Retention of short chain fatty acids under drying and storage conditions

Food Science and Technology (Campinas)

Alexandre Santos Souza²  Maria Helena Rocha-leão¹  Soraia Vilela Borges¹  Marcelo Ângelo Cirillo¹  Félix Emílio Prado Cornejo¹  Sônia Couri¹ 

[1],Escola Agrotécnica Federal de SalinaSalinas MG ,Brasil

关键词: fermentation;    microencapsulation;    spray drying;    Swiss cheese flavor;    fermentação;    microencapsulação;    secagem por atomização;    aroma de queijo suíço;   

DOI  :  10.1590/S0101-20612011000300039

来源: SciELO

【 摘 要 】

Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of the propionic acid were lost during storage showing that the wall material used was inadequate to guarantee product stability.

【 授权许可】

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