ORIGINAL PAPER

Spray-Drying of Probiotic Cashew Apple Juice

Ana Lcia Fernandes Pereira & Francisca Diva Lima Almeida &
Micael Andrade Lima & Jos Maria Correia da Costa & Sueli Rodrigues
Received: 5 August 2013 / Accepted: 2 December 2013 / Published online: 17 December 2013
#Springer Science+Business Media New York 2013
Abstract Data on spray-drying of fruit juices containing pro-
biotic bacteria are scarce. The main challenge is to avoid the
viability losses of the microorganism during drying and stor-
age. In the presented study, the dehydration by spray-drying of
cashew apple juice containing Lactobacillus casei NRRL
B-442, and the influence of the storage temperature (25 and
4 C) on the viability of L. casei NRRL B-442 and on the
physical properties of the powder during 35 days of storage
were evaluated. Probiotic cashew apple juice was dehydrated
according to the following conditions: inlet temperature of the
drying air (120 C), feed flow rate of juice (0.3 L/h), hot air
flow (3.0 m
3
/min), and pressurized air flow (30 L/min). The
outlet temperature was 75 C. The carriers used were 20 %(w/v)
maltodextrin or 10 % (w/v) maltodextrin + 10 % (w/v) gum
arabic. Microbial survival rates higher than 90 % were obtained
for the powder stored at 4 C for 35 days (both carriers) and
higher than 70 % up to 21 days for the powder obtained using
only maltodextrin at 25 C. Higher yields were obtained only by
maltodextrin which was used as carrier (72 %) compared to the
yield obtained when the mixture of maltodextrin and gum arabic
was applied (60 %). The water activity was kept low (Aw<0.30)
during the storage, and the characteristic color of the product was
maintained.
Keywords Spray-drying
.
Maltodextrin
.
Gumarabic
.
Stability
.
Viability
Introduction
Traditionally, probiotics have been added to yogurt and other
fermented dairy products. Nowadays, there is an increase on
the research target to probiotic products fromvarious nondairy
food matrices. In this context, fruit juices can be certainly
positioned as an excellent alternative functional food, due to
its great amount of healthy components like vitamins, antiox-
idants, and polyphenols, which exert several positive benefits
on the human health. Also, they do not contain any dairy
allergens (Garcha et al. 2011; Sheehan et al. 2007).
In a previous study, Pereira et al. (2011) optimized the
conditions of Lactobacillus casei NRRL B-442 cultivation
in cashew apple juice. Cashew apple juice showed to be as
efficient as dairy products for L. casei growth. The microbial
viability was also good, reaching 8.660.02 log CFU/mL
after 42 days of storage at 4 C with high sensory acceptance
rate as reported by Pereira et al. (2013).
Dehydration as a preservation technique is an alternative
for better utilization of fruit and vegetable juices. Spray-drying
can be used to convert juices into stable powders with new
possibilities for industrial applications. However, stickiness is
the major issue during spray-drying of sugar-rich food prod-
ucts because of their thermoplastic behavior. This leads to low
yield and several operating problems. Additives such as
maltodextrin, gum arabic, and others are commonly used as
carriers to increase the glass transition temperature of the
spray-dried products and to bring the liquid solution to an
economically spray-dryable range (up to 25 %solids) (Truong
et al. 2005).
According to Mestry et al. (2011), the fermented juice
powder is highly desirable because the dried product poten-
tially has both longer shelf life and lower transportation cost.
Moreover, the probiotic fruit and vegetable juice powders can
be used in probiotic drinks, probiotic ice creams, syrups, and
prepared soups.
A. L. F. Pereira
:
F. D. L. Almeida
:
M. A. Lima
:
J. M. C. da Costa
:
S. Rodrigues (*)
Departamento de Tecnologia de Alimentos, Universidade Federal do
Cear, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Cear,
Brazil
e-mail: sueli@ufc.br
Food Bioprocess Technol (2014) 7:24922499
DOI 10.1007/s11947-013-1236-z
Biological systems present their own difficulties because
they are generally thermolabile, and great care needs to be
taken to prevent denaturation during spray-drying, including
proper dryer design, dryer operating conditions, types of
additives, and so on (Chegini and Ghobadian 2005; Yu et al.
