Abstract
The gelation behavior of pre-renneted skim milk concentrate during and after spray drying is investigated in this work, which forms the basis for an encapsulation process. This process consists of renneting at 4 °C prior to drying, an initial gelation during drying and a final gelation under controlled rehydration conditions. The aim of this study was to gain a deeper understanding of the gelation process during spray drying by rheological and film and spray drying experiments. For this purpose, steep temperature gradients were applied to assess gelation time and maximal gel strength under fast up-heating conditions to temperatures typical for spray drying. Additionally, the drying behavior during film drying was varied by different dry matter concentrations of the gelling solutions and air temperatures, resulting in different times for the first drying stage. All results were correlated with the degree of aggregation (DA), the characteristic parameter for the state of gelation. The results of the film drying experiments are comparable to the gelation experiments. The gelation process takes more time than spray drying, but it is faster than film drying. Moreover, the gelation only takes place within the first drying stage and, therefore, the drying of SMCs (skim milk concentrate) with lower TS (total solid) contents results in better gelled capsules after spray drying.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Adhikari, K., Mustapha, A., & Grün, I. U. (2003). Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt. Journal of Food Science, 68(1), 275–280. https://doi.org/10.1111/j.1365-2621.2003.tb14152.x.
Allan-Wojtas, P. M., Truelstrup Hansen, L., & Paulson, A. T. (2008). Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation. LWT - Food Science and Technology, 41(1), 101–108. https://doi.org/10.1016/j.lwt.2007.02.003.
Bansal, N., Fox, P. F., & McSweeney, P. L. H. (2007). Aggregation of rennet-altered casein micelles at low temperatures. Journal of Agricultural and Food Chemistry, 55(8), 3120–3126. https://doi.org/10.1021/jf0631427.
Bansal, N., Fox, P. F., & McSweeney, P. L. H. (2008). Factors that affect the aggregation of rennet-altered casein micelles at low temperatures. International Journal of Dairy Technology, 61(1), 56–61. https://doi.org/10.1111/j.1471-0307.2008.00366.x.
Burgain, J., Gaiani, C., Cailliez-Grimal, C., Jeandel, C., & Scher, J. (2013). Encapsulation of Lactobacillus rhamnosus GG in microparticles: influence of casein to whey protein ratio on bacterial survival during digestion. Innovative Food Science & Emerging Technologies, 19, 233–242. https://doi.org/10.1016/j.ifset.2013.04.012.
Daviau, C., Famelart, M.-H., Pierre, A., Goudédranche, H., & Maubois, J.-L. (2000). Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment. Le Lait, 80(4), 397–415. https://doi.org/10.1051/lait:2000134.
Doherty, S. B., Gee, V. L., Ross, R. P., Stanton, C., Fitzgerald, G. F., & Brodkorb, A. (2010). Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG. Journal of Microbiological Methods, 80(3), 231–241. https://doi.org/10.1016/j.mimet.2009.12.009.
Doherty, S. B., Gee, V. L., Ross, R. P., Stanton, C., Fitzgerald, G. F., & Brodkorb, A. (2011). Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection. Food Hydrocolloids, 25(6), 1604–1617. https://doi.org/10.1016/j.foodhyd.2010.12.012.
Gerez, C., Font de Valdez, G., Gigante, M. L., & Grosso, C. R. F. (2012). Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Letters in Applied Microbiology, 54(6), 552–556. https://doi.org/10.1111/j.1472-765X.2012.03247.X.
Ghandi, A., Powell, I. B., Chen, X. D., & Adhikari, B. (2012). Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying. Journal of Food Engineering, 110(3), 405–417. https://doi.org/10.1016/j.jfoodeng.2011.12.031.
Hansen, L. T., Allan-Wojtas, P. M., Jin, Y.-L., & Paulson, A. T. (2002). Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions. Food Microbiology, 19(1), 35–45. https://doi.org/10.1006/fmic.2001.0452.
Heidebach, T., Foerst, P., & Kulozik, U. (2009a). Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids, 23(7), 1670–1677. https://doi.org/10.1016/j.foodhyd.2009.01.006.
