What are the effects of freeze-drying on the viability and potency of probiotics?
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Freeze-drying plays a crucial role in maintaining the viability and potency of probiotics. Studies have shown that freeze-drying can significantly enhance the survival rates of probiotic strains. Factors such as the choice of cryoprotectants, pre-freezing, sublimation, and desorption temperatures during the freeze-drying process have been identified as critical in preserving the viability of probiotics. Encapsulation with specific materials like whey protein and gum Arabic has been found to provide high encapsulation efficiency and protect probiotic cells from harsh gastrointestinal conditions, ensuring their stability and viability. Additionally, the use of immobilization supports like zea flakes and pistachios has shown positive effects on maintaining high viable cell loads of probiotic cultures even after long storage periods.
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| Papers (5) | Insight |
|---|---|
| Freeze-drying with 10% skimmed milk and 2% SiO2 enhances probiotic survival, with viability rates of 81.84% and 82.48%, respectively, promoting long-term storage and potency of Lactobacillus plantarum and Bifidobacterium adolescentis. | |
2 Citations | Freeze-drying of probiotics with whey protein and gum Arabic coatings resulted in high encapsulation efficiency and minimal cell damage, maintaining stability and viability under gastrointestinal conditions. |
| Freeze-drying temperatures, especially sublimation temperature, significantly impact the viability of probiotic Bifidobacterium longum BB68S, potentially affecting cell membrane integrity and enzyme activities. | |
| Freeze-drying enhances probiotic viability, maintaining high cell loads for up to 6 months, with immobilization on zea flakes and pistachios showing the best stability. | |
10 Feb 2023 | Freeze-drying maintains viability of anaerobic bacteria, with spore formers and gram-positive organisms showing higher counts; sucrose broth preserves viability better than skim milk media. |
Related Questions
Why bacteria in freeze-drying form cannot produce substances?5 answersBacteria in freeze-drying form cannot produce substances due to the significant changes and damages they undergo during the freeze-drying process and storage. Freeze-drying causes modifications to cellular compounds, leading to compromised cell envelope integrity, respiration, and culturability. The limited survival of bacteria during drying and storage is a bottleneck, with protective pre-treatments being crucial for enhancing resistance. The freezing process is essential for preserving biological activity, with freezing temperature and rate critical for maintaining product integrity. Utilizing dairy industry by-products as protective agents can improve the viability of freeze-dried cultures during storage, despite challenges in production efficiency. Laboratory studies on commercial probiotics show discrepancies in viable counts, indicating challenges in bacteria survival on shelves, affecting their effectiveness.
How whey protein isolate affects probiotic viability during freeze drying?5 answersWhey protein isolate (WPI) plays a crucial role in enhancing probiotic viability during freeze drying. Studies have shown that encapsulation with WPI leads to high encapsulation efficiency and minimal cell damage under simulated gastrointestinal conditions. Additionally, when Lactobacillus rhamnosus was encapsulated in WPI microgels, it resulted in improved cell viability after pasteurization processing, especially at pH 4.0 conditions. Furthermore, the combination of WPI with fructooligosaccharides (FOS) in microencapsulation significantly increased bacterial stability during storage and under simulated gastrointestinal fluid, showcasing the protective effect of WPI on probiotics during freeze drying. Overall, WPI emerges as a valuable carrier material that enhances probiotic survivability and stability during freeze drying processes.
How whey protein isolate can protect probiotics during freeze drying in microencapsulation process?5 answersWhey protein isolate (WPI) plays a crucial role in protecting probiotics during freeze-drying in the microencapsulation process. Studies have shown that WPI, when used as a coating material, enhances the survivability of probiotic strains like Lactobacillus fermentum and Limosilactobacillus fermentum during freeze-drying. Encapsulation with WPI has been found to provide high encapsulation efficiency and minimal cell damage under simulated gastrointestinal conditions. Additionally, the use of WPI in combination with other materials like gum Arabic has shown to be effective in maintaining probiotic stability during storage and exposure to harsh conditions. Overall, WPI acts as a protective barrier, ensuring the viability and stability of probiotics during the freeze-drying process in microencapsulation.
Relation between conditions of fluidization in freeze drying and rate of survival of lactobacillus acidolphillus e drying for lactobacillus?5 answersThe survival rate of Lactobacillus acidophilus during freeze-drying is influenced by the conditions of fluidization. Optimization of freeze-drying conditions, such as the use of lyoprotectants and encapsulation, can improve the viability and shelf-life of L. acidophilus. The addition of enzymatic hydrolysis products of pomelo peel cellulose (EHPC) as a cryoprotectant increased the survival rate of L. acidophilus. Alginate/chitosan-encapsulation with sucrose as a lyoprotectant also improved the survival rate of L. acidophilus. Trehalose added to whey protein concentrate/pullulan hydrogel enhanced the viability of encapsulated L. plantarum during freeze-drying and storage. Overexpression of galactosyltransferase (GalT) in L. acidophilus increased the freeze-drying survival rate and exopolysaccharide (EPS) yield, indicating a positive relationship between freeze-drying resistance and EPS. Skim milk combined with pomegranate peel extract (PPE) was found to be a suitable cryoprotectant for L. gasseri, ensuring survival and bacteriocin production.
How does the temperature of vaporization influence the viability of lactobacillus acidophillus in flash freeze drying?5 answersThe temperature of vaporization has a significant influence on the viability of Lactobacillus acidophilus in flash freeze drying. The results from the study by Stobińska et al. showed that the preservation of bacteria was improved when the lyophilisate did not come into contact with oxygen and humidity during the freeze-drying process. The survival rates of the bacteria were the highest when stored at anaerobic conditions, both at 4-6 °C and 25 °C. Additionally, the study by Kandil and El Soda found that frozen cultures exhibited a higher survival rate compared to freeze-dried cultures after six months of storage. The frozen cultures also had a lower rate of autolysis and a higher rate of intracellular enzymatic activity. These findings suggest that controlling the temperature and conditions during the vaporization process is crucial for maintaining the viability of Lactobacillus acidophilus in flash freeze drying.
What is the effect of the new protectant medium on the viability of bacteria after freeze drying?5 answersThe new protectant medium containing sucrose, trehalose, skimmed milk, and antioxidants has a positive effect on the viability of bacteria after freeze drying. The protectant medium significantly improves the survival rates of bacteria compared to normal saline solution, regardless of the storage conditions. The viability of bacteria after freeze drying in the protectant medium is higher, ranging from 84.01% to 89.47%, as assessed by flow cytometry and plating method. In contrast, unprotected samples without the protectant medium show much lower cell viability, ranging from 13.23% to 19.01%. Additionally, the protectant medium helps to preserve the size and shape of the bacteria, as observed through scanning electron microscopy. Overall, the new protectant medium is effective in improving the viability of bacteria after freeze drying, providing better storage stability for the microorganisms.