4.7 Article

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

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 182, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.lwt.2023.114846

Keywords

Encapsulation; Freeze-drying; Gastrointestinal test; Lyoprotectant; Probiotics

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The aim of this study was to improve the shelf-life of Lactobacillus acidophilus KBL409 by optimizing its encapsulated formulation and freeze-drying conditions. The optimal freeze-drying conditions were determined to be 8% sucrose as a lyoprotectant at -30°C. Various encapsulated forms of L. acidophilus KBL409, including free, alginate-encapsulated (Al-), and alginate/chitosan-encapsulated (Al/Chi-), with or without sucrose, were prepared and evaluated for simulated gastrointestinal (SGI) tract, moisture characteristics, and storage stability. The results showed that the freeze-dried Al/Chi-cells with sucrose had the highest survival rate in the SGI tract and exhibited favorable moisture content and stability during storage.
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 degrees 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 < 0.05). The cells showed sigmoidal sorption isotherms and moisture content of 0.084 kg water/kg solid for Brunauer-Emmett-Teller-monolayer. At 4 C/60% RH, the glass transition temperature was 12.55 degrees C, which allowed for 12-week period of glassy state and the highest storage viability of 22.35%. In conclusion, the viability of Lactobacillus acidophilus KBL409 faces distinct challenges for freeze-drying and storage, and encapsulation with lyoprotectant affects various stability and quality attributes of microorganisms.

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