2007). The probiotic microorganisms are sensitive to drying
processes, due to the deterioration of the cell membrane
(Chvarri et al. 2010). However, this problem can be solved
or reduced by controlling the drying conditions or by using
carriers (Peighambardoust et al. 2011) and low outlet
temperature (Silva et al. 2011).
Chavez and Ledeboer (2007) combined different carriers
for improving the viability of spray-dried Bifidobacterium
lactis BB12. These authors observed that the combination of
soy protein and maltodextrin, or skim milk and gum arabic,
resulted in the best survival rates of probiotics. According to
Kearney et al. (2009), the survival of spray-dried cultures
during storage is limited. The loss of viability occurs during
spray-drying process and continues with subsequent storage.
To reduce these damages, the combination of several condi-
tions must be established (Schutyser et al. 2012).
Although probiotics are commonly found in dairy-based
foods, few studies have evaluated the spray-drying of fruit
juices containing probiotic bacteria. Although several works
on spray-drying of lactic bacteria have been published, to date,
the major challenge is to improve the viability of lactic acid
bacteria upon drying and subsequent storage. There are no
commercial lactic acid cultures available that are stable at high
temperatures (Peighambardoust et al. 2011). In addition, fruit
juice dehydration is also a challenge due to their low molec-
ular sugar contents and low glass transition temperature (Tg).
Spray-drying of probiotic fruit juices is a frontier technology,
and only one published paper was found in this subject
(Mestry et al. 2011). The lack of information on spray-
drying of probiotic nondairy beverages implicates on several
challenges.
The aim of this study was to evaluate the dehydration by
spray-drying of cashewapple juice containing L. casei NRRL
B-442. The influence of the storage temperature on the mi-
crobial viability and the physical properties of the powder
during 35 days were also taken into account. The primary
objective was the survival of L. casei B-442 upon spray-
drying processing. The second one was evaluate the shelf life
of powder stored at room temperature (25 C) and under
refrigeration.
Material and Methods
Probiotic Cashew Apple Juice Preparation
In this work, cashew apples from Embrapas Experimental
Station, in Pacajus City (Brazil) were used. The juice was
obtained through mechanical process by pressing the pedun-
cles in an expeller equipment (INCOMAP, Fortaleza, Cear,
Brazil). Tannins were removed by clarification with gelatin.
The clarification process consisted of adding gelatin
1 % (w/v) to the juice. After the gelatin dissolution,
the juice was allowed to stand at 4 C for precipitation
of the tannins and suspended solids, which were re-
moved by filtration with a cotton cloth. The clarified
cashew apple juice was stored frozen (20 C) prior to
use. No additive was added to the juice.
Probiotic cashew apple juice preparation was done by
fermentation with L. casei NRRL B-442 according to the
methodology described by Pereira et al. (2011). The process-
ing conditions were as follows: initial pH 6.4 (adjusted with
NaOH), fermentation temperature of 30 C, and inoculation
level of 7.48 log CFU mL
1
(L. casei B-442). The process
was carried out until pH 5.0 (15 h).
Spray-Drying of Probiotic Cashew Apple Juice
Schutyser et al. (2012) reported that several strategies must be
used to protect the probiotic bacteria during spray-drying.
Mestry et al. (2011) evaluated the effect of inlet temperature
(from 120 to 160 C) and supply pump flow (from 0.12 to
0.3 L/h) in the spray-dried fermented mixed juice (carrot and
watermelon). These authors observed that high inlet air tem-
perature and low supply pump flow reduced the viability of
Lactobacillus acidophilus. They concluded that higher supply
pump flow reduced the exposition time of the cells to high
drying temperatures, avoiding inactivation. In this study, to
protect the cells from spray-drying damage, such as rupture of
the cell membrane, low inlet temperature and high feed flow
rate were used as suggested by Mestry et al. (2011). The
process was carried out using a lab-scale spray dryer (LM
MSD 1.0, LU-228, Labmaq, Brazil), with a stainless steel
drying chamber, and a spray nozzle of 1.2 mm in diameter.
