Optimization of spray drying conditions to microencapsulate cupuassu (Theobroma grandiflorum) seed by-product extract.

Cupuassu (Theobroma grandiflorum Schum.) is a popular Amazonian fruit because of its intense aroma and nutritional value, whose lipid fraction is alternatively used in cosmetics. To preserve active principles and ensure their controlled release, extract was microencapsulated by spray drying. Influence of spray-drying conditions on microencapsulation of cupuassu seed by-product extract was investigated according to a 33-Box Behnken factorial design, selecting inlet temperature, maltodextrin concentration and feed flowrate as independent variables, and total polyphenol and flavonoid contents, antiradical power, yields of drying and microencapsulation as responses. Fitting the results by second-order equations and modelling by Response Surface Methodology allowed predicting optimum conditions. Epicatechin and glycosylated quercetin were the major microencapsulated flavonoids. Microparticles showed satisfactory antiradical power and stability at 5 °C or under simulated gastrointestinal conditions, thus they may be used to formulate new foods or pharmaceuticals.

Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk.

This study evaluated the effects of prebiotics on fermentation profile and growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Bifidobacterium lactis in co-cultures with Streptococcus thermophilus. Acidification rate and viability were positively influenced by the co-culture with B. lactis and by both inulin or oligofructose in low fat milk.