Influence of freeze-drying and spray-drying preservation methods on survivability rate of different types of protectants encapsulated <i>Lactobacillus acidophilus</i> FTDC 3081

Tang, Hock Wei; Abbasiliasi, Sahar; Paramasivam, M.; Tam, Yew Joon; Ng, Hui Suan; Tan, Joo Shun

doi:10.1080/09168451.2020.1770572

Cited by 26 publications

(8 citation statements)

References 23 publications

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“…These results are comparable with those obtained by Tang et al [ 46 ], who observed reductions in cell viability from 13.01 log CFU to 8.71 ± 0.22 (66.95% cell survival) and to 7.88 ± 0.27 (60.57% cell survival) in freeze-dried Lactobacillus acidophilus FTDC 3081 treated with skim milk as a cryoprotectant stored for 30 days at temperatures of 25 °C and 40 °C, respectively. Among the factors that favor the cell viability of lactobacilli during storage are the use of cryoprotectants and antioxidants, since they protect it from cell stress caused by the temperature process, as well as from oxygen and environmental humidity, among other factors [ 47 , 48 ].…”

Section: Resultssupporting

confidence: 90%

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Acosta-Piantini,

Villarán,

Martínez

et al. 2024

Microorganisms

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This work proposes a novel drying method suitable for probiotic bacteria, called flash freeze-drying (FFD), which consists of a cyclic variation in pressure (up-down) in a very short time and is applied during primary drying. The effects of three FFD temperatures (−25 °C, −15 °C, and −3 °C) on the bacterial survival and water activity of Lactobacillus acidophilus LA5 (LA), previously microencapsulated with calcium alginate and chitosan, were evaluated. The total process time was 900 min, which is 68.75% less than the usual freeze-drying (FD) time of 2880 min. After FFD, LA treated at −25 °C reached a cell viability of 89.94%, which is 2.74% higher than that obtained by FD, as well as a water activity of 0.0522, which is 55% significantly lower than that observed using FD. Likewise, this freezing temperature showed 64.72% cell viability at the end of storage (28 days/20 °C/34% relative humidity). With the experimental data, a useful mathematical model was developed to obtain the optimal FFD operating parameters to achieve the target water content in the final drying.

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Section: Resultssupporting

confidence: 90%

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Acosta-Piantini,

Villarán,

Martínez

et al. 2024

Microorganisms

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“…Using a combination of skimmed milk and MgSO4 for B. subtilis strain CPA-8 formulation development resulted in a good bacteria survival around 28 -30 % [16]. Lactobacillus acidophilus FTDC 3081 using maltodextrin as a protective agent had the highest viability in both spray drying and freeze-drying processes, which can reduce the absorption of moisture and prevent stickiness during storage [32]. Sodium alginate is a film-forming polymer that can protect cells and also improve the release rate.…”

Section: Preparation Of Bioformulation By Spray Drying and Viability ...mentioning

confidence: 99%

Bioformulation Development of Bacillus velezensis Strain N1 to Control Rice Bacterial Leaf Blight

Sawatphanit

Sutthisa²,

Kumlung³

2022

Trends Sci

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Bacterial leaf blight is a serious disease of rice caused by Xanthomonas oryzae pv. oryzae (Xoo). The objective of this study was to develop a bioformulation of Bacillus velezensis strain N1 by using microencapsulation techniques through spray drying and to then evaluate its performance in controlling rice bacterial leaf blight under greenhouse conditions. Three formulations with a different main carrier were studied and the viability after spray drying, moisture content, characteristic of formulation powder under scanning electron microscope and storage stability were examined. The results showed that formulation 3 (10 % skimmed milk, 20 % maltodextrin, 0.06 % sodium alginate and 5 % tapioca starch) had the highest antagonistic bacterial viability after spray drying of 1.24×107 CFU/g. Formulation 2 had the highest antagonistic bacterial viability of 1.44×106 CFU/g and had the lowest viability reduction of 0.61 Log CFU/g after storage at room temperature for 3 months. Moisture content of each formulation was less than 4 %. Among the 3 formulations of strain N1 bacteria against Xoo, formula 2 was able to control rice bacterial blight disease with the highest disease reduction index (45.87 %). All the results indicated that Bacillus velezensis strain N1 can be an effective antagonist and could potentially be used to develop a more successful bioformulation against rice bacterial leaf blight. GRAPHICAL ABSTRACT

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“…Bahan Penyalut yang Sesuai untuk BAL Maltodekstrin dan susu skim adalah bahan penyalut yang biasa digunakan untuk menyalut probiotik (Nocianitri, Sujaya and Ramona, 2019) yang diketahui dapat menghambat penurunan viabilitas BAL. Viabilitas BAL dengan bahan penyalut maltodekstrin menurun sebesar 1,87 log CFU/g setelah spray drying dan 1,59 log CFU/g setelah freeze drying (Sohail et al, 2013), sedangkan viabilitas BAL dengan bahan penyalut susu skim rata-rata menurun sebesar 3,72 log CFU/mL setelah spray drying dan 2,74 log CFU/mL setelah freeze drying (Tang et al, 2020).…”

