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Formulations for Freeze-drying of Bacteria and Their Influence on Cell Survival
Published on: August 3, 2013
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Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and
Mailson Gregório1, Morgana Araújo1, Aline Albuquerque1
1Unidade Académica Engenharia Agrícola, Universidade Federal Campina Grande, Av. Aprigio Veloso 882, Campina Grande 58400-900, Brazil.
Foods (Basel, Switzerland)
|November 27, 2024
Summary
Probiotic plum powder was developed using Bifidobacterium animalis ssp. lactis (BAL) and optimized freeze-drying. The resulting powder offers a plant-based probiotic with high cell viability and antioxidant benefits.
Area of Science:
- Food Science and Technology
- Microbiology
- Nutritional Science
Background:
- Developing effective plant-based probiotic delivery systems is crucial for meeting consumer demand for functional foods.
- Fermentation of fruit pulp with probiotics can enhance its nutritional and health-promoting properties.
- Freeze-drying is a common method for preserving probiotic viability in food products.
Purpose of the Study:
- To investigate the impact of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its properties.
- To optimize the freeze-drying process for creating a stable, fruit-based probiotic powder.
- To evaluate the physicochemical, bioactive, and probiotic characteristics of the developed plum powder.
Main Methods:
- Plum pulp was fermented with BAL, followed by optimization of freeze-drying parameters (maltodextrin concentration and freezing temperature) using a factorial design.
- Physicochemical properties (pH, acidity), cell viability (CFU/mL), yield, probiotic survival rate, bioactive compound content, and antioxidant activity were assessed.
- Stability of probiotic viability was monitored during 28 days of storage.
Main Results:
- Fermentation reduced plum pulp pH and acidity, achieving high initial BAL viability (11 log CFU/mL).
- Optimal freeze-drying conditions (7% maltodextrin, -150 °C freezing) yielded 25.67% powder with 8 log CFU/g viability and 97.66% survival.
- Specific formulations (5% maltodextrin, -100 °C freezing) retained significant bioactive compounds and antioxidant activity, with stable viability throughout storage.
Conclusions:
- Probiotic plum powder produced via optimized freeze-drying is a viable plant-based delivery system for BAL.
- The powder provides beneficial bacteria and antioxidant compounds, meeting health and nutritional needs.
- This fruit-based probiotic offers a promising alternative for consumers seeking functional foods.
Keywords:
Bifidobacterium animalis ssp. lactisPrunus salicina lindlantioxidant potentialnon-dairy probioticsMore Related Videos
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