Determination of Spray Drying Parameters for Lactobacillus reuteri and Lactobacillus plantarum to include them in Ice Cream Formulated with Sweet Whey.

The increase in healthy eating habits has driven demand for functional foods, characterized by their beneficial effects when consumed regularly. Probiotics, typically Lactic Acid Bacteria (LAB), are among the most used bioactive components in their formulation. However, various conditions can reduce their viability (Log cfu g-1). Spray drying, a protective method used to address this issue, employs prebiotics such as inulin and maltodextrin as wall materials, due to their selective fermentation by LAB and intestinal microbiota. In ice cream, the inclusion of encapsulated probiotics is recommended due to its compatibility as a dairy-based carrier. Additionally, sweet whey has been proposed as an ingredient in ice cream formulation to mitigate the environmental impact of this byproduct. The primary objective of this study was to determine the Spray-drying parameters for probiotics to incorporate them into ice cream formulated with sweet whey. Spray-drying parameters, including encapsulation efficiency, moisture content, and water activity, were evaluated based on probiotic strains (Lactobacillus reuteri and Lactobacillus plantarum), inlet temperature (110°C, 120°C, and 130°C), and maltodextrin concentrations (5%, 10%, 15%, and 20%) using a multilevel factorial experimental design. For the ice cream, parameters such as microencapsulated probiotic viability (Log cfu g-1), pH, acidity, overrun (O%), freezing point (°C), time to the first drip (D min), and melting percentage (M%) were assessed. The optimal encapsulation conditions were achieved with L. plantarum at 130°C and 10% maltodextrin. Finally, the microencapsulated powder was incorporated into ice cream, and the product's viability exceeded the recommended minimum concentration (10 Log cfu g-1).