Food Science and Technology (Campinas)
Print version ISSN 0101-2061
SOUZA, Alexandre Santos et al. Retention of short chain fatty acids under drying and storage conditions. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.3, pp. 801-805. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612011000300039.
Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of the propionic acid were lost during storage showing that the wall material used was inadequate to guarantee product stability.
Keywords : fermentation; microencapsulation; spray drying; Swiss cheese flavor.