Heidebach, T., Foerst, P., & Kulozik, U. (2009b). Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells. International Dairy Journal, 19(2), 77–84. https://doi.org/10.1016/j.idairyj.2008.08.003.
Heidebach, T., Foerst, P., & Kulozik, U. (2012). Microencapsulation of probiotic cells for food applications. Critical Reviews in Food Science and Nutrition, 52(4), 291–311. https://doi.org/10.1080/10408398.2010.499801.
Hernández-Rodríguez, L., Lobato-Calleros, C., Pimentel-González, D., & Vernon-Carter, E. (2014). Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates. Food Hydrocolloids, 36, 181–188. https://doi.org/10.1016/j.foodhyd.2013.09.018.
Horne, D. S., & Banks, J. M. (2004). Rennet-induced coagulation of milk. In P. F. Fox (Ed.), Cheese (3rd ed.). Oxford: Elsevier Academic.
Hussain, I., Grandison, A. S., & Bell, A. E. (2012). Effects of gelation temperature on mozzarella-type curd made from buffalo and cows’ milk. 1: rheology and microstructure. Food Chemistry, 134(3), 1500–1508. https://doi.org/10.1016/j.foodchem.2012.03.062.
Kessler, H.-G. (2006). Lebensmittel- und Bioverfahrenstechnik: Molkereitechnologie; 109 Tabellen (4th ed.). München: Kessler.
Lucey, J. A. (2002). Formation and physical properties of milk protein gels. Journal of Dairy Science, 85(2), 281–294. https://doi.org/10.3168/jds.S0022-0302(02)74078-2.
Lucey, J. A. (2011). Cheese | rennet-induced coagulation of milk. In J. W. Fuquay (Ed.), Encyclopedia of dairy sciences (pp. 579–584). Elsevier.
Lucey, J. A., Tamehana, M., Singh, H., & Munro, P. A. (2001). Effect of heat treatment on the physical properties of milk gels made with both rennet and acid: cheese ripening and technology. International Dairy Journal, 11(4-7), 559–565. https://doi.org/10.1016/S0958-6946(01)00081-4.
Masters, K. (1985). Analytical methods and properties of dried dairy products. In R. Hansen (Ed.), Evaporation, membrane filtration and spray drying: in milk powder and cheese production (pp. 393–403). Vanløse, Denmark: North European Dairy Journal.
Mellema, M., Walstra, P., van Opheusden, J. H. J., & van Vliet, T. (2002). Effects of structural rearrangements on the rheology of rennet-induced casein particle gels. Advances in Colloid and Interface Science, 98(1), 25–50. https://doi.org/10.1016/S0001-8686(01)00089-6.
Menshutina, N. V., Gordienko, M. G., Voinovskiy, A. A., & Zbicinski, I. (2010). Spray drying of probiotics: process development and scale-up. Drying Technology, 28(10), 1170–1177. https://doi.org/10.1080/07373937.2010.483043.
Mishra, R., Govindasamy-Lucey, S., & Lucey, J. A. (2005). Rheological properties of rennet-induced gels during the coagulation and cutting process: impact of processing conditions. Journal of Texture Studies, 36(2), 190–212. https://doi.org/10.1111/j.1745-4603.2005.00011.x.
Nájera, A. I., de Renobales, M., & Barron, L. (2003). Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: A multifactorial study. Food Chemistry, 80(3), 345–352. https://doi.org/10.1016/S0308-8146(02)00270-4.
Perdana, J., Bereschenko, L., Fox, M. B., Kuperus, J. H., Kleerebezem, M., Boom, R. M., & Schutyser, M. A. I. (2013a). Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: comparing single droplet drying to spray and freeze drying. Food Research International, 54(2), 1351–1359.
Perdana, J., Fox, M., Schutyser, M., & Boom, R. (2013b). Mimicking spray drying by drying of single droplets deposited on a flat surface: food and bioprocess technology. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-011-0767-4.
