Effects of lyoprotectant and encapsulated Lactobacillus acidophilus KBL409 on freeze-drying and storage stability

Effects of lyoprotectant and encapsulated Lactobacillus acidophilus KBL409 on freeze-drying and storage stability

The purpose of this study was to optimize the encapsulated formulation and freeze-drying conditions of Lactobacillus acidophilus KBL409 to improve shelf-life. The optimum freeze-drying conditions was 8% sucrose as a lyoprotectant at −30 °C. In addition, the free, alginate-encapsulated (Al-), and alg...

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Veröffentlicht in:Food science & technology 2023-06, Vol.182, p.114846, Article 114846
Hauptverfasser: Lee, Jiseon, Ji, Yu Ra, Cho, Youngjae, Choi, Mi-Jung
Format: Artikel
Sprache:eng
Schlagworte:
Encapsulation
Freeze-drying
gastrointestinal system
Gastrointestinal test
glass transition temperature
Lactobacillus acidophilus
Lyoprotectant
Probiotics
shelf life
sorption
sucrose
survival rate
viability
water content
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Zusammenfassung:The purpose of this study was to optimize the encapsulated formulation and freeze-drying conditions of Lactobacillus acidophilus KBL409 to improve shelf-life. The optimum freeze-drying conditions was 8% sucrose as a lyoprotectant at −30 °C. In addition, the free, alginate-encapsulated (Al-), and alginate/chitosan-encapsulated (Al/Chi-) L. acidophilus KBL409 with or without sucrose were prepared and evaluated for the simulated gastrointestinal (SGI) tract, moisture characteristics, and storage stability. The freeze-dried Al/Chi-cells with sucrose displayed the highest survival rate of 0.14% in the SGI tract (p 
ISSN:0023-6438
DOI:10.1016/j.lwt.2023.114846