The process parameters were the following: 120 C for inlet
temperature, 30 L/min for compressed air flow rate, 3.0 m
3
/
min of hot air flow, and 0.3 L/h supply pump flow. The outlet
temperature was about 75 C.
The carriers used were maltodextrin (Cargill/Maltogill-DE
20, So Paulo, Brazil) and gum arabic (Sunset Ltda, So
Paulo, Brazil). The drying was carried out in two conditions:
20 % maltodextrin (w/v) and the combination of 10 % malto-
dextrin and 10 % de gum arabic (w/v). The probiotic cashew
apple powders were sealed in polyethylene bags and stored in
the dark at 25 C (room temperature) and 4 C (refrigerated
temperature) at 68 % relative humidity.
Viable cell counts, water activity, pH, color, and rehydra-
tion time of probiotic cashew apple powders were recorded
prior to storage and at intervals of 7 days, during the 35 days
of storage. The storage temperatures and period were based on
Food Bioprocess Technol (2014) 7:24922499 2493
previous works published for spray-dried yogurt (Wirjantoro
and Phianmongkhol 2009; Kearney et al. 2009).
Powder Yield
The powder yield obtained in each drying process was calcu-
lated in function of soluble solids in the juice before drying
related to the powder collected in the collector flask at the
cyclone bottom. The yield was expressed as percentage (%)
according to the equation given below:
Yield % Mass
powder obtain
100

=Mass
powder expected
1
Viable Cell Count Determination
Viable cell counts of L. casei were performed in the ready-to-
drink probiotic cashew apple juice (before drying) and in the
dried probiotic juice. The powder was reconstituted in water
(dilution 1:10). For microbial counts, serial dilutions up to
10
6
in sterile peptone water were done. Aliquots of 0.1 mL
were inoculated in MRS agar, using the spread plate method,
in triplicate. The plates were inverted-incubated in B.O.D.
37 C for 72 h. After this period, counts were performed for
typical colonies of L. casei . Plates containing 20350 colonies
were measured. Results were recorded as colony-forming
units (CFU) per gram in dried probiotic juice. According to
Vinderola and Reinheimer (2000), L. casei has characteristics
of round white creamy colonies with diameter from 0.9 to
1.3 mm.
Water Activity (Aw)
The probiotic powder water activity was determined by direct
measure in digital equipment (Aqualab, 3TE, Pullman USA)
at 25 C.
pH
The powder was reconstituted in water (dilution 1:10), and the
pH was determined by direct measure in a Marconi PA 200
potentiometer.
Color Analysis
The powder was reconstituted in water (dilution 1:10), and the
color was determined using a Minolta CR300 colorimeter
(Tokyo, Japan). Readings were taken in triplicate. The color-
imeter was standardized using the illuminant D65, and mea-
surements were made through an 8-mm port/viewing area.
The reflectance instruments determined three color parame-
ters: lightness (L*), chroma (C*), and hue angle (h). Numer-
ical values of L*, a* (redness), and b* (yellowness) were
converted into E* (total color difference), according to
Eq. (2). The reference value was the powder at the beginning
of storage (day 0).
E L
2

a
2

b
2

1=2
2
Powder Rehydration Time
The rehydration time was determined by adding 2 g of the
material to 50 mL of distilled water at 26 C. The mixture was
agitated in a 100-mL glass beaker at a Marconi stirrer MA
089 at 800 rpmusing a magnetic stir bar. The time required for
the powder to be completely rehydrated was recorded (Goula
and Adamopoulos 2010).