Perdana, J., van der Sman, R. G. M., Fox, M. B., Boom, R. M., & Schutyser, M. A. (2014). Measuring and modelling of diffusivities in carbohydrate-rich matrices during thin film drying. Journal of Food Engineering, 122, 38–47. https://doi.org/10.1016/j.jfoodeng.2013.08.033.
Perdana, J., Fox, M. B., Boom, R. M., & Schutyser, M. A. I. (2015). Establishing guidelines to retain viability of probiotics during spray drying. Drying Technology, 33(13), 1560–1569. https://doi.org/10.1080/07373937.2015.1012264.
Picot, A., & Lacroix, C. (2004). Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal, 14(6), 505–515. https://doi.org/10.1016/j.idairyj.2003.10.008.
Räderer, M., Besson, A., & Sommer, K. (2002). A thin film dryer approach for the determination of water diffusion coefficients in viscous products. Chemical Engineering Journal, 86(1-2), 185–191. https://doi.org/10.1016/S1385-8947(01)00288-1.
Schmitz-Schug, I. (2014). Improving the nutritional quality of dairy powders - analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility (1st edn, Lebensmitteltechnologie). München: Verl. Dr. Hut.
Schmitz-Schug, I., Foerst, P., & Kulozik, U. (2013). Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula. Dairy Science & Technology, 93(4-5), 443–462. https://doi.org/10.1007/s13594-013-0115-8.
Schmitz-Schug, I., Kulozik, U., & Foerst, P. (2016). Modeling spray drying of dairy products – impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss. Chemical Engineering Science, 141, 315–329. https://doi.org/10.1016/j.ces.2015.11.008.
Schutyser, M. A. I., Perdana, J., & Boom, R. M. (2012). Single droplet drying for optimal spray drying of enzymes and probiotics. Trends in Food Science & Technology, 27(2), 73–82. https://doi.org/10.1016/j.tifs.2012.05.006.
Shi, L.-E., Li, Z.-H., Li, D.-T., Xu, M., Chen, H.-Y., Zhang, Z.-L., & Tang, Z. X. (2013). Encapsulation of probiotic Lactobacillus bulgaricus in alginate–milk microspheres and evaluation of the survival in simulated gastrointestinal conditions. Journal of Food Engineering, 117(1), 99–104. https://doi.org/10.1016/j.jfoodeng.2013.02.012.
Udyarajan, C. T., Horne, D. S., & Lucey, J. A. (2007). Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling. International Journal of Food Science and Technology, 42(6), 686–698. https://doi.org/10.1111/j.1365-2621.2006.01468.x.
Würth, R., Foerst, P., & Kulozik, U. (2015). Encapsulation in milk protein matrices and controlled release. In P. Foerst & C. Santivarangkna (Eds.), Advances in Probiotic Technology (pp. 313–337). CRC Press.
Würth, R., Foerst, P., & Kulozik, U. (2016). Development and evaluation of a spray drying microencapsulation process for water-insoluble milk protein capsules. International Dairy Journal, 61, 99–106. https://doi.org/10.1016/j.idairyj.2016.05.001.
Würth, R., Foerst, P., & Kulozik, U. (2017a). Effects of skim milk concentrate dry matter and spray drying air temperature on formation of capsules with varying particle size and the survival of microbial cultures in a microcapsule matrix. Drying Technology, 36(1), 93–99. https://doi.org/10.1080/07373937.2017.1301952
Würth, R., Wiesner, S., Foerst, P., & Kulozik, U. (2017b). Impact of the CaCl2 content in the rehydration media on the microcapsule formation out of spray dried capsule precursors for the immobilization of probiotic bacteria. International Dairy Journal, 68, 75–79. https://doi.org/10.1016/j.idairyj.2017.01.008.
Zbicinski, I., Strumillo, C., & Delag, A. (2002). Drying kinetics and particle residence time in spray dryer. Drying Technology, 20(9), 1751–1768. https://doi.org/10.1081/DRT-120015412.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Würth, R., Lonfat, J. & Kulozik, U. Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation. Food Bioprocess Technol 12, 211–219 (2019). https://doi.org/10.1007/s11947-018-2204-4
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-018-2204-4