Microencapsulation of Limosilactobacillus reuteri (DSM 23878) for application in infant formula: Heat resistance and bacterial viability during long-time storage.

This study aimed to evaluate the survival capacity of the probiotic culture Limosilactobacillus reuteri (DSM 23878) to microencapsulation by spray drying, and its potential as component of an infant formula. Preliminary tests were performed between skim milk (SM) and infant formula (IF) as wall material and two inlet temperatures, evaluating the encapsulation efficiency, moisture content, water activity and stability, to choose the drying parameters. After drying in optimized conditions, the powder of microencapsulated L.

Kinetics of aflatoxin degradation during peanut roasting.

This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation after 20min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695μg/kg, respectively.

Inactivation of Salmonella during cocoa roasting and chocolate conching.

The high heat resistance of Salmonella in foods with low water activity raises particular issues for food safety, especially chocolate, where outbreak investigations indicate that few colony-forming units are necessary to cause salmonellosis. This study evaluated the efficiency of cocoa roasting and milk chocolate conching in the inactivation of Salmonella 5-strain suspension. Thermal resistance of Salmonella was greater in nibs compared to cocoa beans upon exposure at 110 to 130°C.