Study justifies optimised spray drying for enzymes and probiotics
Research into the optimisation of single droplet spray drying could aid the production of powdered formulations containing heat-sensitive ingredients such as enzymes and probiotics, according to a new review.
The study – published in Trends in Food Science & Technology – noted that while spray drying methods could be applied to heat sensitive ingredients, such as enzymes and probiotic bacteria, in industrial practice freeze drying or other freezing processes are often preferred.
“The reason is that optimum drying conditions and tailored matrix formulations are required to avoid severe heat damage leading to loss in enzyme activity or reduced survival of bacteria,” said the researchers.
However the team, led by Maarten Schutyser of Wageningen University in The Netherlands, noted that optimisation of the spray drying process, including use of a single droplet drying process and utilisation of stabilisation mechanisms such as carbohydrate-rich formulations could help to provide a better spray drying process for enzyme and probiotic bacteria.
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