Statistical Analysis
Results were presented as mean SD. Tukey test was carried
out at 95 % of confidence level using Statistica software
version 7.0 (Statsoft, USA).
Results and Discussion
Viable Cell Counts of L. casei NRRL B-442
in the Reconstituted Probiotic Powder
The main concern in microbial spray-drying processing is the
microbial survival due the heat exposition. However, in pro-
biotic products, not only the microbial survival is important
but also the viable cell count is an important parameter. As
there is no reference values for probiotic nondairy products, in
the present study, the recommended level of 6.0 log CFU g
1
(FAO/WHO 2003) was taken as reference level. In the present
study, just after drying (day 0), the viability of L. casei NRRL
B-442 in the powder was above the recommended minimum
level for probiotic bacteria necessary to produce therapeutic
benefit as shown in Table 1.
The survival rate after the drying process was 77 and 82 %
when 20 % of maltodextrin and a mixture of maltodextrin
(10 %) and gum arabic (10 %) were used as drying adjuvant.
The use of maltodextrin with gum arabic as carrier resulted in
a slight higher survival of L. casei NRRL B-442 in spray-
drying processing.
Foerst et al. (2012) reported on Lactobacillus paracasei
F19 survival rates of 54 and 70 % using sorbitol and trehalose,
respectively, as carriers in a vacuum-drying processing. Supe-
rior survival rates were obtained in the present study using
traditional spray-drying carriers. Semyonov et al. (2011) eval-
uated the effect of maltodextrin concentration (DE19) in
L. paracasei survival after drying using ultrasonic vacuum
spray-dryer. The authors reported on survival rates of 20.4,
2494 Food Bioprocess Technol (2014) 7:24922499
18.2, 29.2, and 33.8 % at 10, 15, 20, and 25 % maltodextrin
concentration, respectively. Herein, 20 % of maltodextrin
provided a much higher survival rate for L. casei NRRL
B-442 (77 %) compared to the results reported by Smeyonov
et al. (2011).
Lian et al. (2002) investigated the survival of different
Bifidobacterium strains after spray-drying with different car-
riers media including gelatin, gum arabic, and soluble starch.
According to the authors, the viability of Bifidobacteria is
highly dependent on the type of carriers and varies with
strains. The concentration of carrier also affected the bacteria
survival after spray-drying. Bifidobacterium infantis OCRC
14661 showed higher survival rate after drying when gum
arabic followed by gelatin and soluble starch were used.
Bifidobacterium longum B6 presented survival rates of 41.2
and 29.1 %, when 10 % (w/w) of gum arabic and soluble
starch were used, respectively. The difference on the results
obtained was partially explained by the encapsulating ability
of each applied carrier. In this study, the gum arabic combined
with maltodextrin showed the highest survival rate. These
results are in agreement to the statement of Peighambardoust
et al. (2011) who reported that a combination of different
carriers can be used to improve the microorganisms survival
in spray-dried probiotics.
In this study, the major differences were observed during
storage. The addition of 20 % of maltodextrin resulted in
microbial counts above 6.00 log CFU/g up to 7 days of storage
at room temperature (25 C) and up to 21 days under refrig-
eration (4 C). However, better results were obtained for the
powder stored at refrigerated temperature (4 C), where satis-
factory levels of cell viability were found up to 35 days of
storage for powders dried using maltodextrin (10 %) and gum
arabic (10 %) as carriers (Table 1). Figure 1 presents the
survival rate along the storage time using the beginning of
storage (day 0) as the reference value. As shown, the storage
temperature is the most relevant parameter because only sam-
ples stored at 4 C presented survival rates above 95 % during
the whole storage period.
