Optimization of Dehydration of Lactobacillus salivarius Using Radiant Energy Vacuum

Ahmad, Shafique; Yaghmaee, Parastoo; Durance, T.D.

doi:10.1007/s11947-010-0437-y

Cited by 27 publications

(15 citation statements)

References 20 publications

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“…As a result, ultrasound can be used to improve the quality of the frozen product by controlling nucleation. In the freezing of tissue foods, formation of large ice crystals which are mostly extracellular, results in significant damages to the tissue (Ahmad, Yaghmaee, & Durance, 2010;Delgado, Zheng, & Sun, 2009;Kiani & Sun, 2011;Ming, Rahim, Wan, & Ariff, 2009;Streit, Corrieu, & Béal, 2010;Yu, Ma, Zheng, Liu, & Sun, 2011). On the other hand, formation of fine crystals that are evenly distributed both inside and outside the cells, leads to the quality of the final product to be better preserved due to less damages to the tissue .…”

Section: Effect Of Ultrasound Irradiation On the Nucleation Of Water mentioning

confidence: 99%

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Kiani

Zhang

Delgado

et al. 2011

Food Research International

232

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Section: Effect Of Ultrasound Irradiation On the Nucleation Of Water mentioning

confidence: 99%

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Kiani

Zhang

Delgado

et al. 2011

Food Research International

232

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“…Freezing is one of the most popular and efficient methods to expand mango shelf life and maintain its original quality attributes. However, conventional freezing may not be satisfactory for fruits and vegetables with high water content, due to large ice crystal formation, which causes texture damage, colour alteration and flavour losses (Delgado et al, 2009;Wu et al, 2009;Ahmad et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

Zhao

Rui

Xiao

et al. 2013

Int J of Food Sci Tech

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Summary The effect of osmotic dehydration pretreatment on the quality attributes (e.g. colour, hardness, drip loss, vitamin C content and pH) of frozen mango cuboids in different osmotic solutions (sucrose, glucose and maltose) and concentrations (30, 45 and 60% (wt/wt)) was investigated. Results revealed that melting temperature of mango cuboids was affected by both solute type and solid mass fraction. In addition, the dehydrofrozen samples pretreated in maltose had higher quality in vitamin C content (increasing by 23.5–73.0%), colour (colour change reducing by 2.6–39.2%) and drip loss (reducing by 0.7–9.7%) than those pretreated in other osmotic solutions. The cuboids pretreated in glucose displayed higher hardness (increasing by 16.4–36.2%). Based on principal component analysis and group distance, osmotic dehydration in 45% maltose was proposed as the most favourable freezing conditions with the highest sensory score (6.8). The current work indicates osmotic dehydration significantly improves frozen mango quality.

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“…It has already been shown by Kim et al () and Ahmad et al () that microorganisms can generally survive microwaves during microwave vacuum drying. However, microwave drying of sensitive substrates such as microorganisms below the triple point, thus under freeze‐drying conditions, have not been carried out so far.…”

Section: Introductionmentioning

confidence: 88%

“…It has already been shown by Kim et al (1997) and Ahmad et al (2010) So this work is focused on the comparison of the protective effect of three sugars and sugar alcohols, respectively, with different molecular size, sorbitol, trehalose, and maltodextrin, between freeze-drying and MWFD. Therefore, Lb.…”

Section: Introductionmentioning

confidence: 99%

Impact of protectants on drying kinetics and viability of microwave freeze-driedLactobacillus paracaseissp.paracaseiF19

Ambros

Höfer

Kulozik

2019

J Food Process Preserv

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The three carbohydrates sorbitol, trehalose, and maltodextrin, differing in molecular weight, were investigated as excipients to enhance survival of the probiotic strain Lactobacillus paracasei ssp. paracasei F19 during a microwave‐assisted freeze‐drying process. This technique was further compared to conventional freeze‐drying, where thermal energy is supplied by heat conduction instead of radiant energy. Survival rates revealed similar values for both techniques after drying without protectants (~10%). While addition of maltodextrin and trehalose led to a two‐ up to threefold increase in survival for both dryings, sorbitol containing samples showed the greatest difference between the two techniques: 65% after freeze‐drying versus 12% after microwave freeze‐drying. Though protection mechanisms were generally found to be equal to conventional lyophilization, microwaves are likely to induce vibrations in the hydrophilic sugars. Thus, not all protectants which are applicable in freeze‐drying, can be applied in microwave freeze‐drying to enhance bacterial viability. Practical applications A new drying process for the efficient preservation of bacterial cultures, such as lactic acid bacteria, was investigated. Microwave freeze‐drying is a much faster and less costly process than conventional freeze‐drying leading to equal product qualities and reducing the problem that drying often is the bottleneck in industrial biotechnological processes. However, no work on microwave freeze‐drying of bacterial cultures has been published so far. Knowledge on the impact of protectants on the survival of the cultures is a crucial aspect to make microwave freeze‐drying applicable in industrial processes. The selection of proper protectants is important to achieve high survival after drying and during storage.

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Optimization of Dehydration of Lactobacillus salivarius Using Radiant Energy Vacuum

Cited by 27 publications

References 20 publications

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

Impact of protectants on drying kinetics and viability of microwave freeze-driedLactobacillus paracaseissp.paracaseiF19

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