Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities

Synergistic combination of cryoprotectants improved freeze‐dried survival rate and viable counts of Lactiplantibacillus plantarum

“…The stabilising mechanism of sucrose can be attributed to the water substitution effect because of a large number of OH groups (Cao et al . 2022). Sucrose can displace the water molecules lost during dehydration and interact with the phosphate head groups at the surface of cellular bilayers via hydrogen bonds to protect against membrane phase transitions, and thus, probiotics are structurally stabilised (Wang et al .…”

“…Damage to probiotics derived from freeze-drying can be attributed mainly to changes in the physical state of membrane lipids and changes in the structure of sensitive proteins (Carvalho et al 2003;Wolkers and Oldenhof 2021). The stabilising mechanism of sucrose can be attributed to the water substitution effect because of a large number of OH groups (Cao et al 2022). Sucrose can displace the water molecules lost during dehydration and interact with the phosphate head groups at the surface of cellular bilayers via hydrogen bonds to protect against membrane phase transitions, and thus, probiotics are structurally stabilised (Wang et al 2020a; Figure 6).…”

“…Glass transition is another protective mechanism of sucrose. Glass transition means that the stabiliser forms an amorphous matrix during freeze-drying, and thus, probiotics are embedded in the matrix (Cao et al 2022). Absorption of water or an increase in temperature above the glass transition temperature (Tg) can transform the physical state of amorphous sucrose to either rubbery or crystalline structures.…”

Sonochemical application reduces monosaccharide levels and improves cryoprotective effect of Jerusalem artichoke extract on Leuconostoc mesenteroides WiKim33 during freeze-drying

“…Cryoprotective agents have been investigated for prolonging the shelf life of bacteria. Carbohydrates such as disaccharides (sucrose, lactose, trehalose), polymers (starch, maltodextrin,), and sugar alcohol (sorbitol) are primarily considered as protective agents for LAB preservation [3] , [11] , [12] , [13] , [14] , [15] , [16] , [17] , [18] , [19] , [20] , [21] , [22] , [23] , [24] . Low-molecular-weight agents such as disaccharides, and sugar alcohol, prevent protein denaturation during FD process, forming hydrogen bonds with polar head groups of cellular membrane.…”

“…Moreover, JA extract consists of glucose, fructose, sucrose, and fructooligosaccharides of different degree of polymerization, as well [29] . Monosaccharides can critically damage bacteria during FD process, inducing lower T g [15] , [20] , [22] , [30] , [31] . Therefore, sonication was used to reduce the levels of monosaccharides present and improve the efficiency of the cryoprotective agent.…”