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Role of glassy state on stabilities of freeze-dried probiotics.
MedLine Citation:
PMID:  22417602     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
High viability of dried probiotics is of great importance for immediate recovery of activity in fermented foods and for health-promoting effects of nutraceuticals. The conventional process for the production of dried probiotics is freeze-drying. However, loss of viability occurs during the drying and storage of the dried powder. It is believed that achieving the "glassy state" is necessary for survival, and the glassy state should be retained during freezing, drying, and storage of cells. Insight into the role of glassy state has been largely adopted from studies conducted with proteins and foods. However, studies on the role of glassy state particularly with probiotic cells are on the increase, and both common and explicit findings have been reported. Current understanding of the role of the glassy state on viability of probiotics is not only valuable for the production of fermented foods and nutraceuticals but also for the development of nonfermented functional foods that use the dried powder as an adjunct. Therefore, the aim of this review is to bring together recent findings on the role of glassy state on survival of probiotics during each step of production and storage. The prevailing state of knowledge and recent finding are discussed. The major gaps of knowledge have been identified and the perspective of ongoing and future research is addressed.
Authors:
Chalat Santivarangkna; Mathias Aschenbrenner; Ulrich Kulozik; Petra Foerst
Publication Detail:
Type:  Journal Article     Date:  2011-09-19
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2012-03-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  R152-6     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Authors are with Chair for Food Process Engineering and Dairy Technology, Centre of Life and Food Sciences, Technische Univ. München, 85354-Freising, Germany. Direct inquiries to author Foerst (E-mail: petra.foerst@wzw.tum.de).
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