Wirjantoro and Phianmongkhol (2009) evaluated the via-
bility of Bifidobacteriumbifidum and L. acidophilus in yogurt
powder, stored at room and refrigerated temperatures for
28 days. These authors observed that the survival of
B. bifidum after 14 days was lower than 60 %, while
L. acidophilus survival rate was above 70 % throughout
storage at 4 C. Dairy-based food matrix is considered appro-
priate for probiotic strains because milk helps to protect the
microbial viability. In the present study, survival rates above
70 % were found up to 21 days of storage even when the
powder was stored at room temperature (25 C), which is a
good result taking into account that a nondairy matrix (cashew
apple juice) was used. A survival rate of 70 % at room
temperature can be considered a promising result since
Semyonov et al. (2011) reported on survival rates lower than
10 % for spray-dried L. paracasei using maltodextrin as
carrier before 20 days of storage at 25 C.
The presence of gum arabic in the matrix resulted in better
survival rates during refrigerated storage when compared with
maltodextrin alone. Desmond et al. (2002) also observed an
increased survival of spray-dried L. paracasei NFBC 338
during storage under refrigeration in the powders containing
10 % of gum arabic.
Table 1 Viable cell counts of
L. casei (log UFC per gram) in the
spray-dried probiotic cashew apple,
during storage at ambient tempera-
ture (25 C) and refrigerated tem-
perature (4 C) for 35 days
Same letters in a column mean
that the values are not statistically
different according to the Tukey
test carried out at 95 % of confi-
dence level
a
Total viability loss
Storage (days) 20 % Maltodextrin 10 % Maltodextrin + 10 % gum arabic
25 C 4 C 25 C 4 C
Before drying 8.350.13a 8.350.13
After drying (0) 6.400.12b 6.880.16b
7 6.340.20b 6.280.22b 6.150.38b 6.850.07b
14 5.660.27c 6.200.19b 5.920.09c 6.530.13c
21 4.800.36d 6.150.18b 1.270.05d 6.520.12c
28
a
5.950.34c
a
6.490.09c
35
a
5.730.06c
a
6.480.20c
Fig. 1 L. casei survival rate along the storage in spray-dried powders
with MDXT (20 % w/v of maltodextrin) and a MDXT + AG (10 % w/v
of maltodextrin + 10w/v of gum arabic)
Food Bioprocess Technol (2014) 7:24922499 2495
Lower survival rates in the powder stored at room temper-
ature (25 C) were also reported by Kearney et al. (2009) and
Reddy et al. (2009). The microbial viability loss along the
storage can be attributed to the lipid membrane fatty acid
oxidation, which changes the cell membrane composition
resulting in the microorganism death (Ananta et al. 2005)
and the cell membrane damage (Anal and Singh 2007).
Physical Properties of Probiotic Powder
The yield of the probiotic cashew juice spray-dried with 20 %
of maltodextrin was 72 % and to juice spray-dried with 10 %
of maltodextrin + 10 % of gum arabic was 60 %. Quek et al.
(2007) reported that the increase of maltodextrin concentra-
tion was a useful strategy in spray-drying of watermelon juice
because it improved the yield of product. According to
Shrestha et al. (2007), the increase of maltodextrin improved
the recovery of orange juice powder. Therefore, higher malto-
dextrin concentration improved the powder yield in spray-
dried probiotic cashew apple juice.
In this study, the water activity values (Aw) were low,
presenting a slightly increase along the storage (Table 2).
The Aw values were kept below 0.30. The mean pH value
of the reconstituted probiotic powder was 5.000.03. This
value was stable during storage up to 35 days without signifi-
cant differences between treatments and temperature. Kearney
et al. (2009) reported that the pH of probiotic yogurt containing
L. paracasei did not differ significantly along the storage. As in
a probiotic product, the cell viability is fundamental; after the
total viability loss, the physical analyses were not done in the
powders stored at room temperature.
Color was evaluated through color components (L*, a*,
b*, E*, C*, and hue angle) in the reconstituted cashew
apple powder. The main results are presented in Figs. 2 and
3. Color component L* (lightness) describes the brightness of
the color. It separates color into bright and dark colors. In the
color wheel, the lightness increases towards the top and
decreases towards the bottom. After 7 days of storage, the
lightness was higher when 20 % of maltodextrin was the
carrier. An abrupt decrease on reconstituted cashew apple
juice lightness was noted after 14 days of storage for all
samples. The color component a* (redness) and color com-
ponent b* (yellowness) were less affected by carrier addition.
