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Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri

Yang, Yizhen LU (2021) KLGM01 20211
Food Technology and Nutrition (M.Sc.)
Abstract
This study aimed to determine the protective effects of three main lyoprotectants (sucrose, maltodextrin, GOS) and two sub-lyoprotectants (mono sodium glutamate, sodium ascorbate) and their effectiveness on the survival of probiotics Lactobacillus reuteri after freeze drying and during storage. The objective of the freeze-drying method with the formulation is to enhance the storage stability of Lactobacillus reuteri. The formulations were designed using JMP. There are many factors that can influence Lactobacillus survivability during freeze-drying such as freezing impact and drying impact. The lyoprotectants were used to increase the survivability after freeze-drying and prolong the shelf life of Lactobacillus reuteri. The survivability of... (More)
This study aimed to determine the protective effects of three main lyoprotectants (sucrose, maltodextrin, GOS) and two sub-lyoprotectants (mono sodium glutamate, sodium ascorbate) and their effectiveness on the survival of probiotics Lactobacillus reuteri after freeze drying and during storage. The objective of the freeze-drying method with the formulation is to enhance the storage stability of Lactobacillus reuteri. The formulations were designed using JMP. There are many factors that can influence Lactobacillus survivability during freeze-drying such as freezing impact and drying impact. The lyoprotectants were used to increase the survivability after freeze-drying and prolong the shelf life of Lactobacillus reuteri. The survivability of Lactobacillus reuteri was tested after freeze-drying (day 1) and on shelf-life day 7 and day 19. Storaged at 37 ± 0.5 ℃. Color change phenomena was observed in some of the low survivability samples after 19 days storage. This might be due to the Maillard reaction or carbohydrate condensation/polymerization. Sucrose acted as a water replacement substitute performing a good protective function after freeze-drying. Maltodextrin and GOS can provide a stable cake structure for the freeze-dried samples. Maltodextrin is the best main lyoprotectant when it was combined with the other ingredients, especially glutamate. Maltodextrin and glutamate combination can provide the glass matrix for probiotic cells, stabilize the protein structure, and avoid undesired reactions in the incorporated biomaterial. The formulations with GOS have indicated in the low survivability after freeze-drying. Vitamin C as an antioxidant had a small effectiveness. The combination of maltodextrin + Glutamate (5%/5% w/w) showed a significant difference (P < 0.001), with highest viability of 23.13% ± 0.47. The protective effect could be tested in a more extended period and confirm every lyoprotectant interactions functions. (Less)
Popular Abstract
Do you want to know how to keep probiotics alive after freeze-drying treatment? This study determined five different protective agents’ effectiveness (sucrose, maltodextrin, Galactooligosaccharides (GOS), monosodium glutamate, sodium ascorbate) on the survivability of Lactobacillus reuteri during storage. Maltodextrin and glutamate showed an excellent protective function for the survivability for 19 days shelf-life study.

The freeze-drying method is a common method for the long-term preservation of probiotics since it can maintain high bacteria survivability. However, freezing and drying have some impacts on the cells. The protective agents called cryoprotectants are used for protecting the cells during freeze-drying and subsequent... (More)
Do you want to know how to keep probiotics alive after freeze-drying treatment? This study determined five different protective agents’ effectiveness (sucrose, maltodextrin, Galactooligosaccharides (GOS), monosodium glutamate, sodium ascorbate) on the survivability of Lactobacillus reuteri during storage. Maltodextrin and glutamate showed an excellent protective function for the survivability for 19 days shelf-life study.

The freeze-drying method is a common method for the long-term preservation of probiotics since it can maintain high bacteria survivability. However, freezing and drying have some impacts on the cells. The protective agents called cryoprotectants are used for protecting the cells during freeze-drying and subsequent storage. The recipe of cryoprotectant was designed by software called JMP. Moreover, the lyoprotectant mix with cells is formulation. The experiment procedure is described below. The Lactobacillus reuteri cells were first fermented in a bioreactor. According to the number of live cells tested from the flow cytometer and was combined with lyoprotectant agents. These formulations were stored in -80℃ freezer before the freeze-drying treatment. The freeze-drying method usually takes 48h. And for the accelerated shelf-life study, the live cells were determined by cell counting. Finally, statistical analysis was used to analyze the results. The formulation of maltodextrin and glutamate had the highest survivability during storage. And there were some color change and collapse sample structure phenomena in some of the low survivability samples. Maltodextrin can form a glass matrix and retard the undesired reactions, and glutamate can stabilize the cell protein structure. This formulation showed a stable cake structure and no color change. The other formulations, because of the color change, unstable structure, or temperature-sensitive ingredient GOS indicated low survivability. These lyoprotectants should be implemented for further research to confirm the further protective effectiveness. This formulation can be used in probiotics protection after freeze-drying in the food or pharmaceutical industry. (Less)
Please use this url to cite or link to this publication:
author
Yang, Yizhen LU
supervisor
organization
course
KLGM01 20211
year
type
H2 - Master's Degree (Two Years)
subject
keywords
lactobacillus reuteri, freeze-drying, shelf-life study, lyoprotactant, JMP, food technology
language
English
id
9053305
date added to LUP
2021-06-14 14:57:25
date last changed
2021-06-14 14:57:25
@misc{9053305,
  abstract     = {{This study aimed to determine the protective effects of three main lyoprotectants (sucrose, maltodextrin, GOS) and two sub-lyoprotectants (mono sodium glutamate, sodium ascorbate) and their effectiveness on the survival of probiotics Lactobacillus reuteri after freeze drying and during storage. The objective of the freeze-drying method with the formulation is to enhance the storage stability of Lactobacillus reuteri. The formulations were designed using JMP. There are many factors that can influence Lactobacillus survivability during freeze-drying such as freezing impact and drying impact. The lyoprotectants were used to increase the survivability after freeze-drying and prolong the shelf life of Lactobacillus reuteri. The survivability of Lactobacillus reuteri was tested after freeze-drying (day 1) and on shelf-life day 7 and day 19. Storaged at 37 ± 0.5 ℃. Color change phenomena was observed in some of the low survivability samples after 19 days storage. This might be due to the Maillard reaction or carbohydrate condensation/polymerization. Sucrose acted as a water replacement substitute performing a good protective function after freeze-drying. Maltodextrin and GOS can provide a stable cake structure for the freeze-dried samples. Maltodextrin is the best main lyoprotectant when it was combined with the other ingredients, especially glutamate. Maltodextrin and glutamate combination can provide the glass matrix for probiotic cells, stabilize the protein structure, and avoid undesired reactions in the incorporated biomaterial. The formulations with GOS have indicated in the low survivability after freeze-drying. Vitamin C as an antioxidant had a small effectiveness. The combination of maltodextrin + Glutamate (5%/5% w/w) showed a significant difference (P < 0.001), with highest viability of 23.13% ± 0.47. The protective effect could be tested in a more extended period and confirm every lyoprotectant interactions functions.}},
  author       = {{Yang, Yizhen}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri}},
  year         = {{2021}},
}