Section: Hasil Penelitian Dan Pembahasan Viabilitas Bal Setelah Prose...unclassified

“…Tabel 2 dan 3 menunjukkan bahwa selama penyimpanan 30 hari pada suhu 40 °C, viabilitas BAL yang dienkapsulasi dengan bahan penyalut maltodekstrin atau susu skim mengalami penurunan viabilitas yang lebih besar dibandingkan dengan penyimpanan pada suhu 4 dan 25 °C, baik itu mikroenkapsulasi BAL hasil spray drying maupun freeze drying (Tang et al, 2020). Hal tersebut dapat terjadi karena suhu penyimpanan yang rendah dapat memperlambat terjadinya reaksi merugikan dari mikroorganisme, seperti menghambat oksidasi lipid membran plasma yang dibentuk oleh fosfolipid tak jenuh, sedangkan suhu penyimpanan yang tinggi menyebabkan laju degradasi yang lebih tinggi (Wang et al, 2019).…”

Section: Hasil Penelitian Dan Pembahasan Viabilitas Bal Setelah Prose...unclassified

“…Kombinasi antara susu skim dan maltodekstrin dapat memberikan viabilitas yang lebih tinggi setelah proses enkapsulasi (Tang et al, 2020), karena penambahan maltodekstrin dapat meningkatkan efek termoprotektif dari susu skim, serta telah terbukti penggunaan maltodekstrin dan susu skim menjadi strategi yang baik untuk produksi enkapsulasi probiotik (Soukoulis et al, 2014). Selain dapat dikombinasi dengan maltodekstrin, susu skim juga dapat dikombinasikan dengan karbohidrat lain yaitu pektin.…”

Section: Tabel 2 Penurunan Viabilitas Bal Yang Dienkapsulasi Dengan M...unclassified

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Studi Literatur Mikroenkapsulasi Bakteri Asam Laktat sebagai Bahan Aktif Sediaan Cokelat untuk Anti-Diare pada Anak

Pratiwi

Mulyanti

2021

JRF

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Abstract. Lactobacillus plantarum and Lactobacillus acidophilus are included in lactic acid bacteria (BAL) which are probiotic bacteria that have health benefits in humans. The viability of both BAL can be decreased during the product manufacturing process, storage, and when passing through the gastrointestinal tract. Microencapsulation can be used to solve the problem. This literature study aims to study methods and coating materials that are more suitable for microenkapsulation of L. plantarum and L. acidophilus therefore can made as an active ingredient in chocolate. This literature study used data sources research from indexed national and internatioanl journals as the method. The results of this study showed that the use of freeze drying method resulted in a smaller decrease in BAL viability than spray drying. The use of maltodextrin and skimmed milk can reduce the viability of both BAL. The combination of the both coating materials can increase the thermoprotective effect, therefor BAL will be heat resistant. Abstrak. Lactobacillus plantarum dan Lactobacillus acidophilus termasuk ke dalam bakteri asam laktat (BAL) yang merupakan bakteri probiotik yang memiliki manfaat kesehatan pada manusia. Viabilitas dari kedua BAL tersebut dapat mengalami penurunan selama proses pembuatan produk, penyimpanan, dan saat melewati saluran cerna. Pembuatan mikroenkapsulasi dapat digunakan untuk mengatasi masalah tersebut. Studi literatur ini bertujuan untuk mengkaji metode dan bahan penyalut yang lebih sesuai untuk mikroenkapsulasi L. plantarum dan L. acidophilus agar dapat menjadi bahan aktif pada sediaan cokelat. Metode yang digunakan pada penelitian ini yaitu studi literatur dengan menelaah sumber dari berbagai jurnal internasional maupun jurnal nasional yang terindeks. Hasil penelitian ini menunjukkan bahwa penggunaan metode freeze drying menghasilkan penurunan viabilitas BAL yang lebih kecil daripada spray drying. Penggunaan bahan penyalut maltodekstrin dan susu skim dapat memperkecil penurunan viabilitas kedua BAL. Penggabungan kedua bahan penyalut tersebut dapat meningkatkan efek termoprotektif, sehingga BAL akan lebih tahan panas.qawm,

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Influence of freeze-drying and spray-drying preservation methods on survivability rate of different types of protectants encapsulated Lactobacillus acidophilus FTDC 3081

Cited by 26 publications

References 23 publications

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy

Bioformulation Development of Bacillus velezensis Strain N1 to Control Rice Bacterial Leaf Blight

Studi Literatur Mikroenkapsulasi Bakteri Asam Laktat sebagai Bahan Aktif Sediaan Cokelat untuk Anti-Diare pada Anak

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