Aslight increase of color component b* and a slight reduction
of color component a* were observed along the storage (data
not shown).
Comunian et al. (2011) evaluated the effect of maltodextrin
and gum arabic in the lightness of spray-dried chlorophyllide,
a natural food colorant. These authors observed higher light-
ness in the reconstituted samples containing maltodextrin.
According to Nadeem et al. (2011), the lower L* values
obtained when gum arabic was used can be related to the
original color of this carrier, which is beige, while maltodex-
trin is a white powder. Other factor is the chemical composi-
tion of gum arabic, which includes different sugars together
with an arabinogalactoprotein complex, which possibly
made it more prone to the nonenzymatic browning during
spray-drying. Therefore, in this study, the lowest lightness in
the powder containing 10 % maltodextrin + 10 % gum arabic
is resultant from the original color of gum arabic.
Kurtmann et al. (2009) evaluated the color of a medium
containing freeze-dried L. acidophilus during storage for
84 days. These authors observed lightness reduction and
yellowness increase, as found in the present work. According
to the authors, this result might be due to the nonenzymatic
browning during spray-drying. Thus, the differences in color
and chemical composition of the different applied carriers
together with the fact that the difference in L* values de-
creased along the storage (Fig. 2a) support the above authors
hypothesis.
The total color change E* (reference value was the first
day of storageday 0) increased along the storage in the
reconstituted powder (Fig. 2b). The colorimetric color change
abruptly increases after 14 days of storage, which is in
Table 2 Water activity of spray-dried probiotic cashew apple, during storage at ambient temperature (25 C) and refrigerated temperature (4 C) for
35 days
Storage (days) 20 % Maltodextrin 10 % Maltodextrin + 10 % gum arabic
25 C 4 C 25 C 4 C
After drying (0) 0.2900.013a 0.2820.001a
7 0.2910.012a 0.2720.021a 0.2930.011a 0.2700.021a
14 0.2770.010a 0.2510.014b 0.2720.010a 0.2510.00b
21 0.3000.020a 0.2910.001a,c 0.2990.002b,c 0.2610.031a,b
28
a
0.2930.015a,c
a
0.2710.011a,b
35
a
0.3000.001c
a
0.2730.020a,b
Same letters in a column mean that the values are not statistically different according to the Tukey test carried out at 95 % of confidence level
a
Due to the total loss viability during storage, the samples were not analyzed
2496 Food Bioprocess Technol (2014) 7:24922499
agreement with the decrease in L* values observed in Fig. 2a.
Thus, E* can be attributed to the lightness decrease during
the storage. However, the human eye is able to perceive color
differences when E*>3. According to Fig. 2b, no color
differences in reconstituted probiotic cashew apple juice
would be noted up to 14 days of storage.
Besides the color difference (E*), other important color
parameters are the chroma value (C*) and the hue angle (h).
The chroma value describes the color vivacity. An increase in
C* values means that the color of the sample became more
vivid, while a decrease indicates that the sample color became
pale. As presented in Fig. 3a, the C* value in the reconstituted
probiotic cashew apple juice increased along the storage,
which means that despite the decrease in L* values, and the
increase in E*, the juice color became more vivid. This
result is supported by the hue angle (Fig. 3b.), which presented
slight variations along the storage, indicating that the charac-
teristic color of the juice (yellow) was maintained along the
storage.
The storage temperature did not affect the rehydration time
(Table 3). The powder spray-dried with maltodextrin as the
only carrier presented reasonable rehydration time (60 s). On
the other hand, the powder containing 10 % of maltodextrin +
10 % of gum arabic showed a rehydration time higher than
4 min (>260 s). These values were kept along the storage for
both samples.
