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<p>There is a growing interest in applying non-<i>Saccharomyces</i> yeasts in fermented foods. However, preserving them efficiently is challenging, as it requires balancing conflicting objectives: maintaining viability, optimizing drying yield, and reducing water activity. This study applied an evolutionary computation technique to develop and optimize a micro-encapsulation protocol by spray drying three non-<i>Saccharomyces</i> yeasts isolated from coffee fruits. Whey powder was used as a wall material. Central Composite Rotational Design (CCRD) was applied to evaluate the influence of drying air inlet temperature and wall material concentration on cell viability, drying yield, and microcapsule water activity (a<sub>w</sub>). Cell viability varied according to the species used (75.68–94.08%). Drying yield and a<sub>w</sub> ranged from 75.68 to 94.08% and 0.29 to 03. The microcapsules obtained adequate values of moisture (5.60 to 7.78%), hygroscopicity (6.88 to 7.69&#xa0;g/100&#xa0;g), water solubility (87.33 to 89.33%), and particle size (6.44 to 8.60&#xa0;μm). The microcapsules did not present ruptures, confirming good structural integrity. <i>Wickerhamomyces anomalus</i> and <i>Hanseniaspora uvarum</i> were more resistant to the drying process (94.08% and 90.85%) and after 90 days of storage at 25&#xa0;°C (65.27% and 63.87%) and 7&#xa0;°C (81.04% and 73.43%), respectively. <i>Pichia kluyveri</i> showed a higher percentage of budding cells (36.26%) and was less resistant to the drying process. However, microencapsulated <i>P. kluyveri</i> showed the same generation time and specific growth rate in a coffee medium as fresh <i>P. kluyveri</i>. Therefore, microencapsulation by spray drying, optimized through an evolutionary computation approach, has proven to be a viable technology for preserving non-<i>Saccharomyces</i> yeasts.</p>

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Microencapsulation of non-Saccharomyces yeasts from coffee fruits: process optimization, storage stability, and growth kinetics

  • 期刊论文

  • 发表日期：

    2025年8月9日

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  • Pâmela Mynsen Machado Martins,
  • Suzana da Silva Moreira,
  • Bruno Henrique Groenner Barbosa,
  • Nádia Nara Batista,
  • Disney Ribeiro Dias,
  • Rosane Freitas Schwan

摘要

There is a growing interest in applying non-Saccharomyces yeasts in fermented foods. However, preserving them efficiently is challenging, as it requires balancing conflicting objectives: maintaining viability, optimizing drying yield, and reducing water activity. This study applied an evolutionary computation technique to develop and optimize a micro-encapsulation protocol by spray drying three non-Saccharomyces yeasts isolated from coffee fruits. Whey powder was used as a wall material. Central Composite Rotational Design (CCRD) was applied to evaluate the influence of drying air inlet temperature and wall material concentration on cell viability, drying yield, and microcapsule water activity (aw). Cell viability varied according to the species used (75.68–94.08%). Drying yield and aw ranged from 75.68 to 94.08% and 0.29 to 03. The microcapsules obtained adequate values of moisture (5.60 to 7.78%), hygroscopicity (6.88 to 7.69 g/100 g), water solubility (87.33 to 89.33%), and particle size (6.44 to 8.60 μm). The microcapsules did not present ruptures, confirming good structural integrity. Wickerhamomyces anomalus and Hanseniaspora uvarum were more resistant to the drying process (94.08% and 90.85%) and after 90 days of storage at 25 °C (65.27% and 63.87%) and 7 °C (81.04% and 73.43%), respectively. Pichia kluyveri showed a higher percentage of budding cells (36.26%) and was less resistant to the drying process. However, microencapsulated P. kluyveri showed the same generation time and specific growth rate in a coffee medium as fresh P. kluyveri. Therefore, microencapsulation by spray drying, optimized through an evolutionary computation approach, has proven to be a viable technology for preserving non-Saccharomyces yeasts.