± 1.84a

69.53 ± 3.01b

67.59 ± 2.9c

Viability % loss rate at 4 °C (30 days)

0.07a

0.063b

0.058c

Viability % loss rate at 4 °C (60 days)

0.12b

0.15 a

0.10c

Viability % loss rate at 25 °C (30 days)

0.13a

0.2c

0.17b

Viability % loss rate at 25 °C (60 days)

0.32a

0.4b

0.4b

  1. Values assigned different superscript letters mean significant difference p < 0.05
  2. L* for the lightness from black (0) to white (100)
  3. a* from green (−) to red (+)
  4. b* from blue (−) to yellow (+)