According to Goula and Adamopoulos (2010), the malto-
dextrin is characterized by its high solubility in water, and its
Fig. 2 Color parameters of reconstituted probiotic cashew apple juice
spray-dried with MDXT (20 % w/v of maltodextrin) and a MDXT + AG
(10 % w/v of maltodextrin + 10 w/v of gum arabic). a L* parameter;
b instrumental color difference (E*). Different letters mean that the
values are statistically different according to the Tukey test carried out at
95 % of confidence level
Fig. 3 Color parameters of reconstituted probiotic cashew apple juice
spray-dried with MDXT (20 % w/v of maltodextrin) and a MDXT + AG
(10 % w/v of maltodextrin + 10 w/v of gum arabic). a Chroma value
(C*); b hue angle (h). Different letters mean that the values are
statistically different according to the Tukey test carried out at 95 % of
confidence level. Different letters mean that the values are statistically
different according to the Tukey test carried out at 95 % of confidence
level
Food Bioprocess Technol (2014) 7:24922499 2497
effect on rehydration is due to the decreased stickiness, which
facilitates its solubility in water increasing the contact surface
of the particle with water. Therefore, the lower rehydration
time obtained in this study for sample powders containing
20 % of maltodextrin may be due to the higher concentration
of this carrier agent.
Conclusions
The spray-dried probiotic cashewapple juice showed levels of
L. casei NRRL B-442 viable cells higher than the recom-
mended minimum level for probiotic bacteria after the drying
process, indicating that the spray-drying can be used for
producing probiotic cashew apple powder. The main effect
on the microbial viability loss along the storage was the
storage temperature. The powder stored at 25 C lost the
microbial viability at 28 days in the tested carriers, while in
the powder stored at 4 C, higher viability was observed until
35 days. However, good results were obtained for the powder
obtained using maltodextrin stored at room temperature com-
pared to results published elsewhere. The use of 20 % of
maltodextrin improved the powder yield, but the combination
of maltodextrin and gum arabic (10 % each) resulted in a
better survival rate under refrigerated storage. Despite the
higher color difference at the end of the storage, the charac-
teristic color was kept in both samples.
Although the use of fruit juices as an alternative nondairy
option has been studied recently, few works on dehydrated
probiotic juices were published. The main concern on drying
probiotic bacteria is the heat survival. In this study, it was
shown that the drying process might be not the main concern,
and traditional drying carriers can be applied for probiotic fruit
juices with good survival rates (>80 %). However, the storage
at room temperature is still a challenge. Recently, advances in
active food package systems have shown that in many cases, it
is possible to modify and to control the microenvironment
inside a food package, creating a better condition for preserv-
ing food. The same strategy might be useful to create low-
moisture microenvironments inside the package. The oxygen
levels can be controlled inside the package as an attempt to
increase functional food powder shelf life by avoiding oxidiz-
ing reactions along the storage. The improvement of powder
shelf life is subject for future works. However, promising
results were obtained in this study with survival rates higher
than 70 % up to 21 days of storage for the powder obtained
using maltodextrin (20 %) stored at 25 C.
Acknowledgments The authors thank CNPq for the financial support
through the National Institute of Science and Technology of Tropical
Fruit, CAPES for the fellowships, and ARS Culture Collection for the
L. casei strain.
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Table 3 Rehydration (seconds) of spray-dried probiotic cashewapple, during storage at ambient temperature (25 C) and refrigerated temperature (4 C)
for 35 days
20 % Maltodextrin 10 % Maltodextrin + 10 % gum arabic
25 C 4 C 25 C 4 C
After drying (0 day) 60.040.01a 261.50.09a
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14 days 59.120.10c 59.280.04c 267.690.03c 278.560.08c
21 days 60.230.05d 68.700.07d 299.230.02c 276.130.02d
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a
66.570.03e
a
265.020.04e
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a
56.390.01f
a
250.890.03f
Same letters in a column mean that the values are not statistically different according to the Tukey test carried out at 95 % of confidence level
a
Due to the total loss viability during storage the samples were not analyzed
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