Improving Probiotic Processing with Electrostatic Spray Drying Technology
Challenges with Conventional Dryer Process
Probiotics, like the widely used Lactobacillus plantarum, are often dried to enhance stable shelf-life. Tests of Lactobacillus plantarum revealed that temperature and water activity were critical factors for probiotic survival during storage.
- Traditional spray drying causes inactivation of micro-organisms, due to the thermal and dehydration inactivation.
- Freeze drying can also damage biological systems, primarily because of the change in the physical state of membrane lipids or the change in the structure of sensitive proteins. Freeze drying is also time-consuming and energy intensive.