Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model

Aschenbrenner, Mathias; Kulozik, Ulrich; Foerst, Petra

doi:10.1016/j.cryobiol.2012.08.005

Cited by 24 publications

(8 citation statements)

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“…Similarly, Rahman and Al‐Saidi (2017) studied the rate constants of browning in bananas with lower water content (water content: 0.04 g water/g sample, temperature: −60 ~ 95°C) stored at different micro‐regions and observed a change of slope in the Arrhenius plot at critical temperature. Aschenbrenner, Kulozik, and Foerst (2012) studied inactivation rate of freeze‐dried bacteria with the protectants (lactose, trehalose, and dextran). They found that there was a significant change in E a near glass transition temperature for the two storage conditions (lactose at water activity of 0.23 and trehalose at water activity of 0.11, temperature: 10 ~ 37°C).…”

Section: Resultsmentioning

confidence: 99%

Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

Zhao

Xiao

et al. 2020

J Food Process Engineering

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Quality changes of mango with regard to water mobility and ice crystals were studied at different storage temperatures for 6 months. Mangoes were stored in the glassy state (T [−80 and − 60 C] < T g 0 and T g 0 < T [−49 C] < T g 00), partially freezeconcentrated state (T g 00 < T [−38 C] < T m 0), and rubbery state (T [−18 C] > T m 0). Results indicated that the most samples stored at −80 and − 60 C had no significant difference in the water mobility, freezable water, drip loss, and vitamin C after the same storage period. The T g 0 and T g 00 showed a different effect on the quality stability of frozen mangoes. In the glassy state, changes in water state, freezable water, and ice crystal size of frozen samples were slower, resulting in lower rate of quality changing (L* value, hardness, and vitamin C) than other conditions from 0 to 6 months. Practical applications: This study demonstrated the correlation between the water mobility and ice crystals of mango revealing the mechanism of physical and chemical changes in samples stored at different states during frozen storage. Compared to the partially freeze-concentrated and rubbery state storages, the glassy state storage reduced the rate of the quality change in mangoes over time. Therefore, glassy state storage (below T g 00) has great potential for the food processing industry because it can improve frozen storage strategies and extend the shelf life of frozen mango during long-term storage. 1 | INTRODUCTION Mango is a tropical fruit and a rich source of vitamins, carotenoids, polyphenols, and other bioactive compounds (Zhao, Liu, Wen, Xiao, & Ni, 2015). However, mangoes are perishable and have a relatively short storage life. Freezing is a suitable method to preserve the quality attributes of mango and extend its shelf life (Zhao et al., 2017). It is well documented that at temperatures below the glass transition temperature, the molecular diffusion and the rates of deteriorative reactions are significantly reduced, and thus foods are relatively stable in the glassy sate (Aktaş & Akköse, 2011; Roos, 1998). For frozen foods (high water content foods), their maximum stability can be obtained when the freezable water transforms into ice crystals and the temperatures are maintained below their characteristic glass transition temperatures (Fabra, Talens, Moraga, & Martínez-Navarrete,-2009). The stability of frozen foods depends on characteristic glass transition temperatures of the maximal-freeze-concentration condition (T g 0 , T g 00) and characteristic end point of freezing temperature (T m 0) (Rahman, 2010; Zhang et al., 2018). The temperatures below T g 0 are recommended as safe storage temperatures for foods containing freezable water (frozen food systems) (Syamaladevi, Sablani, Tang, Powers, & Swanson, 2011). However, when the storage temperatures are above T m 0 , the mangoes become lower viscosity and higher molecular mobility because the frozen matrices are plasticized by melting of † Xian-Xian Li and Jin-Hong Zhao equally contributed to this paper.

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Section: Resultsmentioning

confidence: 99%

Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

Zhao

Xiao

et al. 2020

J Food Process Engineering

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“…5 and 6). Intrinsic differences in glass transition temperatures of the ingredients used might be related to the different protection capacity towards cells viability, as indicated by Carvalho et al (2004) and Aschenbrenner, Kulozik, and Foerst (2012) when studying the stability of dehydrated LAB.…”

Section: Discussionmentioning

confidence: 98%

Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying

Lavari

Ianniello

Páez

et al. 2015

LWT - Food Science and Technology

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“…Morgan et al points out that for achieving long-term viability of spray-dried powders, storage conditions such as the temperature, humidity, and presence of oxygen should be delved into more detail [15]. Improper storage often leads to inactivation of the vaccine [60]. Thus, we explored all the above conditions after spray-drying Lm with the goal of providing short-and long-term viability to the live vaccine.…”

Section: Discussionmentioning

confidence: 99%

“…extreme conditions. Furthermore, oxidation leads to formation of free radicals increasing the chance of cell death [60]. The reduction of oxygen forms either singlet O2, superoxide radicals (O2 -), or peroxides (O2 2-) especially at high temperatures causing destruction of bacterial proteins and cell death possibly due to DNA damage [63][64][65].…”

Section: Discussionmentioning

confidence: 99%

A stable live bacterial vaccine

Kunda

Wafula

Tram

et al. 2016

European Journal of Pharmaceutics and Biopharmaceutics

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Formulating vaccines into a dry form enhances its thermal stability. This is critical to prevent administering damaged and ineffective vaccines, and to reduce its final cost. A number of vaccines in the market as well as those being evaluated in the clinical setting are in a dry solid state; yet none of these vaccines have achieved long-term stability at high temperatures. We used spray-drying to formulate a recombinant live attenuated Listeria monocytogenes (Lm; expressing Francisella tularensis immune protective antigen pathogenicity island protein IglC) bacterial vaccine into a thermostable dry powder using various sugars and an amino acid. Lm powder vaccine showed minimal loss in viability when stored for more than a year at ambient room temperature (∼23°C) or for 180days at 40°C. High temperature viability was achieved by maintaining an inert atmosphere in the storage container and removing oxygen free radicals that damage bacterial membranes. Further, in vitro antigenicity was confirmed by infecting a dendritic cell line with cultures derived from spray dried Lm and detection of an intracellularly expressed protective antigen. A combination of stabilizing excipients, a cost effective one-step drying process, and appropriate storage conditions could provide a viable option for producing, storing and transporting heat-sensitive vaccines, especially in regions of the world that require them the most.

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Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model

Cited by 24 publications

References 71 publications

Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage

Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying

A stable live bacterial vaccine

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