Research progress on improving the freeze-drying resistance of probiotics: A review

Ge, Sitong; Han, Jiarun; Sun, Qiaoyu; Zhou, Qingqing; Ye, Zhongdu; Li, Ping; Gu, Qing

doi:10.1016/j.tifs.2024.104425

Cited by 8 publications

(1 citation statement)

References 88 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For this purpose, freeze-drying (FD) is a method that involves complete freezing of the substance followed by water sublimation under vacuum. During this process, moist ice crystals are directly converted into gas, resulting in a dry substance [6]. However, various mechanical, chemical and thermal pretreatments can be employed to enhance the efficiency of this process by increasing the permeability of the cell membrane and the mass transfer rate [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Santos,

Almeida,

Albuquerque

et al. 2024

Packag Technol Sci

View full text Add to dashboard Cite

In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Santos,

Almeida,

Albuquerque

et al. 2024

Packag Technol Sci

View full text Add to dashboard Cite

show abstract

Enhanced preservation of viability and species stratification in Lacticaseibacillus group using levan-fortified skim milk as a cryoprotectant during freeze-drying

Yavuz,

Erginer,

Kasavi

et al. 2024

Food Sci Biotechnol

View full text Add to dashboard Cite

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

Kruk,

Lalowski,

Hoffmann

et al. 2024

Plant Foods Hum Nutr

View full text Add to dashboard Cite

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.

show abstract

Research progress on improving the freeze-drying resistance of probiotics: A review

Cited by 8 publications

References 88 publications

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Enhanced preservation of viability and species stratification in Lacticaseibacillus group using levan-fortified skim milk as a cryoprotectant during freeze-drying

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

Contact Info

Product

Resources

About