Microbial and physicochemical properties of spray dried kefir microcapsules during storage.

To preserve the probiotic and functional potential of kefir and increase its stability, this study aimed to characterize and evaluate the effect of microencapsulation on the viability and stability of kefir microparticles storage and simulated gastrointestinal conditions. Kefir microencapsulation was performed using the spray drying with different encapsulating matrices and without a coating material at 140 °C. Seven organic acids were identified and quantified, with lactic acid found in the highest amounts. Different wall material influenced the hygroscopicity, dispersibility and solubility stability. Fresh kefir had 9.64 and 7.60 log CFU·g−1 lactic acid bacteria (LAB) and yeast counts, respectively. After the spray drying at 140 °C, all samples at 4 °C had lower LAB counts. The use of MD (p = 0.7819) or CAP (p = 0.0507) affected positively the stability of LAB, regardless of storage temperature over 77 days. Yeast counting has higher at 4 °C in microparticles with or without wall encapsulant. Lactobacillus lactis and Lactococcus mesenteroides survived the acid pH and bile salt treatment. Kefir beverage had a high overall acceptance by non-trained judges compared to fresh kefir. In conclusion, kefir encapsulation by spray-dryer allowed developing a fermented food product preserved, stable and source of bioactive compounds. • Different wall material influenced the hygroscopicity, dispersibility and solubility stability. • After the first week of storage, all samples had lowered LAB counting at 4 °C or at 25 °C. • Yeast counting has higher at 4 °C in microparticles with or without wall encapsulant. • L. lactis and L. mesenteroides survived the acid pH and bile salt treatment. • Kefir beverage had a high overall acceptance by non-trained judges compared to fresh kefir. [ABSTRACT FROM AUTHOR]