Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed

Vesterlund, Satu; Salminen, K.; Salminen, Seppo

doi:10.1016/j.ijfoodmicro.2012.05.016

Cited by 118 publications

(71 citation statements)

References 11 publications

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“…Some studies have associated the microbial viability loss to the water content (Martín et al, 2015;Nualkaekul et al, 2012;Vesterlund et al, 2012). The higher the water content in the powder, or the higher the Aw of the ambient where the powder is stored, the higher is the microbial viability loss (Barbosa et al, 2015;Nualkaekul et al, 2012).…”

Section: Influence Of Feed Flow Rate In Probiotic Survival During Stomentioning

confidence: 99%

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Alves

Messaoud

Desobry

et al. 2016

Journal of Food Engineering

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Drying of probiotic fruit juice can be a good alternative for new probiotic foodstuff production since most probiotic foods are dairy-based products, which are not suitable for people with galactosemia, lactose intolerance or allergy to milk protein. Thus, the aim of this study was to evaluate the influence of spray and spouted bed drying and feed flow rate on the microorganism survival and physicochemical properties of probiotic orange juice powder. Fermented probiotic orange juice containing Lactobacillus casei NRRL B-442 was spraydried at 140 °C and spouted bed dried at 60 °C, respectively. Three different feed flow rates were studied for each equipment. Maltodextrin and gum Arabic were used as drying agents at 15% (w/w). The low temperature used in the spouted bed drying resulted in better probiotic bacteria viability compared to the product obtained by spray drying. Moisture and glass transition temperature were improved at the lowest feed flow rate (0.2 L/h), and faster rehydration time was achieved using maltodextrin. Thus, the spouted bed drying at low feed flow rates using maltodextrin as drying agent were the best parameters to produce powder fermented probiotic orange juice with high viability levels after drying and with good physicochemical parameters.

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Section: Influence Of Feed Flow Rate In Probiotic Survival During Stomentioning

confidence: 99%

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Alves

Messaoud

Desobry

et al. 2016

Journal of Food Engineering

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“…This issue was investigated by Weinbreck et al (85) which showed that dried encapsulated Lactobacillus bacteria when exposed to water over a 2-week period significantly decreased the viability of the encapsulated bacteria further proving that even when encapsulated bacteria will have to remain dry to the point of delivery to have the viability needed to exert the required health benefits. This decrease was further explained by Vesterlund et al (86) who showed that when dried foods containing probiotic bacteria was exposed to or contained water, the viability of probiotic bacteria during the shelf-life of the product decreased considerably. Over-drying of probiotic bacteria however can be detrimental in the bacterial survival rate over time (87).…”

Section: Freeze-dried Formulations and Advancements With Cryo-protectionmentioning

confidence: 92%

A Review of the Advancements in Probiotic Delivery: Conventional vs. Non-conventional Formulations for Intestinal Flora Supplementation

et al. 2013

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Probiotic delivery systems are widely used nutraceutical products for the supplementation of natural intestinal flora. These delivery systems vary greatly in effectiveness to exert health benefits for a patient. Probiotic delivery systems can be categorized into conventional, pharmaceutical formulations, and non-conventional, mainly commercial food-based, products. The degree of health benefits provided by these probiotic formulations varies in their ability to deliver viable, functional bacteria in large enough numbers (effectiveness), to provide protection against the harsh effects of the gastric environment and intestinal bile (in vivo protection), and to survive formulation processes (viability). This review discusses the effectiveness of these probiotic delivery systems to deliver viable functional bacteria focusing on the ability to protect the encapsulated probiotics during formulation process as well as against harsh physiological conditions through formulation enhancements using coatings and polymer enhancements. A brief overview on the health benefits of probiotics, current formulation, patient and legal issues facing probiotic delivery, and possible recommendations for the enhanced delivery of probiotic bacteria are also provided. Newer advanced in vitro analyses that can accurately determine the effectiveness of a probiotic formulation are also discussed with an ideal probiotic delivery system hypothesized through a combination of the two probiotic delivery systems described.

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“…Although some immunerelated effects can also be achieved by non-living probiotics or their isolated compounds (Lebeer et al, 2010), the presence of a sutable amount of viable bacteria in the probiotic formulation is an important criterion for health claims (Hill et al, 2014). To enhance long-term stability of probiotics, it is important to preserve them in a dried form, in which the water content is decreased (Vesterlund et al, 2012).…”

Section: Soltanmentioning

confidence: 99%

Combining Prebiotic and Mixture of Freeze Dried Probiotics to Develop Synbiotics that Induce Apoptosis in Human Colon Tumor Cells

Mohamed

Rabeea

Shady

et al. 2017

Egypt. J. Microbiol.

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IN THE PRESENT study, we first aimed to select some potential anti-cancer probiotics in vitro. Using the inulin fermentation product by the selected five probiotic bacteria (Lactobacillus paraplantarum strain S143, L. pentosus strain P2-3, L. plantarum strain J12, L.gasseri strain F. and L.reuteri strain IRT), Caco-2 cells were exposed to 50% filtrate supernatant of each probiotic bacteria after 24 h of incubation. Results showed that inulin fermentation product of the selected probiotics cause apoptosis in the Caco-2 cell line. Also, the viability of the freezedried powders of the five probiotics using skimmed milk as cryoprotectant was followed up for 12 weeks of storage at refrigerated conditions and also at room temperature. Results proved that lyophilized powders showed slight decrease in their viable count during storage both at room and refrigerated temperatures. This would ensure a good cell concentration for at least 3 months to be administered as a probiotic and would guarantee the long-term delivery of sufficient active, viable, and functional cultures.

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Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed

Cited by 118 publications

References 11 publications

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

A Review of the Advancements in Probiotic Delivery: Conventional vs. Non-conventional Formulations for Intestinal Flora Supplementation

Combining Prebiotic and Mixture of Freeze Dried Probiotics to Develop Synbiotics that Induce Apoptosis in Human Colon Tumor Cells

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