Sublimation conditions as critical factors during freeze-dried probiotic powder production

Aragón-Rojas, Stephania; Pardo, Ruth Yolanda Ruiz; Hernández-Álvarez, Alan Javier; Quintanilla-Carvajal, María Ximena

doi:10.1080/07373937.2019.1570248

Cited by 18 publications

(7 citation statements)

References 51 publications

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“…Furthermore, in the present study, survival rates of BB68S were affected by different sublimation temperatures. Aragón-Rojas et al [ 13 ] found that cell viability was closely related to sublimation conditions. Increasing sublimation temperatures increased sublimation rates, and decreased the time required for sublimation.…”

Section: Discussionmentioning

confidence: 99%

“…Wang et al [ 12 ] demonstrated that pre-freezing temperature could influence the survival rates of different Lactobacillus plantarum strains. Aragón-Rojas et al [ 13 ] observed that sublimation temperatures could affect the survival rates of Lactobacillus fermentum K73. The temperature during different freeze-drying stages might affect the survival rates of probiotic strains.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Temperature during Freeze-Drying Process on the Viability of Bifidobacterium longum BB68S

et al. 2023

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Maintaining optimum temperature during freeze-drying is crucial to ensuring the viability of strains. In this study, we evaluated the effect of pre-freezing, sublimation and desorption temperatures on the viability of Bifidobacterium longum BB68S (BB68S). Moreover, we examined the water content, water activity, enzyme activities, and scanning electron microscope of BB68S to explore mechanisms underpinning the effect of temperature on viability. Our analyses revealed the highest survival rates of BB68S collected after pre-freezing and sublimation drying at −40 °C (94.9 ± 2.2%) and −10 °C (65.4 ± 3.8%), respectively. Additionally, response surface methodology demonstrated that the optimum conditions for freeze-drying of BB68S were pre-freezing temperature at −45.52 °C and sublimation temperature at −6.58 °C, and the verification test showed that survival rates of BB68S could reach 69.2 ± 3.8%. Most of the vitality loss occurred during the sublimation drying phase. Further studies showed that different sublimation temperatures affected water content and activity, β-galactosidase, lactate dehydrogenase, Na+-K+-ATP and Ca2+-Mg2+-ATP activities. In conclusion, the temperature during freeze-drying, especially sublimation temperature, is a key factor affecting the survival rate of BB68S, and the vitality loss during freeze-drying process might be due to compromised cell membrane integrity and permeability.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Temperature during Freeze-Drying Process on the Viability of Bifidobacterium longum BB68S

et al. 2023

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“…Such results would explain why lower FDt values were obtained at higher microfluidization pressures, related to a more homogeneous and regular structure, as can be seen in the microstructure study. Authors like Aragón-Rojas et al 64 have established a relationship between freeze-dried powders’ FDt and moisture. Such authors have stated that freeze-dried powders have greater surface area exposed to the environment when their surface is more rugged (higher FDt values) and their moisture will thus be higher.…”

Section: Resultsmentioning

confidence: 99%

The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window

Hernández-Carrión

Moyano-Molano

Ricaurte

et al. 2021

Sci Rep

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Refractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive active compounds. This work was thus aimed at studying the effect of temperature, thickness of the film drying, nanoemulsion process conditions, and emulsion formulation on the flakes’ physical properties and microstructure. The results showed that HOPO flakes had good physical characteristics: 1.4% to 5.6% moisture content and 0.26 to 0.58 aw. Regarding microstructure, lower fractal dimension (FDt) was obtained when RW drying temperature increased, which is related to more regular surfaces. The results indicated that flakes with optimal physical properties can be obtained by RW drying of HOPO nanoemulsions.

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“…Maintaining the quality of lactic acid bacteria in products during freeze-drying and storage depends on the lyoprotectant and the drying and storage conditions (Aragón-Rojas et al, 2020;Fonseca et al, 2021). When used as a lyoprotectant in freeze-dried B. lactis Probio-M8, the acidic nature of whey protein hydrolysate may have altered the expressions of genes and proteins related to fatty acid synthesis, thereby improving survival during freeze-drying (E et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

Wang

HUANG

Liu

et al. 2022

Journal of Dairy Science

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We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage. The moisture content and water activity of the lyophilized samples treated by different concentrations of whey protein hydrolysate were ≤5.23 ± 0.33 g/100 g and ≤0.102 ± 0.003, respectively. During storage at 25°C and 30°C, whey protein hydrolysate had a stronger protective effect on B. lactis Probio-M8 than the same concentration of whey protein. Using the Excel tool GinaFit, we estimated the microbial inactivation kinetics during storage. Whey protein hydrolysate reduced cell damage caused by an increase in temperature. Whey protein hydrolysate could protect cells by increasing the osmotic pressure as a compatible solute. Whey protein hydrolysate improved cell membrane integrity and reduced the amounts of reactive oxygen species and malondialdehyde produced. The findings indicated that whey protein hydrolysate was a novel antioxidant lyoprotectant that could protect probiotics during freezedrying and storage.

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Sublimation conditions as critical factors during freeze-dried probiotic powder production

Cited by 18 publications

References 51 publications

Influence of Temperature during Freeze-Drying Process on the Viability of Bifidobacterium longum BB68S

Influence of Temperature during Freeze-Drying Process on the Viability of Bifidobacterium longum BB68S

The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window

Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage

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